Soft, chewy cookies infused with the warm, spiced flavor of cookie butter, delivering a rich and comforting treat perfect for any time of day.

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 chopped nuts or chocolate chips

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Preheat the 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 smooth 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 ingredients, mixing until just combined. Stir in chopped nuts or chocolate chips if using.
Scoop tablespoon-sized dough balls onto the prepared baking sheet, spacing about 2 inches apart.
Flatten each ball slightly with the palm of your hand or the bottom of a glass to help them bake evenly.
Bake for 10-12 minutes, until the edges are lightly golden but the centers remain soft.
Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Adding chopped nuts gives a nice crunch; chocolate chips make them extra indulgent.

Sprinkle a bit of sea salt on top before baking to balance sweetness.

Mix in a pinch of cinnamon or ginger with the flour for a more intense spice flavor.

Store in an airtight container at room temperature up to 5 days or freeze up to 3 months.

Warm in the microwave for 10 seconds to refresh soft texture.

For gluten-free, substitute all-purpose flour with a gluten-free blend with xanthan gum.

Keep a slice of bread in the cookie container to maintain moisture and softness longer.

If using salted butter, reduce or omit added salt in the recipe.