Cookie Butter Cookies

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Cookie Butter Cookies
Source: Adapted from Smitten Kitchen’s Peanut Butter Cookies

Recently, I was at Trader Joe’s and overheard the following conversation:

Clerk: “I’m sorry, we limit this item to 3 per person.”
Customer: “Why?”
Clerk: “Because people are selling it on the internet.”

Looking over, I saw that the man’s basket was filled with approximately 12 jars of Cookie Butter. My interest was piqued—if this item was good enough to be rationed, I’d better give it a try. A quick internet search later, I learned that Cookie Butter was selling for about $10 on Amazon (compared to $3.70 in stores) in part because of a national shortage.

I also learned that cookie butter is basically crushed cookies with sugar and fat, so I thought it would be ridiculous to make cookies out of cookie butter…a bit like those Russian dolls, perhaps? This recipe is based off Smitten Kitchen’s peanut butter cookie recipe. I only added ½ cup of sugar since Cookie Butter is already so sweet.

This cookie tastes just like cookie butter, and a milder, softer version of the Biscoff Cookies Delta Airlines serves on flights. It is truly a cookie within a cookie.

Makes about: 38, tbsp scoop
Prep time: 10-15 mins
Bake time: 8-10 minutes

1 ¼ c flour
¾ tsp soda
½ tsp baking powder
¼ tsp salt
½ cup butter
1 cup cookie butter
½ cup brown sugar
1 egg
1 tbsp milk
1 tsp vanilla

1. Preheat oven to 350F. Prepare baking pan by lining with parchment paper.
2. Cream together butter and cookie butter.
3. Mix in brown sugar, egg, milk, and vanilla.
4. Mix in flour, baking soda, baking powder, and salt.
5. Scoop by tablespoons onto prepared pan.
6. Bake 8-10 minutes.

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Toasted Coconut Shortbread

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Toasted Coconut Shortbread

Source: Smitten Kitchen

Makes about: 20 small (2’’) cookies
Prep time: 15-20 minutes
Bake time: 15-20 minutes

I made a half of the original recipe (half recipe listed below). These cookies are very crispy and buttery with just a hint of coconut. I’d suggest rolling the dough out, then chilling it. Chilled dough is easier to cut with cookie cutter but it’s hard to roll out!


¼ cup sweetened shredded coconut
6 tbsp butter
3 tbsp sugar
3/8 tsp salt
¼ tsp vanilla
2/3 cup flour

1. Preheat oven to 350F. Prepare baking skeet.
2. Toast coconut for about 8 minutes. Grind until smooth or use your fingers to break them up
3. Cream together butter and sugar.
4. Add in salt, vanilla.
5. Add in flour. Mix until combined.
6. Roll dough out until ¼’’ thick. Chill the dough.
7. Using your favorite cookie cutter, cut the dough.
8. Place on prepared baking sheet. Bake 15-20 minutes or until cookies are golden brown.

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Whole Lemon Tart from Smitten Kitchen

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Whole Lemon Tart
Source: Smitten Kitchen

This tart is super easy to make because you can blend everything in the blender. They are more eggy and less lemony compared to the whole lemon bars from David Leibovitz (my version here), though it probably depends on the size of your lemon. I used a Meyer lemon. I used a tart dough recipe from Tartine that I had left over from a previous project, but Smitten Kitchen’s suggestion looks great as well.

Makes about: one 9inch tart
Prep time: 10 mins (not including tart dough time)
Bake time: 35-40 minutes

Tart dough-your choice.
1 lemon, rinsed and dried.
1 ½ cups sugar
1 stick butter
4 large eggs
2 tbsp cornstarch
¼ tsp salt.

Special equipment
Blender. Tart pan.

1. Preheat oven to 350F.
2. Prepare tart dough and pan.
3. Cut lemon into thin slices.
4. Put lemon, sugar, butter, eggs, cornstarch, and salt in blender. Blend until completely smooth.
5. Pour mixture into tart dough.
6. Bake 35-40 minutes or until tart has set.
7. Let cool before serving.

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Tropical Oatstacks

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Tropical Oatstacks
Source: The Food Matters Cookbook by Mark Bittman

Makes about: about 20 cookies, tablespoon scoop
Prep time: 10-15 minutes
Bake time: 12-15 minutes

These cookies are crunchy and slightly crispy with a nice banana flavor. I enjoyed the difference in textures. There’s no added sugar in this cookie, so I’m not sure we can actually call it a cookie ☺ I imagine you could make it vegan by not using butter, and it’s already gluten-free!

