Speculoos Cookie Butter Cookies

My husband brought TJ's  Speculoos Cookie Butter to my attention after he had heard about it on the radio.  He said that it is becoming hard to get and that people are starting to sell it on eBay.  The hot commodity of summer 2013. Whaaaa?! That's all he had to tell me before I decided that I must have some. 

It took me exactly one week after my initial try to get my hands on two jars of the stuff.  I hadn't realized that it came in a crunchy and a smooth variety.  Crunchy is all I could get at the time and after I witnessed a TJ's employee getting grilled for saving me the two jars, I wasn't about to get picky.  I took my jars, placed them in my cart, gave a quick "thanks!" and then bolted down the next aisle.  At last, they were MINE!

My sister told me that Cookie Butter is much like biscoff spread, and after tasting it, I would have to agree.  Although Cookie Butter is a tad bit more sweet in my opinion, I think they are both wonderful!!  You can spread it on toast, bagels, biscuits, or eat it by the spoonful.  Whatever your heart so desires. I chose to incorporate it into cookie dough thus creating the Cookie Butter Cookies.  These cookies are extremely chewy and go fantastically with a tall glass of milk.  My husband had a brilliant idea of spreading cookie butter on top of the cookie butter cookies.  YUM!

INGREDIENTS:

1 C Speculoos Cookie Butter (smooth or crunchy)
1 C sugar (plus more for rolling)
2 eggs
1 tsp vanilla
1 C  all purpose flour
1/2 tsp. baking soda
1/2 tsp. salt

DIRECTIONS:

Preheat your oven to 375 degrees.  Line a large cookie sheet with parchment paper.  Using an electric mixer, cream together the cookie butter and sugar.  Add the vanilla and beat in the eggs, one at a time.  Next, mix in the dry ingredients until all ingredients are well incorporated.  Using a cookie scoop, roll the dough into balls and then roll them into sugar and place them approx. 2 inches apart on your cookie sheet.  If your not using a cookie scoop you can roll the dough into balls about the size of a ping pong ball.  Bake for 8-10 minutes.  Allow to cool on the cookie sheet for 1-2 minutes before transferring to a wire rack.  Cool completely before storing into an air tight container.  ENJOY!