Cookie Butter Cookies

Deeply flavored and lightly spiced, these cookie butter cookies use nearly an entire jar of cookie butter PLUS crushed Biscoff cookies (and white chocolate!). They're thick, soft, chewy and absolutely loaded with flavor.

Recipe includes a how-to video!

Course cookie, Dessert

Cuisine American

Prep Time 15

Cook Time 11

Chilling Time 30

Total Time 56

Servings cookies

Calories 307kcal

Author Sam Merritt

Equipment

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.

Video

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