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Cookie Butter Chocolate Chip Cookies are big, delicius, and filled with white chocolate chips, Biscoff cookies and Cookie Butter!
These cookie butter chocolate chip cookies recipe starts out with a copycat recipe for Levain Chocolate Chip Cookies, the ones made in the famous New York Bakery. Then I added lots of cookie butter and Biscoff cookie goodness to make them even better.
What is Cookie Butter?
Cookie butter, also known as Speculoos Cream, is a spread made from ground up cookies. It is named after the spiced shortcrust biscuit from Belgium which gives it the gingerbread flavor with a caramel accent. Cookie Butter is basically a creamed version of this cookie in a jar.  It’s a spreadable, spoonable, lickable cookie and it is oh so good!Â
How to make Cookie Butter Chocolate Chip Cookies
- Preheat oven to 400 degrees F.
- Beat butter in mixer on low with a paddle attachment.
- Add sugars and beat until smooth, about 1 minute, until butter should be totally blended in.
- Add eggs and mix until combined, about 30 seconds.
- Mix all dry ingredients together in a separate bowl, then add them in on low until wet and dry are just combined.
- Add in white chocolate chips and pulse to mix in (do not over mix)
- Add in crumbled cookies and pulse to mix in.
- Mix by hand if needed to make sure all ingredients are well distributed.
- Divide dough into 16 equal pieces, about 3 oz each.
- Divide the ball of dough in half, placing the first half on the cookie sheet.
- Add 2 two teaspoons of Cookie Butter to the top of the first half.
- Add the other half of the dough on top and sealed in the cookie butter.
- Next, bake the cookies at 400 degrees F for 8-9 minutes. Do not overbake them! You want them soft and gooey on the inside.
Once they are out of the oven, let them cook, and then be sure you have a big glass of cold milk handy to enjoy with these cookie butter chocolate chip cookies. You are going to need it!
Check out more of my other favorite cookie recipes:
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Cookie Butter Chocolate Chip Cookies
Ingredients
- 1 cup butter chilled
- 3/4 cup brown sugar
- 1/2 cup sugar
- 2 eggs
- 1 cup cake flour
- 1 1/2 cups all purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 cups white chocolate chips
- 2 cups crumbled Biscoff cookies
- 1 cup cookie butter divided
Instructions
- Preheat oven to 400 degrees F.
- Beat butter in mixer on low with a paddle attachment.
- Add sugars and beat until smooth, about 1 minute. Butter should be totally blended in.
- Add eggs and mix until combined, about 30 seconds.
- Incorporate in all dry ingredients and mix on low until wet and dry are just combined.
- Add in white chocolate chips and pulse to mix in (do not over mix)
- Add in crumbled cookies and pulse to mix in.
- Mix by hand if needed to make sure all ingredients are well distributed.
- Divide dough into 8 or 16 equal pieces depending on how big you want your cookies. 3 oz. or 6 oz. I did 3 oz.
- Divide each piece of dough in half and add 2 tsp of cookie butter on top of the bottom piece. Add on top piece and encase cookie butter. Dough ball will be roughly shaped. Use your hands, not a cookie cookie scoop.
- Place 8 cookies (if making 3 oz. cookies) on a parchment covered baking sheet and bake for 7-8 minutes for 3 oz and 8-9 minutes for 6 oz. Do not overbake! The top and bottom will be golden brown.
- Allow to cool slightly before serving.
Nutrition Facts:
Brandie says
It’s been around 4 years since I found this wonderful recipe and it is still a family favorite! I swap out the white chocolate for dark chocolate.
Tonya Nelson says
I am making the cookie butter cc cookies. Did you add any cookie butter into the dough? the recipe says 1 cup cookie butter divided? Does that just mean you divided the cookie butter 2 t in the middle of each cookie and not in the dough at all?
Thanks
Leigh Anne says
Tonya, These cookies are so good!! I am so glad you are making them. I did not add cookie butter into the batter since there are broken up cookies in there. The cookie butter is only divided among the cookies. Good question!!