Oh, if you haven’t tried making Cookie Butter Cookies yet, you are absolutely in for a treat! This Cookie Butter Cookies Recipe is one of those magical bakes that brings out that irresistible caramel-spiced flavor you get from cookie butter, but wrapped up in a soft, chewy cookie that just melts in your mouth. I love it because it’s got the perfect balance – a bit of sweet, a bit of crunch from the crushed Biscoff cookies, and those melty chocolate chips throughout. Honestly, these cookies have become my go-to whenever I want to impress family or friends without spending hours in the kitchen.
This Cookie Butter Cookies Recipe works beautifully for cozy afternoons with a cup of coffee or as a delightful treat for holiday parties. What I find so special is how soft and tender these cookies stay for days when stored properly—that’s a real game-changer compared to the usual cookie recipes that dry out quickly. Plus, the cookie butter emulsion (or vanilla extract if you don’t have it) gives this recipe that signature flavor punch that’ll have everyone wondering what your secret is.
Why You’ll Love This Recipe
- Irresistibly Soft Texture: These cookies stay soft and chewy for days, perfect for make-ahead baking.
- Rich Cookie Butter Flavor: The combination of cookie butter and cookie butter emulsion creates a uniquely delicious depth of flavor.
- Easy and Approachable: You don’t need any fancy equipment or complicated steps to make these beauties.
- Versatile and Crowd-Pleasing: Perfect for coffee breaks, holiday cookies, or gift-giving—they always disappear fast!
Ingredients You’ll Need
Every ingredient in this Cookie Butter Cookies Recipe is carefully chosen to create that perfect chewy yet tender texture and the trademark cookie butter flavor you’ll fall in love with. Here’s a little breakdown so you understand why each plays a part in making these cookies so special.
- All-Purpose Flour: The sturdy base of the dough to keep the cookies soft yet structured.
- Cake Flour: Adds tenderness by reducing gluten, giving the cookies that delicate crumb.
- Cornstarch: Another secret to a soft texture, it helps keep these cookies chewy instead of cakey.
- Baking Soda & Baking Powder: A smart balance to give just enough lift and spread without losing chewiness.
- Salt: Enhances all the sweet flavors and balances the richness of the cookie butter.
- Unsalted Butter (Cold): Using cold butter helps control the spread during baking, giving you that perfect round shape.
- Creamy Cookie Butter: This star ingredient brings that spiced caramel flavor you expect in cookie butter treats.
- Brown Sugar & Sugar: Brown sugar provides moisture and depth of flavor, while granulated sugar helps with slight crispness.
- Egg & Egg Yolk: Adds richness, moisture, and helps bind everything together for perfect chewiness.
- Cookie Butter Emulsion / Vanilla Extract: I love the emulsion for an extra flavor boost, but vanilla extract works beautifully too.
- Chocolate Chips: Pick your favorite type to suit your sweet tooth—milk, semi-sweet, or dark all work wonders.
- Crushed Biscoff Cookies: Adds delightful crunch and extra cookie butter flavor spikes throughout the cookie.
Variations
I’ve played around with this Cookie Butter Cookies Recipe quite a bit, and I encourage you to customize it based on your preferences. Whether you want to reduce sugar, add nuts, or try a new topping, it’s a super flexible base that takes well to tweaks.
- Nutty Twist: I once added chopped toasted pecans, which gave the cookies a lovely crunch and toasted aroma that pairs perfectly with cookie butter.
- Chocolate Variations: Sometimes I swap out the chocolate chips for white chocolate or drizzle melted chocolate on top after baking for extra decadence.
- Dairy-Free Adaptation: Use vegan butter and dairy-free chocolate chips to make these cookies suitable for friends with dietary restrictions; they turn out amazingly well!
- Smaller Cookies: If you prefer bite-sized treats, just make smaller dough balls and reduce baking time by a minute or two — quick and easy!
How to Make Cookie Butter Cookies Recipe
Step 1: Mix up your dry ingredients for a soft base
Start by whisking together all your dry ingredients— all-purpose flour, cake flour, cornstarch, baking soda, baking powder, and salt. This blend is key to creating the perfect soft and chewy texture. Make sure to mix well and set it aside while you prep the wet ingredients. Trust me, taking a moment here makes the final cookies so much better.
Step 2: Cream the butter, cookie butter, and sugars
Using a stand mixer with a paddle attachment, beat your cold unsalted butter cubes with the creamy cookie butter and sugars on medium speed for about 2-3 minutes. You want everything combined into a creamy mixture but not overly melted. This step is a little magic — it helps trap air which makes the cookies wonderfully tender yet with a little chew.
