Cookie Butter Cookies
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My recipe for cookie butter cookies uses nearly a full jar of cookie butter, PLUS crushed Biscoff cookies and white chocolate. The cookies are deeply flavored and lightly spiced with a soft, chewy texture that lasts for days! Recipe includes a how-to video!
New Obsession: Cookie Butter Cookies
If you’ve ever found yourself stealing spoonful after spoonful of cookie butter straight from the jar, this recipe is for you! Not only do these cookie butter cookies have almost a full jar packed into the dough (save the leftover for snacking), they also have crumbled Biscoff cookies throughout for texture and pops of flavor.
They are thick and chewy with a slight crispness to the edge. They’re rich and buttery, with a deep, caramelized flavor, just a hint of warm spice, and the perfect amount of sweetness. They’re a fun twist on a classic cookie, and I’m completely obsessed with them. I think you will be too!
Why This Recipe WORKS
- Packed with cookie butter flavor. We’ll also add a touch of cinnamon and use extra brown sugar to enhance the flavor even more.
- They actually spread (just the right amount). Extra baking soda helps the cookies spread properly. Much like peanut butter cookies, cookies made with cookie butter have a tendency to stay in a ball even after baking. Adding more baking soda to the dough fixes this fast (I do this with my pumpkin chocolate chip cookies too!).
- Bakery, gourmet appearance (but no fuss). Decorating the cookies puts them into gourmet cookie territory and makes them look so much prettier. Chop some extra chocolate, break some extra cookies, and strategically nestle them into the cookies as soon as they come out of the oven. If you wait, they won’t stick and will just fall right off. Alternatively, you could drizzle white chocolate over the cookies and then sprinkle crushed cookies on top of that, if you prefer!
Ingredients
Lots of cookie butter, some actual cookies, and a few other pantry basics–here’s what you need!
- Cookie butter. Creamy or crunchy in any brand should work. I used Lotus Biscoff creamy cookie butter when testing this recipe, outside of that it’s typically labeled as “Speculoos”.
- Biscoff cookies. Or speculoos cookies. Most stores carry these in the cookie aisle. We will break these up into small pieces before folding them in our dough (like I do with Oreos in my cookies and cream cookies!).
- Cinnamon. Just a little cinnamon in the dough enhances the spiced flavors of the cookie butter.
- Baking soda. An extra generous portion of baking soda (not baking powder, in fact there’s no baking powder in this recipe and that was intentional) helps encourage spreading and browning while contributing to a deeper flavor. It is so important that you’re using fresh baking soda (not expired or lumpy), because if it isn’t, you’ll certainly notice it in the finished baked good. You can pour the baking soda through a super fine mesh strainer to make sure there are no small lumps (which can leave you with a super bitter unpleasant pocket in your cookie).
- White chocolate. This is optional and can be omitted, but it adds a nice touch and color difference to otherwise brown cookies. I prefer chopped white chocolate baking bars over chocolate chips (I prefer the flavor and find them to be less sweet), but you can use chips in a pinch.
Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
Sam’s Tip
I like to use a mix of light and dark brown sugar (it complements the spices in the cookie butter!), but if you only have light brown on hand, that will work just fine. I don’t recommend using all dark brown, as it can make the cookies taste too sweet.
How to Make Cookie Butter Cookies (Step-by-Step)
- Combine wet ingredients. Cream together the butter, sugars, and cookie butter until smooth and well-combined. Mix in the eggs and vanilla until you have a cohesive mixture, then set aside.
- Add dry ingredients. Whisk the dry ingredients together in a separate bowl, then gradually add them to the butter mixture in 3-4 parts. Doing this gradually allows the flour mixture to absorb properly and keeps the dough manageable.
- Mix-ins. Fold in the chopped chocolate and broken cookies until they are well-distributed throughout the dough.
- Chill & scoop. Cover the dough and let it chill for a least 30 minutes before scooping.
