Cookie Butter Cinnamon Chip Cookies

cookie butter cinnamon chip cookies

Have you discovered the amazingness of Trader Joe’s Cookie Butter yet?  (It’s quite similar to Biscoff spread, which I also absolutely adore!)

cookie butter cinnamon chip stack

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.

cookie butter cinnamon chip cookie

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

  • Servings: 2 1/2 dozen
  • Print

Ingredients: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

Directions:

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.

Make 1 ½ inch balls from the cookie dough, place on a cookie sheet, cover with plastic wrap, and refrigerate for at least 3 hours before baking. Do not bake with warm dough because cookies will spread and bake thinner and flatter. Chilling the dough is a must.

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.

Enjoy!

Cheers & Hugs,
Jodi

Biscoff Crunch Banana Bread

Biscoff banana bread 1

I thought I had discovered the best ever banana bread recipe (which is ULTRA amazing!) – but then…. I discovered…

are you ready??…..

BISCOFF BANANA BREAD!

biscoff banana bread 2

Oh Goodness Gracious – the YUMMMMiness of Biscoff Spread, crunchy Biscoff cookies, and sweet, moist banana bread.  It is pretty much the ultimate deliciousness – especially for this time of year when we just crave comforting foods!

biscoff banana bread 3

My guys loved it!

In fact, when I gave Nick his “sample,” I asked if it was a thumbs up.

His reply:

“2”

Score!

No oil in this bread either.  It is made with Greek yogurt.

The original recipe, which I have shared below from Table for Two, calls for plain Greek yogurt.

I used vanilla.

Yum!

And I added about one more tablespoon of butter, which I added in dabbles on top of the crushed up Biscoff cookies on top, just to make them a bit crisper and crunchier.   (I can never just leave well enough alone!)

Biscoff Banana Bread


From: Table for Two

3 ripened bananas, peeled and mashedBiscoff banana bread 1
1/3 cup plain Greek yogurt
1/2 cup Biscoff spread
3 tbsp. butter, melted
2 eggs
1/2 cup granulated sugar
3/4 cup all purpose flour
3/4 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground cinnamon
18 Biscoff cookies, crushed

1. Preheat oven to 350 degrees. Grease a 9×5 loaf pan and set aside.

2. Combine the first five ingredients and mix until well blended.

3. In a large bowl, combine the sugar, flour, baking soda, salt, and cinnamon.

4. Add the dry ingredients to the wet ingredients and mix until combined.

5. Gently fold in 3/4 of the crushed Biscoff cookies with a spatula.

6. Pour the batter into loaf pan and top with the remaining 1/4 crushed Biscoff cookies.

7. Bake for 1 hour or until toothpick inserted in the middle comes out clean.

8. Let cool completely before removing from pan and slicing.

ENJOY!

Cheers & Hugs,

Jodi