I like to follow food trends, and cookie butter is pretty trendy right now. If you have no idea that it's a food trend, it's okay, I get that I'm weird. But cookie butter is all over food blogs right now, and while it didn't appeal to me very much, I've read so many rave reviews and recipes that I needed to pick up a jar from TJ's. And...my verdict is that it's okay. It's good but very sweet and unhealthy, and since I greatly prefer almond butter or nutella, I don't think that I would purchase this again. In the meantime, I gotta start using it up, ergo these cookies.
Now, the recipe I'm using said that it yields 3 dozen cookies = 36, so I cut the recipe in half. Yet somehow I ended up with 39....something doesn't add up.
In a mixing bowl, mix 1 cup brown sugar, 1/2 cup cookie butter, 1 stick softened butter, and 1/8 cup honey.
Add 1 egg and 1/2 Tbsp vanilla, and mix well.
Add 1 1/2 cups flour, 1 tsp baking powder, 1 tsp baking soda, and 1/2 tsp salt. You're supposed to mix together the dry ingredients in a separate bowl and then fold the dry into the wet, but I'm lazy so I put the dry ingredients directly. I always do this and I don't notice a difference.
Fold in 1/2 a bag of chocolate chips. Hint: use Ghiradelli's 60% cacao chips.
Drop tablespoons onto a greased, foil-lined baking sheet.
Bake in a 350F oven for 10 minutes, then remove from heat and let cool.
They look kind of flat and are approx 3" each.
They're super tasty with (soy)milk. No, I did not eat that whole stack, I only had 2.
Yep...the cookies are good I don't really know what to do with all of these. I guess I could bring some to work, but my coworkers are sick of my baking already.
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