Cookie Butter Cookies
Easy one-bowl Cookie Butter Cookies are made with brown sugar, cookie butter, and an egg yolk for a soft and chewy texture. You only need 10 simple ingredients to make these cookies that can be prepped in 10 minutes (no mixer needed!).
Ingredients
- 210 grams210 grams210 grams All Purpose Flour, (1 1/2 cups)
- .5 tsp.5 tsp.5 tsp Baking Soda
- .5 tsp.5 tsp.5 tsp Salt
- 170 grams170 grams170 grams Unsalted Butter, melted (3/4 cup)
- 110 grams110 grams110 grams Light Brown Sugar, (1/2 cup)
- 110 grams110 grams110 grams Granulated White Sugar, (1/2 cup)
- 140 grams140 grams140 grams Lotus Biscoff Cookie Butter (Creamy), (1/2 cup)
- 1 whole1 whole1 whole Egg
- 1 whole1 whole1 whole Egg Yolk
- 2 tsp2 tsp2 tsp Pure Vanilla Extract
- 113 grams113 grams113 grams Semi-Sweet Chocolate Baking Bar, chopped (4 oz)
![](https://foodsocial.io/wp-content/uploads/2022/08/thrive-market-all-purpose-flour.png)
![](https://foodsocial.io/wp-content/uploads/2022/08/thrive-market-baking-soda.png)
![](https://foodsocial.io/wp-content/uploads/2021/04/Straight-Spices-Pink-Himalayan-Salt.jpg)
![](https://foodsocial.io/wp-content/uploads/2023/05/USWM-unsalted-grassfed-butter.png)
![](https://foodsocial.io/wp-content/uploads/2022/09/thrive-market-organic-brown-sugar.png)
![](https://foodsocial.io/wp-content/uploads/2022/01/Primal-Palate-Vanilla-2.jpg)
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- In a large bowl, combine the melted butter, both sugars, and cookie butter until smooth. Add the egg, yolk, and vanilla and whisk to combine.
- Add the flour, baking soda, and salt and gently fold until combined.
- Fold in the chopped chocolate just until mixed.
- Cover the mixing bowl with plastic wrap and refrigerate for at least 1 hour.
- Preheat oven to 350°F/177°C. Line two baking sheet pans with parchment paper.
- Remove the cookie dough from the refrigerator and allow to sit at room temperature for 15 minutes.
- With a cookie scoop, scoop out chilled cookie dough onto prepared baking sheet pans, allowing 3 inches between each cookie to account for spreading.
- Bake for 10-12 minutes, or until the edges of the cookies just begin to lightly brown.
- Allow the cookies to cool in the hot pan for 5 minutes before transferring to a wire cooling rack.
Notes
Make-Ahead: You can make the cookie dough up to 3 days in advance and keep it covered in the refrigerator. Storage: Store your baked and completely cooled cookies at room temperature for up to 4 days in an airtight container.
Freezing: Freeze your baked and cooled cookies for up to 3 months. You can also freeze unbaked cookie dough balls for up to 3 months. Bake frozen cookie dough balls for an additional 2-3 minutes (no need to thaw).
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About This Recipe
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