Description
Delight in these irresistibly soft Cookie Butter Cookies, made with creamy cookie butter and studded with chocolate chips and crushed Biscoff cookies. Perfectly textured with a rustic look and a rich, buttery flavor, these cookies bake up golden and are ideal for cookie lovers looking for a decadent treat that stays soft for days.
Ingredients
Units
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 less based on preference, 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 (chunks allowed)
Instructions
- Preheat Oven and Prepare Sheets: Preheat your oven to 375°F. Line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together all-purpose flour, cake flour, cornstarch, baking soda, baking powder, and salt until well combined. Set aside.
- Cream Butter and Sugars: Using a stand mixer fitted with the paddle attachment, cream the cold unsalted butter, cookie butter, brown sugar, and white sugar on medium speed for 2-3 minutes until fully combined and smooth.
- Add Eggs and Flavorings: Add the egg, egg yolk, cookie butter emulsion, and vanilla extract to the creamed mixture. Scrape down the bowl sides as needed for even mixing.
- Incorporate Dry Ingredients and Add-ins: Gradually add the dry flour mixture to the wet ingredients, mixing just until combined. Then fold in the chocolate chips and crushed Biscoff cookies until evenly distributed.
- Shape the Cookies: Divide the dough into about 8 large balls. Pull each ball in half and then press the halves back together with the jagged edges facing up to create a rustic, cracked surface resembling the Crumbl cookie style.
- Bake: Place shaped dough balls on the prepared baking sheets with enough space between them. Bake for 10-12 minutes or until edges and tops develop a light golden hue.
- Shape While Warm: Immediately after removing from the oven, place a circular cookie cutter or a drinking glass around each cookie (larger than the cookie) and gently spin it to smooth out the edges and create a perfect circular shape.
- Garnish and Cool: Add extra chocolate chips on top while cookies are still warm. Allow cookies to cool on the baking sheet for 15 minutes to set and then transfer to a wire rack to cool completely.
- Optional Finish: Drizzle melted Biscoff spread and sprinkle crushed Biscoff cookies on top for an extra touch of flavor and texture.
- Enjoy: Serve once cooled and enjoy the soft, flavorful cookies. Store leftovers in an airtight container to maintain softness.
Notes
- Cookies remain soft for several days when stored properly in an airtight container or bag.
- You can make smaller cookies by adjusting baking time accordingly.
- These cookies freeze well. Let cool completely before placing in a freezer-safe bag for storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 553 kcal
- Sugar: 44 g
- Sodium: 352 mg
- Fat: 25 g
- Saturated Fat: 13 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.5 g
- Carbohydrates: 76 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 83 mg
