I think I was in my cookie butter phase when I initially pinned these. They had such tantalizing promise when I first saw them on pinterest. It seemed like the best of both worlds, chocolate chip cookies and cookie butter. That was before I decided that cookie butter and chocolate don’t marry as well as I would like. It was also before I made the Speculoos Cookie Sandwiches and had a taste of what the homemade real thing is like.
To be fair, this wasn’t meant to be like the speculoos cookie sandwiches and was more about adding a different slant to chocolate chip cookies. It was good but I think I’m conflicted as I prefer more of a straightforward cookie butter flavor or a full-on chocolate chip cookie. If you like both, this is a good version to try as it is crisp at the edges and chewy in the middle. It even looks like a regular chocolate chip cookie so when you spring it on your unsuspecting friends without explanation of what it is *cough*, they might wonder at first “what’s different about this?”
3/4 cup light brown sugar
1/4 cup granulated sugar
1/2 cup cookie butter
1 1/2 teaspoons vanilla extract
1 egg, room temperature
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup chocolate chips, more if desired
- In the bowl of a stand mixer, beat butter and sugars until fluffy. Scrape down the sides, add cookie butter, egg and vanilla. Mix until just combined.
- In a separate bowl, whisk together flour, baking soda and salt. Add to butter mixture and beat for 1 minutes. Add and stir, by hand, chocolate chips. Scoop into dough balls and chill or freeze for several hours or overnight.
- When ready to bake, preheat oven to 350 degrees F. Line cookie sheets with parchment paper and space cookie dough balls evenly, leaving about 2 inches in between. Bake for 10-11 minutes or until golden around the edges.