Directions:

In a large mixing bowl, whisk together the flour, salt, baking soda, and baking powder. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, cream together the peanut butter, cookie butter, butter, brown sugar and granulated sugar, on high, for 1 to 2 minutes or until well combined. Incorporate the eggs, one at a time, then vanilla extract and mix well.

Slowly add the flour mixture, on low speed, and continue mixing until just combined. Scrape down the sides of the bowl as needed.

Cover with plastic wrap and refrigerate the dough for 3 hours or up to 2 days.

When ready to bake, preheat the oven to 350 degrees F and line two baking sheets with parchment paper. With the dough chilled, scoop out rounded tablespoon-sized balls of the cookie dough onto the prepared sheets leaving space in between each cookie dough ball.

Bake, one prepared sheet at a time, in the oven for 11 to 12 minutes or until the edges of the cookies are lightly golden brown; the top will not look done, but will set during cooling. Remove from the oven and cool on the baking sheet for 5 minutes, then transfer the cookies to a wire rack to finish cooling.


*To make cookie butter:
Grind the coarsely broken cookies in a food processor until finely processed. Add the butter and process until blended. Add sweetened condensed milk and evaporated milk and process until blended. Add a bit of water as desired to reach the desired consistency.