Cookie Butter Cookies
Raise your hand if you enjoy a really, really good chocolate chip cookie 🙋🏼. I know I’ve mentioned this before, but I’m a serious cookie addict in general, and a chocolate chip addict specifically. I already have my “Worst” chocolate chip cookie recipe that’s not just my personal favorite, but is also one of my most popular recipes on my whole blog, but this cookie butter chocolate chip recipe gives that one a real run for its money. These aren’t your classic chocolate chip cookies, though. These are made with cookie butter. That’s right, cookie. butter. Have you ever baked with cookie butter before? It’s made from blended speculoos cookies, which are a Belgian spice cookie, and it’s absolutely, 100%, oops-i-just-ate-the-whole-jar-with-a-spoon, delicious. So yes, what we are doing is taking a “butter” made of cookies and baking it into a new batch of chocolate chip cookies. A sort of cookie inception, if you will.
The Key Ingredient 👆🏻
This brand of cookie butter comes in two varieties: creamy (pictured above) and crunchy (which is sold with a yellow lid). I haven’t tried the crunchy myself and recommend using the creamy version to make these cookie butter chocolate chip cookies. Please note that this recipe calls for just a bit more than a single (standard-sized) jar of cookie butter. If you only have one jar on hand, you can certainly cut the recipe in half, but I don’t like to go through all of that effort plus three hours of chilling (I know, I know!) for less than two dozen cookies, especially not for ones that fly off the cooling rack at the breakneck speed that these do.
I adapted these cookie butter chocolate chip cookies from my favorite thick and chewy peanut butter cookies. The result was thick, buttery, chewy (not at all cake-like) cookies with an incredible and unprecedented “secret ingredient” taste. The cookie butter taste is present, but it’s also subtle enough that the amazing taste is hard to place, and any unsuspecting taste testers might not be able to place their finger on it. They have a gentle spice, not nearly as present as with my molasses cookies or soft gingersnaps. Zach took these in to share with his coworkers (so that he and I wouldn’t devour all of them on our own) and told me that they got rave reviews.
I enjoyed them so much that I made an extra batch just to freeze so that I can have a cookie butter chocolate chip cookie anytime I feel like it (this was either poor or brilliant thinking on my part because it’s put me in the very dangerous position of unsupervised cookie butter cookie dough access). And yes, these cookie butter chocolate chip cookies do require a few hours (!?! I’m sorry!) of chilling. I know, I too generally hate hate hate waiting for cookie dough to chill, but it’s a necessity for thick, chewy cookies. Once they come out of the oven, I think you’ll agree that the wait was worth it.
Enjoy!!
More Great Cookie Recipes to try!
Cookie Butter N0-Bakes White Chocolate Chip Cookies (also super soft and chewy!) Mini Chocolate Chip Cookies Oatmeal Cookies Cream Cheese Sugar Cookies
Let’s bake together! Head over to my YouTube channel where I’ve already uploaded over 200 recipe videos that you can watch for free!
