Cookie Butter Chocolate Chip Cookies

Cookie butter cookies with cinnamon, gooey milk chocolate, semi-sweet chocolate with a milk chocolate drizzle.

Speculoos is a spiced shortbread biscuit, cinnamon, nutmeg, clove, white pepper, ginger, and cardamom, that traditionally consumed around the St. Nicholas Day in Netherlands and Belgium on December 5th or 6th, and for Christmas in Germany. They are thin, stamped, baked and do not rise that much.

Cookie butter is made by 60 % crushed cookies and vegetable oil and resembles peanut butter. There are now several brands of Cookie Butter.

I can eat cookie butter straight out of the jar. I've seen it eaten on apples, celery sticks, and crackers, anything in place of peanut butter for those with a nut allergy.

Cookie Butter Chocolate Chip Cookies

Recipe

2 1/2 cups Unbleached All Purpose Flour
1 cup Unsalted Butter, softened
1 1/2 cups Dark Brown Sugar, packed
1 cup Cookie Butter, I used smoothed but can use crunchy
2 teaspoons Baking Powder
1 1/2 teaspoons Baking Soda
1 teaspoon Cinnamon
1 teaspoon Sea Salt
3 cups Chocolate Chips, I used 1 1/2 cups Milk Chocolate and 1 1/2 cups Semi-Sweet Chocolate
2 eggs, Room Temperature

Chocolate Drizzle
3/4 cup Milk Chocolate Chips
2 teaspoons Coconut Oil

Cookie Butter Drizzle
1/4 cup Cookie Butter
2 teaspoons Coconut Oil

1.) In a large bowl with a hand mixer or stand mixer, cream together butter and sugar until its light and fluffy, about 5 minutes.
2.) Add cookie butter, cinnamon, sea salt, baking powder and baking soda. Mix until cinnamon blends into butter.
3.) Starting with flour, add one cup of flour, mix then add the egg. Add another cup of flour mix then add the last egg.
4.) Sprinkle a few tablespoons of flour over the chocolate chips. Add chips to flour butter mixture then fold in the last of the flour.
5.)Cover and chill for at least 3 hours.
6.) Preheat oven to 325 degrees. Cover cookie sheets with parchment paper. Scoop out cookie dough with an ice cream scoop or spoon, placing dough at least 2 inches apart.
7.) Bake for 12 to 14 minutes, or until golden brown rotating pans halfway through. The cookies will be soft when taken out of the oven. They will set as they cool.
8.) Let the cookies cool on the pan for 6 minutes then slide off cookie sheet and on to a wired rack. Have them cool completely before drizzling with the chocolate.
9.) Microwave chocolate chips with coconut oil and cookie butter and coconut oil, let it cool slightly before drizzling over cookie.
10.) Place in refrigerator to let to chocolate and cookie butter for 20 to 30 minutes.