I knew there had to be an EXTRAordinary cookie to make with this magical spread, so I went a googling and discovered a great recipe to start with at the wonderful Averie Cooks blog.
These cinnamony, gingergread biscuity, ooey-gooey brown sugary in the center, crispy crunchy on the outside little gems of deliciousness may just be my new favorite cookie ever!
Bake them if you dare!
Cookie Butter Cinnamon Chip Cookies
- 2 large eggs
- 1 ½ cups Trader Joe’s Cookie Butter or Biscoff Spread
- 1 stick (1/2 cup) butter (softened)
- 1 1/2 cups packed brown sugar
- 3 Tablespoons vanilla extract
- 1 3/4 cup flour
- 4 teaspoons cornstarch
- 3 teaspoons cinnamon
- 2 teaspoons baking soda
- pinch of salt
- 1 bag Hershey’s Cinnamon Chips
Cream the egg, Cookie Butter, butter, brown sugar, and vanilla on medium-high speed of an electric mixer until light and fluffy, about 4-5 mins.
Add flour, cornstarch, cinnamon, baking soda, and salt. Mix on low speed until just incorporated, about 1 min. Fold in cinnamon chips.
Preheat oven to 350F. Place cookie balls on baking stone or sheet, spaced at least 2 inches apart, and bake for 8-9 mins, or until edges have set and tops are just beginning to set. Do not over-bake.
Allow cookies to cool on the baking sheet for about 5-10 minutes before removing and transferring to a rack to finish cooling.
Cheers & Hugs,