Description
Easy one-bowl Cookie Butter Cookies are made with brown sugar, cookie butter, and an egg yolk for a soft and chewy texture. You only need 10 simple ingredients to make these cookies that can be prepped in 10 minutes (no mixer needed!).
Ingredients
Scale
- 210 g (1 1/2 cups) all-purpose flour
- 1/2 teaspoon baking soda
- 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
- 1 large egg + 1 large egg yolk
- 2 teaspoons pure vanilla extract
- 113 g (4 oz) semisweet chocolate, chopped
Instructions
- 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.
- Add the flour, baking soda, and salt 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.
- Remove the cookie dough from the refrigerator and allow to sit at room temperature for 15 minutes.
- With a cookie scoop, scoop out chilled cookie dough onto prepared baking sheet pans, allowing 3 inches between each cookie to account for spreading.
- Bake for 10-12 minutes, or until the edges of the cookies just begin to lightly brown.
- Allow the cookies to cool in the hot pan for 5 minutes before transferring to a wire cooling rack.
Notes
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 4 days 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).
- Prep Time: 10 minutes
- Chill Time: 1 hour
- Cook Time: 10 minutes
- Category: Cookies
- Method: Baking