I know what you're thinking - cookie butter cookies sound a bit redundant! I promise though, after your first bite you'll see how necessary it really is! The cookie butter gives these cookies even more of a true, classic cookie flavor. I also added chunks of graham crackers to give these soft treats a bit of a crunch!
These are going to change the chocolate chip cookie game. After creating this recipe, I gave a batch to my boyfriend's family. They were gone within hours and the next day, his sister was asking for more! I was so thrilled that she loved them, of course I made another batch! (I saved some for myself though and not gonna lie, I've already eaten two of them while writing this post.)
What is this "cookie butter" and where do I find it?
If you've never heard of cookie butter, I am SO glad you're here! Your world is about to be rocked. I first discovered cookie butter in college when I lived by a Trader Joe's. I bought their Speculoos Cookie Butter and literally just ate it by the spoonful. It's basically like peanut butter except with speculoos cookies (AKA Biscoff) instead of peanuts. Lotus also makes a Biscoff cookie butter which is equally as tasty! They both have creamy and crunchy variations - both of which are delicious in these cookies!
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If you want to bake the most perfect gooey chocolate chip cookie butter cookie, make sure you cream your butters & sugars together super well and don't overmix the batter after adding the flour! Also, bake them until they're very lightly golden. This cookie dough is a bit darker so it can be hard to tell when they're getting tan. I recommend checking them near a good light source. Mine are always ready after almost exactly 10 minutes of baking at 350℉! I also like to put some extra chocolate chips & graham crackers on top of the dough to give them more texture and flavor (plus, it makes them look prettier)!
- If you want to make the cookie dough ahead of time, it can be stored in the refrigerator for up to 3 days, or in the freezer for up to 3 months. I recommend rolling it into balls first if you're freezing it. This way you can just plop them on the cookie sheet without having to deal with the dough thawing first!
- To keep the cookies soft for days after baking them, store them in an airtight container with half of a piece of bread. The cookies will absorb the bread's moisture instead of drying out. You can also store them in the freezer and let them thaw or microwave them for 30-60 seconds prior to indulging.
Did you try this recipe?
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Cookie Butter Cookies
- Stand mixer with paddle attachment or hand mixer
- Mixing bowls
- Wooden spoon or spatula
- Kitchen scale or measuring cups
- Measuring spoons
- Baking sheet
- Parchment paper
- Cookie scoop
- Cooling rack
- ½ cup (1 stick/113g) unsalted butter room temperature
- ½ cup (150g) cookie butter
- ½ cup (100g) granulated sugar
- ¼ cup (50g) light brown sugar packed
- 1 large egg room temperature
- 2 teaspoons vanilla extract
- 1½ cups (187g) all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup (120g) semi-sweet chocolate chips
- ¾ cup (40g) graham cracker pieces* about 3 whole crackers broken into ½ inch pieces
- Preheat oven to 350℉ and line a baking sheet with parchment paper.
- Cream together the butter, cookie butter, and sugars until light and fluffy (~3 minutes).
- Add the egg and vanilla, mixing after each addition.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add dry mixture to the wet ingredients until only a few flour streaks remain. Scrape the sides of the bowl as necessary.
- Stir in the chocolate chips and graham cracker pieces.
- Form 1-2 inch balls of cookie dough and evenly space them on the baking sheet. Top dough balls with extra chocolate chips and graham cracker bits* for more flavor, texture, and a prettier appearance (optional).
- Bake for 9-11 minutes or until very lightly browned.
- Allow them to sit on the cookie sheet for a few minutes, then move to a cooling rack.