Introduction

These Cookie Butter Cookies combine the rich, caramel-like flavor of cookie butter with melty chocolate chips and a perfect soft texture. Inspired by the Crumbl method, they have a beautiful rustic look and an irresistible taste you’ll want to make again and again.

A stack of three soft, thick cookies rests on crumpled brown parchment paper over a white marbled surface. The bottom two cookies are whole with a golden-brown color, studded with melted chocolate chips, and drizzled lightly with caramel sauce that glistens. The top cookie is broken in half, showing its moist, crumbly inside filled with chocolate chips and gooey caramel, with a rectangular cookie partially inserted into the top cookie at an angle. Scattered chocolate chips and cookie crumbs surround the stack, adding texture and depth to the scene. photo taken with an iphone --ar 4:5 --v 7

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
1/2 cup unsalted butter, cold, cut into cubes
1/2 cup creamy cookie butter (such as Lotus Biscoff)
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 a substitute)
1 tsp vanilla extract
1 1/2 cups chocolate chips (milk, semi-sweet, or dark)
10 Biscoff cookies, crushed (chunks are okay)

Instructions

Step 1: Preheat the oven to 375°F. Line two baking sheets with parchment paper or silicone baking mats.
Step 2: In a large bowl, whisk together the all-purpose flour, cake flour, cornstarch, baking soda, baking powder, and salt. Set aside.
Step 3: Using a stand mixer fitted with the paddle attachment, cream the cold butter, cookie butter, brown sugar, and sugar on medium speed until combined, about 2-3 minutes.
Step 4: Add the egg, egg yolk, cookie butter emulsion, and vanilla extract. Scrape down the sides of the bowl as needed. Gradually add the dry ingredients, mixing until just combined.
Step 5: Fold in the chocolate chips and crushed Biscoff cookies gently.
Step 6: Shape the dough into about 8 large balls. Pull each ball in half and then place the halves back together with the jagged cookie pieces facing up to create a rustic look.
Step 7: Place the cookies on the prepared baking sheets and bake for 10-12 minutes, or until edges and tops look slightly golden.
Step 8: While still warm, use a circular cookie cutter or drinking glass slightly larger than the cookie to spin and smooth the edges for a perfect round shape.
Step 9: Garnish with extra chocolate chips. Let the cookies cool on the baking sheet for 15 minutes, then transfer to a wire rack to cool completely.
Step 10: Optional: drizzle with melted Biscoff spread and sprinkle crushed Biscoff cookies on top. Enjoy!

Tips & Variations

Use cold butter for a slightly thicker, chewier cookie.
Substitute vanilla extract if you don’t have cookie butter emulsion.
For extra indulgence, fold in chopped nuts or swap some chocolate chips for white chocolate chunks.
Press more cookie pieces on top before baking for extra crunch.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. To keep them soft, place a slice of bread in the container. Reheat gently in the microwave for 10-15 seconds if desired to revive softness.

How to Serve

A stack of three thick, soft-looking cookies sits on a white marbled surface, each cookie showing a golden brown color with pieces of chocolate chips embedded throughout. The top cookie is broken in half, revealing a moist, crumbly inside with melted chocolate oozing slightly and a light caramel drizzle on the surface. A rectangular caramel biscuit is lodged upright into the top cookie, adding a textured contrast. Around the stack are scattered cookie crumbs, chocolate chips, and broken pieces of caramel biscuits, all enhancing the cozy, homemade feel. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use only all-purpose flour instead of cake flour and all-purpose flour?

Yes, you can substitute the cake flour with all-purpose flour, but the texture might be slightly less tender.

What if I don’t have cookie butter emulsion?

You can use vanilla extract as a simple substitute with great results.