Thick, chewy cookie butter cookies! These are ridiculously amazing cookies with extra flavor from the addition of cookie butter. Top them off with extra semisweet chocolate chips for an unbelievably irresistible cookie!
Cookie Butter Cookies
Raise your hand if you enjoy a really, really good chocolate chip cookie 🙋🏼.
I know I’ve mentioned this before, but I’m a serious cookie addict in general, and a chocolate chip addict specifically. I already have my “Worst” chocolate chip cookie recipe that’s not just my personal favorite, but is also one of my most popular recipes on my whole blog, but this cookie butter chocolate chip recipe gives that one a real run for its money.
These aren’t your classic chocolate chip cookies, though. These are made with cookie butter. That’s right, cookie. butter.
Have you ever baked with cookie butter before? It’s made from blended speculoos cookies, which are a Belgian spice cookie, and it’s absolutely, 100%, oops-i-just-ate-the-whole-jar-with-a-spoon, delicious.
So yes, what we are doing is taking a “butter” made of cookies and baking it into a new batch of chocolate chip cookies. A sort of cookie inception, if you will.
The Key Ingredient 👆🏻
This brand of cookie butter comes in two varieties: creamy (pictured above) and crunchy (which is sold with a yellow lid). I haven’t tried the crunchy myself and recommend using the creamy version to make these cookie butter chocolate chip cookies.
Please note that this recipe calls for just a bit more than a single (standard-sized) jar of cookie butter. If you only have one jar on hand, you can certainly cut the recipe in half, but I don’t like to go through all of that effort plus three hours of chilling (I know, I know!) for less than two dozen cookies, especially not for ones that fly off the cooling rack at the breakneck speed that these do.
I adapted these cookie butter chocolate chip cookies from my favorite thick and chewy peanut butter cookies. The result was thick, buttery, chewy (not at all cake-like) cookies with an incredible and unprecedented “secret ingredient” taste.
The cookie butter taste is present, but it’s also subtle enough that the amazing taste is hard to place, and any unsuspecting taste testers might not be able to place their finger on it. They have a gentle spice, not nearly as present as with my molasses cookies or soft gingersnaps. Zach took these in to share with his coworkers (so that he and I wouldn’t devour all of them on our own) and told me that they got rave reviews.
I enjoyed them so much that I made an extra batch just to freeze so that I can have a cookie butter chocolate chip cookie anytime I feel like it (this was either poor or brilliant thinking on my part because it’s put me in the very dangerous position of unsupervised cookie butter cookie dough access).
And yes, these cookie butter chocolate chip cookies do require a few hours (!?! I’m sorry!) of chilling. I know, I too generally hate hate hate waiting for cookie dough to chill, but it’s a necessity for thick, chewy cookies. Once they come out of the oven, I think you’ll agree that the wait was worth it.
More Great Cookie Recipes to try!
- Cookie Butter N0-Bakes
- White Chocolate Chip Cookies (also super soft and chewy!)
- Mini Chocolate Chip Cookies
- Oatmeal Cookies
- Cream Cheese Sugar Cookies
Let’s bake together! Head over to my YouTube channel where I’ve already uploaded over 200 recipe videos that you can watch for free!
Cookie Butter Cookies
- 1 cup unsalted butter softened to room temperature (226g)
- 1 ¼ cup light brown sugar packed (250g)
- ½ cup sugar
- 1 ½ cups Biscoff Cookie Butter you'll want the creamy cookie butter, with the red lid, this will require more than one standard-sized jar (420g)
- 2 large eggs
- 1 Tablespoon vanilla extract
- 3 cups flour (375g)
- 1 Tablespoon cornstarch (cornflour in UK)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ teaspoon ground cinnamon
- 1 cup semisweet chocolate chips plus additional for topping, optional
- Combine softened butter, sugars, and cookie butter in the bowl of a stand mixer (or in a large bowl and use an electric mixer) and beat until ingredients are combined and well-creamed.
- Add eggs, one at a time, beating well after each addition.
- Stir in vanilla extract.
- In a separate, medium-sized bowl, whisk together flour, cornstarch, baking powder, baking soda, cinnamon, and salt.
- Gradually add dry ingredients to wet until completely combined -- be sure to scrape the sides and bottom of the bowl with a spatula to ensure that all ingredients are well-incorporated.
- Stir in chocolate chips.
- Cover bowl with cling wrap and chill for 3 hours.
- Once cookie dough has finished chilling, preheat oven to 350F (175C).
- Roll dough into 1 ½ - 2 Tablespoon sized balls of cookie dough and place on parchment paper or Silpat lined cookie sheet. Bake on 350F (175C) for 11 minutes.
- Once cookies are done baking, remove from oven and, if desired, within one minute of removing from oven top cookies with additional chocolate chips by gently nestling them into the tops of your warm cookies.
- Allow to cool completely on cookie sheet.
- Keep your remaining dough in the refrigerator while each batch is cooking and do not place cookie dough on hot cookie sheet.
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
This were awsome! Although I only chilled them for as long as it took the oven to pre-heat, they still turned out great!
I’m so glad you enjoyed them, Iris! 🙂
Hi Sam! I want to make this into more of a snickerdoodle flavor since cinnamon complements cookie butter so well. Can I take out the chocolate and coat with cinnamon sugar instead? Will it taste like a snickerdoodle that way? Thank you!
