Cookie Butter | Butter Cookies

Memo from the Department of Redundant Redundancies:

Dear Sir,

Your repetitious title seems to be repetitive.

Sincerely, Mr. Mister

—————————————————————————-cookie butter butter cookie

So, I’ve had this idea for a while, but I decided to finally try it out: Cookie Butter Cookies. Yes, I’m going back to the well that is Cookie Butter (aka Speculoos), which is essentially ground up cookies formed into a butter and they’re delicious. As always I’m trying to put my own little spin on them, so that’s what’s up. By the way, these cookies are probably not for the faint of heart. Maybe someday I’ll make something that is more diet friendly, but today is not that day. I should hate myself for making these, or maybe it’s because I hate myself that I’m making them, but turns out I just like to tinker with stuff most people wouldn’t think of tinkering with. This particular recipe is a jumpoff of this LandOLakes butter cookie.

cookie butter butter cookie

Cookie Butter Butter Cookies


  • 1 cup of butter

  • 3/4 cup of cookie butter
  • 1 egg
  • 3/4 cup of brown sugar
  • 1/4 cup of granulated sugar
  • 1 tablespoon vanilla extract
  • 2 cups of all-purpose flour
  • 1 teaspoon of baking powder
  1. Mix butter and cookie butter until creamy.
  2. Add sugars, egg, vanilla, and baking powder. Mix.
  3. Slowly add in flour half a cup at a time. Mix.IMG_0055
  4. Place cookie dough in refrigerator 2 hours or so, until dough firms up.
  5. Prior to removing preheat oven to 350IMG_0054
  6. Baking time varies depending on your method of forming cookies. Cookie press, cookie cutters, dough balls, etc. Keep an eye on them and remove when they begin to brown. You can leave them on the cookie sheet and let residual heat finish them off for crispy cookies, otherwise remove and place on cooling rack, plate, etc.


Your cookies should come out nice and tasty, they’re not terribly sweet, but they’re good. No complaints from the peanut gallery. Kids enjoyed them and if it were up to them they’d probably have finished them off in the first night.

Everyone at work seemed to love them. I prefer them as bigger cookies because I like them chewy and not crispy, but either way you tell me what you think of them because they’re pretty great if I do say so myself. Be forewarned as thin little cookies they were described to me as being, ‘dangerous’ because they’re so small and you will want them by the handful’s.

Please share any thoughts and come back again. Until then, I’m peacing out.


Chocolate-Cookie Butter Ice Cream

I hadn’t heard of cookie butter until a few months ago when I was first introduced to it by someone on Twitter. Shortly after that I had some in my grubby hands, and, though it’s delicious as all hell, I don’t use it all that much. I’ve seen cookie butter cookie recipes, but try entering that into the Google and see what happens…a bunch of butter cookie recipes show up. I’ll eventually get to one of those, but this time around I wanted to beat the Central California heat (again) with ice cream. For the second week in a row, I’m not baking. I’m sorry, I’m not living up to the title of the ‘blog, but I think you’ll be ok with it once you get a taste of this ice cream.


Let’s go back for a second to explain a little about cookie butter. Think about what peanut butter, cashew butter, almond butter, etc. are and you can imagine what comprises cookie butter. Cookie butter tastes a lot like gingerbread cookies. This particular jar used in my ice cream comes from Trader Joe’s. I made a special trip just to find this as the nearest store to me is roughly an hour away…ok, I went to the one near work, it was still a special trip just for this little jar.

Cookie butter

So, this weeks recipe is adapted from the ice cream recipe book, The Perfect Scoop, by David Lebovitz. Incidentally, I own one book of recipes and this is it, I bought it two years ago and have never used it because I don’t make a ton of ice cream because something is apparently wrong with me. This is from the Chocolate–Peanut Butter Ice Cream recipe with cookie butter substituting for peanut butter…obviously.

Chocolate-Cookie Butter Ice Cream adapted from recipe by David Lebovitz

  • 2 cups half and half
  • 1/4 cup of unsweetened Dutch process cocoa powder
  • 1/2 cup sugar
  • pinch of salt
  • 1/4 cup cookie butter

1. Place half and half, cocoa powder, sugar, and salt into saucepan and whisk away.


2. Heat to boiling. Stir frequently until it comes to a boil. It will foam up at which point you have about three to five seconds to remove it from the heat or risk it boiling over and making a mess of your stove top. Trust me on this one. Your chocolate may or may not look like mine here. This should take somewhere in the neighborhood of 5-10 minutes or so, now you’re done with the stove top.


3. Add in your cookie butter and whisk away, the heat will melt up the cookie butter easily. At this point I let mine cool off for a few minutes and stirred every couple of minutes to avoid that film that covers the top of anything milky. After a few more minutes you can place in a heat proof/freeze proof container and place it in the freezer giving it a little stir every few. I don’t know if this is at all necessary, for all I know the ice cream maker would take care of all that, but I don’t chance the little clumps in my ice cream, so I cut them off before they even start.

4. Check the directions for your particular ice cream maker and add mixture according to their suggestions. Mix it up and you will eventually get something that resembles ice cream like this:


5. Work quickly to avoid the melted spots like those in the picture below. It’s just not pretty for picture taking. Freeze in container, I use the disposable/reusable Ziploc containers, they come in a variety of shapes and sizes and enjoy 8 or so hours later, any sooner than that and you’re eating pudding or soft serve.IMG_0152

What I learned from this recipe:

  • You have no idea how easy some ice cream mixtures are to make. This is one of those recipes that takes all of ten minutes worth of work and the rest of the time is spent either waiting for the ice cream maker to do its thing or waiting for it to freeze so you can have at it. Oh, and you will have at it, it’s sooooo good.
  • One quart of ice cream is never, ever, under any circumstances enough. Especially when you make something that’s really good and you’ve got a few sweet tooth’s (sweet teeth?) to satiate.
  • You know what doesn’t photograph well? Ice cream, that’s what.

I’m still thinking of what this would pair up really well with, so if you’ve got an idea please let me know. Maybe it’s time to work on a cookie butter cookie recipe? It’s like the M.C. Escher drawing of the hand drawing the hand.

As always, thanks for reading. If you’re inclined, please share this with friends and family.