When I ate one of these cookies, suddenly everything in life made sense. Well, maybe not everything.
Like if you told me that at age 40 I’d be writing many fragmented and run-on sentences about the food I love to eat on the internet, sharing my life everyday with some invisible internet friends and taking pictures of things I’m about to put in my mouth… I would have clichély laughed in your face. In fact, I still am sort of laughing.
Have you tried Trader Joe’s Cookie Butter?
It is a “deliciously unusual spread reminiscent of gingerbread and made with crushed biscuits”. I’ll clarify for you, just like the little biscuit cookies you get on Delta flights (aka Biscoff cookies)? This spread tastes exactly like it.
My thoughts on “Cookie Butter” the flavor is amazing. I love gingerbread. I think some might have a problem with the texture — it was almost too smooth. When I first dug in, I was comparing it to peanut butter (which I prefer crunchy). Since I did love the flavor, I decided it would be perfect in a cookie.
I was right so right.
Cookie Butter Chocolate Chip Pretzel Cookies
1/2 cup (1 stick) butter
1/2 cup Trader Joe’s Speculoos cookie butter or Biscoff spread
1 cup brown sugar
1/2 cup white sugar
2 tsp. vanilla extract
1/4 tsp. salt
1/2 tsp. baking soda
2 cups all-purpose flour
Milk – as needed
1/2 cup chopped pretzels
1/2 cup chocolate chips
Preheat oven to 325 degrees.
Melt butter and cookie butter in a microwave-safe bowl in microwave in 30 second increments. When fully melted, mix butter and cookie butter until fully combined. Set aside and let cool.
Place cooled cookie butter mixture in large mixer bowl and cream with sugars.
Mix in vanilla extract and eggs.
Add in flours, salt, and baking soda. If dough is crumbly, add milk until dough achieves desired consistency.
Scoop dough onto cookies sheets. Bake for 9-11 minutes or until set and slightly underdone.
Let cool on cookie sheet for 2 minutes then transfer to wire rack.
Store in an air tight container.