The year is 2014, and cookie butter is taking over the world by storm.
A trip to the grocery store ends with jars of cookie butter in your cart. You can’t scroll your Facebook feed without people praising the spread. Cookie butter was THE most popular ingredient of the year.
It’s since fallen out of favor for more “healthy” spreads (looking at you, sunflower and almond butter). Cookie butter, though, is an indulgent treat that should still take up shelf space in your pantry.
I prefer the Lotus brand. Lotus has been making their lightly spiced cookies for decades, and the cookie butter is straight fire. TJ’s has a good cookie butter, too, but Lotus is the creme de la creme.
I hauled out my jar of cookie butter to make these chocolate chip cookies over the weekend. It was love at first bite. I couldn’t believe how absolutely spectacular these cookies tasted. Adding cookie butter to chocolate chip cookies unlocks a whole ‘nother layer of flavor I never knew existed.
You’re in for a real treat with these cookies. You might want to give a few to the neighbors, though, so you don’t end up eating them all in one sitting.
Enjoy!
Cookie Butter Chocolate Chip Cookies
Lightly spiced, chocolate and white chocolate chip cookies that make for an indulgent treat.
Ingredients
Directions
- In a stand mixer, combine butter with white and brown sugars, blending until creamy. Gradually add in cookie butter, eggs and vanilla, and continue mixing until well combined, about 2 minutes.
- In a large bowl, sift together flour, baking soda and salt. Add flour mixture to mixer in increments, mixing well.
- Add chocolate chips, white chocolate chips and sprinkles to mixer, mixing on low speed until well combined. Scrape sides of bowl down and refrigerate dough for 1-1.5 hours.
- Preheat oven to 350 degrees. Line two baking sheets with parchment paper. Remove dough from fridge and scoop out with a cookie scoop or spoon, and place on baking sheet 2″ apart. Add some sprinkles to the top of each cookie and lightly press into the dough.
- Bake cookies for 12-14 minutes or until edges are lightly browned. Let cool on sheets for a few minutes before transfering to a wire rack to cool completely.
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