Cookie Butter Cookies

4.78 from 9 votes

The best and easiest homemade Cookie Butter Cookie recipe you'll make! These chewy, warm-spiced cookies made with creamy cookie butter, these will be on your table and ready to eat in 20 minutes. Easily freeze the balls of dough and bake straight from frozen when the craving hits!

Prep Time10

Cook Time10

Total Time20

Course: Dessert, Snack

Cuisine: American

Servings: cookies

Calories: 182kcal

Author: Callan Wenner

Equipment

Stand mixer with paddle attachment, or handheld mixer
2 tablespoon cookie scoop (#40, 1oz)
Parchment paper
Baking sheets

Ingredients

1¼ cup all-purpose flour 150g
½ teaspoon baking soda
1 teaspoon ground cinnamon
⅛ teaspoon kosher salt
¼ cup unsalted butter room temperature (57g)
¾ cup cookie butter or Biscoff spread 240g
¾ cup dark brown sugar 150g
1 large egg room temperature
1 teaspoon vanilla paste or extract

Instructions

Preheat the oven to 350℉/180℃ and line two large baking sheets with parchment paper.
In a bowl, whisk together the flour, baking soda, cinnamon and salt.
1¼ cup all-purpose flour, ½ teaspoon baking soda, 1 teaspoon ground cinnamon, ⅛ teaspoon kosher salt
In the bowl of a stand mixer fitted with the paddle attachemnt, cream together the butter and cookie butter until smooth.
¼ cup unsalted butter, ¾ cup cookie butter or Biscoff spread
Add the dark brown sugar and mix on medium speed for two minutes.
¾ cup dark brown sugar
Scrape down the sides, then add the egg and vanilla and mix on medium speed for one more minute.
1 large egg, 1 teaspoon vanilla paste or extract
With the mixer on low speed, spoon in the flour and mix until it's just combined.
Using a 2 tablespoon cookie scoop (or weigh out ~40g balls), scoop and press the dough into the scoop so it's slightly mounded, but almost level.
Place on the cookie sheet and space the dough evenly. I bake 7-8 cookies on a full-sized baking sheet. They should be spaced at least 2 inches apart.
Bake the cookies for 8-9 minutes, remove from the oven, bang the pan on the counter a couple times, then cool for 5 minutes on the pan.
Remove the cookies with a spatula to a wire rack to cool.

Notes

Store the cookies in a sealed container for 3 days.

Tips:

Use a scale to measure the flour, or the fluff, scoop, and level method.
Be sure to use room temperature ingredients for best results.
Don't bake for longer than 10 minutes. They will continue to cook on the pan as they cool.
If the centers of the cookies are still a bit puffy when they come out of the oven, give them a smack on the counter a few times to help them fall.

Freezing:
Scoop the cookie dough balls onto a sheet pan and flash freeze for 30 minutes. Transfer to a zip top bag, remove all air, and freeze for up to 3 months. Bake at 325℉ from frozen for 10-12 minutes

Nutrition