If you like chocolate chip cookies you are going to LOVE these Cookie Butter Cookies! They're made with Biscoff spread to give them an even more delicious warm-spiced flavor and soft and chewy texture! It's the best cookie recipe that's loved by everyone I've ever shared with.
Cookie butter chocolate chip cookies, Biscoff butter cookies, Speculoos butter cookies - no matter what you call them or which brand you make them with, they're going to be delicious! Make them as a smaller batch of large cookies, or a normal-sized batch of small/medium cookies. Either way, these never last longer than a few days in my two person household.
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Ingredients
- All purpose flour
- Baking soda
- Salt
- Vanilla extract
- Egg
- Cookie butter
- Graham crackers: Break these up into ½ inch pieces. You can use Biscoff or Speculoos cookies instead of graham crackers for a stronger cookie butter flavor!
- Unsalted butter
- Granulated sugar
- Light brown sugar (or dark brown sugar)
- Chocolate chips: If you want melted chocolate puddles in your cookies, use or add in some dark chocolate chunks instead of chips!
See recipe card below for quantities.
What is Cookie Butter?
Cookie butter is a spread with consistency similar to peanut butter, but tastes like warm spiced caramelized biscuits! The two major brands that make it are Lotus Biscoff and Trader Joe's (Speculoos). They both have creamy and crunchy spreads. I like to make these cookies with creamy cookie butter, but you're welcome to use crunchy for some extra texture! Biscoff cookie butter can be found in most grocery stores while Speculoos is sold at Trader Joe's. However, you can purchase both online via Amazon.
Substitutions & Variations
Substitutions: This recipe hasn't been tested with substitutions. If you do replace any ingredients, please let us know how they turned out in the comments below!
Variations: Give these cookies even more cookie butter flavor by using Biscoff cookies or Speculoos cookies instead of graham crackers!
Equipment
These are so simple, all you need are basic baking tools to make them!
- Food scale: I always recommend weighing flour in grams using a scale for the most accurate, best results.
- Mixer: An electric hand mixer or stand mixer with a paddle attachment make mixing the dough a lot easier, but isn't necessary.
- Large cookie scoop: I recommend using a scoop that holds about 4 tablespoons for big chewy cookies, but you can use a smaller scoop or eyeball it.
- Baking sheet: This sheet is my favorite to bake cookies on!
Step by Step Instructions
Step One (Picture 1 above) - In a large bowl, cream together the butter, cookie butter, granulated sugar and brown sugar for a few minutes.
Step Two (Picture 2 above) - Mix in the egg and vanilla extract really well.
Step Three (Picture 3 above) - Whisk together the flour, baking soda and salt. Stir them into the wet ingredients just until the flour streaks disappear. Scrape the sides as needed to incorporate all ingredients.
Step Four (Picture 4 above) - Mix the chocolate chips and graham cracker pieces into the dough.
Step Five (Picture 5 above) - Space large cookie dough balls on a baking sheet about 2-3 inches apart. Top with extra graham cracker crumbs and chocolate chunks (optional).
Step Six (Picture 6 above) - Bake the cookie butter cookies at 350℉ until the edges start to tan (about 9-12 minutes).
If they're spreading, take them out around 9-10 minutes and give them a little scoot. Let them finish baking, then give them another scoot when they're done. (Cookie scooting is when you place a larger circular object, like a biscuit cutter or sifter, around the cookie and push their edges back into shape. See it done in this cooking scooting video.)
Expert Baking Tips
Tip #1 - Weigh your dry ingredients. Using a scale is the most accurate way to measure flour. Amazon has them for $20USD or less and they last for years. However, if you do use measuring cups, use the scoop and level method so you don't overmeasure and get dry, puffy cookies.
Tip #2 - Use a big scoop that holds about 4 tablespoons. This recipe will totally work with a regular medium cookie scoop (~2 tablespoons), but using a large scoop will get the centers extra gooey and chewy! If you do use a medium scoop, it'll yield more cookies and they'll likely require less baking time.
Tip #3 - Use dark chocolate chunks. They melt into perfect chocolate puddles!
Tip #4 - Don't overbake the cookies. They'll continue to bake on the hot sheet after you take them out of the oven, so you want the centers to look slightly underbaked. If they bake for too long, the cookies will harden as they cool.
Recipe FAQs
You should be able to get about 10 large cookie butter cookies from this recipe, or up to 24 if you use a small/medium scoop.
You certainly can to enhance the flavor even more or make the dough ahead of time, but it isn't necessary.
No, cookie butter is made from really finely ground up spiced cookies whereas peanut butter is made from peanuts. (Personally, I love cookie butter way more than peanut butter!)
This could be from over-measuring the flour! Make sure you're using a scale and weighing in grams (see metric units in recipe card below) or scooping and leveling with cups.
