Cookie Butter Chocolate Chip Cookies

I'm so excited to share this delicious cookie recipe with you today. If you have never had cookie butter (Biscoff) before, you are definitely missing out! It is "eat by the spoonful" good. I'm not joking about that either.
This was my first time baking with cookie butter and it was a a total success. The cookie butter gave these chocolate chip cookies the perfect amount of cinnamon flavor and soft texture.
I mean look at that gooey center!
Cookie butter can be found right next to the peanut butter at your local grocery store and believe me you won't be able to stop eating it once you open it up.
Something I definitely want to try are cinnamon or white chocolate chips in these cookies. I think they might be even better than the semi-sweet chocolate chips because of the cookie butter's cinnamon flavor.
And there's only one way to find making more of these bad boys!

Cookie Butter Chocolate Chip Cookies
Slightly Adapted from Sally’s Baking Addiction
1/2 cup unsalted butter, softened to room temperature
1/2 cup granulated sugar
1/2 cup packed light or dark brown sugar
1 large egg, at room temperature
1 large egg yolk, at room temperature
2 tsp. pure vanilla extract
1/2 cup Biscoff spread (or TJ’s Cookie Butter)
2 and 1/4 cups all-purpose flour (spoon & leveled)
1 tsp. baking soda
1 tsp. cornstarch
1/2 tsp. ground cinnamon
1/2 tsp. salt
1 cup semi-sweet chocolate chips (cinnamon or white chocolate chips would be great, too)

1. In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the granulated sugar and brown sugar and beat on medium high speed until fluffy and light in color. 2. Beat in egg, egg yolk and vanilla extract on high speed. Scrape down the sides and bottom of the bowl as needed. On high speed, beat in the Biscoff spread until completely combined.
3. In a separate bowl, whisk the flour, baking soda, cornstarch, cinnamon and salt together until combined. On low speed, slowly mix into the wet ingredients until combined. Switch to high speed and beat in the chocolate chips.
4. The cookie dough will be a little sticky. Cover dough tightly with aluminum foil or plastic wrap and chill for at least 3 hours and up to 3 days. Chilling is mandatory for this cookie dough.
5. Remove cookie dough from the fridge and allow to sit at room temperature for 20 minutes. If the cookie dough chilled longer than 3 hours, let it sit at room temperature for about 30 minutes.
6. Preheat oven to 350°F. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
7. Using a 1 1/2-inch cookie scoop, form into balls and place on the baking sheets.
8. Bake the cookies for 9-10 minutes. Be sure to rotate the pan once or twice during bake time. The baked cookies will look extremely soft in the centers when you remove them from the oven; they will continue to "set" as they cool. Allow to cool for 5 minutes on the cookie sheet. Transfer to cooling rack to cool completely.


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