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Cookie Butter Cookies Recipe

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★★★★★

4.7 from 51 reviews

These cookie butter cookies combine the rich, spiced flavor of cookie butter with a tender, soft cookie texture. Featuring a mix of all-purpose and cake flours for a delicate crumb, enhanced by chocolate chips and crushed Biscoff cookies, these treats are perfect for those who love cookies with a twist of spice, caramelized notes, and irresistible softness.

Ingredients

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

  • 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

Add-ins

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

Instructions

  1. Preheat and Prepare Baking Sheets: Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats like Silpat to prevent sticking and ensure even baking.
  2. Mix Dry Ingredients: In a large mixing bowl, whisk together all-purpose flour, cake flour, cornstarch, baking powder, baking soda, and salt. Set aside to incorporate the leavening agents and dry components evenly.
  3. Cream Butter and Sugars: Using a stand mixer fitted with the paddle attachment, cream the cold unsalted butter, creamy cookie butter, brown sugar, and sugar on medium speed until well combined and fluffy, about 2-3 minutes.
  4. Add Eggs and Flavorings: Add the large egg, egg yolk, cookie butter emulsion, and vanilla extract to the creamed mixture. Scrape down the sides of the bowl to ensure thorough mixing. Gradually add the dry ingredients, mixing until just combined.
  5. Incorporate Chocolate and Cookies: Fold in the chocolate chips and crushed Biscoff cookies by hand or on very low mixer speed, keeping some cookie chunks intact for texture.
  6. Shape the Cookies: Form the dough into approximately 8 large balls. For a unique rustic look, pull each dough ball in half and then press the two halves back together with the jagged edges of the cookie chunks facing upward, mimicking the Crumbl cookie technique.
  7. Bake: Arrange the shaped dough balls on prepared baking sheets and bake for 10-12 minutes or until the edges and tops are lightly golden. Avoid overbaking to maintain softness.
  8. Shape While Warm: While cookies are still warm, use a circular cookie cutter or a drinking glass slightly larger than the cookie around each one and give it a gentle spin. This swirls the cookie for smooth, even edges and perfect roundness.
  9. Cool and Garnish: Garnish each cookie with extra chocolate chips immediately after baking. Because these cookies are very soft, let them cool on the baking sheet for 15 minutes before transferring to a wire rack to cool completely. Optionally, drizzle with melted Biscoff spread and sprinkle crushed Biscoff cookies on top. Enjoy!

Notes

  • Cookie butter emulsion adds extra authentic flavor but can be substituted with vanilla extract if unavailable.
  • Use cold butter for proper creaming and texture development.
  • The combination of all-purpose and cake flour creates a tender yet structured cookie.
  • Do not overbake to keep the cookies soft and chewy.
  • Shaping dough halves is a special technique to achieve the Crumbl-style rustic look.
  • Cooling on the baking sheet is essential due to the cookies’ softness to prevent them from breaking.
  • Storing cookies in an airtight container at room temperature will keep them soft for several days.

Keywords: cookie butter cookies, Biscoff cookies, soft cookies, chocolate chip cookies, homemade cookies, spiced cookies, dessert recipes

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