Step 3: Incorporate eggs and flavorings, then dry ingredients
Add in the whole egg, egg yolk, cookie butter emulsion, and vanilla extract. At this point, scrape down the bowl sides to make sure every bit gets mixed. Gradually add in your dry ingredients, followed by folding in the chocolate chips and crushed Biscoff cookies with a spatula. The cookie chunks make this so satisfyingly textured!
Step 4: Shape and bake with a rustic twist
Shape the dough into about 8 large balls. Here’s a trick I learned from the Crumbl cookie method: pull each ball in half and then press the jagged edges of the halves back together with the cookie chunks facing up. This not only looks gorgeous and rustic but also lets you see those cookie bits peeking out on top once baked. Place them on your baking sheet lined with parchment or silicone mats, and bake at 375°F for roughly 10-12 minutes until the edges are just turning golden.
When you take them out, while still warm, swirl each cookie with a circular cutter or glass to smooth edges into perfect rounds—it’s a simple step that makes a professional difference. Let the cookies cool on the sheet for at least 15 minutes (they’re very soft when hot), then transfer to a wire rack to cool completely. As a finishing love note, I like to drizzle some melted cookie butter and sprinkle more crushed Biscoff on top. Enjoy immediately or save for later!
Pro Tips for Making Cookie Butter Cookies Recipe
- Use Cold Butter: Keeping your butter cold gives you more control over how much the cookies spread while baking, helping maintain that perfect thick texture.
- Don’t Skip the Cornstarch: Using cornstarch is a little trick I discovered that makes the cookies softer and more tender, which really sets these apart.
- Swirl for Perfect Shape: Spinning the warm cookies with a circular cutter smooths the edges beautifully, which makes your cookies look bakery-ready without extra effort.
- Cool Before Handling: These cookies need at least 15 minutes of cooling on the sheet to set up since they’re VERY soft when fresh out of the oven—be patient and your effort will pay off!
How to Serve Cookie Butter Cookies Recipe
Garnishes
I love garnishing my Cookie Butter Cookies with a drizzle of warm melted cookie butter or even a little cream cheese glaze for an extra creamy kick. Adding some crushed Biscoff cookie crumbs on top right after baking not only amps up the flavor but also makes them look festive and inviting. Honestly, a simple extra sprinkle of chocolate chips when the cookies are warm is a personal favorite—it melts slightly and looks so tempting!
Side Dishes
These cookies pair beautifully with a hot cup of coffee or chai latte, which balances the sweet-spiced cookie butter flavor. For a special brunch or dessert spread, I like to serve them alongside vanilla ice cream or a fresh fruit salad to add brightness and contrast the rich cookie. They’re also fantastic with a glass of cold milk, especially if you’re sharing with kids or a crowd.
Creative Ways to Present
For holiday parties or special occasions, I’ve tried stacking these cookies into cookie towers drizzled with caramel sauce, which gets oohs and ahhs every time. Another fun idea is to sandwich softened cookie butter and cream cheese frosting between two cookies for a decadent cookie butter sandwich cookie. Wrapping individual cookies in cellophane tied with a ribbon also makes a thoughtful homemade gift that your friends and family will adore.
Make Ahead and Storage
Storing Leftovers
When I make these cookies ahead of time or have leftovers, I store them in an airtight container at room temperature. They keep delightfully soft for up to 4-5 days, which means you can enjoy that cookie butter goodness without rushing through them. Just be sure to layer them with parchment paper to avoid sticking.
Freezing
Freezing is a lifesaver if you want to extend the Cookie Butter Cookies Recipe’s shelf life. After baking and fully cooling, I wrap each cookie individually in plastic wrap and place them all in a freezer-safe bag. They freeze beautifully for up to 3 months and thaw quickly, making them fantastic for spontaneous cookie cravings or holiday prep.
Reheating
To reheat, I pop the frozen or chilled cookies into a preheated oven at 300°F for about 5 minutes or until slightly warmed through. This revives their softness and chocolate melty goodness without drying them out. You can also microwave them for 10 seconds, but be careful not to overdo it, or they might turn rubbery.
FAQs
-
Can I substitute cookie butter with peanut butter in this recipe?
You can substitute peanut butter, but keep in mind this will change the flavor profile entirely. Cookie butter has a unique caramel-spice flavor that peanut butter doesn’t replicate, so while your cookies will still be tasty, they won’t have the signature cookie butter taste. If you do swap, consider reducing added spices or sugar slightly to balance flavors.
-
What’s the role of cookie butter emulsion in this recipe?
The cookie butter emulsion intensifies the cookie butter flavor in the cookies without adding more fat or sweetness. It’s a concentrated extract that many bakers use to replicate that authentic cookie butter taste more powerfully. If you don’t have it, vanilla extract works fine, but the emulsion just gives that little extra oomph.
