Cookie Butter Cookies (Edit recipe)

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!).

10 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	145
Fat:	9 g
Carbohydrates:	16 g
Protein:	3 g
Cholesterol:	22 g
Sodium:	84 mg
Fiber:	0 g
Sugars:	10 g
Calculated per serving.

by The Sweet Occasion

View original recipe

Serves: 24

Ingredients

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

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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).