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.
This is an amazing recipe. The texture is perfect, crisp edges, soft centers. I didn’t have the cookie emulation but I will be buying some, as I imagine it takes the cookie to the next level.
A friend has an allergy to chocolate and I’m always looking for decadent recipes to try for him. Could these be baked without the chocolate chips or what might be a good substitute? Thanks for considering. I’m looking forward to making this recipe!!
Hi Ruth! I haven’t tried making them without. Is white chocolate part of the allergy too? Or maybe nuts?
These cookies were absolutely delicious! I didn’t have cookie butter emulsion and I used white chocolate chips instead. Everyone loved them. Another winner!
Beautiful! thank you so much 🙂
I want to make these and was wondering if the metric measurements had been tested/used? I didn’t know if they were just a general weight based on the stated cups, etc. or if they were specifically measured and listed. Sorry if that’s confusing 😅
Hi Brandi! All of the metric measurements are an estimate that are automatically calculated, they should be close but as always there can always be errors with automations.
I just made these and they are incredible. I could only find crunchy biscoff butter spread so I backed the crushed cookies up by 10 and they came out perfect. The crunchy biscoff spread has crushed cookies in it and I didn’t want them to bake too dry. Thanks for the recipe! It’s a keeper!
Followed the recipe to a T. They did spread and all connected. I took a spatula to them to make them round. This was after 12 minutes in the oven. I used the scoop level method to measure the flour. Something isn’t right. 🤷♀️
Hi Shannon! So sorry to hear your cookies spread a bit. They look underdone and very gooey, almost greasy, in the center. Was your butter room temperature? Did you use lotus biscoff? Scoop and level method is great & what I always recommend. Baking is so tricky, it’s hard to pinpoint what went wrong. But it seems like the dough was too warm and they spread, or maybe sugar ingredients were off? It’s hard to say for sure, I am so sorry!
I used cold butter straight from the fridge. For this pan I had chilled the dough for 15 minutes prior to baking. I did end up taking the remaining dough and adding a bunch more flour in hopes to salvage the remaining dough 1st round the cookie did spread a little, so I added more flour and finished off with the remaining cookies. You are right baking is tricky, I have better luck with weight measurements, so I’ll stick with that. If you ever bake these again try weighing the ingredients and update your recipe to include the weights. I’d love to try again.
I’m stumped. I’m terribly sorry! The measurements in grams can be found by using the toggle on the recipe card.
You used margarine and not butter, is my guess.
Can I use margarine instead of butter?
I haven’t personally tested margarine with any of my cookie recipes. I know it has different baking properties and flavor so it could change the final results.
I made these , sooo delicious! The circular motion with the jar for shaping was genius! And..worked! The drizzle is the best! Thank you
so glad that was helpful! thank you 🙂
My dough seems to come out crumbly and complaints of the cookies being dry!! What can I do to help this or what am I doing wrong lol
Oh no I am so sorry! Are you scooping and leveling the flour?
This is why I personally prefer weighing my ingredients for recipes. To much or to little can really change the make up of a recipe
I made these today against my better judgment and they did spread instead of remaining thick. I did the scoop level method too.
These cookies are fabulous. They were a hit with my family and friends. All of the cookie recipes I have made from your site have been awesome. Thank you for sharing your amazing recipes. I can’t find the pictures but they are the best cookie I have ever made.