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    Home » Cookies

    Cookie Butter Cookies

    January 17, 2023 By Ashley Leave a Comment

    Jump to Recipe

    This post may contain affiliate links. Please refer to my privacy policy for more information.

    Literally, these are best cookie butter cookies. Made with creamy, toasty, spiced speculoos cookie butter and chocolate chunks, these cookies are soft and chewy with crispy edges and are absolutely delicious.

    baked cookie butter cookies

    Cookie butter (speculoos cookie butter or Biscoff cookie butter) is the main component in this recipe, and let me tell you, it is magical. Much like peanut butter in texture but without the nuts, this cookie butter is made with speculoos cookies, a gingerbread-like shortbread cookie originating from Belgium. It is out of this world amazing.

    Jump to:
    • Why You'll Love This Recipe
    • Ingredients
    • Recipe Instructions
    • Tips for Perfect Cookies
    • Storage and Freezing
    • Variations and Substitutions
    • FAQS
    • Recipe

    Why You'll Love This Recipe

    • Easy to make recipe with step by step photo recipe instructions
    • Does not require any chilling. Cookies can be prepped and baked all in 20 minutes.
    • These cookies stay soft for days, not that they'll last that long - because they're that good.
    • Warmly spiced with unique cookie butter flavor with pops of semi sweet chocolate.

    Ingredients

    All purpose flour

    Fine sea salt

    Baking soda

    Cinnamon - just a bit, to enhance the cookie butter flavor

    Unsalted butter - room temperature

    Light brown sugar

    Egg

    Vanilla extract

    Cookie butter - Lotus Biscoff and Trader Joe's speculoos cookie butter works well for this recipe.

    dry ingredients, butter and sugar beaten together, cookie butter added, eggs beaten in

    Recipe Instructions

    Before beginning the recipe, preheat your oven to 350F and line 2 cookie sheets with parchment paper. You will also need an electric mixer (stand or hand mixer), and a 2 tablespoon cookie scoop.

    1. Whisk together the dry ingredients in a medium size bowl - all purpose flour, baking soda, salt and cinnamon.
    2. Beat together the butter and sugar until smooth.
    3. Beat in the cookie butter until smooth and well blended.
    4. Beat in the egg and vanilla
    5. Beat in the flour until just combined. Over mixing can result in tough cookies.
    6. Beat in, or fold in the chocolate chips/chunks.
    7. Scoop dough balls with the cookie scoop, and place them 2" apart on the cookie sheets.
    8. Add some additional pieces of chocolate into the dough balls.

    Bake the cookies until the edges look just set and the middles don't look wet, about 9-10 minutes.

    flour beaten in to the dough, chocolate pieces added, scooped dough balls, extra chocolate placed onto the cookie dough balls

    Tips for Perfect Cookies

    When the cookies come right out of the oven, scoot around them in circular motion with a large round cookie cutter. This will help give the cookies a perfect round shape.

    Weigh ingredients with a kitchen scale. Using a scale is much more accurate than cup measurements. To convert this recipe, click the "metric" button next to the ingredients title on the recipe card.

    Do not bake the cookies any longer than 10 minutes. They will continue cooking as they cool on the cookie sheets.

    Storage and Freezing

    These cookies can be stored in an airtight container for up to 4 days.

    Cookie dough can be frozen, and baked from the freezer. Follow the recipe directions through scooping the dough, refrigerate for 20 minutes, then transfer the dough balls to a zip top freezer bag. They can be frozen for up to 3 months.

    Press the dough balls to flatten a bit with the bottom of a glass. Bake the frozen dough at 350F for 10-12 minutes.

    cookie butter cookies lined up on cookie sheet

    Variations and Substitutions

    Replace semi sweet chocolate for white chocolate.

    Add coarsely chopped pieces of Biscoff cookies into the dough, about ⅔ cup.

    FAQS

    What if I don't have a stand mixer?

    No problem, a hand mixer will work just fine. You can also mix these by hand as long as your ingredients are room temperature.

    Where can I buy cookie butter?

    Most grocery stores sell Biscoff cookie butter. I get mine at my local grocery store. Trader Joe's also has their own brand. Biscoff cookie butter can also be found online.

    What do I do with leftover cookie butter?

    There are so many uses for cookie butter. Use it like you would use peanut butter or Nutella. Add it to buttercream, melt and drizzle over ice cream, pancakes and more.

    interior of cookie butter cookies

    If you make these cookie butter cookies, let me know! Drop a comment or tag me on Instagram. I love seeing your bakes and creations.

    Enjoy!

    Ash xx

    For more cookies recipes, check out these posts:

    Cranberry Chai Thumbprint Cookies

    Peppermint Mocha Macarons

    Soft and Chewy Sugar Cookies

    Molasses Crinkle Cookies

    Whiskey and Rye Chocolate Chip Cookies

    Recipe

    cookie butter cookies lined up on cookie sheet

    Cookie Butter Cookies

    Soft and chewy, warmly spiced cookie butter cookies with semi sweet chocolate chips
    5 from 1 vote
    Print Recipe Pin Recipe
    Servings15 cookies
    Prep Time10 mins
    Cook Time10 mins
    Total Time20 mins

    Equipment

    • Electric Stand Mixer
    • Cookie scoop (Medium, 2 tbsp)
    • 2 Cookie sheets

    Ingredients
     

    • 1 ⅓ cups all purpose flour
    • ¾ teaspoon baking soda
    • ½ teaspoon fine sea salt
    • ½ teaspoon cinnamon
    • ½ cup unsalted butter, room temperature
    • ⅔ cup brown sugar, packed
    • ⅔ cups cookie butter (I used Biscoff brand)
    • 1 large egg
    • 1½ teaspoons pure vanilla extract
    • ¾ cup semi-sweet chocolate chips, or chopped chocolate

    Instructions
     

    • Preheat the oven to 350F. Line two baking sheets with parchment paper.
    • In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
      1 ⅓ cups all purpose flour, ¾ teaspoon baking soda, ½ teaspoon fine sea salt, ½ teaspoon cinnamon
    • In the bowl of a stand mixer fitted with a paddle attachment, combine the butter and brown sugar. Beat on medium speed until smooth and creamy, about 2-3 minutes.
      ½ cup unsalted butter, room temperature, ⅔ cup brown sugar, packed
    • Beat in the cookie butter until well combined, about a minute.
      ⅔ cups cookie butter (I used Biscoff brand)
    • Scrape down the sides of the bowl, then add the egg and vanilla and mix on medium speed for an additional minute.
      1 large egg, 1½ teaspoons pure vanilla extract
    • On low speed, beat in the flour/spice mixture until just combined.
    • Remove the bowl from the mixer and fold in the chocolate chips.
      ¾ cup semi-sweet chocolate chips, or chopped chocolate
    • Scoop the dough with a medium size/2 tablespoon ice cream scoop onto prepared baking sheets.
    • Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

    Nutrition

    Calories: 253kcalCarbohydrates: 29gProtein: 3gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 29mgSodium: 142mgPotassium: 83mgFiber: 1gSugar: 16gVitamin A: 212IUVitamin C: 0.003mgCalcium: 20mgIron: 1mg
    Tried this recipe?Let us know how it was!
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    Hi, I’m Ashley! Welcome to the Little Vintage Baking blog – where you will find recipes, tutorials and more for bakers and cake decorators.

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    Ashley's Favorite Recipes

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