These Cookie Butter Cookies are a dreamy blend of rich, spiced cookie butter and buttery dough, creating a treat that’s both indulgent and comforting. With a soft, chewy center and a slightly crisp edge, each bite delivers a symphony of warm, caramel-like flavors. Ready in just 31 minutes, they’re perfect for satisfying sudden cravings or impressing guests with minimal effort.
Packed with 230 calories per cookie, they’re a decadent yet balanced indulgence, offering a hint of protein and fiber. The aroma of cinnamon and brown sugar fills your kitchen as they bake, making it impossible to resist sneaking one fresh from the oven. Whether you’re a cookie butter enthusiast or new to its magic, these cookies are sure to become a fast favorite.
Ingredients for Cookie Butter Cookies
- 1 cup (226 g) unsalted butter, softened to room temperature
- 1 ¼ cup (250 g) light brown sugar, packed
- ½ cup granulated sugar
- 1 ½ cups (420 g) Biscoff Cookie Butter (creamy, red lid; you may need more than one jar)
- 2 large eggs
- 1 Tablespoon vanilla extract
- 3 cups (375 g) all-purpose flour
- 1 Tablespoon cornstarch (cornflour in the UK)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ teaspoon ground cinnamon
- 1 cup semisweet chocolate chips (plus additional for topping, optional)
Step-by-Step Instructions
- In a stand mixer or large bowl with an electric mixer, combine softened butter, light brown sugar, granulated sugar, and Biscoff Cookie Butter. Beat until well-creamed and smooth.
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- In a separate medium bowl, whisk together flour, cornstarch, baking powder, baking soda, cinnamon, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until fully combined. Use a spatula to scrape the sides and bottom of the bowl to ensure even mixing.
- Fold in semisweet chocolate chips.
- Cover the bowl with cling wrap and chill the dough in the refrigerator for 3 hours.
- Preheat the oven to 350°F (175°C).
- Roll the dough into 1 ½ – 2 Tablespoon sized balls and place them on a parchment paper or Silpat-lined cookie sheet.
- Bake for 11 minutes or until the edges are lightly golden.
- If desired, within 1 minute of removing the cookies from the oven, gently press additional chocolate chips into the tops of the warm cookies.
- Allow the cookies to cool completely on the cookie sheet. Keep the remaining dough refrigerated while baking each batch, and avoid placing dough on a hot cookie sheet.
Storage and Reheating Tips
Store your Cookie Butter Cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 3 months. To reheat, pop them in the microwave for 10-15 seconds or warm them in a 300°F (150°C) oven for 5 minutes for that fresh-baked taste.
Recipe Variations to Try
Swap out the semisweet chocolate chips for white chocolate or butterscotch chips for a different flavor twist. You can also add ½ cup of chopped nuts like pecans or walnuts for extra crunch. For a festive touch, sprinkle the dough balls with coarse sugar before baking.
Time-Saving Tips for Busy Bakers
If you’re short on time, skip the 3-hour chill by placing the dough in the freezer for 30 minutes instead. Alternatively, prepare the dough ahead of time and refrigerate it overnight. You can also use a cookie scoop to portion the dough quickly and evenly.
Equipment Guidance for Perfect Cookies
For best results, use a stand mixer or electric hand mixer to cream the butter and sugars thoroughly. A silicone baking mat or parchment paper ensures easy cleanup and prevents sticking. A cookie scoop helps create uniform dough balls for even baking.
Common Questions Answered
Can I use crunchy cookie butter?
Yes, but the texture will be slightly different.
What if I don’t have cornstarch?
You can omit it, but the cookies may spread more.
Can I make these gluten-free?
Substitute the flour with a 1:1 gluten-free blend for a similar result.
Cookie Butter Cookies
Ingredients
- 1 cup unsalted butter softened to room temperature
- 1 ¼ cup light brown sugar packed
- ½ cup sugar
- 1 ½ cups Biscoff Cookie Butter you’ll want the creamy cookie butter, with the red lid, this will require more than one standard-sized jar
- 2 large eggs
- 1 Tablespoon vanilla extract
- 3 cups flour
- 1 Tablespoon cornstarch cornflour in UK
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ teaspoon ground cinnamon
- 1 cup semisweet chocolate chips plus additional for topping, optional
Instructions
- Combine softened butter, sugars, and cookie butter in the bowl of a stand mixer (or in a large bowl and use an electric mixer) and beat until ingredients are combined and well-creamed.
- Add eggs, one at a time, beating well after each addition.
- Stir in vanilla extract.
- In a separate, medium-sized bowl, whisk together flour, cornstarch, baking powder, baking soda, cinnamon, and salt.
- Gradually add dry ingredients to wet until completely combined — be sure to scrape the sides and bottom of the bowl with a spatula to ensure that all ingredients are well-incorporated.
- Stir in chocolate chips.
- Cover bowl with cling wrap and chill for 3 hours.
- Once cookie dough has finished chilling, preheat oven to 350F (175C).
- Roll dough into 1 ½ – 2 Tablespoon sized balls of cookie dough and place on parchment paper or Silpat lined cookie sheet.
- Bake on 350F (175C) for 11 minutes.
- Once cookies are done baking, remove from oven and, if desired, within one minute of removing from oven top cookies with additional chocolate chips by gently nestling them into the tops of your warm cookies.
- Allow to cool completely on cookie sheet.
- Keep your remaining dough in the refrigerator while each batch is cooking and do not place cookie dough on hot cookie sheet.