Softbatch Cookie Butter Brown Sugar (Print Version)
# Ingredients:
→ Wet Ingredients
01 -
225 grams unsalted butter, softened
02 -
200 grams brown sugar, packed
03 -
100 grams granulated sugar
04 -
130 grams cookie butter (speculoos spread)
05 -
2 large eggs
06 -
5 milliliters vanilla extract
→ Dry Ingredients
07 -
375 grams all-purpose flour
08 -
5 grams baking soda
09 -
2.5 grams salt
10 -
170 grams chocolate chips (optional)
# Instructions:
01 -
Preheat oven to 175°C and line two baking trays with parchment paper.
02 -
Using an electric mixer, blend the softened butter, brown sugar, granulated sugar, and cookie butter in a large mixing bowl for 3-4 minutes until pale and fluffy.
03 -
Add eggs one at a time, beating well after each addition, then mix in vanilla extract until evenly distributed.
04 -
In a separate bowl, whisk together the flour, baking soda, and salt.
05 -
Gradually mix the dry ingredients into the wet mixture until just combined. Gently fold in chocolate chips if using.
06 -
Use a cookie scoop or tablespoon to drop rounded dough balls onto prepared trays, spacing them 5 centimeters apart.
07 -
Bake in the preheated oven for 10-12 minutes, until edges are set and centers remain slightly soft.
08 -
Let cookies cool on the trays for 5 minutes, then transfer to wire racks to cool completely.
09 -
Enjoy warm or at room temperature with your beverage of choice.
# Notes:
01 -
Do not overbake to preserve a soft, chewy texture.