White Chocolate Chip Nutella Cookies

White Chocolate Chip Nutella Cookies | Revamperate White Chocolate Chip Nutella Cookies | Revamperate
Baking is my solace these days, so I’ve gotten into baking several times a week, pawning the extra sweets off to whoever will take them. Honestly, it’s amazing Andrew and I aren’t incredibly overweight with the amount of dessert that comes out of my kitchen. My self control is always engaged! Ok, I’m lying to myself, but we’re lucky that my baking hasn’t totally overtaken us yet. Just the pantry and all of the cabinet space…

I’m excited to share these really easy white chocolate chip Nutella cookies that I made recently, and I really had to resist my temptation not to eat the whole batch. Like most people these days, I love Nutella, especially with banana bread or on some wheat toast with banana on top, so I tried something different this time by baking my beloved hazelnut spread into cookies. They turned out really well, with a soft center and a just-barely-crunchy outside with a blend of white chocolate chips. On to the recipe now!

Ingredients (makes 12-15 cookies):

  • 1/2 cup butter, soft
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 egg
  • 1/2 cup Nutella (or equivalent hazelnut spread)
  • 1/2 tsp vanilla
  • 1 1/4 cups flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup white chocolate chips

White Chocolate Chip Nutella Cookies | Revamperate
Cream together the butter and sugars. Add in the egg and vanilla, and beat well. Mix in the Nutella. Mix in the flour, salt and baking soda until just barely mixed. A little bit of white showing is good. Stir in the white chocolate chips with a spoon or spatula.

Chill the dough in the fridge for at least 30 minutes. Then roll into 1-inch balls (I used a cookie scoop) and bake several inches apart on 350 degrees for 9-12 minutes until the edges have formed. Because of their dark color, it’s hard to see the “browning,” so carefully touch the corners to see if they have formed properly, and remove to cool.

White Chocolate Chip Nutella Cookies | Revamperate
Once cooled (or even better, when they’re still a little warm), serve along side a glass of milk and prepare to fall in love! They’re so good when still a little warm and the white chocolate is slightly melted. I know it’s practically summer now, but these would pair so well with hot chocolate for those chilly evenings. Enjoy!

Vegan Banana Shortbread Cookies with Chocolate Chips

Vegan Banana Shortbread Cookies | Revamperate Vegan Banana Shortbread Cookies | Revamperate
When I bake treats for the blog, I can’t possibly eat them all myself. In fact, I try to refrain as much as possible and use my coworkers as well as Andrew’s as my guinea pigs. They sort of hate me for it, but mostly good reviews so far! One of Andrew’s coworkers is vegan, so he can never eat my baked goods, and it was about time he got something too. Thus, these vegan banana shortbread cookies were born, and wow, they were actually not bad. Go me! I’m not a vegan baker, but I was pretty proud of these cookies and this *anonymous* coworker seemed to enjoy them! (Cough, cough, Randy)

This was also my first time really attempting to bake with coconut oil, and although it can’t completely replace butter, it does a pretty good job of being a butter substitute. Of course, the butter flavor isn’t there, but with banana shortbread, you don’t actually need it. It’s all about the banana! Plus, you can buy vegan chocolate chips at Target for just a little more than your average chocolate chips. For a change from the usual, I would definitely recommend taking a shot at vegan baking, even if you’re not vegan. Try something new!

Ingredients (16-20 vegan banana shortbread cookies):

  • 1 cup coconut oil
  • 2 1/2 cups flour
  • 1 tsp pure vanilla extract
  • 3/4 cup sugar
  • 1 ripe banana
  • 1/4 tsp cinnamon
  • 1/4 tsp salt
  • 1 cup vegan chocolate chips

Vegan Banana Shortbread Cookies | Revamperate Vegan Banana Shortbread Cookies | Revamperate
First, mush up the banana and beat it in to the coconut oil. Mix in the sugar and vanilla until creamy. Slowly mix in the remaining ingredients – flour, cinnamon and salt. It should become thick and moldable. Mix in the chocolate chips with a large spoon or spatula. Remove the dough from the bowl and onto a sheet of parchment. With floured hands, mold the dough into round logs and freeze for about 30 minutes.

