Cookie Butter cookies

I have had a jar of cookie butter sitting in my pantry for weeks...actually it's been months.  I am completely terrified of opening it.  I have no self control around the jar.  I will sit down in front of the TV and shovel spoon full after spoon full into my mouth.  It's not pretty to watch but it is damn tasty.  I figured that the cookie butter may be safer in cookie form.  I usually freeze the cookies I make for unexpected company or for those nights were dessert is NOT an option.  All you have to do is pop one in the microwave for 20 seconds and heaven awaits.

100% honesty here.  These cookies are good but I was expecting them to have more cookie butter taste to them.  I think if I were to do these again I would add cinnamon and ginger to the batter to make them a bit more spicy.

Please make sure not to over bake these.  I over baked the first round and I can say the crunchy version of these are not super enticing!

Overcooked but were good dunked in milk!

Either way...I love me some cookie butter and these were delicious.
Recipe from The Coterie Blog

Cookie Butter Cookies
1/2 c. cookie butter (Found at Trader Joes)
1/2 c. butter
1 1/4 c. flour
1/2 c. sugar
1/2 c. packed brown sugar
1 egg
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. vanilla
*extra cookie butter for drizzling at the end
Preheat the oven to 375 degrees.

In a mixing bowl beat butter and speculoos with an electric mixer on medium to high speed for 30 seconds. Add 1/2 cup of the flour, the sugars, egg, baking soda, baking powder, and vanilla. Beat till thoroughly combined. Beat in remaining flour.

Shape dough into 1-inch balls. Place 2 inches apart on an ungreased cookie sheet.

Bake in a 375 degree oven for 8-9 minutes or till bottoms are lightly browned.

Cool cookies on a wire rack. After the cookies cool for at least 20 minutes, melt about 1/4 c. speculoos in microwave and drizzle over cookies with a spoon.

Makes about 2 dozen cookies

© Kim Bohme and A Bohme Cooked Meal