Ingredients:

  • 1 cup (250g) Cookie Butter (Speculoos spread)
  • 1 cup (250g) Creamy Peanut Butter
  • 1/2 cup (115g) Unsalted Butter, softened
  • 1 cup (200g) Dark Brown Sugar, packed
  • 1/2 cup (100g) Granulated White Sugar
  • 1 large Egg, room temperature
  • 1 tsp Vanilla Bean Paste
  • 1.5 cups (190g) All-Purpose Flour
  • 1 tsp Baking Soda
  • 1/2 tsp Sea Salt

Instructions:

  1. Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper or silicone mats.
  2. In a stand mixer fitted with a paddle attachment, beat the softened unsalted butter, dark brown sugar, and granulated white sugar on medium-high speed for 3 minutes until the texture looks pale and has a cloud like texture.
  3. Add the cookie butter and creamy peanut butter to the creamed mixture. Beat for another minute. Once smooth, crack in the room temperature egg and add the 1 tsp of vanilla bean paste. Mix until the dough looks glossy and fully unified.
  4. In a separate bowl, whisk together the all-purpose flour, baking soda, and sea salt. Turn your mixer to the lowest setting and slowly add the dry ingredients. Mix only until no white streaks of flour remain.
  5. Scoop the dough into balls roughly the size of a golf ball. Place them on your lined baking sheets about 2 inches apart. Use a fork to create a crosshatch pattern, pressing down slightly to increase surface area.
  6. Bake for 10 minutes. At 10 minutes, the edges should be just set and barely golden, while the centers will still look slightly underdone. This is vital! They will finish cooking on the hot pan once removed. Allow to cool on the baking sheet for 5 minutes until they are firm enough to move before transferring to a wire rack.