Cookie Butter Cookie Recipe

Cookie Butter Cookies are Levain Bakery style cookies filled with white chocolate chips, Biscoff cookies and Cookie Butter!

Course Dessert

Cuisine American

Prep Time 10

Cook Time 10

Total Time 20

Servings cookies

Calories 454kcal

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.

Don’t overbake the cookies. These cookies are meant to be thick and soft in the center. Remove them from the oven when the edges are set but the middle still looks slightly underdone. They will continue to bake as they cool.
Use room temperature ingredients. Softened butter and room temperature eggs mix together more evenly and create the best cookie texture.
Chill the dough if needed. If your dough feels too soft, pop it into the refrigerator for 20–30 minutes before baking. This helps the cookies stay thick and prevents spreading.
Break up extra Biscoff cookies on top. Pressing a few cookie pieces onto the tops of the dough balls before baking makes the cookies look extra bakery-style and adds more crunch.
Use a large cookie scoop. These cookies are inspired by Levain Bakery cookies, so they are meant to be big and thick. A large scoop helps create that signature bakery-style look and texture.
Don’t crush the Biscoff cookies too finely. Larger chunks give the cookies better texture and little bites of crunchy cookie throughout.
Store properly for maximum softness. Keep cookies in an airtight container for up to 4 days. You can also freeze the baked cookies or the dough balls for later baking.