Cookie Butter Cookies are soft and chewy made with delicious speculoos cookie spread and mixed with chopped chocolate. These cookies are so good that you won’t be able to stop at one!
If you’ve never tried cookie butter before, then you must add it to your shopping list. It’s creamy, tasty, and irresistible not only on its own but also in so many desserts. I love incorporating it into my baking, and these cookies are no exception. It’s a treat that you and the whole family will enjoy. As if cookie butter wasn’t enough, chopped chocolate is added to the mix for a complementary flavor. Who doesn’t love chocolate!
Why this recipe works
- This dough can be made ahead of time.
- Soft and chewy cookies.
- Spreads evenly in the oven.
- Made with 10 simple baking ingredients.
Before you begin
Take out the following baking equipment.
Digital kitchen scale
2 large baking sheet pans
Ice cream or cookie scoop
Wire cooling rack
Read the recipe through from start to finish.
Many cookie recipes use a combination of granulated and brown sugar (unless it’s sugar or butter cookies that only use granulated sugar). Brown sugar adds moisture, which adds a chewiness to your cookies, whereas granulated sugar results in flatter, crispier and lighter-colored cookies. Using a combination of the two sugars provides a nice balance between chewy and crispy cookies.
This recipe calls for one whole egg plus one egg yolk. The reason behind using just the egg yolk is to reduce some of the moisture and add some richness. The egg white contains mostly moisture, and when you remove it from a recipe, you eliminate the extra moisture content. In doing so, you create a slightly crispier cookie. If you prefer a chewier cookie, use a whole egg instead of just the egg yolk.
Vanilla is an important ingredient in cookies as it adds a lovely vanilla flavor while enhancing the other flavors in the recipe. Without vanilla, cookies taste flat and bland. Use good quality vanilla to produce the best flavor and skip the imitation extract when possible.
What is cookie butter?
Cookie butter is a spread made from ground-up European spice cookies that are called speculoos. It has a consistency similar to that of peanut butter. This spread comes in creamy or crunchy texture and makes a great addition to baked goods such as cookies, cakes, and blondies. You can find this spread at larger supermarkets under the brand Biscoff, at Trader Joe’s as speculoos cookie butter, or online.
How to make cookie butter
If you can’t find cookie butter or prefer to make your own, it’s very easy using simple ingredients.
What you need:
- 226 g (8 oz) speculoos or Biscoff cookies
- 60 g (1/4 cup) milk
- 30 g (2 tablespoons) butter
- 4 g (1 teaspoon) pure vanilla extract
- pinch of salt
How to make it:
- In a food processor, grind the cookies into fine crumbs. Add the milk, butter, vanilla, and salt and continue to process for 2-3 minutes until the mixture becomes a nut butter consistency.
If the mixture is too thick, you can add a little more milk to achieve the desired consistency.
How to make cookie butter cookies
Whisk dry ingredients. In a medium bowl, combine the all-purpose flour, baking soda, and salt.
Combine wet ingredients. In a separate large bowl, combine the melted butter, brown sugar, granulated sugar, and cookie butter until smooth. Add the egg, yolk, and vanilla and whisk to combine.
Mix in the dry ingredients. Add the flour mixture to the wet ingredients and gently fold until combined. Carefully fold in the chopped chocolate, careful not to over mix.
Refrigerate. Cover your dough with plastic wrap and chill in the refrigerator for at least 1 hour.
Bake. Use a large ice cream or cookie scoop to portion out the dough evenly. Place onto two parchment-lined baking sheet pans, leaving 3 inches between each cookie. Bake for 12-14 minutes, or until the edges begin to lightly brown.
Cool. Allow the cookies to sit for 4-5 minutes on the hot pan and then transfer to a wire cooling rack.
Tips and takeaways
- Chilling the dough for these cookies is essential. Without this step, the cookies would spread out super thin.
- For a chocolate flavor, substitute an equal amount of chocolate hazelnut spread for the cookie butter. Alternatively, you could substitute your favorite nut butter for the cookie butter.
If you love cookie butter, then try these other recipes…
Make sure to tag me @thesweetoccasion on Instagram and leave me a review below if you make these Cookie Butter Cookies. I’d love to see your creations and read your feedback. And if you would like to make this recipe later, be sure to pin this recipe using the button on any of these images. Let’s make every occasion a sweet occasion!Print
Cookie Butter Cookies are soft and chewy made with the delicious speculoos cookie spread and mixed with chopped chocolate. These cookies are so good that you won’t be able to stop at one!
- 210 g (1 1/2 cups) all-purpose flour
- 3.2 g (1/2 teaspoon) baking soda
- 2.8 g (1/2 teaspoon) salt
- 170 g (3/4 cup) unsalted butter, melted
- 110 g (1/2 cup) light brown sugar
- 110 g (1/2 cup) granulated sugar
- 140 g (1/2 cup) cookie butter spread
- 50 g (1 large) egg + 20 g (1 large) egg yolk
- 7 g (2 teaspoons) pure vanilla extract
- 113 g (4 oz) semisweet chocolate, chopped
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, combine the melted butter, both sugars, and cookie butter until smooth. Add the egg, yolk, and vanilla and whisk to combine.
- Pour the flour mixture into the wet ingredients and gently fold until combined. Fold in the chopped chocolate just until mixed.
- Cover the mixing bowl with plastic wrap and refrigerate for at least 1 hour.
- Preheat oven to 350°F/177°C. Line two baking sheet pans with parchment paper.
- With an ice cream scoop, scoop out chilled cookie dough onto prepared baking sheet pans, allowing 3 inches between each cookie to account for spreading.
- Bake for 12-14 minutes, or until the edges of the cookies just begin to lightly brown.
- Allow the cookies to cool in the hot pan for 4-5 minutes before transferring to a wire cooling rack.
Make-Ahead: You can make the cookie dough up to 3 days in advance and keep it covered in the refrigerator.
Storage: Store your baked and completely cooled cookies at room temperature for up to 1 week in an airtight container.
Freezing: Freeze your baked and cooled cookies for up to 3 months. You can also freeze unbaked cookie dough balls for up to 3 months. Bake frozen cookie dough balls for an additional 2-3 minutes (no need to thaw).
Keywords: cookie butter, speculoos, speculoos cookies