COOKIE BUTTER COOKIES! Let’s talk about cookie butter for a second. If you don’t know what I’m talking about — boy am I about to change your life. Biscoff cookies – ground up into this amazing butter that has honestly been challenging my Nutella obsession lately – and if you know me, you know that’s saying something. And no – no one is paying me to say this. I just really love it.
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Okay, so cookie butter cookies. These might be my favorite cookie I have baked – and I make A LOT of cookies. They’re like a classic CCC (chocolate chip cookie) but they have that something special that will have your friends begging for the recipe. Oh, and if the cookie butter wasn’t enough, I also swirled them with salted caramel. I’m assuming I’ve convinced you to make them. Right?
I will admit that the ingredient list for this recipe is a little high maintenance. But it’s worth it, I promise! And there is a method to my madness. The mixture of bread flour with all purpose flour helps to make sure that to cookies are extra chewy. The extra egg yolk helps with that too. And the mixture of sugar and brown sugar is what gives these that classic CCC flavor.
How to Make Cookie Butter Cookies
Start out by gathering all of your ingredients. I find if you measure everything out ahead of time, the whole process goes more smoothly and is more enjoyable. Next, whisk together the dry ingredients (bread flour, all purpose flour, baking powder, baking soda, and salt) into a medium bowl and set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugars for at least 3 minutes on medium high speed. Add in the egg, egg yolk, and vanilla. Mix to combine.
Now add in the dry ingredients, 1/2 at a time, mixing JUST until incorporated. When you see recipes that say – “careful to not overmix” THIS is the step they are talking about. Overworking the dough once the dry ingredients have been added is how you get desserts that are tough and dry.
Now for the add ins. Gently mix in the cookie butter and caramel. Then, fold the chopped chocolate into the dough. For this recipe I used one 4oz Ghirardelli Semi-Sweet Chocolate bar, plus chocolate chips. I love having multiple different textures and sizes of chocolate.
Baking the Cookies
Now to bake! I like to scoop out all of my cookies using a standard cookie scoop, but overfilling it. I scoop them all out onto one cookie sheet, gently roll them into balls (no need to be perfect) then top them with extra chunks of chocolate. Throw the whole cookie sheet into the fridge to hang out while the oven preheats to 350.
Prepare a cookie sheet with parchment paper and place 9 cookie dough balls onto the sheet. Keep the rest in the fridge and bake them in batches. Bake for 10-11 minutes, then remove them from the oven and allow to cook for 2-3 minutes on the hot cookie sheet before transferring them to a wire cooling rack.
I tested these 3 times before I perfected them, then took them all to a cookout with 10 or so of our friends. About 45 cookies were gone in less than 10 minutes. So yeah, they’re good.
Classic chocolate chip cookie dough meets cookie butter and salted caramel. They are thick and chewy and are topped off with melty pools of chocolate.
- 1 C Bread Flour (can sub AP flour)
- 1 ½ C All Purpose Flour
- ½ tsp Baking Soda
- ½ tsp Baking Powder
- ½ tsp Salt
- ½ C Unsalted Butter (Room Temp)
- 1 C Brown Sugar
- ¼ C Granulated Sugar
- 1 Lg Egg (+ 1 Yolk)
- 1 tsp Pure Vanilla Extract
- ½ C Cookie Butter
- 1 C Semi- Sweet Baking Chocolate (chopped, + extra for topping (can use chocolate chips))
- ¼ C Salted Caramel Sauce
- Whisk together the dry ingredients (flours, baking powder, baking soda, & salt) into a medium bowl. Set aside.
- In the bowl of a stand mixer, cream the butter and sugars on medium speed for 3 minutes.
- Add the egg, egg yolk, and vanilla. Mix to combine.
- Add the dry ingredients, ½ at a time, and mix until just combined. Being careful not to over mix.
- Mix in the cookie butter and salted caramel.
- Fold in the chocolate.
- Scoop out the cookies with a standard cookie scoop, but overfill it. Roll the dough into balls and press extra chocolate on the top and sides. Pop the whole cookie sheet into the fridge while the oven preheats.
- . Preheat the oven to 350. Place 9 cookie dough balls onto a cookie sheet lined with parchment paper.
- Bake for 10-11 minutes, then allow the cookies to finish baking for 2-3 minutes on the hot cookie sheet.
- Cool on a wire rack, and enjoy!
Using a high quality baking chocolate is how you will get the melty chocolate pools throughout the cookies as well as on top.
You can absolutely use all AP flour in this recipe and still get a delicious cookie. The bread flour helps make sure these cookies are extra chewy.
Don’t stress if all you have is salted butter! That works too, just reduce the amount of salt you add to the dough. use 1/4 tsp of salt instead of 1/2 tsp.