Cookie Butter Cookies
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It’s hard not to immediately fall in love with a cookie called “Cookie Butter Cookies.”
They are filled with the irresistible, creamy cookie butter spread, crushed up Biscoff cookies and chocolate chips. You can’t forget the additional drizzle of cookie butter on top either!
If you have had nearly any of my other cookies, like my giant chocolate chip cookies or these brownie stuff chocolate chip cookies you’ll know I love to make thick, gourmet style cookies. If you’re a fan of thin and chewy cookies I have you covered too with these honey cookies and lemon cookies.
- They are full of cookie butter flavor
- They are cake-y and soft
- They are HUGE
- They are loaded with chocolate chips, chunks of Biscoff cookies AND of course the creamy cookie butter spread.
- They bake beautifully and are freezer friendly
- ….you’ll love them because they’re cookies, MADE WITH COOKIES. Need I say more?! ?
I guarantee cookie butter will be your new obsession if it hasn’t made its way into your life already!
Cookie butter is a creamy, dreamy spread that uses ground-up Speculoos or Biscoff cookies as the star ingredient. Speculoos are a very popular cookie made across Europe and cookie butter finally found its way to America in 2011.
Biscoff cookies are crisp, thin caramelized biscuits that naturally makes the perfect base for a spreadable treat. Many people use cookie butter like you would peanut butter – on toast, in your favorite desserts, in smoothies, etc.
In my recipe I am using the Biscoff Cookie Butter but Trader Joes also sells a jar you can pick up too. You should be able to find it in most grocery stores.
Ingredients you need
There are a few key ingredients to these cookies. Scroll down to the recipe card for the full list and measurements.
- Cookie butter emulsion: This tastes just like the Biscoff cookies but in a bottle. It’s perfect to add to frostings and baked goods and it add the perfect cookie butter touch in this recipe. Since this is a speciality item, I know you may not have it floating around in your pantry. I also use vanilla extract in this recipe, so if you don’t have cookie butter emulsion, simply add more vanilla extract in its place.
- Cookie butter: I love the Lotus Creamy Biscoff Cookie Butter. It has notes of cinnamon, ginger, allspice, and cloves and it just totally YUMMY!
- Lotus Biscoff Cookies: these cookies are over the top delicious and jam packed with warming spices and cookie butter flavors. I love adding in some of these cookies for crunch and to decorate the top of the cookies with as well.
- All-Purpose Flour & Cake Flour: If you’ve been around my site for any length of time you know I love making my cookies with a combination of cake flour and all-purpose flour. Cake flour is finer, softer and lighter than All-Purpose Flour and I find using a mix of both types of flour results in the most perfect cookies. You can find cake flour in most grocery stores, usually on the top shelf.
- Chocolate chips: Feel free to use your favorite brand and type. We love milk chocolate chips or semi-sweet and usually buy Ghirardelli.
- Other ingredients needed: baking soda, baking powder, cornstarch, salt, sugar, brown sugar, eggs, and vanilla extract.
This recipe is pretty much the standard cookie format and so simple to make, with no chill time required! Be sure to scroll down to the recipe card for the full recipe instructions.
- Preheat the oven to 375°F. Line two baking sheets with parchment paper or Silpat mats.
- Whisk together the dry ingredients in a large bowl: All-Purpose flour, cake flour, corn starch, baking powder, baking soda and salt. Set aside.
- Using a stand mixer fitted with the paddle attachment, cream the butter, cookie butter, and sugars.
- Add in the eggs, cookie butter emulsion and vanilla. Scrape down the sides of the bowl as needed.
- Gradually add in the dry ingredients, followed by the Biscoff cookies and chocolate chips.
- Shape dough into ~8 large dough balls. Pull the ball in half, and then place the two halves back together with the jagged middle part of the cookies facing up. See video for guidance. This gives the cookies a gorgeous, rustic look. Place cookies on the prepared baking sheet and bake for ~10-12 minutes or until the edges and tops look slightly golden.
- These cookies are VERY SOFT so it’s important to let cookies cool on the cookie sheet for 15 minutes and then transfer to a wire cooling rack to cool completely. Drizzle with a little bit of melted Biscoff spread and crushed Biscoff cookies, if desired.
Expert Tips
- A lot of people think the cookies aren’t fully cooked or done. My tip is to let the cookies rest. If your cookies are turning out too gooey, let them rest longer. I recommend at least 15 minutes on the cookie sheet and then transfer to a cooling rack to cool completely. They are even better if you let them sit and enjoy the next day. Your cookies aren’t ruined, just let them rest!
- Spoon and Level Flours: Make sure to spoon the flour into your measuring cup and level it off with the back of a knife instead of scooping the flour with your measuring cup.
- You can make the cookies smaller. Adjust baking time as needed. This recipe makes about 8 large (5 oz.) cookies.
FAQ
What if I don’t have a stand mixer?
Using a hand mixer will work just fine! Just make sure you cream the cookie butter, sugars and butter well.
