Grocery List:

• 12 – tsps cookie butter (I use lotus biscoff cookie butter)
• 1 – stick room temperature unsalted butter (½ cup, or 8 TBSPs)
• ½ – cup cookie butter
• ½ – cup packed brown sugar
• ⅓ – cup granulated cane sugar
• 1 – large egg, room temperature
• 1 – tsp vanilla extract
• 1½ – cups of all purpose flour
• ½ – tsp salt
• ½ – tsp baking soda
• 2 – optional tsps of cookie butter for drizzling
• 1 – optional dash of coarse salt for topping

Recipe:

1. Scoop 12 – 1 tsp dollops of cookie butter onto a plate and place it in the freezer while mixing the dough.
2. Preheat oven to 350°F.
3. Combine the butter, ½ cup of cookie butter, sugars, egg, and vanilla extract in a stand mixer.
4. In a separate mixing bowl, combine the flour, salt, and baking soda, then slowly add it to the stand mixer.
5. Scoop 16 – 1.5ish tsp dollops of dough onto a baking sheet and bake for 7-8 minutes. You’ll know they’re done when the edges start turning brown.
6. Scoop 12 – 3 ish tsp dollops of dough onto a baking sheet and then press a frozen cookie butter scoop into the middle. Bake for 10-11 minutes, and remove from the oven when the edges are starting to turn brown.
7. Optionally, microwave 2 tsps of cookie butter on high for 20 minutes then drizzle across the cookies. Top with coarse salt and serve warm.

Notes:

• I prefer to eat these warm, they do reheat well in the microwave for about 5 seconds.
• Store extras at room temperature for about a week, or in the freezer for a few months.
• Optionally, sprinkle the cookies with some crushed Lotus Biscoffs.