You read that title right. I took the infamous Trader Joe’s Speculoos cookie butter and used it in this delicious cookie recipe. If you are anything like me, you buy multiple jars of Cookie Butter from Trader Joe’s and eat the entire jar in one sitting because it’s just that good. I grab a spoonful whenever I have a hankering for something sweet and it cures it just as easy as I can clean the jar.

Cookies are a must bake in our home and we always make all kinds of them so I had to find a recipe that called for them to have the cookie butter used. What’s better than cookie butter tasting cookies? Nothing. These chewy, soft and oh so delicious cookies will have you RUNNING to Trader Joe’s or wherever you can get some cookie butter (Biscoff is a great brand if you don’t have access to a TJ’s).

Speculoos Cookie Butter Cookies

Ingredients

1 Egg
1 Cup Cookie Butter
3/4 Cup Brown Sugar (light or dark brown works)
1 1/2 TBSP Vanilla Extract
3/4 Cup plus 2 TBSP all-purpose flour (may need to add an extra cup as directed in directions)
2 TSP Cornstarch
1 1/2 TSP Cinnamon
1 TSP Baking Soda
pinch of salt, optional and to taste

Directions

In a bowl, cream together with a mixer egg, cookie butter, brown sugar and vanilla on a medium-high speed for about 4-5 minutes or until light and fluffy. Do not overbeat.
Add in flour, cornstarch, baking soda, optional salt, and mix on low speed for about 1 minute. Do not overbeat. The dough should be soft and a tad oily. It should not be sticky, wet, or tacky. If it is, add in 2 more TBSP of flour, up to 1 cup, and mix in. The flour could vary due to many circumstances so this part is exceptionally important.
Chill the dough for up to 5 days or just 3 hours. Baking with warm dough will cause the cookies to be thin and flat. We want thick and fluffy!
Preheat oven to 350 and line baking sheet with either a liner or cooking spray
Place medium 2-inch rounds, slightly flattened, on cookie sheet. Spaced at about 2-inches apart.
Bake for 8 minutes but do not bake over 9 minutes.
Allow cookies to cool on the baking sheet before moving to a wire rack.

I know, you’re probably thinking these are way more intricate than you would like your cookies to be but, I can promise you that they are absolutely worth every single step. I have noticed that chilling cookies in the fridge for 3 hours or even overnight have given me some of the best cookies. It allows time for all of the ingredients to really mold together and create that perfect dough. That is one step that can’t be missed or they won’t come out as soft, chewy and with that perfect crunchy outside that we all know and love when it comes to cookies. Just a tip!

If you are wondering what the cookie is tasting like before you bake an entire batch, think of a gingerbread cookie mixed with a molasses cookie. Soft and full of cinnamon notes. I also made a Cookie Butter Latte that I featured on my Instagram because I was in the cookie butter spirit and it honestly tasted and smelt like Fall entered my house in the middle of the Spring so here’s to all this goodness in the fall too!