Cookie Butter Cookies
User Reviews
4.7
1,038 reviews
Excellent
Cookie Butter Cookies
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Cookie butter cookies are made with Biscoff Cookie Butter, filled with chocolate chips and Lotus Biscoff Cookies. They are unbelievably soft, giant, ooey-gooey and packed with plenty of irresistible creamy cookie butter goodness!
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Ingredients
- 1 1/2 cups all-purpose flour
- 3/4 cup cake flour
- 2 tsp. cornstarch
- 1/2 tsp. baking soda
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1/2 cup unsalted butter, cold, cut into cubes
- 1/2 cup creamy cookie butter (I used Lotus Biscoff)
- 3/4 cup brown sugar, packed
- 1/4 cup sugar
- 1 large egg
- 1 large egg yolk
- 1 Tbsp. cookie butter emulsion
- 1 tsp. vanilla extract
- 1 1/2 cups chocolate chips (milk chocolate, semi-sweet, or dark)
- 10 Biscoff cookies, crushed (some chunks are OK to leave in!)
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Instructions
- Preheat the oven to 375°F. Line two baking sheets with parchment paper or Silpat/silicone baking mats.
- Whisk the dry ingredients together in a large mixing bowl: All-Purpose flour, cake flour, corn starch, baking powder, baking soda and salt. Set aside.
- Using a stand mixer fitted with the paddle attachment cream the butter, cookie butter, and sugars on medium speed until combined, about 2-3 minutes.
- Add in the egg, egg yolk, cookie butter emulsion and vanilla extract. Scrape down the sides of the bowl as needed. Gradually add in the dry ingredients, followed by the chocolate chips and crushed up Biscoff cookies.
- Shape dough into ~8 large dough balls. Pull the ball in half, and then place the two halves back together with the jagged middle parts of the cookies facing up. See the video for guidance. This gives the cookies a gorgeous, rustic look and it's the Crumbl cookie method!
- Place the cookies on the prepared baking sheet and bake for ~10-12 minutes or until the edges and tops look slightly golden.
- While the cookies are still warm, place a circular cookie cutter or a circular drinking glass around the cookies (it should be larger than the cookie so you don’t cut off any edges) and give the cookies a spin. Swirling the cookie should help to smooth out any uneven edges to make the perfect circular cookie!
- Garnish the tops with more chocolate chips when they come out of the oven. These cookies are VERY SOFT so it's important to let cookies cool on the cookie sheet for 15 minutes and then transfer to a wire cooling rack to cool completely. Drizzle with a little bit of melted Biscoff spread and crushed Biscoff cookies, if desired and most importantly, ENJOY!
Notes
- These cookies stay soft for several days when properly stored in an airtight container or baggie. You can make cookies smaller. Adjust baking time as needed. You can also freeze them in a freezer safe baggie. Let them cool completely before freezing.
- These cookies stay soft for several days when properly stored in an airtight container or baggie.
- You can make cookies smaller. Adjust baking time as needed.
- You can also freeze them in a freezer safe baggie. Let them cool completely before freezing.
Nutrition Information
Show Details
Serving
1cookie
Calories
553kcal
(28%)
Carbohydrates
76g
(25%)
Protein
6g
(12%)
Fat
25g
(38%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.5g
Cholesterol
83mg
(28%)
Sodium
352mg
(15%)
Potassium
80mg
(2%)
Fiber
1g
(4%)
Sugar
44g
(88%)
Vitamin A
419IU
(8%)
Calcium
50mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8large
Amount Per Serving
Calories 553 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 553kcal | 28% |
| Carbohydrates | 76g | 25% |
| Protein | 6g | 12% |
| Fat | 25g | 38% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 83mg | 28% |
| Sodium | 352mg | 15% |
| Potassium | 80mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 44g | 88% |
| Vitamin A | 419IU | 8% |
| Calcium | 50mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
1,038 reviews
Excellent
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