-
How do I keep my Cookie Butter Cookies soft after baking?
The best way is to let them cool completely on the baking sheet and then store them in an airtight container at room temperature. Avoid refrigerating them, as that can dry them out faster. If you want them softer the next day, gently warm them for a few seconds in the microwave before serving.
-
Can this recipe be made gluten-free?
Yes, you can try using a gluten-free all-purpose flour blend that includes xanthan gum and swap the cake flour for a gluten-free alternative. However, because the texture relies on the combination of different flours and cornstarch, your cookies may turn out slightly different in texture. I recommend testing with small batches first to perfect your ideal gluten-free version.
Final Thoughts
This Cookie Butter Cookies Recipe holds a special place in my kitchen — it’s the kind of recipe that’s both approachable and delivers real wow factor. Whether you’re baking for yourself, your family, or to share, I promise these cookies will bring smiles all around. Don’t be intimidated by the process; it’s really about simple ingredients and a few smart techniques that I love sharing because they work, every single time. So grab a jar of cookie butter, roll up your sleeves, and get ready to enjoy the best soft, buttery cookies you’ve ever made!
Print
Cookie Butter Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 10-12 minutes
- Total Time: 40 minutes (including cooling)
- Yield: 8 large cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these indulgent Cookie Butter Cookies, packed with creamy cookie butter, rich chocolate chips, and crunchy Biscoff cookie chunks. These soft, rustic-style cookies are crafted with a blend of all-purpose and cake flours for a tender crumb, enhanced with a unique cookie butter emulsion that adds depth and character. Perfect for cookie lovers seeking a sweet, melt-in-your-mouth treat with a beautifully smooth, circular finish.
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 3/4 cup cake flour
- 2 tsp. cornstarch
- 1/2 tsp. baking soda
- 1/2 tsp. baking powder
- 1/2 tsp. salt
Wet Ingredients and Mix-ins
- 1/2 cup unsalted butter, cold, cut into cubes
- 1/2 cup creamy cookie butter (e.g., Lotus Biscoff)
- 3/4 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 1 Tbsp. cookie butter emulsion (or vanilla extract as a substitute)
- 1 tsp. vanilla extract
- 1 1/2 cups chocolate chips (milk chocolate, semi-sweet, or dark)
- 10 Biscoff cookies, crushed (some chunks left for texture)
Instructions
- Preheat and Prepare Baking Sheets: Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, cake flour, cornstarch, baking soda, baking powder, and salt until evenly combined. Set aside.
- Cream Butter and Sugars: Using a stand mixer fitted with the paddle attachment, beat the cold unsalted butter, creamy cookie butter, brown sugar, and granulated sugar on medium speed for about 2-3 minutes until the mixture is creamy and well combined.
- Add Eggs and Flavorings: Incorporate the large egg, egg yolk, cookie butter emulsion, and vanilla extract into the creamed mixture. Scrape down the sides of the bowl as needed to combine thoroughly.
- Combine Dry Ingredients and Mix-ins: Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Fold in the chocolate chips and the crushed Biscoff cookies, mixing gently to distribute them evenly.
- Shape Dough Balls: Form approximately eight large dough balls. For a rustic look, pull each ball in half, then place the halves back together with the jagged edges of the cookies facing up, creating a distinctive textured appearance.
- Bake the Cookies: Place the dough balls on the prepared baking sheets and bake for 10-12 minutes, or until the edges and tops are slightly golden but the cookies remain soft in the center.
- Smooth Edges and Garnish: While still warm, use a circular cookie cutter or a suitably sized drinking glass to gently spin each cookie. This motion smooths out uneven edges, giving a perfect circular shape. Add more chocolate chips on top if desired.
- Cool Properly: Allow the cookies to cool on the baking sheet for about 15 minutes to set. Then transfer them to a wire rack to cool completely. Optionally, drizzle with melted Biscoff spread and sprinkle with crushed Biscoff cookies for extra flavor and texture.
- Enjoy: These soft, decadent cookies are best enjoyed fresh but can be stored properly as described in notes.
Notes
- These cookies remain soft for several days when stored in an airtight container or bag.
- You can make the cookies smaller; just adjust baking time accordingly.
- Cookies can be frozen in a freezer-safe bag once completely cooled, preserving their freshness.
Nutrition
- Serving Size: 1 large cookie
- Calories: 553 kcal
- Sugar: 44 g
- Sodium: 352 mg
- Fat: 25 g
- Saturated Fat: 13 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.5 g
- Carbohydrates: 76 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 83 mg