Remove the dough from the freezer. It should be hard enough to cut without squishing the dough but not so hard that you can’t cut it. Use a sharp knife to cut 1/2 inch cookies off the end of the log. Place about one inch apart on a cookie sheet and bake on 350 degrees for 8-10 minutes until the edges begin to brown lightly. Let cool for several minutes before removing.

Vegan Banana Shortbread Cookies | Revamperate
Even if you’re not usually a vegan baker, you can make these and really like them. My non-vegan coworkers really enjoyed them! They’re light and not overly sweet, so they make a really good snack without being overly sweet. Not bad for my first vegan baking attempt, if I do say so myself. Enjoy!

Flourless Peanut Butter Cookies with Dark Chocolate Chips

Flourless Peanut Butter Cookies | Revamperate Flourless Peanut Butter Cookies | Revamperate
We love peanut butter in the house, but who doesn’t, right? Better yet, who doesn’t love a really easy cookie recipe? With these flourless peanut butter cookies baked with rich dark chocolate chips, you’ll feel like you’re in peanut butter heaven without feeling too guilty about it. I mean, I know they’re still cookies and they have sugar (duh!) but without flour or butter, these cookies aren’t half bad as far as your health goes.

Considering I’m sick with a nasty cold right now, all I’m dreaming about is cookies. Illness will not stop my sweet tooth.

Ingredients (makes 12-15 cookies):

  • 1 cup peanut butter
  • 1/2 cup dark brown sugar
  • 1/2 cup granulated sugar
  • 1 egg
  • 1 tbs vanilla
  • 1 tsp baking soda
  • 1/2 cup dark chocolate chips

Flourless Peanut Butter Cookies | Revamperate Flourless Peanut Butter Cookies | Revamperate
First, cream together the peanut butter and sugars until creamy. Beat in the egg and add in the vanilla and baking soda until mixed. Mix in the dark chocolate chips. Roll into balls and bake several inches apart on a cookie sheet for 8-10 minutes until the edges begin to form and brown lightly. Because of the dark color of the cookie, you may not be able to see the browning but the middle will appear firm. If you touch the sides, they should feel like they’ve hardened, and that’s how you’ll know they’re done.

Flourless Peanut Butter Cookies | Revamperate Flourless Peanut Butter Cookies | Revamperate
Let cool for several minutes and serve warm with a glass of milk. Seriously, I did not want to share these cookies, so I ate most of the batch myself. No shame! No flour, no butter, so delicious. Enjoy!

Caramel Macchiato Cookies

Caramel Macchiato Cookies | RevamperateCaramel Macchiato Cookies | Revamperate
The caramel macchiato is definitely a Starbucks favorite – it’s Andrew’s, hands down. Personally, I’m not a coffee person but Andrew is. I stick to coffee that doesn’t taste anything like coffee. Basically, I’m all about peppermint mochas. Although Andrew’s caramel macchiatos taste alright, I have to say I definitely prefer my caramel macchiato cookies to the actual drink. They are COOKIES, after all.

Anyway, there is a story to these cookies. Sometimes when Andrew and I get up on the weekends, I’ll ask him what he thinks I should bake that day and he spits out random ideas for me. Sometimes they’re helpful…sometimes not so much. One morning recently, he told me caramel macchiato cookies. I gave him a confused look and asked how exactly I was supposed to do that. Well, I figured it out!

Ingredients (makes 12-15 cookies):

  • 1/2 cup butter, soft
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 1 egg
  • 2 tsp vanilla
  • 1 tbs espresso
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 2 cups flour
  • 1 package of caramel candies

Caramel Macchiato Cookies | Revamperate
First, combine the flour, salt, baking soda and baking powder in one bowl. In a separate bowl, beat together the softened butter and sugars until creamy. Mix in the egg. In a small bowl, combine the espresso powder and vanilla, and mix until it forms a paste. Then add to the dough and beat – dissolving the espresso powder in vanilla first keeps it from giving the cookies a powdery taste. Once combined, slowly mix in the remaining dry ingredients until a small amount of white is still visible.

Scoop out 2-inch balls of dough and place on a lined cookie sheet. Bake on 350 degrees for 8-12 minutes until the edges are slightly brown and the middles soft.

