Crumbl copycat Cookie Butter Cookies from Lifestyle of a Foodie

Crumbl copycat Cookie Butter Cookie - made dough July 3, 2024 from Lifestyle of a Foodie

1/2 cup butter, room temperature

1/2 cup cookie butter plus 4 tablespoons, separated

1/2 cup brown sugar, packed

1/3 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

1 3/4 cups all-purpose flour

1 tablespoon cornstarch

3/4 teaspoon baking soda

1/2 teaspoon salt

1/4 cup cookie butter, for drizzling

1. Line a baking sheet with parchment paper and drop 8 dollops (1/2 tablespoon each) of cookie butter on it. Freeze for 20 minutes.
2. Preheat oven to 350 degrees F. Line baking sheets with parchment paper.
3. In the bowl of a stand mixer fitted with the paddle attachment, cream together butter, 1/2 cup cookie butter, brown sugar and granulated sugar. Add egg and vanilla extract; beat to combine.
4. Mix in flour, cornstarch, baking soda and salt, beating on low speed until just combined.
5. Scoop into golf-ball size dough balls, make an indent in the center of each one and place a frozen dollop of cookie butter in the middle. Fold the cookie dough over to completely seal in the cookie butter, pinching in any seams; roll into a smooth ball.
6. Evenly space on baking sheet and bake for 10 minutes. Remove from oven and let rest on baking sheet for several minutes then drizzle with melted cookie butter. Sprinkle with Biscoff cookie crumbs. Transfer to wire rack to cool completely.

There was no Crumbl tester this week so I'm not doing a Crumbl run. I've already had the Snickerdoodle Cupcake and Sugar Shark that are on this week's menu. So, instead, I give you this Crumbl copycat from Lifestyle of a Foodie, my go-to site for reliably great cookies, especially Crumbl copycats. 

I didn't fancy these up like the recipe directed in terms of drizzling the baked cookies with melted cookie butter and sprinkling with Biscoff cookie crumbs. I was sending these out in military care packages and the fancy version would've been messy to package and mail.

But that's okay as these were delicious "plain". It's been awhile since I've had the Crumbl original Cookie Butter Lava but according to my notes, the edges were crisp on the original and the middle was soft.

The texture on these was more evenly crisp throughout although they weren't hard and they were still chewy. They didn't quite have that soft texture of a typical Crumbl cookie. But still, taste-wise, they were pretty good. Can you really go wrong with a cookie butter cookie stuffed with cookie butter? I think not.

Do NOT skip the step of dolloping cookie butter and freezing it for the inside of the cookie. It'll make "stuffing" the cookie dough ball much easier. Freeze the dollops (don't be skimpy with those dollops either) then pat a golf-ball-size portion of dough into a ball, flatten into a thick circle, place the frozen dollop of cookie butter in the middle and enclose it with the cookie dough, pinching the edges sealed and rolling into a smooth ball.

You can see above the dough broke open during baking on a couple of them but fortunately, the cookie butter didn't leak out. I don't mind this look and I probably had a little too much cookie butter stuffing for the cookie. I didn't mind that either.