Soft, chewy cookies bursting with the warm, spiced flavor of cookie butter, perfect for cookie lovers craving a unique twist on a classic treat.

1 cup cookie butter (speculoos spread)

1/2 cup unsalted butter, softened

3/4 cup brown sugar, packed

1 large egg

1 teaspoon vanilla extract

1 1/4 cups all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

Optional: 1/2 cup white chocolate chips or chopped nuts

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Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, cream together the softened butter, cookie butter, and brown sugar until light and fluffy.
Beat in the egg and vanilla extract until well combined.
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in white chocolate chips or nuts if using.
Scoop dough by tablespoonfuls onto the prepared baking sheet, spacing them about 2 inches apart. Flatten slightly with the palm of your hand.
Bake for 10-12 minutes, or until the edges are golden but the centers remain soft.
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

To make gluten-free, use a 1:1 gluten-free all-purpose flour substitute.

Chill the dough for 10-15 minutes before baking to prevent excessive spreading.

If you want a spicier flavor, try adding a pinch of cinnamon or nutmeg to the dough.

Store baked cookies in an airtight container at room temperature for up to 1 week.

Freeze dough scoops for fresh-baked cookies later, baking from frozen for about 12-14 minutes.