My daughter introduced me to cookie butter a few weeks ago, and I became intrigued. Then I experimented. Then I came up with this recipe. So, imagine your airline cookie snack amped up with more flavor. I hope you like it.
1 1/4 cup flour
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup granulated sugar
1/2 cup brown sugar
1 stick butter
1 teaspoon vanilla
3/4 cup cookie butter
1 egg, beaten
8 tablespoons jam (I used apricot and raspberries, but you do you)
2 ounces white chocolate, melted
Preheat oven to 350.
In bowl one, mix flour, baking soda and salt.
In bowl two, cream butter, sugar, and brown sugar.
Add cookie butter and mix until smooth.
Add beaten egg and mix for 60 seconds.
Add vanilla and mix.
Add flour mixture in 3 parts until well mixed.
Scoop teaspoon of dough and form into 1 1/2 inch balls and set on parchment-lined baking sheet.
Make an indentation in cookie with thumb.
Refrigerate for 20 minutes.
Bake for 10 – 12 minutes.
Cool for 30 minutes.
Fill center with jam of choice.
Drizzle with white chocolate.