As the cookies bake and cool, melt the caramel candies with about 2 tablespoons of water in a saucepan on low heat. Stir constantly until the caramels have completely melted, making sure to keep the heat turned low so that the caramel doesn’t bubble. It should drip off a spoon easily – add more water as necessary.

Caramel Macchiato Cookies | RevamperateCaramel Macchiato Cookies | Revamperate
Drizzle the melted caramel over cooled cookies and devour. Seriously, these caramel macchiato cookies are de-lici-ous. Good call, Andrew. Enjoy!

We’re putting on a huge conference for work this week, so it’s going to be “goodbye social life” for the week as it has been for a while now, really. See you next week, cyberspace. I’ll miss you.

Brown Sugar Butterscotch Cookies

Brown Sugar Buttersccotch Cookies | Revamperate
Brown Sugar Butterscotch Cookies | Revamperate
I’m sort of on a brown sugar kick lately. More people should learn to love brown sugar because it’s one of the most under-appreciated baking ingredients. Well, that and baking soda, but that’s pretty important. Anyway, on to the cookies! These brown sugar butterscotch cookies are melt-in-your-mouth delicious when baked properly. Even if you don’t like butterscotch, you will like these (that’s what happened to Andrew when he tried them). Butterscotch can be an acquired taste because it’s very sweet and some people don’t like that, but it balances so well with the brown sugar that you would never even notice. Trust me, they’re wonderful. As always, I ate most of them before I brought them to work to get rid of them (my coworkers must hate me by now).

Brown Sugar Butterscotch Cookies | Revamperate
Ingredients (makes 12-15 cookies):

  • 3/4 cup butter, soft
  • 1 cup dark brown sugar
  • 1 egg
  • 1 tsp vanilla
  • 1/2 tsp cinnamon
  • 2 tsp baking soda
  • 1/4 tsp salt
  • 2 1/2 cups flour
  • 1 cup butterscotch chips

Cream together the softened butter and brown sugar. You can totally substitute light brown sugar here, but I really like the taste of dark brown sugar to compliment the butterscotch. Beat in the egg and vanilla. Combine the flour, cinnamon, baking soda and salt in a separate bowl, and slowly mix it into the wet mixture. Stir in the butterscotch chips.

Roll the dough into balls about 1 1/2 inch wide – these cookies don’t have a wide spread, which keeps them thick and soft, but it also means that you want to flatten the balls a little on a cookie sheet prior to baking. Bake on 350 for 8-10 minutes until the edges begin to brown very lightly. I baked my first batch for too long because I couldn’t see the browning, so be sure to remove them promptly for best results.

Brown Sugar Butterscotch Cookies | Revamperate
Brown Sugar Butterscotch Cookies | Revamperate
Cool on a cooling rack for several minutes before eating and enjoy! I loved how these brown sugar butterscotch cookies came out and I think you will to. Let me know if you try them!

Soft Brown Butter M&M Cookies

Brown Butter M&M Cookies | RevamperateBrown Butter M&M Cookies | Revamperate
Every Christmas, I find myself with a pile of candy the size of a small child and no chance of eating it all. I know I probably could if I really put my mind to it, but I’m trying really hard to practice self control. Instead of eating the entire bag of M&Ms Andrew brought home from his mom’s house, I told myself I would put them to good use. Naturally, I baked with them.

Better yet, I baked them into these soft brown butter cookies. Brown butter M&M cookies offer something different than your average cookie because they taste a little richer and have a distinct smell. Making brown butter has a sort of brown sugary caramel-like smell, and it’s wonderful as long as you’re careful not to burn it. It does change the consistency of your cookies and make them a big flatter, which is why after you melt it, you’ll have to bring it back to a solid before mixing the dough, and it will leave your final cookies slightly greasy in comparison to your average cookies, but don’t take greasy as a bad thing. You’ll still love them.

Ingredients (makes 12-15 cookies):

  • 1/2 cup butter, solid
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 egg
  • 1 tsp vanilla
  • 1 cup flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/4 tsp
  • 1/2 cup M&Ms

First, melt the butter in a saucepan on the stove. Start on medium-to-low heat and continually stir with a whisk. Seriously, don’t use a silicone spatula. I melted one that way. The butter might spatter a bit, so turn down the heat if necessary and continue to stir it. Eventually, it will begin to barely change color to a reddish brown. When the color changes, you’ll smell the brown butter and need to immediately remove it from heat before it burns. Pour the butter into a small bowl and leave it in the fridge to harden for at least an hour.

