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
- 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.
These cookies were easy to make and simply delicious. Well liked in the house. Excited to share with family over the holidays. Thank you!
So glad you enjoyed these cookies, Audrey! They’re one of my family’s favorites for sure! 😊
Recipe was so easy to follow and these turned out INCREDIBLE- definitely better the next day!
oh my gosh YUM!! thank you! 🙂
What is cookie butter emulsion?
this: https://a.co/d/6vJt8Uk
Is there a recipe to make the cookie butter emulsion/extract instead of buy it?
ooo, I don’t have one. I just always buy it!
These are sooo good!! I keep hearing people talk about cookie butter, so I had to jump on the bandwagon and find out for myself lol!
My first time I did try doubling this recipe(just doing exact measurements twice) and it did not work out- tasted too much like flour(even put extra cookie butter) and when it baked up it was sandy like in texture. I know not every recipe is the same and can or can’t be doubled but had to give it a try lol.
Oh no! I am so sorry about that. Did you spoon & level the flour? What brand of cookie butter did you use?? Thank you for trying my recipe, though!!
Yes, that’s the only way I do my flour. I’ve had success with your recipe, I’ve made these cookies butter cookies 6 times since then and they’ve come out great doing one batch at a time.
I have made these so many times! With and without the crushed up biscoff. I also always leave out the chocolate chips (I like a more pure cookie butter taste) and it is a HOME RUN every time. Thank you for this recipe!
Omg I am soo glad, thank you so much Jen! 🙂 I plan on making them again soon, too I am so excited! Hehe
amazing … tasty and so yummy!!!!
so glad you enjoyed them, thank you! 🙂
These cookies have a lot of ingredients but totally worth it! They are soft and delicious!. I didn’t have cake flour but they still came out great the first time. Second time I also used cake flour
These were excellent cookies! I did add a little bit of espresso powder because I love it with chocolate. I made them a little smaller than what the recipe suggested. The twirling with a cup or cookie cutter did not work for me, but they still look great, thanks for sharing this recipe.
I am glad you enjoyed them Sherry! thank you so much for leaving a kind review, and they look great from the photo! thank you!
Have you tried this recipe with the crunchy cookie butter?
oooo no I haven’t! thats a good idea:)
I made these and OMG so good, Thank you for sharing your amazing cookie recipes
Thank you soo much Norma! 🙂