Storage
Room temperature: Store them in an airtight container, preferably with a slice of bread. The bread will absorb the moisture and help keep the cookies soft for days!
Refrigerator: While I don't recommend refrigerating the baked cookies, you can refrigerate the dough for up to 2 days. Seal it tightly and then let it soften at room temperature for 30 minutes or so before scooping dough balls onto a cookie sheet and baking them.
Freezing instructions:
Cookie dough - Scoop the dough balls onto a tray, set them in the freezer for 30 minutes and then transfer them to a freezer-safe bag for up to 1 month. When you're ready to make them, place them on a cookie sheet while the oven preheats and bake as normal.
Baked cookies - Wrap them tightly in plastic wrap and/or a freezer bag (labeled with their name and date) for up to 2 months. Let them thaw at room temperature or in the microwave for about 20 seconds before enjoying.
Did you try this recipe? I'd love to see it!
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📖 Recipe
Cookie Butter Cookies
Equipment
- Stand mixer with paddle attachment or hand mixer
- Mixing bowls
- Wooden spoon or spatula
- Whisk
- Kitchen scale or measuring cups
- Measuring spoons
- Baking sheet
- Parchment paper
- Cookie scoop
- Cooling rack
Ingredients
- ½ cup (1 stick) unsalted butter room temperature
- ½ cup cookie butter
- ½ cup granulated sugar
- ¼ cup light brown sugar packed
- 1 large egg room temperature
- 2 teaspoons vanilla extract
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup semi-sweet chocolate chips*
- ¾ cup graham cracker pieces* about 3 whole crackers broken into ½ inch pieces
Instructions
- Preheat oven to 350℉ and line a baking sheet with parchment paper (optional for easier cleanup).
- Cream together the butter, cookie butter, and sugars until light and fluffy (~3 minutes).
- Add the egg and vanilla, mix well.
- 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.
- Space large cookie dough balls on the baking sheet 2-3 inches apart.Top dough balls with extra chocolate chips and graham cracker bits (optional).
- Bake for 9-12 minutes or until the edges are very lightly browned.Optional: place a larger circular object around the cookies and scoot them into a nice round shape right after taking them out of the oven.
- Allow them to sit on the cookie sheet for a few minutes, then move to a cooling rack.
Mary says
I can say with utmost confidence that these are the best chocolate chip cookies ever! Thank you for sharing this fabulous recipe!
Kayla says
Such high praise!! Thank you so much, Mary! 😀
Ashley says
I recently bought my first jar of cookie butter (I’m late to the party, I know!) and was looking for ideas to use it. I decided on making cookies, but a lot of the recipes I found for cookie butter cookies seemed problematic. Then I found this one, and I knew this was *the one*. I’m going to confess, some of the cookie dough didn’t make it past the dough stage! Once I tried the dough I knew this was the best recipe I would find. The final product was PERFECT. The cookies are crispy on the outside, pillowy soft and chewy on the inside. I threw in a handful of chocolate chips in half the batch and those were also delicious. Thanks for the recipe, I’m sure I’ll be making it for years to come!
Kayla says
Welcome to the wonderful world of cookie butter!! I'm so happy to hear that you loved these cookies and had a great first cookie butter experience 😀
Jacqui says
How gorgeous are these?!
Kayla says
Thank you so much, Jacqui!!
Courtney says
These chocolate chip cookies are soooo good! The cookie butter gives it a really special twist and they came out perfectly. They are super quick and easy to make, which was perfect when I needed something last minute for guests. Everyone raved about them!!
Kayla says
Thank you, Courtney!! I'm so glad you and your guests enjoyed them! 🙂 thanks for making another one of my recipes!
Ana says
So delicious! The cookie flavor is well balanced and so tasty! Thank you for the recipe!
Kayla says
I'm so happy to hear that, thanks Ana!!
Viola lewis says
I am not a baker but this is a great recipe and I did it💞💞
Kayla says
This makes me so happy!! 🙂 Thank you for trying my recipe!
Breanna says
I recently made these cookies to send for my dad for his birthday and, naturally, I took a few for myself. OMG. SO yummy!! And soooo easy to make! The edges were perfectly crispy while the centers were chewy and perfect. Definitely making these again ASAP!
Kayla says
Thank you for making my recipe, Breanna! I'm so glad you found them to be easy & delicious! Happy birthday to your dad, I hope he likes them!!
Emilia Pieta says
These are my favorite cookies!! Chocolate chip cookies are my favorite, and these are sweet but not too sweet, chewy, and overall delicious. I've always struggled with keeping cookies fresh for more than 3 or 4 days, but I had these for almost a week and they are still soft and chewy. 10/10 recommend for any fellow chocolate chip cookie lover!
Kayla says
Yay I'm glad you like them so much and they're staying nice and fresh! 🙂 Thanks Emilia!!