Your cookies may need a little more flour. Try adding in a few extra tablespoons to see if that fixes the issue. Also, are you baking your cookies on a greased cookie sheet? Sometimes that causes cookies to spread. Try using a Silpat mat or parchment paper instead.
Yes, freeze them once they have cooled in a Ziplock baggie, a Stasher bag, or a freezer friendly container. They will freeze for up to 3 months. To thaw, I like to leave them out on the counter for 30-60 minutes.
Unbaked dough balls will last in the freezer for up to 3 months and the cookie dough can be made in advance and kept in the fridge for up to 3 days. Bake the cookies for 1-2 minutes longer since the dough is now cold/frozen.
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Ingredients
- 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!)
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat the oven to 375°F. Line two baking sheets with parchment paper or Silpat/silicone baking mats.
- Whisk the dry ingredients together in a large mixing bowl: All-Purpose flour, cake flour, corn starch, baking powder, baking soda and salt. Set aside.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
- Using a stand mixer fitted with the paddle attachment cream the butter, cookie butter, and sugars on medium speed until combined, about 2-3 minutes.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
- Add in the egg, egg yolk, cookie butter emulsion and vanilla extract. Scrape down the sides of the bowl as needed. Gradually add in the dry ingredients, followed by the chocolate chips and crushed up Biscoff cookies.1 large egg, 1 large egg yolk, 1 Tbsp. 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!)
- Shape dough into ~8 large dough balls. Pull the ball in half, and then place the two halves back together with the jagged middle parts of the cookies facing up. See the video for guidance. This gives the cookies a gorgeous, rustic look and it's the Crumbl cookie method!
- Place the cookies on the prepared baking sheet and bake for ~10-12 minutes or until the edges and tops look slightly golden.
- While the cookies are still warm, place a circular cookie cutter or a circular drinking glass around the cookies (it should be larger than the cookie so you don’t cut off any edges) and give the cookies a spin. Swirling the cookie should help to smooth out any uneven edges to make the perfect circular cookie!
- Garnish the tops with more chocolate chips when they come out of the oven. These cookies are VERY SOFT so it's important to let cookies cool on the cookie sheet for 15 minutes and then transfer to a wire cooling rack to cool completely. Drizzle with a little bit of melted Biscoff spread and crushed Biscoff cookies, if desired and most importantly, ENJOY!
Video
Notes
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- These cookies stay soft for several days when properly stored in an airtight container or baggie.
- You can make cookies smaller. Adjust baking time as needed.
- You can also freeze them in a freezer safe baggie. Let them cool completely before freezing.
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
This recipe is amazing! Krolls Korner is amazing in general. This recipe creates soft but crunchy cookies. It’s so delicious, it’s the first item to go when i have a company potluck.
I love that this website has options for how many servings you want to make. You can even switch the metric systems to grams if you’d like.
I appreciate the kind words! Thank you so much 🙂
I have made several of your cookie recipes and they never disappoint . I was able to purchase the ingredients at my local target . Also able to purchase cookie butter emulsion at my local Michaels. I’m excited to see what my coworkers think of this cookie. Their favorite is s’more cookies . I’ll update to let you know .
amazing! thank you so much!
I have made this recipe multiple times and everyone loves it! I dont use cookie butter extract, i just swap it for vanilla. I also use half the crushed cookies in the cookies.
My only issue the option that allows you to half double or whatever doesnt put out correct measurements so beware but these cookies are insane!
Thank you so much 🙂 and oh no, I’ll look into correcting that asap!
hi Kelly! I am not able to replicate the issue you’re experiencing. Can you give me more detail on what you’re seeing on your end?
I just made these last week but I had to make it again! Delicious!!
I didn’t have cookie butter emulsion but I added butter vanilla emulsion in its place and they still turned out delicious. Everyone raved about them.
They look phenomenal Lacey! Thank you! 🙂
I recently made these and they were *chefskiss* perfect! I did add some marshmallows on top about halfway through and then drizzled the melted cookie butter on top of it after it cooled. I will definitely be making these again!
oooo the marshmallows sound sooo good in these! Thank you Nancy!
I didn’t realize I could add a photo!
I just made these again earlier tonight. Best recipe. Thank you so much. 🥺
Beautiful! thank you Nancy 🙂
Thank you so much for sharing! I made the recipe just as described but mine actually just kept the original shape with no spreading. What could I have done wrong?
Hii! Thank you for making them:) hmmm, it looks like too much flour could have been used. Did you spoon and level it?
I did level it but I might have packed the flour into the measuring cups and ended up using more than needed. Thank you!
that could have done it :/ so sorry!
This is a great recipe I’ve tried it with both white chocolate chips and semisweet
They look so perfect! Thank you!! 🙂
These cookies are beyond outstanding. Doubled recipe and used 2 medium scoops per cookie.
Recipe is a keeper. Thank you Krolls Korner
Amazing! Thank you soo much!! They look PERFECT 🙂
What if I don’t have cake flour??
What can I do?
all purpose flour will work 🙂
So I will use the 1 1/2 purpose flour plus 3/4 ?
yes 🙂