Description
Indulge in these soft and irresistibly rich Cookie Butter Cookies, featuring a perfect blend of creamy cookie butter, chocolate chips, and crushed Biscoff cookies for that signature rustic look and delicious flavor.
Ingredients
Units
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 3/4 cup cake flour
- 2 tsp. cornstarch
- 1/2 tsp. baking soda
- 1/2 tsp. baking powder
- 1/2 tsp. salt
Wet Ingredients & Mix-Ins
- 1/2 cup unsalted butter, cold, cut into cubes
- 1/2 cup creamy cookie butter (Lotus Biscoff recommended)
- 3/4 cup brown sugar, packed
- 1/4 cup sugar
- 1 large egg
- 1 large egg yolk
- 1 Tbsp. cookie butter emulsion (or less to taste, vanilla extract as alternative)
- 1 tsp. vanilla extract
- 1 1/2 cups chocolate chips (milk chocolate, semi-sweet, or dark)
- 10 Biscoff cookies, crushed (chunks allowed for texture)
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 375°F. Line two baking sheets with parchment paper or silicone baking mats to ensure cookies don’t stick and bake evenly.
- Mix Dry Ingredients: In a large bowl, whisk together all-purpose flour, cake flour, cornstarch, baking soda, baking powder, and salt thoroughly. Set aside for later incorporation.
- Cream Butter and Sugars: Using a stand mixer fitted with the paddle attachment, cream cold unsalted butter, creamy cookie butter, brown sugar, and white sugar together on medium speed for about 2-3 minutes until the mixture is well combined and fluffy.
- Add Eggs and Flavorings: Add the large egg, egg yolk, cookie butter emulsion, and vanilla extract into the creamed mixture. Scrape down the sides of the bowl as needed to ensure even mixing.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients while mixing on low speed. Once combined, fold in the chocolate chips and crushed Biscoff cookies ensuring they are evenly distributed throughout the dough.
- Shape Dough Balls: Form approximately 8 large dough balls. For a rustic and unique look, pull each dough ball in half, then press the two halves back together with the jagged edges facing outward as demonstrated in the Crumbl cookie method video.
- Bake: Place the shaped dough balls on the prepared baking sheets and bake for 10-12 minutes or until the edges and top edges start looking lightly golden but the center remains soft.
- Smooth the Edges: While the cookies are still warm, use a circular cookie cutter or large drinking glass slightly bigger than the cookie itself to surround the cookie and gently spin it. This motion helps smooth out uneven edges for a perfect circle.
- Add Final Garnishes and Cool: Immediately after removing from the oven, garnish with additional chocolate chips if desired. Allow cookies to cool for 15 minutes on the baking sheet, then transfer to a wire rack to cool completely. Optionally, drizzle with melted Biscoff spread and sprinkle crushed Biscoff cookie chunks on top for extra flair.
- Enjoy: These cookies are very soft and delicious when cooled slightly but best enjoyed fresh with a cold glass of milk or your favorite beverage.
Notes
- Using cold butter helps create a tender texture and prevents excess spreading.
- Cookie butter emulsion adds extra flavor but vanilla extract works as an excellent substitute.
- Adjust cookie butter emulsion quantity according to your flavor preference.
- The unique shaping method gives the cookies a rustic, bakery-style appearance.
- Letting cookies cool on the baking sheet ensures they set properly without breaking.
- For vegan or dairy-free versions, substitute butter and chocolate chips accordingly, though texture and flavor may vary.
Nutrition
- Serving Size: 1 large cookie
- Calories: 320
- Sugar: 22g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
