cookie butter cookie recipe
- The Best cookie butter cookie recipe
- Cookie Butter Cookies with Tomato Garlic Sauce
- 🥘Ingredients
- 👨🍳Directions
- 🔧Equipment
- 📊Nutrition Facts (per serving)
- 📝Notes
- Watch Video Of How Cookie Butter Cookies with Tomato Garlic Sauce Works
- ❓ Frequently Asked Questions About Cookie Butter Cookies with Tomato Garlic Sauce
The Best cookie butter cookie recipe
The cookie butter itself is the star, giving these cookies that familiar, nostalgic taste that feels like a hug in every bite. It’s not just a treat for holidays; they’re great for everyday too. A few pairs with tea or coffee, or just straight from the jar, and they’re a quick, satisfying pick-me-up. Plus, they’re surprisingly good for you if you use whole wheat flour and a little honey or maple syrup instead of refined sugar—more fiber, less processed stuff. My family’s favorite part? They don’t require baking sheets or fancy tools, just a bowl and a spoon, so they’re always ready when you are.
Cookie Butter Cookies with Tomato Garlic Sauce
A bold, savory-sweet cookie that pairs rich cookie butter with a tangy tomato-garlic sauce for a flavorful twist on classic cookies. This recipe is a must-try for any occasion.
🥘Ingredients
- 1 ½ cups all-purpose flour
- ½ cup cookie butter (unsalted)
- ½ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup tomato sauce
- 2 cloves garlic, minced
- 1 tbsp olive oil
- ½ tsp dried oregano
- ¼ tsp red pepper flakes (optional)
👨🍳Directions
-
1
Preheat oven to 375°F. In a large bowl, whisk together flour, baking soda, and salt. Add cookie butter and sugar, mixing until combined. -
2
Stir in the egg and vanilla extract until fully incorporated. Divide dough into 12 equal balls and flatten slightly into discs. -
3
Preheat sauce ingredients in a small saucepan over medium heat until garlic is fragrant (about 1 minute). Simmer for 5 minutes until slightly thickened. -
4
Place dough discs on a parchment-lined baking sheet. Bake for 10–12 minutes until edges are lightly golden. Let cool for 5 minutes before drizzling with sauce.
🔧Equipment
- Mixing bowls
- Whisk
- Rolling pin
- Baking sheet
- Parchment paper
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Cookie Butter Cookies with Tomato Garlic Sauce Works
❓ Frequently Asked Questions About Cookie Butter Cookies with Tomato Garlic Sauce
How do I store these cookie butter cookies to keep them fresh?
Store them in an airtight container at room temperature for up to five days. If you prefer longer storage, freeze them in a single layer on a baking sheet, then transfer to a bag or container once fully hardened. Frozen cookies stay fresh for three months.
Can I substitute any of the cookie butter for peanut butter?
Yes, you can use peanut butter as a substitute, but the flavor profile will differ. For a closer match, opt for a smooth, creamy peanut butter with no added oils or sweeteners. Adjust the sweetness slightly if needed, as peanut butter can be less buttery in taste.
What if I don’t have a cookie press?
Skip the cookie press entirely—just roll the dough into small, even balls (about 1-inch in diameter) using your hands. Pressing gently with your palm or a fork can help create a more uniform shape if desired.
How do I make sure the cookies stay soft and chewy?
For extra chewiness, slightly underbake them—pull them from the oven when the edges are just starting to set, about 5–7 minutes less than the recipe suggests. Let them cool on the baking sheet for 2 minutes before transferring to a wire rack to avoid over-cooling.
Can I make these cookies ahead of time and bake them later?
Absolutely! Prep the dough up to 24 hours in advance and refrigerate it. When ready to bake, shape the dough, place on a tray, and bake as directed. The dough will firm up while chilled but will return to a soft texture once baked.
