These soft and chewy cookie butter cookies are made with speculoos cookie butter spread and dried figs and taste oh-so-amazing.
- 100g granulated sugar
- 100g brown sugar
- 1/2 tsp salt
- 115g (1 stick) unsalted butter, melted
- 100g speculoos cookie butter spread
- 1 large egg
- 1 tsp vanilla extract
- 170g all-purpose flour
- 1/2 tsp baking soda
- 100g dried figs, roughly chopped
- Combine sugars, salt, melted butter, and speculoos cookie butter spread in a mixing bowl. Mix until no lumps remain.
- Add the egg and vanilla extract and mix until batter is smooth.
- With a large sieve, sift flour and baking soda into the batter. Fold until just combined. Do not overmix!
- Fold in dried fig chunks, reserving a small handful for later (optional).
- Cover mixing bowl with plastic wrap and chill in the fridge for about 30 mins.
- Line two baking sheets with parchment paper. With an ice cream scoop, scoop out 1-2 inch spherical mounds of the chilled cookie dough onto baking sheet. Leave at least 2-3 inches between adjacent cookies and sides of the tray for spreading (about 6 cookies per large tray).
- With the extra pieces of dried fig you set aside earlier, press a few pieces on top of each cookie dough mound (optional: skip this step if you don’t care about “seeing” the fig pieces on the tops of your cookies)
- Return tray to the fridge to chill for another 15-30 minutes. Meanwhile, preheat oven to 350°F (180°C).
- Bake for 13-15 minutes, or until the edges of the cookies just begin to lightly brown. Do not overbake! They should be still be soft and will firm up as they cool.
- Let cool for 3-5 minutes on baking tray before transferring to a cooling rack. Preferably enjoy while still warm!
Keywords: speculoos cookie butter cookies, dried fig cookies, speculoos spread recipe, speculoos cookie butter recipe, cookie butter recipe, cookie butter cookies