Hi Sarah! I’m not sure how they would taste if you did this. Snickerdoodles get their signature flavor from cream of tartar so they may taste good but I’m not sure it will have that snickerdoodle flavor.
I think this is the recipe I been looking for after tasting some cookies over the 2019’s holiday. The baker would share her bake good but not her recipes. Thanks so much for this post!
I hope you love these, Molly! What fun is sharing a dessert if you don’t share the recipe? Enjoy! 🙂
I made these cookies with my little girl and they are wonderful! I am wondering why mine came out so flat and somewhat crispy once they were completely cooled? I used a stand mixer and noticed that my creaming process was a little more creamier than yours in the video. I also left the dough in the fridge overnight and had a hard bowl of cookie dough to work out before I could bake them. Do you think leaving them in the fridge over night caused the flat and some what crispy texture? Could it have been the stand mixer process?
Thank you so much for your help and great recipes!
Sugar Spun Run
Thanks for trying my recipe, Trish! I am so sorry that your cookies came out flat. When cookies turn out flat, the biggest culprit is usually butter. If the dough is made with butter that is too soft or even melted, cookies will spread. Another thing that comes to mind is that your flour may have been mismeasured (too little in this case). This is the biggest mistake in baking so I have created a guide on how to measure flour properly that can be used as a reference for next time. I hope that helps! Regardless, I hope that they tasted delicious. 🙂
Hi Sam do you think I could make this wth the crunchee cookie butter? I came across the crunchy one (it’s really hard to find cookie butter here) do you think I should give it a try or would it be a flop? Thanks
Hi Hansa! I think that will work just fine. 🙂
This is a five-star recipe. Once again, your directions are perfectly understandable. You cover all the bases. I followed the recipe exactly as you wrote it, and I think the resulting cookies are my favorite cookie ever!
I’m so happy to hear this! Thank you for letting me know how the cookies turned out for you, Julia 🙂
These were great- although a wee bit cakey, but I may have slightly overcooked them. Still, a wonderful and quick way to satisfy my chocolate chip cookie craving without having to chill any dough!!
Hi Kat! I’m glad you enjoyed the cookies. 🙂
Made two batches as instructed for a large get-together. They were a hit and made a ton of cookies. Noone could quite guess what the ingredient was-cookie butter! Will make these again. I love cinnamon, but if there are people who do not like a strong cinnamon taste, maybe cut down the additional cinnamon a bit as the cookie butter does have strong flavors in it-maybe cinnamon? These were a fun cookie and do add choc chips on top immediately after baking!
Hi Sarah! I am so glad everyone enjoyed the cookies! You could cut down the extra cinnamon if you like, that shouldn’t cause any issues. 🙂
Easy recipe and great result but cook time 17 minutes not 11 .
Hey, I’m a little confused by one of the ingredients! I got a large(?) jar of cookie butter – but it’s a 27 tablespoon – almost two cup jar, and it says the entire jar’s contents weigh only 407g, while your recipe calls for a cup and a half that weighs 420g? I’m confused as to whether I should be going by weight or by liquid measurement standards
Hi Myfi, the servings on the label do not always calculate exactly. I’ve found on the label of my jar that even if you compare the serving size and the Net wt., a Tablespoon has to actually be heavier than the serving size suggests.
When I make my recipes, I both measure them out in cups and weigh them out to be as precise as possible, and for me a cup and a half for me came out to 420 grams, so you can use either of those measurements and your cookies will turn out fine. I hope that helps!
Okay! Thanks a bunch 🙂 I’ve got the dough chilling now, I’m so excited <3 I did a half-batch for now, if they're as delicious as I suspect they're going to be, I'll be bringing them to the family Christmas function!
Cookies and patience. That is a difficult combination. I’ve never seen cookie butter before, what an interesting idea.
It’s definitely difficult, for sure! Thank you, Stephanie!!
hey girl- these cookies look amazing!
Emma @ Lights, Camera, BAKE!
These look incredible Sam! I am so bummed we don’t have cookie butter in New Zealand yet because I am dying to try it and bake with it!
OH no! That is a huge bummer, hopefully they get some before too long, I really think you would love it!
You can make cookie butter. There are recipes on line for cookie buuutter.
These sound really delicious and I will take your word for it. I made the “Worst” chocochip cookies from your recipe and you were right about those! Loved them. But, I bake and cook a lot and I have never heard of cookie butter. Where is it in the store, what section?
Thanks for all the great recipes.
I’m glad you liked the chocolate chip cookies!! As for the cookie butter, Ive always found it in the same section as the peanut butter. If you can’t find it in stores (though all three of my local supermarkets carry it so I don’t think it should be too hard to find), amazon carries it too, but it is a bit more expensive there.
Be careful, it’s addictive!!!
Sam, This recipe sounds delicious, and I am always happy to try another recipe for chocolate chip cookies. However, where would I be able to find “Biscoff Cookie Butter”, because I have never noticed this particular ingredient on the shelves of my favorite grocery store. Thanks!
Hi Valerie!! My local supermarkets all carry it right next to the peanut butter, some stores even have their own brand (Trader Joe’s does and my local Giant carries a “Speculoos” butter, which is the same thing). If you can’t find it, Amazon does carry it too, though it’s a little bit more expensive from Amazon from what I’ve seen.