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.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
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