Cookie Butter Brown Sugar Cookies

Cookie Butter Brown Sugar Cookies - made dough April 11, 2014 from Averie Cooks

Have you tried cookie butter yet? Do you know there's something ironic about making a spread from (biscoff) cookies then making that spread back into cookies? It's almost like dehydrating fruit for one texture then plumping them back up with water for another texture. But, if all's right with the world, the taste remains the same or perhaps better. Such is the case with Biscoff and Biscoff spread. Or more generically known as cookie butter. You can find the knockoff version at Trader Joe's, labeled Speculoos, next to the peanut butter and almond butter. I found this jar of Biscoff spread at Costco. It practically jumped into my cart, shoving aside the Nutella to cozy up next to the 10-lb bag of granulated sugar and 72-ounce package of chocolate chips. Funny how inanimate objects will do that when I need want them for baking.

I first drooled over these cookies on Averie's blog. I've raved before how her cookies make me want to lick my screen as a visceral reaction whenever I see them. So I was excited to try out this recipe. Except....mine didn't come out the way hers did. Mine wasn't as chubby and they formed a crust on top, almost like when you bake packaged brownies and they have that thin film on top after baking. I followed her directions to the letter and I think the problem was beating the dough after the eggs were added for the 4 minutes she mentions in her original directions. Usually I don't beat cookie dough that long after the eggs are in it because that's what causes that meringue-like crusty film. I also didn't add the extra two tablespoons of flour because I didn't think I needed to (the dough wasn't oily). After freezing them overnight, I baked them as long as she said to in her directions but they still seemed a little raw even after they had cooled. They didn't have the scrumptious-looking texture hers did. Click on the link to see her original post and you'll see what I mean.

However, they still tasted good. Cookie butter rules. As with nutella and peanut butter, I don't eat it straight out of the jar but I love it in baked goods. I'm going to try this recipe again, beat it for less time, add the two extra tablespoons of flour, and bake it a trifle longer to see if I can get something closer to what hers looks like. This is the first time mine didn't turn out the way hers did so now I feel the pressure to "fix" what I did. And that has almost nothing to do with wanting this cookie again.

1 large egg
1 cup creamy Cookie Butter or Biscoff Spread
3/4 cup light brown sugar, packed
1 1/2 tablespoons vanilla extract
3/4 cup plus 2 tablespoons all-purpose flour
2 teaspoons cornstarch
1 1/2 teaspoons cinnamon
1 teaspoon baking soda
pinch salt

1. In the bowl of a stand mixer fitted with the paddle attachment, cream together the egg, cookie butter, brown sugar and vanilla on medium-high speed until light and fluffy, about 4-5 minutes. 
2. Scrape down the sides of the bowl and add flour, cornstarch, cinnamon, baking soda and salt; mix on low speed just until incorporated, about 1 minute; don't overmix. If dough is too oily, add up to 2 tablespoons of flour.
3. Using a medium 2-inch cookie scoop, form heaping two-tablespoon mounds. Flatten slightly, cover with plastic wrap and refrigerate for at least 3 hours and up to 5 days before baking.
4. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Place dough mounds on baking sheet, spaced at least 2 inches apart. Bake for 8 minutes, or until edges have set and tops are just begining t o set, even if slightly undercooked, pale and glossy in the center. Do not bake longer than 9 minutes for soft cookies; they will firm up as they cool. Cool completely on wire racks.