Cookie Butter Cookies Recipe

I absolutely love this Cookie Butter Cookies Recipe because it’s like a little bite of joy with every chew. The combination of creamy cookie butter and those crunchy Biscoff chunks mixed in with melty chocolate chips creates a perfect balance of buttery, sweet, and slightly spiced flavors that feel so comforting. Whether you’re baking for a cozy afternoon treat, a holiday party, or just because, these cookies always impress.

When I first tried this recipe, I was amazed by how effortlessly these cookies come together and how soft they stay for days—no one will ever guess they’re made with simple pantry ingredients. You’ll find that this recipe is not only delicious but totally forgiving, making it perfect even if you’re newer to baking or looking for a reliable crowd-pleaser. It’s exactly the kind of recipe I reach for when I want to feel like a total baking rockstar in my own kitchen.

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Ingredients You’ll Need

All these ingredients come together beautifully to create the perfect cookie butter cookies—with a blend of flours for soft texture, cookie butter for flavor depth, and chocolate plus Biscoff chunks for fun bites. You’ll want to pick good-quality cookie butter and fresh baking powder to get the best results.

• All-purpose flour: Provides structure to your cookies; using fresh flour helps with rise and texture.
• Cake flour: Makes the cookies tender and soft—don’t skip it if you want that melt-in-your-mouth feel.
• Cornstarch: Another trick for softness, it lightens the dough just right.
• Baking soda & baking powder: Both help the cookies rise and get that perfect crumb.
• Salt: Balances sweetness and enhances the cookie butter flavor.
• Unsalted butter (cold & cubed): Using cold butter helps create those lovely cookie edges that aren’t too flat.
• Creamy cookie butter: This is the star player—I usually use Lotus Biscoff for its signature taste.
• Brown sugar & sugar: The brown sugar adds moisture and depth, while granulated sugar contributes a slight crispness.
• Egg & egg yolk: Give richness and help bind everything perfectly.
• Cookie butter emulsion or vanilla extract: The emulsion boosts that cookie butter flavor, but classic vanilla works great if you don’t have it.
• Chocolate chips: I’ve tried milk, semi-sweet, and dark—all delicious! Choose your favorite chocolate.
• Biscoff cookies (crushed): Adds crunch and extra bursts of spice; I love leaving some chunks for texture.

Variations

One of the things I love most about this Cookie Butter Cookies Recipe is how you can make it your own. I often swap out mix-ins or tweak the flavor just a bit to keep it fresh and surprising for my family.

• Add Nuts: I’ve tossed in chopped pecans or walnuts before, and it adds a wonderful crunch that pairs beautifully with the cookie butter.
• Dairy-Free Version: Use dairy-free butter and dairy-free chocolate chips to make these friendly for lactose intolerant guests.
• Spice it Up: Try adding a pinch of cinnamon or ginger to complement the cookie butter’s caramel notes.
• White Chocolate Chips: Swap regular chocolate for white chocolate to create a sweeter, creamier bite.

How to Make Cookie Butter Cookies Recipe

Step 1: Prep the Dry Ingredients

Start by whisking together the all-purpose flour, cake flour, cornstarch, baking soda, baking powder, and salt in a large bowl. Getting these combined upfront means your dough will mix evenly with no patches of salt or rising agents, which can cause uneven texture in your cookies.

Step 2: Cream the Butters and Sugars

Using a stand mixer fitted with a paddle attachment, beat the cold cubed butter, creamy cookie butter, brown sugar, and sugar on medium speed until everything comes together—about 2 to 3 minutes. The cold butter is key here because it helps the cookies keep their shape and get that slightly crisp edge instead of spreading too much.

Step 3: Add the Eggs and Flavorings

Next, add in the egg, egg yolk, cookie butter emulsion, and vanilla extract. I like to scrape the bowl down once or twice here to make sure everything mixes evenly—nothing worse than finding raw flour stuck to the sides after baking!

Step 4: Combine Dry Ingredients and Mix-ins

Gradually add the dry mix into your wet ingredients and then fold in the chocolate chips and crushed Biscoff cookies. This is where the magic happens—the mix-ins give these cookies so much personality, so be generous.

Step 5: Shape and Bake

Divide the dough into about 8 large balls. Here’s a trick I learned from the Crumbl cookie pros: pull each dough ball in half, then put the two halves back together with the jagged cookie bits facing up. This gives your cookies that gorgeous, rustic look we all crave. Place them on your lined baking sheets and bake for 10-12 minutes at 375°F until the edges turn just golden—don’t walk away because they’re soft and can go from perfect to overdone quickly.

Step 6: Smooth the Edges and Cool

While the cookies are still warm, use a circular cookie cutter or drinking glass slightly larger than the cookies to swirl and smooth the edges. This trick gives you the perfect round cookie shape without cutting off any sides. Once out of the oven, let them cool on the sheet for 15 minutes before transferring to a wire rack to cool fully. If you try to move them too soon, they may fall apart—patience really pays off here.

Step 7: Final Touches

Once cooled, sprinkle extra chocolate chips or drizzle some melted Biscoff spread on top, then finish off with crushed Biscoff cookies for that amazing texture and flavor burst. This is my favorite part, and my family goes crazy for it every time!

How to Serve Cookie Butter Cookies Recipe

Garnishes

I usually top mine with extra chocolate chips and a little drizzle of melted cookie butter spread. If I’m feeling fancy, a tiny sprinkle of flaky sea salt adds a beautiful contrast to the sweetness—it’s a small detail that totally elevates every bite.

Side Dishes

These cookies are fantastic on their own but pair wonderfully with a cold glass of milk or your favorite coffee or chai tea. I love serving them alongside a warm latte during a cozy afternoon catch-up with friends.

Creative Ways to Present

For parties, I like arranging these cookies on a wooden board with little jars of cookie butter spread and small bowls of extra chocolate chips and crushed Biscoff cookies for dipping. They’re also perfect gift-wrapped in a pretty box tied with twine—it’s like giving a homemade hug.

Make Ahead and Storage

Storing Leftovers

I store leftover cookie butter cookies in an airtight container at room temperature, and they stay soft and chewy for several days. If you like softer cookies, adding a slice of bread to the container helps keep the moisture in—learned that one the hard way!

Freezing

I’ve frozen these cookies multiple times with great success. Just make sure they cool completely before placing them in a freezer-safe bag. Thaw them at room temperature, and they taste almost as good as fresh.

Reheating

To reheat, I pop a cookie or two in the microwave for about 10 seconds—just enough to melt the chocolate chips and warm the cookie without making it tough. It revives their soft texture beautifully.

FAQs

Final Thoughts

This Cookie Butter Cookies Recipe is one I keep coming back to because it never disappoints. It’s got that perfect balance of buttery, spicy, and chocolaty goodness that feels like a warm hug. I love sharing this recipe with friends because it’s easy enough for beginners but special enough to wow anyone who tastes them. When you bake these, you’re making much more than cookies—you’re making memories, and I truly hope you enjoy every bite as much as I do.

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