Most of the time I’m not this straightforward, but if you haven’t tried cookie butter yet you’re really missing out. I eat this stuff straight out of the jar. No joke.
The truth is, I really can’t describe cookie butter. It has the consistency of peanut butter, but it isn’t chalky enough so that you can’t eat it plain. For some reason, it tends to complement most everything. I love eating it on a toasted English Muffin with slices of banana. It’s very versatile.
I’m so glad I got to fit in some baking even though finals have started (just two more days to go! aaghhh!). After this Friday, I’ll be free to bake to my heart’s content. I’m looking forward to sharing a few recipes that I make every year for Christmas. Just the thought of them makes me anxious to get finals over with.
This recipe was originally without the “cookie butter swirls” part, but a part of me guided my hand to the pantry straight towards the cookie butter. The “swirls” part is a bit exaggerated because they aren’t really swirls. I just gently mixed it in so that it wasn’t completely incorporated into the mixture– maybe you could call it cookie butter stripes? Whatever the name is, enjoy the recipe. They taste like Christmas in a bite. Literally.
Sugar and Spice Cookies with Cookie Butter Swirls sort of adapted from Bake or Break.
Makes about 35 cookies
- 3 cups all-purpose flour
- 1 and 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 and 1/2 teaspoons cinnamon
- 1/2 teaspoon ground allspice
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 1 cup unsalted butter, softened
- 1/2 cup (4 oz.) cream cheese
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 cup cookie butter
1. In a medium-sized bowl, whisk together flour, baking powder, baking soda, salt, and spices until well incorporated.
2. Using an electric mixer, beat butter, cream cheese, sugar, and brown sugar until light and fluffy (about 3 minutes). Add egg and vanilla, mix well.
3. Gradually add flour mixture, mixing just until combined. Add the cookie butter, gently stirring just until it is dispersed in “stripes” across the mixture.
4. Cover dough and refrigerate for at least an hour.
5. Preheat oven to 350°. Spray baking sheets with nonstick spray.
6. Roll the dough into 2 tablespoon balls. Place 2 inches apart on prepared baking sheets. Bake 12 to 14 minutes, or until edges are lightly browned.
7. Cool on pans on wire racks for 5 minutes. Transfer the cookies to wire racks to cool completely.