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