Cookie Butter Chocolate Chip Cookies
Soft and chewy cookies with chocolate chips, Biscoff butter and crunchy cookie bits. You can bake them directly, chill the dough for a while before baking, or freeze it for later. The results will be different.
Servings 24 cookies
Ingredients
- 2 cups all-purpose flour
- ¾ teaspoon salt
- 1 teaspoon baking soda
- ½ cup unsalted butter at room temperature
- ½ cup brown sugar
- ½ cup white sugar
- 1 egg at room temperature
- ½ cup cookie butter at room temperature. I use Biscoff cookie butter.
- 1 ½ teaspoons vanilla extract
- ½ cup crushed Biscoff or speculoos cookies you can buy Biscoff cookies online
- ½ cup cinnamon chips such as Hershey's cinnamon chips. See Notes below.
- ½ cup semisweet chocolate chips
- sprinkle of sea salt to garnish, optional
Instructions
- Line baking sheets with parchment paper.
- In a large bowl, cream ½ cup unsalted butter, ½ cup brown sugar and ½ cup white sugar for 1 or 2 minutes until incorporated. It will be grainy.
- Add 1 egg, ½ cup cookie butter and 1 ½ teaspoons vanilla extract and mix well.
- Sift 2 cups all-purpose flour, ¾ teaspoon salt and 1 teaspoon baking soda in a medium bowl. Or have them measured and sift them directly over the butter mixture.
- Add the dry ingredients to the wet ones and mix just until flour is fully incorporated. Do not overmix or the cookies will be tough.
- Add in ½ cup crushed Biscoff or speculoos cookies, ½ cup cinnamon chips and ½ cup semisweet chocolate chips.
- Use a cookie scoop to form dough balls and place them on the prepared cookie sheet. Set them 1 inch apart for regular cookies (I use the small cookie scoop of this set that is 1.57 inches / 4cm in diameter) and at least 2 inches for large cookies. Chill for 30 minutes.
- When ready to bake, preheat the oven to 350°F (180°C).
- Place the dough on the prepared baking sheet 1 or 2 inches apart (depending on how large your cookies are) and bake for 10-12 minutes. When ready, the cookies will be slightly set around the edges and still soft in the center.
- Remove the cookies from the oven and add a sprinkle of sea salt if you want to.
- Let the pan cool on a wire rack for about 5 minutes and then carefully transfer the cookies to a cooling rack to cool completely.
Notes
Measuring the cookies: Use a cookie scoop so that your cookies bake evenly. Leave roughly a 2-inch separation between each (depending on the size) so they can spread comfortably during baking. For rounder cookies, scoop some dough and make a ball between your palms instead of placing the scoop directly.
Do a test run. I always recommend baking two or three cookies to find your sweet spot regarding baking time and texture. Check the time to ensure you don't over or underbake them. Also, see how much they expand and adjust accordingly if needed so they don't touch during baking.
Make ahead: refrigerate the cookie dough for up to a day before baking it. Or freeze the unbaked cookie balls for up to a month and bake them directly; no need to thaw them!
Baking time: consider that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as possible, but it might take you more or less time. You can use an oven thermometer to check that your oven is at the right temperature. I recommend tracking how your oven works and what tiny details you might need to adjust.
Cinnamon chips: they can be hard to find sometimes. Butterscotch morsels can also work, but they have a more caramel flavor. Or omit them or add extra chocolate chips.
