Cookie Butter Chocolate Chip Cookies
Cookie Butter Chocolate Chip Cookies are Levain Bakery style cookies filled with white chocolate chips, Biscoff cookies and Cookie Butter!
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 16 cookies
- 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
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.
Calories: 454kcal | Carbohydrates: 52g | Protein: 5g | Fat: 25g | Saturated Fat: 13g | Cholesterol: 55mg | Sodium: 284mg | Potassium: 140mg | Sugar: 34g | Vitamin A: 390IU | Vitamin C: 0.1mg | Calcium: 76mg | Iron: 0.9mg