Salted caramel cookie butter cookies

So, I stumbled across the wonderful invention that is cookie butter about 4 months ago. I bought some crunchy cookie butter from Trader Joe’s the other week, and then, I got to wondering: what on God’s green earth does one do with cookie butter? I mean, it’s this mostly mild-flavored but extremely tasty paste that’s not the least bit healthy for you (though apparently not much worse overall than peanut butter, so there is that, I guess…), so… do I make cookies with it? Do I dunk oreos in it? Do I spread it on celery à la peanut butter? Do I use it as a caramel substitute for dunking apples? Do I just eat it out of the jar? WHAT DO I DO WITH THIS AMAZING STUFF?! 

Around the same time, I had purchased some fleur de sel caramels from Trader Joe’s, as well. Divine inspiration: Why not make cookie butter cookies with bits of the caramels in them? What could possibly go wrong?

As it turns out, a lot, if one does not have waxed paper or foil to line their cookie sheets with. I have beautiful non-stick sheets, and there was no way in hell that I was going to subject them to twice-burnt sugar. That just seemed like a bad idea. I would have preferred to have gone with waxed paper, but foil certainly served its purpose.

I followed this recipe, adapted from Feastie:

Biscoff Cookie Butter Cookies

makes roughly 3 dozen cookies

barely adapted from Baking Bites

Ingredients:

  •  1 1/2 cups all purpose flour
  • 1/4 tsp baking soda
  • 1/4 tsp baking powder
  • 1/2 tsp table salt
  • 1/2 cup salted butter (1 stick), room temperature
  • 1/4 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup Biscoff cookie butter
  • 1 large egg
  • 1 tsp pure vanilla extract
  • 12 Trader Joe’s fleur de sel caramels, cut up into 8ths

Instructions:

  1.  Position oven rack in the center of the oven, and preheat oven to 350 degrees. Line 2 baking sheets with parchment paper or foil. 
  2. In a medium bowl whisk together the flour, baking powder, baking soda, and salt. 
  3. In the bowl of a stand mixer, cream together the butter and sugars until light and fluffy and pale. 
  4. Beat in the egg and vanilla until combined. Beat in the cookie butter.
  5. With the mixer on low, slowly add the flour mixture until just combined.
  6. Add the caramel pieces and fold them in–don’t over-mix!
  7. Place the remaining 1/2 cup granulated sugar in a small bowl. Using a tablespoon or small cookie scoop, scoop out small balls of dough (about 1″ in diameter)  on prepared baking sheet. 
  8. Bake cookies until lightly golden and brown around the edges, about 12 minutes. Allow cookies to cool on the baking sheet set on a cooling rack for 2 minutes, then gently transfer cookies to a cooling rack to cool completely. 
  9. While the first dozen cookies are in the oven, start forming/rolling the second dozen and place them on the second prepared baking sheet. When the first dozen are done baking, quickly slide the second dozen into the oven. After the first dozen cookies have been transferred to the cooling rack, you can slide that piece of parchment paper off onto the counter and prepare the third dozen dough balls (just put them directly onto the parchment) – slide the whole piece of parchment paper back onto the baking sheet right before you put the third dozen cookies in the oven. 

A few notes:

While this worked for the most part, I would probably actually just press the caramels into the top of the cookies instead of mixing them in next time. While I’d line the cookie sheets either way, caramel is… not the most pleasant stuff to work with. I actually wound up refrigerating them for a few minutes before I folded them into the dough because they were trying to stick together at room temperature. Since the damage had already been done, the fridge also kinda stuck them together. Oops.

I also let the cookies just cool on the foil-lined pans, as we do not have cooling racks, and, again, working with caramel can be unpleasant to work with. I still had to use a spatula to remove the cookies from the foil intact. ‘Cause, y’know, caramel sticks to everything. And can be unpleasant to work with. (Have I hammered that home yet? It’s worth it, but never let it be said that I didn’t warn you what you were getting into.)

Finally, the original recipe called for only 1/4 tsp. of salt. But these are salted caramel cookies. So screw that. They didn’t turn out too salty.

Oh, and be warned: these things stick to your teeth. While they are delicious, your enamel probably will not thank you down the road. I’d say that these are an occasional treat, unless you want to, um… make these into bar cookies and drizzle salted caramel over them after they come out of the oven? I dunnno… It’s an idea.

Anyway, enjoy!

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