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.
I can’t find the Cookie Butter Emulsion, is there a substitute I can use or can I omit it?
I’ve only ever purchased on amazon: https://amzn.to/49QMkhB – I am sure they’ll be fine without it 🙂
Can I leave out choc chips next time? I feel like it overpowered it and it’s all I could taste other than that I feel like they would’ve been soooo good without so I’ll be making these again!!
hi, thank you! Of course you can! 🙂 let me know what you think of them without!
These are amazing!!! Huge hit at home and at the office. Definitely a keeper recipe.
Hi there! How long are these good in the freezer??
up to 3 months! 🙂
These Came Out Beautifully 🤩. Definitely A Recipe For The Books. I Will Be Recommending This Recipe To Everyone. Thanks For Sharing.! 😌
They look perfect! thank you sooo so much!
The most wonderful recipe and it was so easy to follow. I used browned butter instead of cold butter cubed because I heard it enhances the flavor, I added a little extra vanilla because I didn’t have the emulsion and last but not least because I have no stand or hand mixer, I separated the wet and dry ingredients, whisked the dry ingredients to make sure everything was combined and dumped the wet into dry and mixed it by hand with gloves of course and once the dough was formed added the biscoff cookies and chocolate chips. My family and friends were truly impressed and loved the taste. It was my first time baking anything except box brownies.
If I reduced the cookie butter to 1/4 C would I need to make any other adjustments?
hello! i only tested the recipe as written, so i am not sure.
I figured that , I guess just in general if you were to reduce that type of substance (the cookie butter) do you think I would need to replace that creaminess with an additional egg yolk or perhaps more butter. Something like that? Just your best guess is all im looking for
Baking is tricky so I am just not sure haha I don’t want to tell you one thing and it not work out. Maybe adding a splash of milk to the cookie dough.
These are soooooo good!! I didn’t need to make adjustments for high altitude, which is always a treat.
amazing!! i am so happy to hear that 🙂 thank you for leaving a review!!
Delicious!! I added a few extra tablespoons of cookie butter since I couldn’t get the emulsion in time, but forgot to compensate with a little more flour, so they spread. And got flat and kind of crispy on the edges. Not ideal, but totally my fault. I bet adding like 1/4 c flour would have done the job. The flavor was amazing!!
shoot! hopefully you can make them again once your emulsion arrives. thank you so much for leaving a review, I appreciate it!!
These look amazing and I can’t wait to bake them! I can’t find cookie butter emulsion, but I see why I need it–the last thing I baked with cookie butter, the cookie butter flavor wasn’t very noticeable. I want that flavor to shine–so I was wondering what your recommendation would be for using more than 1/2 c cookie butter? Maybe replacing some of the butter for it? I don’t want to mess up the consistency of the cookies, as they look perfect.
Hi! You can get it on amazon: https://amzn.to/48wvELH – I haven’t played around with different ratios of more cookie butter/less butter. If you try something and it works out, let me know how it goes 🙂 thank you!!