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Cookie Butter Cookies

  • Author: Elizabeth Buuck
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 55 minutes
  • Yield: 24 cookies 1x
  • Category: Dessert, Snack
  • Cuisine: American


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


  1. Whisk together the dry ingredients (flours, baking powder, baking soda, & salt) into a medium bowl. Set aside.
  2. In the bowl of a stand mixer, cream the butter and sugars on medium speed for 3 minutes.
  3. Add the egg, egg yolk, and vanilla. Mix to combine.
  4. Add the dry ingredients, ½ at a time, and mix until just combined. Being careful not to over mix.
  5. Mix in the cookie butter and salted caramel.
  6. Fold in the chocolate.
  7. 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.
  8. . Preheat the oven to 350. Place 9 cookie dough balls onto a cookie sheet lined with parchment paper.
  9. Bake for 10-11 minutes, then allow the cookies to finish baking for 2-3 minutes on the hot cookie sheet.
  10. 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.