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
Units
Scale
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