Cream together the newly hardened brown butter and the sugars. Combine the remaining dry ingredients in a separate bowl. Mix in the egg and vanilla with the butter mixture until well-mixed. Slowly add in the dry ingredients, and mix in the M&Ms.

Brown Butter M&M Cookies | Revamperate Brown Butter M&M Cookies | Revamperate
The dough will be soft and easy to mold. Pop it in the fridge for about 20 minutes first. This will help prevent your cookies from thinning as much. Then pull out the chilled dough and roll it into one-inch balls, place several inches apart on a cookie sheet and bake on 350 for about 7-9 minutes until the edges begin to brown slightly. These cookies have a large spread, so make sure there’s proper space in between them or they’ll run together. Let them cool on a cooling rack for a few minutes, and you’ll see the cookies deflate slightly.

Now the fun part – eat them! There’s nothing like brown butter M&M cookies to make your day a little better. I accidentally ate most of the batch in one sitting after a long work day, but it was totally worth it, FYI. No shame. Enjoy!

Flourless Almond Butter Oatmeal Cookies

Flourless Almond Butter Oatmeal Cookies | Revamperate Flourless Almond Butter Oatmeal Cookies | Revamperate
As you might have guessed from seeing my constant feed of cupcakes and cookies, I’m not very good at eating healthy. It takes a lot of self control that I don’t really have, which is why I have so much respect for people who eat healthy like they’re supposed to. Like anyone, I have good days and bad days with my healthy choices. Today, for example, I got an acai berry bowl from Jamba Juice instead of In-N-Out, and it was really, really hard to make that decision. I literally only did it because I had a Jamba Juice Groupon that was about to expire but still…I’m capable of making sacrifices for a healthier meal.

Here’s the great thing about this recipe – with these flourless almond butter oatmeal cookies, you don’t have to sacrifice anything. I’m generally a big fan of “eating what I want,” meaning I find ways to fit the foods I love (pasta, cake, pizza) into my diet in smaller portions and fill the rest of my diet with the things my body should be getting. It works for me but not for everyone.

For those days you want to eat a little healthier but still feel your sweet tooth kicking in, try baking these flourless almond butter oatmeal cookies made with Hershey’s chocolate chunks. Seriously, these are so delicious you won’t believe they’re actually kind of good for you – as good as a cookie can be anyway. Since they’re made with no flour and they have both oats and almond butter as key ingredients, these cookies are a less fattening and still a sweet and satisfying option to your cookie problems. Just try them! I promise they’re good.

Flourless Almond Butter Oatmeal Cookies | Revamperate
Flourless Almond Butter Oatmeal Cookies | Revamperate
Ingredients (makes about 16-18 cookies):

  • 1 cup salted almond butter
  • 1/2 cup brown sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1/2 cup oats
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1/2 cup milk chocolate chips

First, combine the oats, baking soda, salt and cinnamon in one bowl and mix. Note, how much salt you add should be based on whether or not your almond butter has salt added, which mine does. I’d recommend using salted almond butter in order to avoid adding too much salt to your dough since this changes the structure. If you’re using unsalted almond butter, add an extra 1/4 tsp or so if salt, and your proportions should still be fine.

Use your mixer to beat together the almond butter and brown sugar until creamy. Beat in each egg and vanilla. Slowly mix in the dry mixture. It will be really sticky and dark in color. Mix in the chocolate chips – I suggest milk chocolate instead of semi-sweet, but that’s just based on preference.

Flourless Almond Butter Oatmeal Cookies | Revamperate Flourless Almond Butter Oatmeal Cookies | Revamperate
Use a spoon to drop tablespoon sized pieces of dough onto a lined cookie sheet. As I said, it’s really sticky, so trying to shape it is going to be difficult. It’s also tough to use a cookie scoop, so I definitely recommend using a spoon instead. Pop the sheet in the oven for 10-13 minutes until the edges begin to brown slightly. They will lighten up in color a lot at this point and they’ll appear puffy. Let them cool on a cookie sheet for at least 5 minutes, and you’ll see them deflate a bit. Alongside a glass of milk (or something healthier?), you’re going to love them. The chocolate chips are the perfect addition of sweetness to the slightly salted almond butter, and they don’t taste like granola bars, which is normally what I think about so-called “healthy” cookies. Try them and you’ll totally understand. Enjoy!

