Description
These Irresistible Cookie Butter Cookies are soft, chewy, and bursting with rich cookie butter flavor, enhanced by chocolate chips and crunchy crushed Biscoff cookies. Perfect for daily cravings, they combine creamy, buttery textures with a delightful crunch in every bite.
Ingredients
Scale
Dry Ingredients
- 2 cups All-purpose flour
- 1 cup Cake flour
- 2 tablespoons Cornstarch
- 1 teaspoon Baking soda
- 1 teaspoon Baking powder
- 1/2 teaspoon Salt
Wet Ingredients
- 1 cup Unsalted butter (Cold and cubed)
- 1 cup Creamy cookie butter
- 3/4 cup Brown sugar
- 1/4 cup Granulated sugar
- 1 large Egg
- 1 large Egg yolk
- 1 teaspoon Cookie butter emulsion
- 2 teaspoons Vanilla extract
Add-ins and Garnish
- 1 cup Chocolate chips (Choose your favorite type)
- 1 cup Crushed Biscoff cookies (For added crunch)
- Additional chocolate chips for garnish (optional)
- Melted Biscoff spread for drizzling (optional)
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Combine Dry Ingredients: In a large mixing bowl, whisk together all-purpose flour, cake flour, cornstarch, baking soda, baking powder, and salt until evenly combined.
- Cream Butter and Sugars: Using a stand mixer fitted with a paddle attachment, cream the cold cubed unsalted butter, creamy cookie butter, brown sugar, and granulated sugar together on medium speed until the mixture is light and fluffy, about 2-3 minutes.
- Add Wet Ingredients: Mix in the egg, egg yolk, cookie butter emulsion, and vanilla extract until fully incorporated and smooth.
- Incorporate Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined to avoid overworking the dough.
- Fold in Add-ins: Gently fold the chocolate chips and crushed Biscoff cookies into the dough, ensuring an even distribution without deflating the mixture.
- Shape Dough Balls: Divide the dough into approximately 8 large balls. For extra texture, pull each ball in half and rejoin it to create a rustic surface.
- Bake Cookies: Place the shaped dough balls onto the prepared baking sheets, spacing them adequately. Bake in the preheated oven for 10-12 minutes, or until the edges are golden but the centers remain soft.
- Smooth Cookies While Warm: Immediately after removing the cookies from the oven, gently smooth their tops using a circular cookie cutter or a glass to give them a uniform shape and soften the surface.
- Garnish and Cool: While cooling on the baking sheet, decorate the cookies with additional chocolate chips on top for visual appeal and added flavor. Optionally, drizzle melted Biscoff spread over the cookies for an extra indulgent touch.
Notes
- Ensure butter is cold and cubed for better creaming and texture.
- Use parchment paper to prevent sticking and for easy cleanup.
- Do not overmix the dough once dry ingredients are added to maintain tender cookies.
- The smoothing step right after baking helps achieve a flat, polished appearance.
- Cookies will firm up as they cool, so avoid overbaking to maintain chewiness.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For a nut-free version, confirm your cookie butter and chocolate chips do not contain nuts.
