Cookie Butter Cookies
Cookies | Published Jul 12, 2022 | Updated Jan 30, 2023 | By Tawnie
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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.
Table of contents
You’ll love these Cookie Butter Cookies because…
- 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!
What is cookie butter?
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:
- 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.
Cookie Butter Cookie Step by Step Directions
This recipe is pretty much the standard cookie format and so simple to make, with no chill time required!
- 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.
Why are my cookies spreading or coming out flat?
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.
Can I freeze cookie butter cookies once they’re baked?
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.
Can I freeze the cookie dough and bake at a later time?
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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Cookie Butter Cookies
Cookie butter cookies are made with Biscoff Cookie Butter, filled with chocolate chips and Lotus Biscoff Cookies. They are unbelievably soft, giant, ooey-gooey and packed with plenty of irresistible creamy cookie butter goodness!
Servings: 8 large cookies
Calories: 553kcal
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!)
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.
- 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.
- 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.
- 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
-
- 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.
Find Kroll’s Korner on Instagram!Mention @krolls_korner or tag #krollskorner
Nutrition
Serving: 1cookie | Calories: 553kcal | Carbohydrates: 76g | Protein: 6g | Fat: 25g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 83mg | Sodium: 352mg | Potassium: 80mg | Fiber: 1g | Sugar: 44g | Vitamin A: 419IU | Calcium: 50mg | Iron: 2mg
Hi, I’m Tawnie!
Welcome to my tiny “korner” on the Internet! I am a Registered Dietitian Nutritionist who loves cookies as much as kale. (OK, maybe I like cookies a little bit more but shh, don’t tell anyone). I am so glad you’re here! Follow along for hassle free, realistic and approachable recipes.
More about Tawnie
Can I use white chocolate instead?
I haven’t tried but maybe! 🙂
Made them smaller and turned out great! Nice texture, slightly crisp on the outside and soft in the center!
Yayyy they look great! Thank you 🙂
Hi! Can these be done with all AP flour instead of using the cake flour?
Yes that will be fine 🙂
After my triumph with Kroll’s amazing chocolate chip cookies I ran out to get the ingredients for these! They were the highlight of Friday night game night. Even my sweet sister who hates chocolate, LOVED these! This recipe is a keeper! I hand wrote a copy for my daughter’s recipe box! She’s a newlywed and I have been coping my favorite recipes for her! Thank you for this one!
Wow! Thank you so much Julie 🙂 I am glad we got your sister on board with them because she’d be really missing out! haha. Thank you for spreading the Kroll’s Kookie love!! xo, Tawnie
When you say to use extra vanilla extract if you don’t have cookie butter emulsion, is it a one for one substitution? If so, then I use 1 Tbs + 1 tsp vanilla extract in the recipe, right?
so looking forward to trying this recipe. Thank you for sharing it
That would work! 🙂 I hope you love it!
The best cookie recipe I’ve ever made! These are unreal.
Thank you so much!!
These were ABSOLUTELY fabulous. The texture was perfection. Made them a bit smaller than what was suggested and had no issues with baking time. Will definitely make again!
Hi Sonia! Thank you so so much. Love that you made them smaller – they look great in the photo! xo, Tawnie
I made these yesterday for my daughter to take to work. She has a big team of nurses that work for her so I have to triple the recipe and make the cookies smaller (60g) to get a decent quantity. The cookies came out great and everyone loved them, even though alot of people didn’t know cookie butter. My challenge was when I made the recipe, the dough was very crumbly and the amount of chocolate chips was overtaking the dough. So, I actually reduced the volume of chips by 50%. Also, since the dough was very crumbly, I was concerned about the pulling apart technique and having the cookie not come together. So, I just did balls and while they’re not as pretty at Tawnie’s they tasted great.
Hi there! The cookies look great in the photo 🙂 I’m sorry your dough was crumbly. Did you spoon and level the flour or scoop straight into the bag? Excess flour could be an issue. And I always use large eggs. Thank you for making my recipe!! xo, Tawnie
Thanks for the response Tawnie. I do everything by weight in grams knowing that scooping can lead to inconsistencies. So I weighed out everything exact, and I also always use large eggs.
Hmm! I’m not sure then. I’ve never tripled the recipe to see how they would turn out. But I’m glad they tasted great 🙂
I doubled this recipe and had the same crumble problem. The chocolate chips wouldn’t stick. I only used 1 cup of chips and smashed the dough all into balls. 2 tablespoons of emulsion might be too much when doubling. I love cookie butter but it’s too artificially over powered.
I have never doubled or triple the recipe so it sounds like there may be some issues with doing that. So sorry. Hope they still turned out ok!
I’m going to try again with less flour or do 1 batch. I found the cookie butter emulsion at Michaels Crafts for anyone looking for it. I have to tell you, I live in Clovis. Small world.
OK 🙂 please do let me know how it goes, I hate when recipes don’t turn out so I understand the frustration. And aw, hello neighbor! 🙂
Made these cookies today ! They came out perfect . My husband loves biscoff, he ate it as soon as it was cooled enough and said that they were awesome ! Thanks for sharing this recipe ❤️
Hi Lisa! Oh my gosh I am so glad! 🙂 Always a bonus when we make the husbands happy, hehe! Thank you! xo, Tawnie
The cookies are wonderful came perfect !! Cooled them on cookie sheet they looked perfect but for some reason some of them broke apart! I don’t know why! To look at them u would not expect that! Any ideas?
Hi Jackie! Thank you so much 🙂 Hmmm..did you use the method of pulling the dough apart and putting them back together with the ragged edges facing up? My only thought is if you did, maybe the two separate dough pieces weren’t pushed back together enough and they split?? I am so sorry!!
Omg! Missed those directions 🤔 now I see! Going to try them again for sure! Thank uuuu
Of course! 🙂