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    Home - Cookies

    Published: Apr 2, 2017 · Modified: Apr 27, 2023 by Amanda Powell · This post may contain affiliate links.

    Cookie Butter Cookies

    Jump to Recipe

    Cookie butter cookies are the cookies you've been waiting for your entire life. Who knew that the secret ingredient to perfect chocolate chip cookies was more cookie?

    Who knew the secret to amazing chocolate chip cookies was more cookies? There isn't anything like these cookie butter cookies

    Why you'll love it

    These cookies are unlike anything you've ever tried before. They're soft and chewy, and stuffed with deep cookie butter flavor. The chocolate chips add a delightful balance of the flavors from the cookie butter.

    Plus. these cookies bake up beautifully and are guaranteed freezer-friendly. These are a favorite for sharing with people because you can make big batches easily whenever you want.

    The recipe is inspired by some of my favorite cookies on the site including my brown butter chocolate chip cookies, so you know it is amazing.

    What is Cookie Butter?

    I've had a few readers ask, so I wanted to share more about the heavenly deliciousness that is cookie butter.

    Cookie butter is essentially pureed Speculoos cookies. Speculoos are a crunchy Belgian cookie with an incredible nutty/caramely/gingerbready flavor that is really irresistible. Once it is processed down, it becomes this smooth, creamy spread that you can use on sandwiches or as a dip. My favorite way to eat it is with pretzels or just by the spoon.

    You can make your own cookie butter, and even experiment with different types of cookies. I have a snickerdoodle cookie butter here on the blog and I've experimented with using gingerbread cookies, Oreos, and my personal favorite is pecan graham cracker.

    For this recipe, however, I recommend finding store-bought cookie butter. I usually find mine where the peanut butter and Nutella are kept.

    No one will ever want another cookie recipe after they eat one of these mouthwatering cookie butter cookies

    Key ingredients

    There are a few key ingredients to review before making the recipe. As always, you can find the full list of ingredients and measurements in the recipe card below.

    • Flour - For the absolute best cookies, you should use unbleached all-purpose flour. You can use white whole wheat flour if you want some added wholesomeness.
    • Butter - Softened unsalted butter works best for this cookie, but if you want to add more depth and dimension, try using brown butter that is cooled and solidified again.
    • Cookie butter - I love using Trader Joe's cookie butter for this cookie, but the Biscoff brand is absolutely delicious too.
    • Chocolate - Semi-sweet chocolate is the best here, or you can use a mix of semi-sweet and dark chocolate. Chopped chocolate tastes the best in cookies, but you can use chocolate chips.
    • Cornstarch - Cornstarch helps make the cookies puff and get the perfect soft, chewy texture. You can substitute with arrowroot starch or you can omit it entirely.

    Step by step instructions

    1. Beat your butter and sugar together using a paddle attachment on your stand mixer.
    2. Add the egg and egg yolk, then beat until fully combined.
    3. Mix in the vanilla and cookie butter until completely incorporated.
    4. Add the flour, cornstarch, baking soda, and salt together in a small bowl and stir well.
    5. Beat in the flour mixture into the mixer until just combined.
    6. Fold in the chocolate, then cover.
    7. Chill the dough and preheat the oven.
    8. Portion the dough into balls and space on your lined baking sheets. Bake for 8 - 10 minutes.
    There is no denying that these cookie butter cookies are the most amazing thing to happen to cookies

    Expert tips

    • Spoon and level the flour. It is important that you don't accidentally add too much flour in your cookie dough otherwise you will end up with dough that doesn't spread and is hard to work with.
    • Pack in the brown sugar when measuring. You want to press in the sugar into the measuring cup as much as you can and then level it.
    • Make sure your ingredients are all room temperature. It is the best way to make sure it all comes together without the butter splitting.
    • Bake the cookies until the edges are a light golden brown and the centers are puffy and look underdone. They will finish baking on the hot baking sheet before you transfer to a wire rack.
    • Always use a wire rack. The racks allow the cookies to cool evenly at the best pace possible. This ensures you get a cookie that gets and maintains the perfect texture every time.
    Welcome to your new favorite cookie. These cookie butter cookies are absolutely irresistible.

    Recipe FAQs

    Can I freeze my cookie dough to bake later?

    Absolutely! I recommend portioning the dough into balls and freezing them for an hour on a baking tray before transferring to an airtight container. They can last in the freezer for up to a month. You can bake from frozen, just add another 3 - 5 minutes to the baking time.

    Can I use crunchy cookie butter?

    Yes! Using the crunchy cookie butter is a fun and delicious way to add texture to the cookies. You can also add crushed biscoff cookies to the cookie dough when you add in the chocolate.

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    Recipe Card

    Welcome to your new favorite cookie. These cookie butter cookies are absolutely irresistible.

