Yes, you read the title correctly; some genius out there at one point turned cookies into butter and made the world a better place – only for me to waltz in, put my thang down, flip it, and reverse it by turning cookie butter back into…cookies. Thousands of years ago I might have been burned at the stake for such witchcraft! Also, I know me stating that these are the chewiest ever is a bold statement – but they are. I’m not going to downplay these bad boys in an effort to remain modest; these really are the chewiest Cookie Butter cookies ever.
I remember the first time I heard about cookie butter. I asked a friend, “What? That’s a thing? What do you eat it with?”
“With a spoon,” she replied in a serious tone. Best reply ever, and she wasn’t lying.
But I saw even more potential in this jar of Biscoff/Speculoos/depends-where-you’re-from magic, and I wanted to play. So, I searched the Internet for the chew-chew-chewiest Cookie Butter Cookie recipe I could find, and babes, I found it. These cookies are so chewy they seem raw; these cookies make licking the bowl seem like second best. These are the cream of the crop; the crème de la crème, and – I’m out of food-related idioms.
I’m going to make these cookies again (and again, and again) in the fall. They just scream for the cooler weather with their warm, spiced gingerbread-like flavour. I certainly wouldn’t be against making them in the warmer months, but I’m the type that likes to “set the scene” and I love when food is fitting to the seasons; it leaves me pining for them in the off-seasons, appreciating them that much more once I can indulge.
Chewiest Cookie Butter Cookies Ever
- 1 large egg
- 1 cup of creamy Cookie Butter or Speculoos/Biscoff Spread *
- 3/4 cup light brown sugar packed
- 1.5 tsp vanilla extract
- 3/4 cup plus 2 tablespoons all-purpose flour
- 2 teaspoons cornstarch
- 1.5 teaspoons cinnamon
- 1 teaspoon baking soda
- Pinch of sea salt optional
- Cream together the egg, Cookie Butter, brown sugar, and vanilla on medium-high speed until light and fluffy – approx. 1 minute.
- With a spatula, scrape down the sides of the bowl, and add 3/4 cup plus 2 tablespoons flour (which is 1 cup minus 2 tablespoons), cornstarch, cinnamon, baking soda, optional sea salt, and mix on low speed until just incorporated, approx. 1 minute. The dough will be soft and noticeably oily, but it should come together nicely and not be tacky, or wet. ***
- With a tablespoon or cookie scoop, form heaping tablespoon mounds.
- Place mounds on a cookie sheet or a large plate.
- Flatten the mounds a tad, and cover with plastic wrap. Refrigerate for at least 3 hours, or up to 5 days, before baking. ****
- Preheat oven to 350 F.
- Line a baking sheet with parchment paper, a Silpat, or spray with cooking spray.
- Place mounds on baking sheet spaced at least 2 inches apart.
- Bake for 7-8 minutes, or until edges have set and tops are just beginning to set. *****
- Leave the cookies to cool on the baking sheet for approx. 5 minutes before transferring to a cooling rack.
- Store cookies airtight at room temperature for up to 1 week, or in the freezer for up to 4 months. ******
** The recipe suggested that, if using a hand mixer, 6-7 minutes may be necessary. I was using a hand mixer myself and only felt the need to mix for 4-5 minutes. Use your best judgement. What you're looking for is a nicely creamed mixture without releasing any of the oils (which could result from over-mixing).
*** If the dough is tacky or too wet, add up to 2 more tablespoons of flour, for a total of 1 cup, and mix to incorporate. The flour amount may vary due to climate and variance in ingredients (moisture level of brown sugar, volume of egg, brand of Cookie Butter, etc. the flour amount could vary by a few tablespoons).
**** Do not bake with warm dough, or else the cookies will spread and bake thinner and flatter. Properly chilled dough is mandatory in this recipe!
***** Do not bake longer than 9 minutes if you want super soft and super chewy cookies - they firm up as they cool.
****** Unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months.