½cup (1 stick)(113.5g)unsalted butterroom temperature
½cup(150g)cookie butter
½cup(100g)granulated sugar
¼cup(50g)light brown sugarpacked
1large(1large)eggroom temperature
2teaspoons(2teaspoons)vanilla extract
1½cups(187g)all-purpose flour
1teaspoon(1teaspoon)baking soda
¼teaspoon(¼teaspoon)salt
¾cup(120g)semi-sweet chocolate chips*
¾cup(40g)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.
Notes
Cookie Scoop/Yield: This recipe makes about 10 large cookies (about 4 tablespoon dough balls) or 24 smaller cookies (about 2 tablespoon dough balls).Graham Crackers: Feel free to use Biscoff or Speculoos cookies in place of the graham crackers.Chocolate Chips: For melted chocolate puddles, use dark chocolate chunks in substitution or in addition to chocolate chips.Room Temperature Storage: Store in an airtight container with a slice of bread for up to 1 week.Freezer Storage: Wrap dough balls or baked cookies tightly and freeze for up to 1 months or 2 months (respectively).Nutrition: The provided nutrition information is an estimate, the calorie accuracy is not guaranteed.