Chocolate Peppermint Cookies

Chocolate Peppermint Cookies | Revamperate Chocolate Peppermint Cookies | Revamperate

I hope you had a very merry Christmas! I know I did. It’s been a while since I was able to spend so much time with my family, and I have to say, I’m so grateful to see them for the holidays. I spent the last five of my Christmas (every year since high school) working at Macy’s, which is probably the least pleasant place to be during Christmas, so I can’t even explain how wonderful it is to be home for the holidays with my parents, my sister, my nieces and my cat. Plus, I got a little spoiled this year, so I’m looking forward to playing with my new KitchenAid attachments and new sewing supplies now that I’m back home.

I know it’s after Christmas, but as far as I’m concerned, it’s not over until December is, so I just had to squeeze in a little more peppermint. As I’ve said before, peppermint and chocolate are my all-star combination. I’ll never get enough of it, so it’s goes without saying that I absolutely loved these chocolate peppermint cookies. Not to toot my own horn or anything, but everyone else loved them too, so I’m not even that bias. These chocolate peppermint cookies are made with a dash of peppermint extract and crushed peppermint candy for a very holiday tasting cookie.

Ingredients (for about 14 cookies):

  • 1/2 cup butter, soft
  • 3/4 cup granulated sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1/4 tsp peppermint extract
  • 1/3 cup baking cocoa
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup flour
  • 1/3 cup crushed peppermint candy

First, mix together the dry ingredients (flour, baking soda, salt, baking cocoa) in one bowl. In a separate bowl, beat together the softened butter and sugar. Then beat in the egg, vanilla and peppermint extract. Slowly add in the dry ingredients, mixing as you go until it is well combined. Set aside while you crush the peppermint candy. Unwrap the individual peppermints and move them to a ziplock bag. You can also use a food processor for this, but mine isn’t strong enough to crush candy. Using a rolling pin or other hard object, crush the peppermint candy into fine pieces and mix it into the cookie dough. Then place the dough in the fridge for 20-30 minutes.Chocolate Peppermint Cookies | Revamperate Chocolate Peppermint Cookies | Revamperate

After the dough has chilled, place one-inch balls on a cookie sheet and bake on 350 degrees for about 8-11 minutes until the edges begin to firm. Because the cookies are chocolate, you won’t be able to see them browning, but the edges will harden slightly, showing that the cookies are ready. Take them out and let them cool on a cooling rack before removing from the sheet. Eat them while they’re warm with a cold glass of milk, and you’ll think you’ve gone to holiday heaven!

Sadly, this will be my last Christmas-related post this year, but it means there’s a whole new year coming later this week. I have no idea what we’re doing for New Years, but there’s a lot to look forward to in the coming year. Enjoy!

Cinnamon Eggnog Cookies with Eggnog Glaze

Cinnamon Eggnog Cookies with Eggnog Glaze | Revamperate Cinnamon Eggnog Cookies with Eggnog Glaze | Revamperate
Only one more day until Christmas! I’m just not ready for the holidays to be over. That might not be something most people say, but I really do love Christmastime. As I head of to work on this sunny Tuesday morning, my mind wants to check out for Christmas, and I have to keep reminding myself that there’s still about nine more hours of work to go before that’s possible. I’m looking forward to several days at my parents’ house in San Diego, where my mom has FOUR full size Christmas trees throughout the house. It’s absolutely amazing. Maybe I didn’t think that a few years ago when I was still living at home and working in retail during the holidays, but now I love it. Funny how things change I suppose – I’m a real grown up now, aren’t I?

Now, let’s get to the tastes of the holidays. Eggnog, peppermint and every other holiday flavor only come once a year, so I’ve tried to make the most of it with eggnog and peppermint everything! Here’s another eggnog recipe for you to end with this year: super soft and dreamy cinnamon eggnog cookies with eggnog glaze. After this, I’ll be checking out for a couple days to focus on family (and sadly also work), and I’ll be back with more recipes over the weekend.

