- 1/2 c butter (softened)
- 3/4 c cookie butter (creamy or crunchy - whichever you have on hand)
- 1/3 c Sugar - brown
- 1/3 c sugar - white
- 10 egg (large)
- 1 t vanilla extract
- 2 c Flour - plain
- 1 t baking soda
- 1/2 t salt- table
- For rolling:
- 1/2 c sugar - white
- 4 T ground cinnamon
- cookie butter (as desired)
- chocolate (melted, as desired)
Preheat oven to 350F / 180C / Gas 4. Lightly grease a cookie sheet and set aside.
For the dough:
In a large mixing bowl, beat together the butter, cookie butter, and sugars until light and fluffy (about 3-4 minutes). Mix in egg and vanilla. Add rest of dough ingredients and mix just until combined.
For the rolling:
In a small bowl, combine sugar and cinnamon. Form dough into 1" balls and roll in the cinnamon-sugar until generously coated.
Place balls about 1.5" apart on prepared cookie sheet. The cookies won't spread much.
Bake cookies for 8 - 10 minutes, until golden brown.
For the topping:
Remove from oven and immediately press the back of a spoon lightly into the top of each cookie so that it becomes flat. Spoon approximately 2-3 tsp of cookie butter onto the top of each indented cookie.
If you're hankering for another topping, you can spoon any other type of nut butter or chocolate on top of each cookie.