One of the newest ingredients in the blog world is cookie butter. It’s great by itself but even better in a cookie.
Preheat oven to 350ºF.
1. In a medium-sized bowl, beat together the butter and both sugars until creamy. Add the eggs and vanilla extract and continue to beat until well blended.
2. Add the flour, baking powder, soda, and salt. Beat until well blended. Add the cookie butter and blend well.
3. With a rubber spatula or wooden spoon, stir in the chocolate chip cookies, toffee pieces, and pecans. Place in the refrigerator for 15 minutes or so.
4. Line cookie sheet with parchment paper or silicone mat and scoop a medium size portion of the cookie dough onto the sheet, well spaced out.
5. Bake for 13 to 15 minutes and move to cooling rack before serving.
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I just discovered cookie butter and needed a recipe so I would stop eating it straight from the jar. These cookies were the answer. They spread out quite a bit on the cookie sheet, but they are delicious. I took some to work and they were gone before lunch. My family is of a “no nuts in baked goods” mindset, so I omitted the pecans. They would work great for homemade ice cream sandwiches!
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Carol on 9.4.2012
The recipe calls for butter and further down the recipe, it calls for cookie butter. What specifically is cookie butter?