Cookie Butter Cookies (Edit recipe)

74 recipes
|
16 followers

Cookie Butter Cookies are soft and chewy, made with the delicious speculoos cookie spread and mixed with chopped chocolate. These cookies are so good that you won't be able to stop at one!

save

View original recipe

PREP TIME

20 minutes

COOK TIME

12 minutes

INGREDIENTS

Serves: 16

Ingredients

210 gram All Purpose Flour, (1 1/2 cups)
0.5 tsp Baking Soda
0.5 tsp Salt
170 gram Unsalted Butter, melted (3/4 cup)
110 gram Light Brown Sugar, (1/2 cup)
110 gram Granulated White Sugar, (1/2 cup)
140 gram Lotus Biscoff Cookie Butter (Creamy), (1/2 cup)
1 whole Egg
1 whole Egg Yolk
2 tsp Pure Vanilla Extract
113 gram Semi-Sweet Chocolate Chips, (4 oz)

Shop This Recipe

Shopping on FoodSocial supports our recipe creators and trusted brands.

Process

Cook Mode

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 medium bowl, whisk together the flour, baking soda, and salt. Set aside.
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.
Pour the flour mixture into the wet ingredients 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.
With an ice cream scoop, scoop out chilled cookie dough onto prepared baking sheet pans, allowing 3 inches between each cookie to account for spreading.
Bake for 12-14 minutes, or until the edges of the cookies just begin to lightly brown.
Allow the cookies to cool in the hot pan for 4-5 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 1 week 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).

Add a Note

About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	248
Fat:	15 g
Carbohydrates:	26 g
Protein:	5 g
Cholesterol:	33 g
Sodium:	126 mg
Fiber:	1 g
Sugars:	18 g
Sugar Alcohol:	0 g
Calculated per serving.