Cookie Butter Chocolate Cookies
Indulge in these delightful Cookie Butter Chocolate Cookies that blend creamy cookie butter with rich chocolate chips for a sweet, nostalgic treat perfect for any occasion.
Ingredients
Dry Ingredients
- 1.5 cups cake flour This soft flour contributes to the tenderness of the cookies.
- 3/4 cup all-purpose flour Enhances the structure of your cookies.
- 1 tablespoon cornstarch Helps to lighten the texture.
- 1 teaspoon ground cinnamon Adds warm spice that complements the cookie butter.
- 3/4 teaspoon baking powder Ensures your cookies rise beautifully.
- 1/2 teaspoon baking soda Helps create the ideal cookie texture.
- 1/2 teaspoon fine sea salt Enhances the sweetness.
Wet Ingredients
- 2 oz cream cheese, softened Adds richness and moisture.
- 3/4 cup packed light brown sugar Brings a deep sweetness.
- 1/2 cup cookie butter The star ingredient offering a creamy taste.
- 1/2 cup unsalted butter, softened Essential for the perfect cookie texture.
- 1/3 cup granulated sugar Balances the sweetness.
- 1 large egg, room temperature Provides moisture and binds the ingredients.
- 1 large egg yolk, room temperature Enriches the dough.
- 1 tablespoon vanilla extract Enhances the sweetness.
Add-ins
- 2 cups milk chocolate chips Brings indulgence with every bite.
- 15 cookies Biscoff, coarsely crushed Offers a crunchy texture.
- Melted cookie butter for drizzling Adds an extra layer of deliciousness.
- Coarsely crushed Biscoff cookies for sprinkling Enhances presentation and flavor.
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Line two baking sheets with silicone baking mats or parchment paper.
- In a mixing bowl, whisk together the cake flour, all-purpose flour, cornstarch, cinnamon, baking powder, baking soda, and salt. Set aside.
- In a stand mixer, combine cream cheese, light brown sugar, cookie butter, softened butter, and granulated sugar. Mix on medium speed for 3 to 5 minutes until light and creamy.
- Add in the egg, egg yolk, and vanilla extract. Mix until well combined.
- Gradually incorporate the dry ingredients into the wet mixture, mixing on low speed until just combined.
- Gently fold in the chocolate chips and crushed Biscoff cookies.
- Divide dough into 14 to 16 portions. Place dough balls on prepared sheets.
- Refrigerate the dough for about an hour.
Baking
- Bake the cookies for 11 to 12 minutes until golden brown around the edges.
- Use a biscuit cutter to even out the edges while still warm.
- Allow to rest for 5 minutes on the baking sheet before transferring to a cooling rack. Drizzle with melted cookie butter and sprinkle with crushed Biscoff cookies before serving.
Notes
Chilling the dough helps enhance flavors; for best results, chill overnight. Use room temperature ingredients for better blending.