Cookie butter has been part of my life ever since my friend introduced me to it in high school. It is one of my greatest guilty pleasures and is so versatile when it comes to desserts. I am making it my mission to try and bake cookie butter into as many desserts as possible! These Cookie Butter Cookies are soft, chewy, and undeniably delectable. This will be your cookie butter dessert staple in no time.
Why You’ll Love This Recipe:
These Cookie Butter Cookies merge the comforting, familiar taste of chocolate chip cookies with the flavor of cookie butter.
- Perfect balance of sweet, spiced cookie butter and rich chocolate.
- Soft and chewy texture with slightly crispy edges.
- They are full of cookie butter
- They are stuffed with chocolate chips!
Ingredients:
Certainly! Here’s a section detailing the ingredients used in the Cookie Butter Cookies with Chocolate Chips without specific measurements:
Cookie Butter Cookies Ingredients:
- Unsalted butter, softened: Provides moisture and fat to the cookies for a tender texture.
- Granulated sugar: Adds sweetness to the cookie dough.
- Brown sugar, packed: Contributes a rich, caramel-like sweetness and moisture.
- Cookie butter : Infuses the cookies with a unique spiced cookie flavor, akin to gingerbread or speculoos. I love using Lotus Creamy Biscoff Cookie Butter
- Large eggs: Bind the dough and provide structure.
- All-purpose flour: The main dry ingredient providing structure.
- Other Ingredients: baking soda, baking powder, salt, vanilla extract
- Chocolate chips (semi-sweet or milk chocolate): Adds richness and a delightful contrast to the spiced cookie butter. I love using semi sweet chocolate by Ghirardelli. You can use your favorite brand of chocolate though!
Instructions:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
- Add Cookie Butter: Blend in the 1/2 cup of cookie butter, creating a luxurious and spiced cookie-infused mixture.
- Mix in Eggs and Vanilla: Beat in the eggs, one at a time, and then stir in the vanilla extract.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Form the Dough:Gradually add the dry ingredients to the wet ingredients, mixing until a smooth cookie dough forms.
- Add Chocolate Chips: Gently fold in the 1 1/2 cups of chocolate chips until they are evenly distributed throughout the dough.
- Shape the Cookies: Shape the cookie dough into 1-inch balls. A cookie scoop can help ensure uniform size. Roll each dough ball in additional granulated sugar, covering them completely.
- Bake: Place the sugar-coated cookie dough balls on the prepared baking sheet, spacing them about 2 inches apart. Bake in the preheated oven for about 10-12 minutes, or until the edges are lightly golden but the centers remain soft.
- Cool and Enjoy: Allow the cookies to cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely. Once cooled, indulge in the delightful blend of cookie butter and rich, melty chocolate!
Expert Tips:
- For best results, use a high-quality cookie butter.
- Experiment with different chocolate chip varieties, such as dark chocolate or white chocolate, for a unique twist.
FAQs:
Q1: How should I store these Cookie Butter Cookies?
Store your cookies in an airtight container at room temperature for up to one week. For longer storage, freeze them in an airtight container for up to three months.
Can I use crunchy cookie butter instead of creamy?
Creamy cookie butter is recommended for this recipe as it blends more smoothly into the dough. However, you can use crunchy cookie butter if you prefer the added texture.
Can I make these cookies smaller for bite-sized treats?
Absolutely! Simply adjust the size of the cookie dough balls and reduce the baking time accordingly.
More Cookie Recipes You Will Love:
- Pumpkin White Chocolate Chip Cookies
- Cake Batter Chocolate Chip Cookies
- Chewy Vegan Chocolate Chip Cookies
- Oat Flour Chocolate Chip Cookies
- Gluten-Free Chocolate Chip Cookies (DF)
- Ritz Chocolate Chip Cookies
Cookie Butter Cookies
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 3/4 cup brown sugar, packed
- 1/2 cup cup cookie butter
- 2 eggs
- 1 tsp pure vanilla extract
- 3 cups all purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 cups cups chocolate chips
Instructions
- Preheat your oven to 350°F. Line a baking sheet with parchment paper or lightly grease it.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
- Add the 1/2 cup of cookie butter and mix until well combined.
- Beat in the eggs, one at a time, and then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until a smooth cookie dough forms.
- Gently fold in the chocolate chips until they are evenly distributed throughout the dough.
- Shape the cookie dough into 1-inch balls. You can use a cookie scoop to make this easier and ensure uniform size.
- Roll each cookie dough ball in additional granulated sugar, covering it completely.
- Place the sugar-coated cookie dough balls on the prepared baking sheet, spacing them about 2 inches apart.
- Bake in the preheated oven for about 10-12 minutes, or until the edges are lightly golden but the centers are still soft.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
