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.

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.

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.