Chocolate Chip Cookie Butter Cookies made with classic chocolate chip cookie ingredients with the addition of Biscoff cookie butter. These cookies require no chilling, and easy to make, and have a deliciously chewy texture.
A mixture of semisweet chocolate chips and mini chips are mixed into these cookies to get chocolate in every bite.
These cookies are great any time of year and perfect for those who love the flavors of Biscoff. Check out these Christmas Cookie Butter Cookies, they're festive and perfect for this Christmas season and check out this Biscoff cake, it's a stunning dessert for birthdays and other celebrations.
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Ingredients in Chocolate Chip Cookie Butter Cookies
- unsalted butter, softened
- cookie butter
- granulated sugar
- light brown sugar
- egg
- vanilla extract
- baking soda
- salt
- all-purpose flour
- semisweet chocolate chips
- mini chocolate chips
How to Make Chocolate Chip Cookie Butter Cookies
Preheat the oven and line the cookie sheets - Preheat oven to 350°F and line cookie sheets with parchment paper.
Mix the wet ingredients - Beat the unsalted butter and the cookie butter together until creamy and well combined. Mix in the granulated sugar and brown sugar until well combined. Beat in the egg and vanilla until incorporated.
Combine the dry ingredients - In a separate bowl, combine the all-purpose flour, baking soda, and salt.
Make the cookie dough - Slowly beat the dry ingredients into the wet ingredients until there are no dry ingredients.
Add the chocolate chips - Gently stir in the chocolate chips, and the mini chocolate chips.
Scoop the cookie dough - Use a #40 cookie scoop or by scooping about 1.5 tablespoons and place them on the cookie sheets.
Flatten the cookie dough - Gently flatten the tops of the cookies. Add extra chocolate chips by pressing them into the tops of the cookie dough.
Bake - Bake one cookie sheet at a time for 8-10 minutes. Allow the cookies to cool for 10 minutes before transferring them to a wire rack to cool completely.
Tips for Making the Perfect Chocolate Chip Cookies
Start with the right temperature ingredients - Use softened butter so that the butter and sugars cream together easily and the end result is a creamy mixture of butter and sugar.
Using room temperature eggs will require less beating and the ingredients will come together smoother and creamier.
Use the right sugar - For a crispier cookie, use more granulated sugar than brown sugar. For a chewier cookie, use more brown sugar than granulated sugar. Different ratios of sugar will alter the outcome of the cookie.
Measure the flour correctly - Don't scoop the flour directly out of the flour container. This will cause too much flour in the baked goods and the results will not be as they should be.
Do the scoop & level method by stirring the flour to fluff it up and using a spoon to fill the measuring cup. Scrape the top of the measuring cup to level the flour without packing it down.
Use a Cookie Scoop - This chocolate chip cookie butter cookie recipe uses a #40 cookie scoop. Cookie scoops are perfect for keeping cookies consistent in size and in how well they bake. They will bake evenly, be perfectly sized, and be very easy to portion the cookie dough.
Tools to Make Cookies a Baking Success
These helpful tools to make delicious cookies aren't just for these Chocolate Chip Cookie Butter Cookies but for all types of cookies. They make cookie baking easier and and stress free.
Parchment Paper - I've baked cookies right on the cookie sheet and I've baked cookies using a silpat mat. My cookies come out more consistently when using parchment paper.
Cookie Scoops - My more frequently used cookie scoops are the #40 cookie scoop (1.6 tablespoons) and the #30 cookie scoop (2.13 tablespoons).
Consistently sized cookies are important when baking batches of cookies and using a cookie scoop doesn't make it any easier.
Cookie Sheets - I prefer baking with light-colored baking sheets as the cookies bake and brown more evenly on them.
Cooling racks - Cooling racks not only free up cookie sheets while baking but also allow the cookies to cool without sitting on a hot surface. Cookies should be transferred over to a cooling rack about 10 minutes after they come out of the oven.
Cookie Butter Cookie Variations
Cookie butter is a delicious addition to cookie dough and the mix-ins change the flavor and them even more delicious. This easy cookie butter cookie recipe is a great base for creating a cookie that you will love.
To make these cookies fit your liking, change out the chips in these cookies for different flavors or even add your favorite nuts.
For Christmas, try these Christmas Cookie Butter Cookies - they're easy to make and the Holiday M&M's not only make them perfect for Christmas but they're also great to give on cookie platters for the Christmas season.
How to Freeze Chocolate Chip Cookies
Freezing cookie dough is very easy when using a cookie scoop. The cookie scoop portions the cookie dough in the perfect size and it can be frozen in balls for easy cookie baking later.
To freeze the cookie dough in portions, transfer the cookie dough to a freezer-safe bag and for extra freezer burn protection, place the bag into a freezer-safe container.
These Chocolate Chip Cookie Butter Cookies will freeze for 3 months either by freezing the already baked cookies or by freezing the raw cookie dough.
📖 Recipe
Chocolate Chip Cookie Butter Cookies
Chocolate Chip Cookie Butter Cookies made with classic chocolate chip cookie ingredients with the addition of Biscoff cookie butter.
These cookies require no chilling, and easy to make, and have a deliciously chewy texture.
Ingredients
- ½ cup unsalted butter, softened
- ½ cup cookie butter
- ¼ cup granulated sugar
- ½ cup light brown sugar
- 1 egg
- 1½ teaspoons vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1½ cups all-purpose flour
- ½ cup semisweet chocolate chips
- ½ cup mini chocolate chips
Instructions
- Preheat oven to 350°F and line cookie sheets with parchment paper.
- Beat the unsalted butter and the cookie butter together until creamy and well combined.
- Mix in the granulated sugar and brown sugar until well combined.
- Beat in the egg and vanilla until incorporated.
- In a separate bowl, combine the all-purpose flour, baking soda, and salt.\
- Slowly beat the dry ingredients into the wet ingredients until there are no dry ingredients.
- Gently stir in the chocolate chips and the mini chocolate chips.
- Use a #40 cookie scoop or by scooping about 1.5 tablespoons and place them on the cookie sheets.
- Gently flatten the tops of the cookies.
- Add extra chocolate chips by pressing them into the tops of the cookie dough.
- Bake one cookie sheet at a time for 8-10 minutes.
- Allow the cookies to cool for 10 minutes before transferring them to a wire rack to cool completely
Notes
Flatten the cookie dough tops before baking so the cookies spread out and aren't mounded.
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Nutrition Information:
Yield:
32Serving Size:
1 cookieAmount Per Serving: Calories: 115Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 13mgSodium: 86mgCarbohydrates: 14gFiber: 1gSugar: 8gProtein: 1g
Nutrition calculation is a rough estimate and can vary depending on the cooking technique and the exact ingredients used. For informational purposes only.
Dana is an experienced recipe creator who crafts easy and delicious recipes for all levels of home cooks.
Her recipes range from classic comfort foods to healthy and nutritious meals, and she is always on the lookout for new and exciting ways to bring flavor and variety to the table.
Cindy Hetue says
Looks yummy. I will try using cookie butter.