Cookie Butter Chocolate Chip Cookies Recipe
If you’re after a truly unforgettable treat that brings together sweet, spiced biscoff and ribbons of molten chocolate, look no further than these Cookie Butter Chocolate Chip Cookies. Picture everything you love about classic chocolate chip cookies, but now with layers of warm cinnamon and silky cookie butter in every bite. These cookies have crispy golden edges, soft centers, and an utterly crave-worthy cinnamon sugar crust. Trust me, they never last long in my kitchen—and I’m so excited to share this Cookie Butter Chocolate Chip Cookies recipe with you!
Ingredients You’ll Need
It’s amazing how just a few key ingredients can elevate a simple cookie to bakery-worthy status. Each component here plays an important role, from flavor to texture to that irresistible gooeyness. Here’s what you’ll need to make your own Cookie Butter Chocolate Chip Cookies:
- All-purpose flour: The sturdy foundation for your cookies, giving them just the right structure.
- Ground cinnamon: This warm spice deepens the cookie butter flavor and adds instant bakery magic.
- Baking powder: A touch helps the cookies rise to pillowy perfection.
- Baking soda: Ensures a tender, chewy crumb by reacting perfectly with brown sugar and butter.
- Kosher salt: A must for balancing all the sweetness and enhancing every flavor note.
- Unsalted butter, melted and slightly cooled: Rich, toasty flavor and that signature chewy texture. Melted butter ensures a glossy, smooth dough base.
- Biscoff cookie butter: The star of our Cookie Butter Chocolate Chip Cookies—think spiced, creamy, caramelized cookie goodness in every bite!
- Packed light brown sugar: Adds caramel depth and keeps cookies soft and moist.
- Granulated sugar (for dough): Brings sweetness and those delicate crisp edges.
- Vanilla extract: Rounds out the flavors with classic, comforting warmth.
- Large eggs: Help bind the dough and add richness.
- Semisweet chocolate chips: Pockets of melty chocolate balance beautifully against the spiced dough.
- Granulated sugar (for coating): Forms the sparkly outer shell and pairs perfectly with the cinnamon.
- Ground cinnamon (for coating): That extra layer of spiced sweetness takes these cookies over the top.
How to Make Cookie Butter Chocolate Chip Cookies
Step 1: Mix the Dry Ingredients
Start by whisking together the flour, cinnamon, baking powder, baking soda, and salt in a medium bowl. This little extra step not only ensures even distribution but also invites the cinnamon flavor to infuse every bit of dough. I find this is where the cozy cookie aroma really begins, even before you touch the butter or chocolate chips!
Step 2: Cream Butter, Cookie Butter, and Sugars
In a larger bowl, whisk the melted and cooled butter with cookie butter, both sugars, and vanilla extract until you have a smooth, creamy base. The melted butter combines easily, ensuring these Cookie Butter Chocolate Chip Cookies bake up chewy around the edges and tender in the center, while the cookie butter infuses every bite with that spiced, caramel magic.
Step 3: Add the Eggs
Crack in the eggs and whisk again until everything looks thick and glossy. The eggs bring the dough together and help create that irresistibly rich, soft texture we all crave in fresh-baked cookies.
Step 4: Combine Wet and Dry, Fold in Chocolate Chips
Gently fold the dry ingredients into the wet mixture until just combined—don’t overmix or you’ll lose that light touch. Finally, fold in the chocolate chips, making sure every scoop of dough is loaded with chocolaty goodness for those perfect Cookie Butter Chocolate Chip Cookies moments.
Step 5: Chill the Dough
Pop the dough in the fridge for at least 30 minutes; don’t even think about skipping this step! Chilling ensures thick, chewy cookies brimming with flavor instead of sad, flat ones. Plus, it helps intensify the signature cookie butter and cinnamon notes.
Step 6: Prep the Oven and Baking Sheets
While your dough chills, preheat your oven to 350°F and line your baking sheets with parchment. A little prep now means your cookies lift right off the tray later, with golden, gorgeous bottoms.
Step 7: Shape and Coat the Dough Balls
Use a large (2 oz) cookie scoop to portion out the dough. Roll each ball between your hands, then toss it in a bowl of cinnamon sugar until every surface is coated in sparkle and spice. This simple touch transforms each bite, giving that signature Cookie Butter Chocolate Chip Cookies finish.
Step 8: Arrange and Bake
Space your dough balls generously on the tray—about three inches apart, since these bake up big and spread beautifully. Bake for 12 to 14 minutes, removing them just as the edges go golden and the centers look slightly soft and gooey.
Step 9: Bang and Cool
Right out of the oven, carefully bang your cookie sheet against the counter once or twice. This trick helps flatten the cookies just enough and gives you those signature crinkled, chewy edges. Let the cookies cool for a few minutes on the tray before moving to a rack. (If you can resist sneaking one, you’re stronger than I am!)
Step 10: Repeat and Enjoy
Bake up the rest of your dough, keeping the bowl in the fridge between batches. Grab a glass of milk (or whatever your cookie ritual requires) and get ready to enjoy the best Cookie Butter Chocolate Chip Cookies you’ve ever made.
How to Serve Cookie Butter Chocolate Chip Cookies
Garnishes
For a true showstopper, you can sprinkle fresh cookies with a bit of flaky sea salt as soon as they come out of the oven—the combination with warm chocolate and cinnamon sugar is out of this world. If you’re feeling especially indulgent, a drizzle of slightly warmed cookie butter on top is a dream come true.
