Bakery-sized brown sugar cookies with two types of chocolate. But the real star of the show? A dollop of creamy cookie butter on top.
I’ve been on a cookie butter kick lately. It’s got that spiced, cinnamon flavor that reminds me of warm nights by the fireside, and it’s the perfect addition to lattes, ice cream, and in this case cookies!
These cookie butter chocolate chip cookies are NOT to be missed out on. First off, there’s a mix of dark and white chocolate since both just pair so well with the cookie butter. Plus, there’s cookie butter not only mixed into the dough but also on top of the cookies before they bake! The scoop on top melts into the most perfectly gooey, cinnamon-y goodness that makes these cookies irresistible. Even better, there’s no chill time, so you can whip these up in just 30 minutes!
For these cookies, I used Trader Joe’s Speculoos Cookie Butter, but you can definitely use Lotus Biscoff instead. They taste pretty similar to me, with notes of cinnamon and caramel that just pair perfectly with the chocolate and brown sugar cookie dough. Either way, you can’t go wrong!
tips for success!
- Save some chocolate! – After you chop your chocolate, reserve a few bigger pieces to top on the dough balls before baking instead of mixing straight into the dough. This leads to way more aesthetic cookies!
- Mold those cookies! – For perfectly round cookies, use the rim of a cup or a circular cookie cutter to shake around the cookies right after they come out of the oven.
Want another variation of the classic chocolate chip cookie? Try out my coconut chocolate chip cookies! They have shredded coconut mixed into the dough for a chewy cookie that truly upgrades the chocolate chip cookie to the next level!
cookie butter chocolate chip cookies
Ingredients
- 1 1/2 cups + 2 tbsp (195 grams) all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1/2 cup (113 grams) unsalted butter softened
- 1/2 cup (100 grams) light brown sugar
- 1/4 cup (50 grams) granulated sugar
- 1/2 cup cookie butter split
- 1 teaspoon vanilla extract
- 1 large egg
- 3 oz dark chocolate chopped
- 2 oz white chocolate chopped
Instructions
- Preheat the oven to 350°F. Line two baking sheets with parchment paper.
- In a medium-sized bowl, whisk the flour, baking soda, baking powder, and salt together until well-combined. Set aside.
- In an electric mixer fitted with the paddle attachment, beat the butter and both sugars until light and fluffy, about 3-4 minutes. Add 1/4 cup of the cookie butter, vanilla extract, and egg. Mix until incorporated. Add the dry ingredients from step two and mix on low speed until nearly combined. Fold in both chocolates with a spatula.
- Scoop the dough into 3 tablespoon portions and arrange on the prepared baking sheets at least 3 inches apart. Slightly flatten each dough ball and spoon a heaping 1/2 teaspoon of cookie butter onto each portion.
- Bake for about 10-12 minutes. Let cool slightly before serving.
You had me at cookie butter!
Right?! Cookie butter is my latest obsession for good reason