    Cookie Butter Cookies

    Amanda Powell
    The perfect harmony of spice and chocolate meet in this unforgettable cookie
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 10 minutes mins
    Total Time 25 minutes mins
    Course Dessert
    Cuisine American
    Servings 20 cookies
    Calories 138 kcal
    Prevent your screen from going dark

    Ingredients
     
     

    • ½ cup unsalted butter room temperature
    • ½ cup dark brown sugar
    • 1 large egg room temperature
    • 1 large egg yolk room temperature
    • ¾ cup cookie butter
    • 1 teaspoon vanilla extract
    • 1 ¼ cups all purpose flour
    • ½ teaspoon baking soda
    • ½ teaspoon salt
    • ¾ cup semi sweet chocolate chips
    • ½ teaspoon flaky salt optional

    Instructions
     

    • Add the butter and sugar together in a stand mixer fitted with a paddle attachment and beat for about 3 - 4 minutes, or until light and fluffy.
    • Add in the egg and yolk, beat for another 2 minutes, or until light and fluffy.
    • Add in the cookie butter and vanilla, then beat until completely combined and light in color - another two minutes.
    • Mix together the flour, baking soda, and salt together in a small bowl. Stir into the butter mixture until just combined. Fold in the chocolate chips.
    • Cover and chill the dough in the refrigerator for about one hour. Create balls of dough that are about two tablespoons big, then top with the flaky sea salt if using.
    • Preheat the oven to 350 F. Line two baking sheets with parchment paper or silicone baking mat.
    • Bake for about 8 - 10 minutes, or until the edges are a light golden brown. Allow them to cool on the baking sheet for about 2 - 3 minutes.
    • Transfer to the wire rack to cool completely.

    Notes

    Store in an airtight container for up to a week.

    Nutrition

    Serving: 1cookieCalories: 138kcalCarbohydrates: 19gProtein: 2gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 4gCholesterol: 10mgSodium: 168mgFiber: 1gSugar: 10g
    Keyword chocolate chip, cookie butter
    Tried this recipe?Tag me on Instagram! @acookienameddesire #acookienameddesire

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    About Amanda Powell

    Baker, photographer, and sometimes world traveler behind A Cookie Named Desire. Obsessed with helping people live life sweetly with delicious food to share with the special people in your life and creating lasting memories.

    Reader Interactions

    Comments

    1. Maureen says

      May 28, 2023 at 6:05 pm

      Hi Amanda,
      Cookie Butter is dangerously yummy stuff so, needless to say, i was so happy to find your recipe.
      I did read in your "key ingredients" cornstarch which you say makes the cookies puffy and helps achieve a soft, and prefect texture however, the cornstarch is not to be found in the ingredient listing of the recipe card.
      I'm thinking the amount would be small, like 1-2 Tablespoons(?) and, is, probably, not critical to the success of the recipe?
      I cannot wait to bake these!

      Reply
      • Amanda Powell says

        May 31, 2023 at 2:07 pm

        I am so sorry for that mistake, I actually usually only use about 1 teaspoon, and you are correct, is not critical to the success of the recipe, apologies in the delay!

        Reply
    2. Jasmin Almestica says

      August 19, 2017 at 3:56 pm

      What's a good cookie butter to buy?

      Reply
      • Amanda says

        August 21, 2017 at 8:12 pm

        I usually use the one by Trader Joe's or the creamy Biscoff spread. The Biscoff spread is usually easier to find in store along with the peanut butter

        Reply
    3. Cathy says

      April 05, 2017 at 11:04 pm

      These look so incredibly delicious! I love the idea of using cookie butter in cookies. Also, I think you meant "egg yolk" and not "eff yolk" 😉

      Reply
      • Amanda says

        April 09, 2017 at 9:59 pm

        Oops! You've caught me... I am really terrible at editing before things go live. It's really quite embarrassing!

        Reply
    4. Zerrin says

      April 05, 2017 at 9:06 pm

      Wow! This sounds like the best chocolate cookie recipe ever. Can't wait to try it! I love that I learn something each time I visit your blog.

      Reply
    5. Oriane says

      April 04, 2017 at 12:02 pm

      Sooo delicious !!! As french, I'm really fan of speculoos.

      Reply
    6. Meg | Meg is Well says

      April 04, 2017 at 10:28 am

      I FINALLY saw cookie butter at my local grocery store and I knew I should have snatched it up immediately! I'm not sure if the cookies would get baked because having cookie butter in cookie dough sounds amazing.

      Reply
      • Amanda says

        April 04, 2017 at 12:15 pm

        Oh my gosh, yasssss! Cookie butter cookie dough is the best! Cookie butter makes everything so delicious!

        Reply
    7. Carol G says

      April 04, 2017 at 9:43 am

      These look so good...and I do love cookie butter a lot. I assume the flaky sea salt listed at the end of the ingredients is for sprinkling over the tops of the cookies before baking?

      Reply
      • Amanda says

        April 04, 2017 at 9:49 am

        Yes that is correct! I had to rewrite the post after it was accidentally deleted and must have forgotten to write that down. I'm updating the post to include more information on cookie butter and will be sure to update the recipe card as well!! Thank you for pointing that out for me 🙂

        Reply
    8. Medha @ Whisk and Shout says

      April 03, 2017 at 12:34 pm

      These cookie butter cookies look delicious- from what I know of cookie butter, these cookies sound like the best mixture of a classic chocolate chip cookie and a snickerdoodle or ginger snap- so yum 🙂

      Reply

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    Hi, I'm Amanda! I am the baker and photographer behind A Cookie Named Desire. I'm a cookbook author, food science nerd, world traveler (sometimes) with a major weakness for cookies and cheese.

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