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?
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.
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
- Beat your butter and sugar together using a paddle attachment on your stand mixer.
- Add the egg and egg yolk, then beat until fully combined.
- Mix in the vanilla and cookie butter until completely incorporated.
- Add the flour, cornstarch, baking soda, and salt together in a small bowl and stir well.
- Beat in the flour mixture into the mixer until just combined.
- Fold in the chocolate, then cover.
- Chill the dough and preheat the oven.
- Portion the dough into balls and space on your lined baking sheets. Bake for 8 - 10 minutes.
- 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.
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.
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.
Cookie Butter Cookies
- 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
- 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.