Honey Cookie Butter Cookies

I have already started working on my October bucket list and this hot weather spells disaster for everything on it. Pretty, pretty please with a big fat pumpkin on top – Fall weather, please come back and don’t leave us. On my October bucket list, I wanted to bake cookies…like lots of them. I have been pinning Pumpkin recipes like crazy but enjoying my Pumpkin M&Ms for the meanwhile. This summer kept me busy with ice cream and s’mores and other sweet treats, but I have been itching to bake cookies. I had originally wanted to make peanut butter cookies but I had less than a cup of peanut butter left. On the bright side I had an unopened jar of cookie butter that was screaming at me “USE ME” instead.

If you love the taste of cookie butter (not everyone is a fan), and want to use it in a recipe. Why not use it in it’s best form – COOKIES! It’s sort of crazy to use cookie butter in a cookie recipe, and you would think it had enough “cookie” in it already. The honey and molasses make for an extra chewy cookie!

Honey Cookie Butter Cookies
Adapted from Sunny Side Up

Yield: 3 dozen Ingredients

  • 1 cup honey
  • 1/2 cup shortening (or unsalted butter)
  • 1 cup creamy or crunchy cookie butter
  • 2 eggs, room temperature
  • 3 cups all-purpose flour
  • 1 cup sugar
  • 2 tablespoons molasses
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1/8 teaspoon nutmeg
  • 1/2 teaspoon salt
  • turbinado sugar (sugar in the raw) for rolling

Cooking Directions

  1. Preheat oven to 350 degrees. Line baking sheets with parchment paper or silcone baking mat.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, nutmeg and salt. Set aside.
  3. In the bowl of the stand mixer, cream together the cookie butter and honey on medium speed. Add the eggs and molasses and mix to combine. Add the dry ingredients in thirds, and mix well.
  4. Scoop cookie dough using a small cookie scooper or roll into 1-inch balls. Roll the cookie in a bowl of turbinado sugar (substitute powdered sugar or granulated sugar if you like). Place on prepared baking sheets at least 2 inches apart. Using a fork, flatten a crisscross pattern on top.
  5. Remove from oven and let cool for at least 5 minutes on the cookie sheets before transferring to a cooling rack.

Review: We loved these cookies, and I only baked a dozen to enjoy now. I froze the remainder and saved them for later. I can always use them whenever I have a holiday party to attend or use them as a last minute dessert.

Similar Posts