The title of this recipe makes me chuckle. Cookie butter cookies?
I mean, only in America would it be acceptable to grind up cookies, mix them with oil, and then add butter and sugar and other things and make them back in to cookies. Which I totally support, by the way!
Have you guys tried this stuff?? It is out of this world! And because I gave up chocolate for Lent, it has been the perfect replacement for my afternoon chocolate fix (shhhh don’t tell the Nutella!).
Marshmallow Stuffed Cookie Butter Cookies
Makes about 18 cookies
1/2 c. cookie butter/speculoos (I use the Trader Joe’s brand, but I also really like Biscoff)
6 tbsp. butter
1 1/4 c. flour
1/2 c. packed brown sugar
1/4 tsp. salt
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. vanilla
9 marshmallows (I used home-made, but store bought are perfectly ok)
Preheat the oven to 375 degrees.
In a mixing bowl whip the butter into the cookie butter with an electric mixer.
Next beat in the sugar, egg, salt,baking soda, baking powder, and vanilla. Beat till thoroughly combined. Add in the flour and continue mixing until the flour is almost completely mixed in. Finish combining all the flour by hand with a rubber spatula.
Shape dough into about 1-inch balls and place 2 inches apart on an ungreased cookie sheet.
Next, place half of a large marshmallow (I used homemade) on top of each ball of dough.
Form the dough around the marshmallow (adding a tiny bit more dough if you need to) and then roll it in your hands to make it completely covered and smooth.
Bake in a 375 degree oven for 7-8 minutes or until the cookies are just browned (they will still look slightly uncooked because of the gooey marshmallows, but I promise they are ok!).
Cool cookies on a wire rack, or enjoy fresh out of the oven with a tall glass of milk!
Inspired by a cookie on Emily’s blog