4 tbsp unsalted butter
3 large ripe bananas
1 tsp vanilla extract
2/3 c rolled oats
½ c chopped cashews or macadamias
1 c shredded, unsweetened coconut
1 tsp baking powder
¼ tsp salt

1. Preheat oven to 350F. Prepare baking pan by lining with parchment.
2. Melt butter.
3. Mash bananas in a large bowl (use your hands!). Mix in butter and vanilla.
4. Mix in oats, cashews, coconut, baking powder, and salt.
5. Scoop by tablespoons onto prepared pan.
6. Bake 12-15 minutes until golden brown. Enjoy!

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Vegan Ginger Molasses Cookies

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Vegan Ginger Molasses Cookies
Source: LunchBoxBunch

Makes about: 15 cookies, tablespoon scoop
Prep time: 10 minutes
Bake time: 10 minutes

I made half of the original recipe. These cookies are fluffy and soft, nice ginger flavor and they don’t spread. I rolled them in 2 tbsp sugar.

1 cup flour
¼ cup+2 tbsp sugar
¾ tbsp ginger powder
½ tbsp fresh ginger
1/8 cup water (2 tbsp water)
2 tbsp to 1/6 cup tbsp molasses
1/6 cup vegetable oil
3/8 tsp salt
¼ tsp cinnamon
½ tsp vanilla
¼ tsp baking soda
1 tsp baking powder
extra sugar for rolling (2+ tbsp sugar)

1. Preheat oven to 350F.
2. Mix together vegetable oil, molasses, and water.
3. Mix in sugar, ginger powder and fresh ginger.
4. Mix in salt, cinnamon, vanilla, baking soda, and baking powder.
5. Mix in flour.
6. Scoop by tablespoons. Roll in sugar.
7. Place on prepared parchment-lined pan. Flatten before baking.
8. Bake 10 minutes. Enjoy!

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World Peace Chocolate Cookies

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World Peace Chocolate Cookies
Source: Smitten Kitchen

These cookies are packed with so much chocolate. They’re soft and a bit chewy on the outside and utterly delicious.

Makes about: 24-36 cookies, depending on how thick you cut them
Prep time: 15 minutes+3h chilling the dough
Bake time: 10-12 mins

1 1/4 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 tsp baking soda
1 stick plus 3 tablespoons unsalted butter, at room temperature
2/3 cup (packed) light brown sugar
1/4 cup sugar
1/4 tsp fine sea salt
1 tsp vanilla extract
5 ounces bittersweet chocolate, chopped into chips, or 3/4 cup store-bought mini chocolate chips

1. Beat butter until creamy.
2. Add in sugar, salt, and vanilla. Beat until creamy.
3. Add in cocoa, baking soda, and flour. Mix until combined.
4. Mix in chocolate pieces.
5. Gather dough together into a ball and divide in half.
6. Shape each half into a log that is 1.5’’ in diameter. Wrap in plastic and refrigerate the dough for 3h (or freeze for 1h).
7. To bake: preheat oven to 325F.
8. Slice the dough logs into ½’’ slices. Place cookies on prepared baking sheet (parchment or silicone mat) at least 1’’ apart.
9. Bake 10-12 minutes. Enjoy! SK notes they will not look done at 12 minutes.

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Chocolate Chip Cookies from the Art and Soul of Baking

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Chocolate Chip Cookies from the Art and Soul of Baking
Source: Art and Soul of Baking

These chocolate chip cookies are buttery, chocolately, and quite delicious. The combination of chocolates is quite delicious. These cookies only spread a little bit.

Makes about: 60, tablespoon scoop
Prep time: 10 minutes
Bake time: 10-15 min/batch

1.5 stick butter
¾ cup granulated sugar
¾ c brown sugar
2 eggs
2 tsp vanilla
2 ¼ cup flour
1 tsp baking soda
1 tsp salt
1 cup semisweet chocolate chips
1 cup milk chocolate chips
½ cup chopped walnuts (or other nuts)

1. Preheat oven to 350F.
2. Cream together butter and sugar.
3. Beat in egg and vanilla.
4. Mix in flour, baking soda, and salt.
5. Mix in chocolate chips and walnuts.
6. Scoop by tablespoons onto prepared pan. Note: you can freeze the dough balls and bake the cookies later.
7. Bake 10-14 minutes or until golden brown.

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