Side Dishes
These Cookie Butter Chocolate Chip Cookies are perfect alongside a tall glass of cold milk, a scoop of vanilla ice cream, or even with your favorite cup of coffee. For a party dessert platter, pair them with strawberries and mini pretzels to balance the sweetness with a salty, tangy bite.
Creative Ways to Present
Stack the cookies high on a cake stand, tie up a bundle with rustic baker’s twine for gifts, or sandwich a scoop of ice cream between two cookies for ultra-decadent ice cream sandwiches. Whether you’re serving them at a bake sale or a holiday gathering, a plate of these Cookie Butter Chocolate Chip Cookies is guaranteed to impress.
Make Ahead and Storage
Storing Leftovers
If you have any cookies left after the first day (a rare scenario!), keep them in an airtight container at room temperature. They’ll stay wonderfully soft and chewy for up to 4 days—and the flavor is truly magical even after a day or two.
Freezing
These cookies freeze beautifully, both baked and unbaked. For maximum freshness, shape and coat the dough balls, then flash freeze on a tray before transferring to a freezer bag. Bake straight from frozen, adding a minute or two to the baking time. Baked cookies can also be frozen; just let them cool completely, store in a zip-top bag, and thaw whenever cravings hit!
Reheating
For that “fresh from the oven” experience, warm cookies up in a 300°F oven for three to five minutes. Or, if you’re impatient like me, a quick 10–15 seconds in the microwave does the trick—gooey chocolate chips every time.
FAQs
Can I use a different type of cookie butter?
Absolutely! While Biscoff is classic for Cookie Butter Chocolate Chip Cookies, any creamy spiced cookie butter you love will work well in this recipe. Just make sure it’s the spreadable kind, not chunky.
Can I make the dough in advance?
Yes! You can refrigerate the dough for up to 48 hours before baking, which actually helps the flavors develop even more. Simply shape and coat in cinnamon sugar when ready to bake.
How do I get extra gooey centers?
Bake on the lower end of the suggested time (12 minutes), and don’t overbake. The cookies may look slightly underdone when you pull them out, but they’ll finish setting up as they cool, leaving you with luscious, gooey centers.
Can I add nuts or other mix-ins?
Definitely! Chopped walnuts or pecans are delicious alongside the chocolate. White chocolate chips or toffee bits would be incredible, too—just don’t overload, or you’ll lose that perfect cookie texture.
Why do you bang the baking sheet on the counter?
This quick technique collapses extra air in the cookies, promoting even spread and those irresistible chewy edges. It’s the secret to the signature Cookie Butter Chocolate Chip Cookies look and texture!
Final Thoughts
If you’ve never experienced the magic of Cookie Butter Chocolate Chip Cookies, you’re in for a real treat. Every bite is positively overflowing with spiced cookie butter, melty chocolate, and chewy, cinnamon-sugar edges. I hope you’ll fall in love with this recipe and make it a new favorite to share (or keep all to yourself!). Happy baking!
Print
Cookie Butter Chocolate Chip Cookies Recipe
- Total Time: 1 hour (including chilling)
- Yield: Makes about 24 cookies 1x
- Diet: Vegetarian
Description
Indulge in the ultimate comfort treat with these irresistible Cookie Butter Chocolate Chip Cookies. They are rich, chewy, and packed with the delicious flavors of cookie butter and chocolate chips.
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
Wet Ingredients:
- ½ cup unsalted butter, melted and slightly cooled
- ½ cup Biscoff cookie butter
- 1 cup packed light brown sugar
- ½ cup granulated sugar
- 1 tablespoon vanilla extract
- 2 large eggs
- 2 cups semisweet chocolate chips
Cinnamon Sugar Coating:
- 1 cup granulated sugar
- 2 teaspoons ground cinnamon
Instructions
- Dry Ingredients: In a mixing bowl, combine the flour, cinnamon, baking powder, baking soda, and salt. Whisk well to combine.
- Wet Ingredients: In a large mixing bowl, whisk together the cooled melted butter, the cookie butter, both sugars, and vanilla until smooth and creamy.
- Stir in the eggs and mix until well combined.
- Stir in the dry ingredients, folding gently to incorporate. Fold in the chocolate chips.
- Place the dough in the fridge for 30 minutes – do not skip this step. The chilling is imperative to the final texture and flavor of the cookies.
- Meanwhile, preheat the oven to 350°F and line a couple baking sheets with parchment paper.
- Using a large (2 oz) cookie scoop, scoop out the chilled dough and roll into balls with your hands. Drop each dough ball into the cinnamon sugar and roll to coat on all sides.
- Transfer the rolled dough balls to the prepared baking sheets, leaving about 3 inches between the cookies.
- Bake for 12-14 minutes (less for a gooey center, more for a firmer cookie) or until the edges are golden and set and the centers are slightly gooey.
- Remove the cookies from the oven and lightly bang the cookie sheets on the counter a couple times to release any excess air. Allow the cookies to cool on the cookie sheets for a few minutes before removing them and setting on cooling racks.
- Continue with the remaining dough – keep it in the fridge in between uses to maintain its chill before baking.
Notes
- For extra flavor, you can add a sprinkle of sea salt on top of the cookies before baking.
- These cookies store well in an airtight container for up to a week.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 16g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Keywords: Cookie Butter Chocolate Chip Cookies, Biscoff, Dessert Recipe, Chewy Cookies