To make the cookies, you need:

  • 1/2 cup butter, softened
  • 1 cup sugar
  • 1/2 cup eggnog
  • 1/2 teaspoon vanilla
  • 1 egg yolk
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon baking powder
  • 1 1/2 cups flour

Start by creaming together the butter and sugar, and then add the egg yolk and vanilla until well-mixed. Mix in the eggnog. The batter should be light and creamy. Combine the dry ingredients in a separate bowl, mix and then slowly add into the batter. It will look very thin and sticky compared to your average cookie dough. Let is sit in the fridge for at least 20 minutes to thicken slightly. Then use a cookie scoop or a large spoon to place dough on the cookie sheet. It will be really sticky and gooey, but that’s ok! That’s what leaves you with super soft, melt-in-your-mouth-like cookies.

Bake on 350 degrees for 16-20 minutes until they are barely beginning to brown on the edges. They might not look totally done, but they will be if the edges are forming. Let the cookies cool on a cooling rack while you make the icing.

Cinnamon Eggnog Cookies with Eggnog Glaze | Revamperate Cinnamon Eggnog Cookies with Eggnog Glaze | Revamperate
For the icing, you need:

  • 1 cup powdered sugar
  • 2 tablespoons eggnog
  • cinnamon (optional, for garnish)

Whisk the icing ingredients together, adding more or less of each until you reach the desired consistency. I was going for more of a glaze, so I added more eggnog to keep it thin. Then drizzle the icing on the cookies and garnish with a sprinkle of cinnamon.Cinnamon Eggnog Cookies with Eggnog Glaze | Revamperate Cinnamon Eggnog Cookies with Eggnog Glaze | Revamperate
Seriously, you’re going to love these cookies. Trust me on this one. They are melt-in-your-mouth delicious with eggnog on top! Anyway, enjoy making these for your holiday gatherings or, you know, for Santa. I hear Santa loves eggnog cookies. Merry Christmas!

Chocolate Chip Cookie Butter Cookies

Chocolate Chip Cookie Butter Cookies | Revamperate Chocolate Chip Cookie Butter Cookies | RevamperateI know what you’re thinking – isn’t that title kind of an oxymoron? Yeah, cookie butter is made of cookies, but you still have to admit that cookie butter still has a very specific taste to it. I had to at least try it, so here it is, cookie butter made back into cookies, and it’s wonderful filled with chocolate chips.

To make about 15 cookies, you need:

  • 1/2 cup butter
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 egg
  • 1/2 cup cookie butter
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/4 cup flour
  • 1/2 cup chocolate chips

Chocolate Chip Cookie Butter Cookies | RevamperateFirst, mix the butter and sugars until creamy and then add the cookie butter, egg and and vanilla, mixing between each addition. Combine the dry ingredients in a separate bowl and then mix them in slowly. Using a spatula, mix in the chocolate chips and let the dough cool in the fridge for about 20 minutes.

Use a cookie scoop or spoon to scoop the dough and form it into balls with your hands. Place several inches apart on a cookie sheet and bake for 12-15 minutes on 350 degrees. The edges will be slightly brown and the middle will be soft on top, but they’ll be delicious in the end. Chocolate Chip Cookie Butter Cookies | Revamperate Chocolate Chip Cookie Butter Cookies | RevamperateLet them cool on a cookie sheet before devouring them in, you know, minutes. To be totally honest with you guys, these are delicious but they’re kind of a glamorized chocolate chip cookie. Cookie butter is called cookie butter for a reason – it’s butter flavored as cookies. Nonetheless, these are wonderful, and I absolutely suggest making them for your cookie butter-obsessed friends. You will notice a difference when you taste them, and they’re so yummy with a tall, cold glass of milk. Cookies for Santa, anyone?Chocolate Chip Cookie Butter Cookies | Revamperate Chocolate Chip Cookie Butter Cookies | RevamperateApologies for my cookie obsession lately. It’s a Christmas thing. I’ve gotta get my cookie fix, and then I’ll offer up a few more ideas. Only one more week till Christmas, guys. Enjoy!