Something like months (and more months) before I finally broke down and bought a jar of cookie butter? I was way behind. Had no clue with the heck this stuff was. Honestly? I thought it was like an applesauce type butter--all gooey and overly sweet with not much to do with it.
Then one day, while at Trader Joe's, they had these chocolate bars stuffed with the cookie butter. That filling was so good! It was nothing like I thought it would be. It was like someone had grinded up peanut butter with a bunch of cinnamon cookies, and added a hint of salt. Super tasty and cheers to the person (or company) that started this craze. The uses for this butter are endless.....trust me I have more recipes coming.
So with these cookies I used the base recipe, my 'go-to' recipe for the 'almost flourless' peanut butter cookies and used peanut flour instead. If you can't find peanut flour, you can use regular flour, just not as much.
I went ahead and drizzled some melted chocolate on the cookies, but in all honesty, they didn't need them--they were so good on their own. Tasty little creatures.
cookie butter-peanut butter
1 cup all-natural chunky or all natural smooth peanut butter (oily is OK)
¾ cup cookie butter
½ cup dark brown sugar
1 large egg, room temp
1 ts baking soda
3 TB peanut flour if no peanut flour then use 2 ½ TB of flour
1 ts sea salt
semisweet chocolate chips, melted for drizzling over cookie tops (optional)
This recipe makes a small batch (about 12-15), if you want more, just double all the ingredients. I used semisweet chocolate instead of milk chocolate. Milk chocolate was just too sweet.
The cookies have to sit in fridge for at least an hour to come together; don’t let them sit in fridge overnight as they become very dry. Since this is a dry cookie it will be a tiny bit hard to roll in balls. Also they are delicate and tend to break apart if you make them too big. So try not to make the dough balls bigger than a tablespoon size.
In a small bowl add the peanut flour, baking soda, and salt; mix, set aside.
In a small bowl crack egg open and beat.
In a mixer or by hand, combine peanut butter, cookie butter and dark brown sugar until well combined.
Add egg to the cookie mixture, mix well.
Add in the flour mixture, by sprinkling it over the cookie dough, not just depositing it in one large dump. Mix till just combined.
Cover bowl and let it sit in fridge for about an hour. Do not let this sit overnight as the dough becomes very dry!
When ready to bake, preheat oven to 350 degrees F. Roll into tablespoon (or smaller) sized balls and place on non-stick cookie sheets or greased cookie sheets.
Bake for 10 minutes, until lightly browned. These cook up very fast, so I really wouldn’t go past the 10-12 minute mark. Cool on a baking sheet for a while. The cookies are very fragile and tend to break if you take them off the cookie sheet too early.
When cookies are completely cooled and harden, temper some semisweet chocolate and drizzle over cookies—optional of course.
Should make about 12-15 cookies (small batch). If you want more, just double all the ingredients.