If you have access to a Trader Joe’s store, (and it is probably sold elsewhere), have you tasted the Cookie Butter? Oh my! It is seriously delicious stuff! It has the look and consistency of peanut butter, but the flavor of crushed ginger snap cookies. I first heard of it when I attended the Midwest Cooking Show in Branson, MO on my trip there with my sister. Everyone there was raving about how amazing it was. It sounded interesting and like something worth trying, so when I returned home, I bought a jar. Well, I wasn’t disappointed! The stuff is delicious!
This is the first recipe that I have used it as an ingredient. Ordinarily, it is great spread on graham crackers, waffles, or toast. I’ve seen recipes for its use in banana bread, French toast, muffins, granola, and smoothies. In our house, the most prevalent way to consume it is to remove the jar lid and stick your finger in! Sorry, that’s probably too much information about my household! If you haven’t had it, you need to give it a try! This variation of the basic Snickerdoodle cookie was just the thing with a glass of milk on a cool, fall evening!
- 1 ¾ cup all-purpose flour
- ¼ teaspoon salt
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ cup butter, softened
- ¾ cup brown sugar, packed
- ¼ cup sugar
- ½ cup Cookie Butter
- 1 egg
- 1-½ teaspoon vanilla
- ¼ cup sugar
- 2 teaspoons cinnamon
In medium-sized bowl, whisk together the flour, salt, baking soda, and baking powder.
In a separate mixing bowl, cream the butter on low.
Add sugars and beat on high speed.
Add cookie butter.
Add the egg and vanilla, beat until smooth.
Pour the dry ingredients into the wet ingredients and carefully mix until just combined (don’t over-mix).
Let the dough chill for at least 2 hours, covered in the refrigerator (chill up to 2 days, tightly covered).
Once dough is chilled, preheat oven to 350º F.
In a small bowl, combine the sugar with the cinnamon.
Form cookie dough into small balls and dough ball in the cinnamon-sugar mixture.
Place it on a parchment paper-lined cookie sheet.
Just gently press the tops, so they don’t roll off, but don’t flatten them.
Bake the cookies for about 10-12 minutes (depending on size).
Remove the cookies when the tops are just turning golden.
Transfer cookies to a wire cooling rack.
Adapted from: Tasty Kitchen