Print

Cookie Butter Cookies Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 1 review

Delight in these irresistibly soft and rich Cookie Butter Cookies, featuring creamy cookie butter and crunchy Biscoff cookie chunks combined with luscious chocolate chips. Baked to golden perfection with a rustic Crumbl cookie look, these treats deliver a perfect balance of sweetness and texture that will satisfy any cookie lover’s cravings.

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

  • 1/2 cup unsalted butter, cold, cut into cubes
  • 1/2 cup creamy cookie butter (Lotus Biscoff recommended)
  • 3/4 cup brown sugar, packed
  • 1/4 cup sugar
  • 1 large egg
  • 1 large egg yolk
  • 1 Tbsp. cookie butter emulsion (or vanilla extract as substitute)
  • 1 tsp. vanilla extract

Mix-ins and Garnishes

  • 1 1/2 cups chocolate chips (milk chocolate, semi-sweet, or dark)
  • 10 Biscoff cookies, crushed (chunks allowed)

Instructions

  1. Preheat and Prepare: Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats for easy cleanup and to prevent sticking.
  2. Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, cake flour, cornstarch, baking soda, baking powder, and salt until well combined. Set this dry mixture aside.
  3. Cream Butter and Sugars: Using a stand mixer fitted with the paddle attachment, cream the cold cubed unsalted butter, creamy cookie butter, brown sugar, and sugar on medium speed. Continue mixing for about 2 to 3 minutes until the mixture is smooth and combined.
  4. Add Eggs and Flavorings: Mix in the large egg, egg yolk, cookie butter emulsion (or vanilla extract if you don’t have emulsion), and vanilla extract. Scrape down the sides of the bowl as needed to ensure even mixing.
  5. Incorporate Dry Ingredients and Mix-ins: Gradually add the reserved dry ingredients to the wet mixture, mixing just until combined. Then fold in the chocolate chips and crushed Biscoff cookies, ensuring an even distribution throughout the dough.
  6. Shape Dough Balls: Form the dough into approximately 8 large balls. For the signature rustic Crumbl cookie appearance, pull each ball in half and press the two halves back together with the jagged edges facing up. This technique creates a charming, uneven surface.
  7. Bake Cookies: Place the shaped dough balls onto the prepared baking sheets, spaced adequately. Bake in the preheated oven for 10 to 12 minutes, or until the edges and tops turn slightly golden.
  8. Shape Cookies While Warm: Once out of the oven and still warm, place a circular cookie cutter or a round drinking glass around each cookie (larger than the cookie to avoid cutting edges). Spin gently to smooth out uneven sides, achieving a near-perfect circle.
  9. Garnish and Cool: Garnish the tops with additional chocolate chips. Allow the cookies to cool on the baking sheet for 15 minutes to set properly since they are very soft when hot. Afterward, transfer them to a wire rack to cool completely.
  10. Optional Finishing Touch: Drizzle melted Biscoff spread and sprinkle extra crushed Biscoff cookies over the cooled cookies for added flavor and presentation. Enjoy your perfectly soft and flavorful cookie butter cookies!

Notes

  • Cookies remain soft for several days when stored properly in an airtight container or resealable bag.
  • You can make smaller cookies by adjusting the dough ball size; reduce baking time accordingly.
  • These cookies freeze well; allow them to cool completely before placing in a freezer-safe bag for storage.

Find it online: https://flavorspath.com/cookie-butter-cookies-recipe/