Chocolate Chip Cookie Butter Cookies

Oh my God. You MUST bake these easy and amazing cookies! Made with cookie butter (that magical blend of crushed, cinnamon-spiked cookies), each bite is a caramelized explosion of cinnamon, vanilla and dark chocolate. Quite possibly the best cookie I've ever made. And so chewy... I'm completely floored.

If you haven't tried cookie butter, it's like caramelized, buttery, cinnamony gingersnaps, ground into a peanut butter-like spread. It’s basically spreadable cookies. Out of this world good.

And, I totally LOVE how soft and chewy these cookies are. I wasn't sure how they would bake up - crisp or chewy - and I'm worshiping their chewiness now. And, they bake in just 5 minutes too!

Why add cornstarch to the cookie batter? Cornstarch softens the harsh proteins of the flour, making a more tender cookie. Trust me on this one: it works and it's awesome. 

Chocolate Chip Cookie Butter Cookies

1 cup all-purpose flour
2 teaspoons cornstarch
1 teaspoon ground cinnamon
1 teaspoon baking soda
Pinch of salt
1/2 cup (1 stick) unsalted butter, softened
1/2 cup creamy cookie butter or Biscoff spread
3/4 cup packed light brown sugar
1 large egg
1 tablespoon vanilla extract (yes, 1 tablespoon!)
1 cup semisweet chocolate chips

Preheat the oven to 375 degrees. Line 2 large baking sheets with parchment paper or spray with cooking spray.
In a medium bowl, combine the flour, cornstarch, cinnamon, baking soda, and salt. Mix well and set aside.
In a mixing bowl, combine the butter, cookie butter and brown sugar. Beat on medium-high speed until light and fluffy. Beat in the egg and vanilla.
Scrape down the sides of the bowl. Gradually beat in the flour mixture until blended. Add the chocolate chips mix on low speed just until blended.
Drop tablespoons of the dough (or use a small cookie scoop) onto the prepared pans, 2 inches apart. Bake for 5 to 6 minutes, until golden brown.
Cool the cookies on the pan, on a wire rack, for 5 minutes, then transfer the cookie to the rack to cool completely.
Store leftover cookies in airtight container at room temperature for up to 1 week, or in the freezer for up to 4 months.
Makes 28-30 cookies