Brew a double shot of espresso (about 2 ounces) using an espresso machine or brew 2 to 3 ounces of very strong coffee (approximately 2 minutes).

Place 2 tablespoons of cookie butter in a small bowl, add 1 tablespoon of hot water, and stir vigorously for 30 seconds until smooth.

Pour the cookie butter mixture into the hot espresso and stir for 10 seconds until fully combined.

Pour 10 ounces of whole milk into a milk frother or steam pitcher and steam with a steam wand at 150–155°F for about 1 minute until velvety microfoam forms.

Add 1/4 teaspoon of vanilla extract to the espresso mixture and stir briefly to incorporate.

Slowly pour the steamed milk into the cup over 1 minute, holding back the foam with a spoon and then topping the latte with a 1/4-inch layer of microfoam.

Garnish with any remaining foam, taste, adjust flavor if needed, and serve immediately.