Double Dark Chocolate Chunk Cookie Butter Cookies

  

I was utterly shocked to discover my hubby confused by the term, “Speculoos.” Really? He’d never heard of this gem?

 

As a form of spreadable Speculoos cookies, the flavor is caramelized and gingerbread-like with a color similar to peanut butter and a consistency ranging from creamy to granular or crunchy. The spread consists of 60% crushed Speculoos cookies along with vegetable oils.

 

This conversation took place over lunch one day with the family, as we discussed Biscoff cookies and the divine flavor of these treats. 

Unique. Spicy. Buttery. Delicious.

AGAIN, he had no idea of our mention.

Speculaas: “We” showed him the cookies. He tasted. 
He, “meh-ed.”

I felt I needed to prove myself with the power of this magical spread.

Speculaas or Speculoos is a type of spiced shortcrust biscuit, traditionally baked for consumption on or just before St Nicholas’ Day in the Netherlands, Belgium, and around Christmas in Germany and Austria.

So I did.

2 lbs. dark chocolate chunks, baby!

But, there is a little more to the story.

I shared my Magic Fig Cookies with my hubby’s pals at work. I thought it might be a nice little treat.

He came home with this little note:

Challenge accepted!!!!

Here we go!

 

Double Dark Chocolate Chunk Cookie Butter Cookies

1 cup butter, room temperature
1 1/2 cups Speculoos cookie butter
3 eggs
1 cup white sugar
1 tsp. vanilla extract
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. sea salt
2 cups all-purpose flour
2 lbs. dark chocolate chunks

 

Preheat the oven to 350 degrees.

Cream together the butter, cookie butter, eggs, and sugar until light and fluffy. Add the vanilla, baking soda, baking powder, and salt. Beat again. Add the flour and mix well. 

Fold in the chocolate chunks. 

Refrigerate the cookie dough for several hours.

Roll the dough into golf-ball-sized balls and place on a parchment-lined cookie sheet (this will make about 4 dozen).

Press flat with the back of a spoon or glass.

Bake for about 15 minutes. These take a little longer to bake than traditional cookies.

Remove from the oven and allow to cool ON the cookie sheet for at least 20 minutes – this will help them set and add a bit of crunch.

(The longer you leave the cookie dough out after cooling, the “puffier” your cookies will be after cooking). – Just like the Magic Fig Cookies!