Biscoff Cookie Butter Cookies

Until a few weeks ago, I'd never tried Biscoff or cookie butter. I know my weaknesses - and I know I have no self control around certain things. For instance, I can't have salt & vinegar chips, Cinnamon Toast Crunch, or cheese puffs in my home at any time. At all. The last time I bought Cinnamon Toast Crunch I thought to myself, "It's just cereal. It's not that bad now and then. Just show some self control!" A few hours later I was sitting cross-legged on the floor of my kitchen, covered in a fine dusting of cinnamon sugar, staring blankly into an empty cereal box.

So unless I have someone with me who will share the goodies, someone I know will eat their half and not allow me to snarfle the entire box/bag down in one sitting, I just don't buy those things. And I had a pretty good feeling that cookie butter would fall into the same category. I've flown Delta - I've hoarded those Biscoff cookies on the plane - and I like to think I'm self aware enough to realize that Biscoff cookies whipped into spreadable form would be BAD NEWS for me. So I just didn't buy it - I walked past the Speculoos cookie butter jars at Trader Joe's, I ignored the Biscoff spread at the grocery store. But eventually curiosity got the best of me, and I bought a jar of Biscoff spread. BAD IDEA. This stuff is crack. It's pure evil in a jar. After eating a quarter of the jar WITH A SPOON (ugh) I realized that unless I used the Biscoff in a recipe I could share with others (because I'm not going to give anyone a spoon to dig into the jar with me, that would just be WEIRD, right?) this was going to end badly. So I made these unbelievably delish Biscoff oatmeal cookies from Two Peas & Their Pod, and they were a major win. I shared them with my friends and we all enjoyed the cookies, and I went home and rested easy knowing that there wasn't a full jar of Biscoff waiting to taunt me. And I swore that I'd never buy it again. Until last Monday, when I bought a jar of cookie butter at Trader Joe's. WHY DID I DO THAT?! AAAHHHHH! I ate a quarter of the jar AGAIN (because I'll never learn) and then decided to make cookies to share again. I wanted to try something new, so I tried these Biscoff spread cookies from Baking Bites. OMG. They're soft and cakey and moist and perfect! And they store well - I stored mine in a Tupperware container for a few days and they kept perfectly. Fortunately I had a chance to share them with friends so now there's just one lone cookie left in the pantry - and maybe 1/4 jar left of the cookie butter. I still haven't figured out a way to prevent myself from attacking it with a spoon, and I don't think I'll be buying it again any time soon, so I'm going to savor that last cookie. Assuming The Mr. doesn't get to it first. 

I used Trader Joe's Speculoos Cookie Butter to make these cookies, but after tasting both versions, I prefer the Biscoff brand over the TJ's version. Either one works here!

Biscoff Cookie Butter Cookies

makes 3 dozen cookies

barely adapted from Baking Bites

Ingredients:

•  1 1/2 cups all purpose flour
• 1/4 tsp baking soda
• 1/4 tsp baking powder
• 1/4 tsp table salt
• 1/2 cup unsalted butter (1 stick), room temperature
• 1/4 cup granulated sugar
• 1/2 cup brown sugar
• 1/2 cup Biscoff cookie butter
• 1 large egg
• 1 tsp pure vanilla extract
• 1/2 cup granulated sugar for rolling

Instructions:

1.  Position oven rack in the center of the oven, and preheat oven to 350 degrees. Line 2 baking sheets with parchment paper. 
2. In a medium bowl whisk together the flour, baking powder, baking soda, and salt. 
3. In the bowl of a stand mixer, cream together the butter and sugars until light and fluffy and pale. 
4. Beat in the egg and vanilla until combined. Beat in the cookie butter.
5. With the mixer on low, slowly add the flour mixture until just combined. 
6. Place the remaining 1/2 cup granulated sugar in a small bowl. Using a tablespoon or small cookie scoop, scoop out small balls of dough (about 1" in diameter) and roll into a ball with your hands. Drop the balls into the bowl of sugar and lightly coat the dough balls in sugar. Place sugar-coated balls on prepared baking sheet. 
7. Bake cookies until lightly golden and brown around the edges, about 12 minutes. Allow cookies to cool on the baking sheet set on a cooling rack for 2 minutes, then gently transfer cookies to a cooling rack to cool completely. 
8. While the first dozen cookies are in the oven, start forming/rolling the second dozen and place them on the second prepared baking sheet. When the first dozen are done baking, quickly slide the second dozen into the oven. After the first dozen cookies have been transferred to the cooling rack, you can slide that piece of parchment paper off onto the counter and prepare the third dozen dough balls (just put them directly onto the parchment) - slide the whole piece of parchment paper back onto the baking sheet right before you put the third dozen cookies in the oven. 

If you want to go really crazy, spread some more cookie butter on top of the cookies - yum. Seriously - there's no such thing as too much cookie butter. 

Oooh yeah.