Soft and chewy cookies infused with the sweetness of cookie butter and loaded with white chocolate chips and crispy Biscoff cookies!
Cookie butter is without a doubt one of the best culinary creations. It’s hard to believe that something so deliciously life-changing has only been around for 15 years. Don’t get me wrong, I love me some peanut butter, but cookie butter is 10 times MORE exquisite. There’s simply no comparison.
Over the years, I’ve experimented quite a bit with cookie butter. I’ve tried cupcakes, pies, blondies, ice cream, and even bread pudding. A few years ago, I made the most AMAZING Cookie Butter Oatmeal Cookies! So since enough time has passed, I decided to make yet another cookie recipe with this spellbinding spread.
These are honestly some of the best cookies, I’ve ever tasted. They’re perfectly soft and chewy, and they’re brimming with cookie butter flavor! There’s no shortage of white chocolate chips throughout, and the Biscoff cookies add a nice little crispy crunch–SO FREAKING GOOD!! Not to exaggerate or anything…
So allow me to give you a little rundown of some of the key ingredients in this cookie…
Cookie Butter – The STAR Ingredient!
This recipe contains a full cup of cookie butter. It has delicious notes of caramel, cinnamon, cloves, and other warm spices. You can find this spread in most grocery stores, and it’s usually found next to the peanut butter. It’ll either be labeled Speculoos spread or Biscoff cookie butter. If you have a Trader Joe’s nearby, you can always find it there, AND it’s much cheaper!
Cinnamon – Spice Things Up!
As I mentioned earlier, cookie butter contains a little bit of cinnamon. Adding just a teaspoon of ground cinnamon to the dough will really amplify the flavor of the cookie butter.
Cornstarch – Extra Softness!
I like to add cornstarch for that extra softness insurance. Even though it’s not the only element that makes for soft and chewy cookies, cornstarch prevents the cookies from spreading too thin in the oven, so they bake up nice, thick, and supremely soft.
White Chocolate Chips – For those little bits of sweetness throughout!
I went back and forth as to what type of chocolate chip to add to these cookies. Truthfully, ANY kind of chip would be fantastic in this cookie–dark chocolate, milk chocolate, even butterscotch chips! Ultimately, I went with the simple sweetness of white chocolate since it wouldn’t compete with the cookie butter flavor. You’ll need to reserve a third of the chips to press into the cookies right after they’ve baked. This makes them extra purty!
Biscoff Cookies – For a crispety crunch!
The Biscoff cookies add the perfect little crunch to these soft and chewy cookies. They’re also the most important ingredient in cookie butter, so they add an extra dose of cookie butter yumminess. Just like the white chocolate chips, I like to reserve some of the chopped Biscoff cookies for the tops of the cookies once they’re done baking. It not only adds to the prettiness factor, but most importantly, the deliciousness factor!
Chill Time – For extra THICC cookies!
I recommend chilling the dough for at least 2 hours before baking. Not only does this allow the flavors to develop in the cookie, but it’ll prevent the dough from spreading too quickly. If you skip the chilling step, the cookies will still be soft and chewy. They just won’t be as thick.
Tip: If you’re really in a rush and don’t have time to chill the dough, simply scoop the dough out, shape it into little hockey pucks, and place them on a large plate in the freezer for 20 minutes. Take them out of the freezer, place them on a lined baking sheet, and bake for the standard 8-11 minutes.
These Cookie Butter Cookies are definitely some of the most addictive cookies I’ve ever made. They’re supremely soft, perfectly chewy, and exploding with cookie butter flavor. I’ve made my boyfriend A LOT of cookies over the past two years, and he said these cookies are at the top of his favorites. I should also add that I brought a whole platter of these cookies to our family Easter gathering yesterday, and the platter was empty when I left.
So what are you waiting for?? Make these cookies NOW!
Cookie Butter Cookies
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- ¾ cup granulated sugar
- 1 cup cookie butter (Biscoff or Speculoos spread)
- 2 teaspoons vanilla
- 2 eggs
- 2 ⅔ cup all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 1 ½ cup white chocolate chips (divided)
- 20 Biscoff cookies, coarsely chopped (divided)
Instructions
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In a stand mixer fitted with the paddle attachment, beat the butter and both sugars together until light and creamy.
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Add the cookie butter and vanilla, mixing until smooth. Add the eggs, one at time, and continue mixing until ingredients are incorporated.
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Add the flour, cornstarch, baking soda, cinnamon, and salt. Mix until combined. Stir in 1 cup of the white chocolate chips and half of the Biscoff cookies. Cover, and refrigerate dough for at least two hours, or up to three days.
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Preheat the oven to 350ºF and line a baking sheet with parchment paper. Roll the dough into balls about the size of a golf ball, then place them on the baking sheet about 2 inches apart. Flatten each dough ball slightly so that it resembles a little hockey puck.
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Bake for 8-11 minutes, or until the edges are set and the centers are puffy but still look slightly underdone. Immediately after removing cookies from the oven, press extra white chocolate chips and Biscoff pieces into the cookies.
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Allow cookies to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.