It’s the love-child we didn’t know we were waiting for: A peanut butter cookie fell deeply, madly in love with those lightly spiced cookies you get on the airplane. And the two never looked back. The same method works with nut butter or Nutella—that’s what gave us the idea in the first place—but spicy sweet cookie butter makes these classics taste at once retro and brand new. If we had a fourth ingredient to play with, we would roll the raw dough balls in some granulated sugar before baking for a little sparkle, but they’re plenty sweet just as they are.
1 14.1-oz. jar smooth cookie butter, such as Lotus Biscoff
¾ cup self-rising flour
2 large eggs, lightly beaten
How to Make It
Preheat oven to 375°F with racks in upper and lower thirds. Stir together all ingredients in a medium bowl until evenly combined. Divide dough into 22 balls, and place 2 inches apart on 2 parchment-lined baking sheets. Gently flatten cookies with a fork, making a criss-cross pattern. Bake, rotating sheet 180° and top to bottom just until tops are dry, 8 to 10 minutes. Transfer cookies to a wire rack, and cool completely, about 1 hour.
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