Cookie Butter Cookies

Cookie butter has got to be one of the most underrated items in the food world. And how can you go wrong by incorporating it into everyones favorite dessert: cookies. I am still stunned by how many people I talk to that have no idea what cookie butter is when I ask them about it. The first time I tried it I was in nursing school and babysitting for a family that had a child with a peanut allergy. I was so shocked by how good it was and probably proceeded to eat half of the jar that night. The family did explicitly say I could eat ANYTHING in the kitchen so no harm, no foul. If you don’t know what it is prepare to be in for a real treat with these cookie butter cookies.

What is cookie butter?

Anyway, back to cookie butter. If you aren’t familiar it is a sweet, creamy spread made from Lotus Biscoff cookies. You may be familiar with these cookies if you have ever flown on an American Airlines flight. Biscoff cookies have a deep caramel flavor and are perfectly spiced with a hint of cinnamon and ginger. My husband loves cookie butter more than any other sweet substance on the planet. Every year I make him a cookie butter themed dessert on his birthday. Whenever we travel we love to scout out dessert or breakfast places that integrate cookie butter. We have had cookie butter donuts, milk shakes, ice cream, and cookies. Cookies that actually inspired these cookies. There is a wonderful bakery in Charlotte, North Carolina called The Batchmaker. They have a cookie butter cookie that is so amazing I knew I had to try recreate it. 

Let’s make them:

I will forewarn you, the dough for my cookie butter cookies does need to be refrigerated. I know, I know. We all want a quick fix when it come to a delicious cookie. BUT the refrigeration time does play a key role in the end product of these cookies. I knew I wanted a thick, chewy cookie that didn’t spread out too much. I was able to accomplish this with both the refrigeration, and the addition of cornstarch to the cookie dough. While I refrigerated the dough overnight, I think you could also have success making the dough in the morning and refrigerating it for about eight hours.

Otherwise, the dough comes together pretty quickly and uses pantry friend ingredients: butter, brown and granulated sugar, eggs, vanilla extract, flour, cornstarch, salt, baking soda, and baking powder. The dry ingredients are sifted together which aerates the flour and ensures the dry ingredients are thoroughly combined. I used white chocolate chips and chopped Biscoff cookies for the mix-ins. After the cookies are baked you’ll top them with cookie butter, half a Biscoff cookie, and even more chopped Biscoff crumbs and pieces. 

Even if you haven’t tried cookie butter in the past, I urge you to try these cookies. They are thick, soft, and buttery with the perfect amount of chew. I can’t get enough of them.

If you are in Charlotte, North Carolina you have got to check out The Batchmaker! For more cookie recipes check out my peanut butter chocolate chip cookies here.

Cookie Butter Cookies

Soft, chewy cookies studded with white chocolate chips and Biscoff cookies pieces, then topped with cookie butter and more Biscoff cookies.

5 from 5 votes

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Refrigeration time 8 hours hrs

Course Dessert, Snack

Servings 16 cookies

Ingredients

  

• 1 cup unsalted butter, room temperature
• 3/4 cup brown sugar
• 1/4 cup granulated sugar
• 2 eggs
• 1 tsp vanilla extract
• 2 1/2 cups all purpose flour
• 2 tsp cornstarch
• 1 tsp salt
• 3/4 tsp baking soda
• 1/2 tsp baking powder
• 1 cup white chocolate chips
• 1 cup Biscoff cookies, chopped

Instructions

 

• In a medium bowl using either a stand mixer or a hand mixer, cream together room temperature butter and both sugars until light and fluffy, 2-3 minutes. Scrape the bottom and edges of the bowl occasionally.
• Add in each egg one at a time, mixing thoroughly in between each addition. Add in the vanilla extract and mix until combined.
• In a separate bowl sift together the flour, cornstarch, salt, baking soda, and baking powder.
• Slowly add dry ingredients to the butter, sugar and egg mixture. On low speed mix until the dry ingredients are just combined. A few small streaks of flour is okay.
• Add in the white chocolate chips and chopped Biscoff cookie pieces. Using a spatula or a wooden spoon mix in until thoroughly combined. Using a cookie scoop, scoop out cookie dough into 16 equal balls. Place on a parchment lined baking sheet and cover with plastic wrap. Refrigerate for 8 hours, or overnight, until ready to bake.
• When ready to bake preheat oven to 350°. On a parchment lined baking sheet arrange six cookie dough balls spaced out evenly. Bake for 9-12 minutes. Mine were perfect at 10 minutes. They will still be pale but appear just set in the middle.
• Transfer cookies onto a wire rack. After about 5 minutes, while the cookies are still warm, use the back of a rounded teaspoon to make an indention in the center of the cookies. Fill the indention with about a teaspoon of cookie butter. After about 5 more minutes the cookie butter will be mostly melted from the heat of the cookie. If desired use a toothpick to swirl the cookie butter and ensure it is all melted and smooth. Press a half of a Biscoff cookie into the cookie while it is still warm. Top with crushed Biscoff cookies pieces.

Notes

Cookie dough balls can be frozen and baked from frozen if desired. If doing so you may have to add 1-2 minutes to the baking time. Baked cookies will stay fresh in an airtight container for about 3 days. 

Keyword Cookies, desserts