Cookie Butter Cookies aka Crack Cookies

I apologize, I’ve been sitting on this recipe for a while now!  I made these for Thanksgiving dessert and they were a huge hit, “like crack” I’m pretty sure my aunt proclaimed.  Let’s be real, anything with cookie butter is bound to be a winner.  Has anyone tried the cookie butter cheesecake bites at TJ’s??  I’ve noticed them in the freezer section, but I’ve restrained myself….for now.
These are chewy, gooey, chocolaty with a hint of spice from the speculoos.  It’s supposed to snow today in the Northeast.  Let’s stay home, and eat alllllll the cookies!  

Cookie Butter Crack Cookies
Recipe adapted from here

1 3/4 cups AP flour
1/2 tsp baking soda
14 tbsp unsalted butter, melted
1/2 cup granulated sugar
3/4 cup brown sugar (I used 1/2 cup coconut palm sugar, 1/4 brown sugar)
1 tsp salt
1 tbsp vanilla extract
1 large egg + 1 egg yoke
1 1/2 cups chocolate chips (I used semisweet, I think dark would be yummy)
1 1/2 cups cookie butter
flaked sea salt such as Maldon for sprinkling


Preheat over to 325 degrees and line baking sheet with parchment paper.

Whisk flour and baking soda together in a bowl.  Set aside.

Brown 10 tbsp of butter in a small pot over medium heat.  Whisk until color is medium brown and you get a nutty aroma.  Be sure to scrape up the brown bits from the bottom of the pan.

Pour butter into bowl of electric mixer.  Mix in remaining 4 tbsp of butter until dissolved.  Add in both sugars, salt and vanilla.  Mix to combine.  Let sit 3 minutes, then mix again for 30 seconds.  Do this 2 more times.

Mix in flour mixture until completely combined.  Stir in chocolate chips.

Scoop a heaping tablespoon of dough and roll into a ball.  Make an indent in the cookie and stuff with a teaspoon of cookie butter.  Fold the dough around the cookie butter and roll into a smooth ball.  Sprinkle with sea salt.

Bake for 10-12 minutes.  Cookies will look slightly underdone but will firm up when cooling.

Remove from over and place on wire rack to cool.


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