Description
These Cookie Butter Cookies are incredibly soft and chewy, filled with the rich, caramel-like flavor of cookie butter. Perfect for a quick dessert fix, they bring comfort and nostalgia in every bite.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 3/4 cup cake flour
- 2 tsp. cornstarch
- 1/2 tsp. baking soda
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1/2 cup unsalted butter, cold, cut into cubes
- 1/2 cup creamy cookie butter (I used Lotus Biscoff)
- 3/4 cup brown sugar, packed
- 1/4 cup sugar
- 1 large egg
- 1 large egg yolk
- 1 Tbsp. cookie butter emulsion (use less based on preference, or vanilla extract if you don't have any cookie butter emulsion)
- 1 tsp. vanilla extract
- 1 1/2 cups chocolate chips (milk chocolate, semi-sweet, or dark)
- 10 Biscoff cookies, crushed (some chunks are OK to leave in!)
Instructions
- Preheat your oven to 375°F (190°C). Prepare two baking sheets by lining them with parchment paper or silicone baking mats.
- In a large mixing bowl, whisk together the dry ingredients: all-purpose flour, cake flour, cornstarch, baking soda, baking powder, and salt. Set this aside.
- In a stand mixer fitted with the paddle attachment, cream the cold cubed butter, cookie butter, and both sugars together on medium speed for about 2-3 minutes until light and fluffy.
- Add in the egg, egg yolk, cookie butter emulsion, and vanilla extract. Mix until just combined, scraping down the sides of the bowl as needed.
- Gradually add in the dry ingredients from step two, mixing on low speed. Once combined, fold in the chocolate chips and crushed Biscoff cookies with a spatula.
- Shape the dough into approximately 8 large balls, about the size of a golf ball. Pull each ball in half and reassemble with the jagged sides facing up.
- Place the cookie dough balls on the prepared baking sheets, leaving ample space between them. Bake for about 10-12 minutes, or until the edges are slightly golden and the tops appear set but still soft.
- Use a circular cookie cutter or a drinking glass larger than the cookies to gently swirl around each cookie for perfectly round edges. Let them cool on the baking sheet for 15 minutes before transferring to a wire rack.
- While the cookies are still warm, sprinkle more chocolate chips on top and drizzle with melted Biscoff spread, if desired. Let them cool completely before enjoying.
- Prep Time: 15 mins
- Cook Time: 12 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 250
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg
Keywords: Chill the dough for about 30 minutes to prevent spreading and enhance flavors. Use a scale for precise measurements, and avoid overbaking for the best texture.