I love a recipe that centers around a special ingredient you already have on hand. Having gone through a cookie butter kick a while back, my brother generously restocked my pantry once the last jar finished. And like most food kicks I experience, I laid the cookie butter to rest for a time and forgot about the new jar in the cupboard. Still seeing it there everytime I reach for more frequented cooking staples, it’s been on my mind to repurpose it into a baked treat. And it finally found its happy, tasty new home in these indulgent Cookie Butter Chocolate Chip Cookies.
Tasting of sweet, sweet Christmas, you’ll definitely want to try these out if you're a fan of the speculoos cookie and its smooth spread. I happened to have the Trader Joe’s cookie butter on hand and stocked up on the Lotus Biscoffs after a trip to Costco, so that’s what made it into this batch. A generous scoop of the cookie butter and sprinkling of actual crushed biscuits (highly recommended for the textural component they add), along with white and semi-sweet chocolate chips, these cookies are a sweet tooth-satisfying 🦷😁 treat. Feel free to use any combination of your favorite cookie butter, biscuits, and chocolatey add-ins. I also played up the spicy flavors of the spread and biscuits by adding lots of cinnamon and vanilla. Note: next time, I might even add ground ginger to enhance the gingerbread-y feel of the cookies.
If you’ve got a jar of the good stuff lying around and are doubting it’s a good idea to keep eating it by the spoonful, ease your doubts by baking them in the oven.
