Trader Joe’s makes this spread, which is similar in consistency to peanut butter without being sticky (in fact, one of the serving suggestions is to use it with peanut butter on toast or a sandwich). It is also sold in other stores under the name Biscoff spread. Extremely sweet by itself, it shines as a replacement for PB in a (somewhat) traditional soft cookie recipe. This cookie is sort of a cross between a snicker doodle and gingerbread. Use your imagination for add-ins…nuts are delicious, or perhaps cocoa nibs. A perfect fall cookie, in my opinion.
Don’t skip refrigerating the dough before baking. When making a soft cookie, this step is crucial to prevent your cookies from flattening out.
- 1 cup Trader Joe's Cookie Butter spread or Biscoff spread
- 1 egg
- 3/4 cup light or dark brown sugar
- 3/4 cup + 2 Tbsp all-purpose, unbleached flour (plus a little extra)
- 2 tsp corn starch
- 1 1/2 tsp cinnamon
- 1/4 tsp ground nutmeg
- 2 Tbsp vanilla extract
- 1 tsp baking soda
- pinch of salt
In a large bowl, cream together Cookie Butter, egg, brown sugar and vanilla on medium speed until light and fluffy.
Add flour, cornstarch, cinnamon, nutmeg, baking soda, and salt to the bowl. Mix on low until incorporated. Don't overmix. The dough will be slightly oily, but shouldn't be wet. If it is, add a bit more flour a couple of teaspoons at a time. Fold in additional ingredients at this time, if using.
Form balls of dough, approximately 2 Tbsp in size. Use a 2-inch medium cookie scoop, if you have one.
Place the cookie dough balls on a plate or cookie sheet in the refrigerator for at least 3 hours to chill.
Preheat oven to 350 degrees.
Place cookies 2 inches apart on baking sheets lined with parchment paper. Bake for approximately 8 minutes or until just set. It's Okay if the centers are not quite set as they will continue to bake a bit after removed from the oven.
Cool for 5 minutes and remove to wire rack to continue cooling.