- Bake and decorate. Bake until the edges just start to turn golden brown (the centers will still look underdone). Work quickly to press additional broken cookies and chopped chocolate into the tops of your cookies within a minute of removing from the oven–otherwise they won’t stick. This step is optional, but it really takes the cookies over the top!
Sam’s Tip
Slightly underbaking these cookies is key to their soft and chewy texture. We’ll let them cool on the hot cookie sheet before transferring to a cooling rack; this allows them to finish baking outside the oven for perfectly soft and chewy results!
Frequently Asked Questions
The most likely cause is your baking soda. If your baking soda is expired or lumpy, it will create little pockets of super bitter, unpleasant taste in your cookies. With the larger quantity of baking soda in this recipe, pouring it through a fine mesh strainer isn’t a bad idea even if it doesn’t look super lumpy.
Sure! Just follow the instructions for drop cookies in my post on how to freeze cookie dough.
I used Lotus Biscoff creamy cookie butter during testing, but I suspect most other brands (including Speculoos) would also work. I haven’t tested this recipe with homemade cookie butter and can’t guarantee results if you use that.
More Unique Cookies to Try
Are there any other cookie butter recipes you’d like to see from me? Leave me a comment below with your ideas!
Enjoy!
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Cookie Butter Cookies
Ingredients
- 1 cup (226 g) unsalted butter, softened
- 1 ⅓ cups (267 g) brown sugar, firmly packed (see note)
- ½ cup (100 g) granulated sugar
- 1 ⅓ cups (372 g) cookie butter
- 2 large eggs, room temperature preferred
- 2 teaspoons vanilla extract
- 3 cups (375 g) all-purpose flour
- 2 teaspoons baking soda
- ½ teaspoon ground cinnamon
- 1 teaspoon table salt
- 6 oz (170 g) white chocolate, chopped
- 16 (125 g) Biscoff cookies, broken into small pieces (about 1 ¾ cup)
- Additional chopped white chocolate and/or cookie pieces, for topping, optional
Instructions
- In a large mixing bowl, combine butter, sugars, and cookie butter and use an electric mixer to beat until creamy and well-combined.1 cup (226 g) unsalted butter, 1 ⅓ cups (267 g) brown sugar, ½ cup (100 g) granulated sugar, 1 ⅓ cups (372 g) cookie butter
- Add eggs and vanilla and stir on low-speed until completely combined.2 large eggs, 2 teaspoons vanilla extract
- In a separate, medium-sized mixing bowl, whisk together flour, baking soda, cinnamon, and salt.3 cups (375 g) all-purpose flour, 2 teaspoons baking soda, ½ teaspoon ground cinnamon, 1 teaspoon table salt
- Gradually add the dry ingredients to the wet (in 3 or 4 parts), stirring after each addition until all ingredients are completely combined and no dry flour streaks remain.
- Add chopped chocolate and cookie pieces and use a spatula to stir until well incorporated.6 oz (170 g) white chocolate, 16 (125 g) Biscoff cookies
- Cover dough tightly with plastic wrap and place in the refrigerator for at least 30 minutes and up to 3 days.
- While the dough is chilling, preheat oven to 350F (175C) and line baking sheets with parchment paper. Set aside.
- Once dough has finished chilling and oven is preheated, scoop by 3 Tablespoon (about 65g) sized scoops and place on prepared baking sheet, spacing all cookies at least 2” (5cm) apart.
- Bake in 350F (175C) preheated oven for 10-11 minutes, until edges of the cookie just begin to turn a slightly darker brown. If desired, within a minute of removing cookies from the oven, press additional cookie pieces and/or white chocolate firmly into each cookie.Additional chopped white chocolate and/or cookie pieces
- Allow to cool on baking sheet for at least 10 minutes before transferring to a cooling rack to cool completely.
Notes
Brown sugar
I prefer to use a blend of light and dark brown sugar, but using only light brown sugar will also work (using all dark brown sugar can make the cookies a bit too sweet).Storing
Store in an airtight container at room temperature for up to 5 days.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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