Description
These Cookie Butter Cookies are irresistibly soft, chewy, and packed with rich flavors of cookie butter and chocolate chips. Inspired by the famous Crumbl method, these rustic-looking cookies have a perfect balance of sweetness and texture, featuring creamy cookie butter, crushed Biscoff cookies, and melty chocolate chips. They’re perfect for cookie lovers looking for a unique twist on traditional chocolate chip cookies.
Ingredients
Units
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 3/4 cup cake flour
- 2 tsp. cornstarch
- 1/2 tsp. baking soda
- 1/2 tsp. baking powder
- 1/2 tsp. salt
Wet Ingredients
- 1/2 cup unsalted butter, cold, cut into cubes
- 1/2 cup creamy cookie butter (I used Lotus Biscoff)
- 3/4 cup brown sugar, packed
- 1/4 cup sugar
- 1 large egg
- 1 large egg yolk
- 1 Tbsp. cookie butter emulsion (use less based on preference, or vanilla extract if unavailable)
- 1 tsp. vanilla extract
Add-ins
- 1 1/2 cups chocolate chips (milk chocolate, semi-sweet, or dark)
- 10 Biscoff cookies, crushed (some chunks okay to leave in!)
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking and help with an even bake.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, cake flour, cornstarch, baking soda, baking powder, and salt. Set aside to keep them well combined and ready for incorporation.
- Cream Butter and Sugars: Using a stand mixer fitted with the paddle attachment, cream the cold, cubed unsalted butter, creamy cookie butter, brown sugar, and regular sugar on medium speed until the mixture is smooth and combined, approximately 2-3 minutes.
- Add Eggs and Flavorings: Add the large egg, egg yolk, cookie butter emulsion, and vanilla extract to the creamed mixture. Scrape down the sides of the bowl as needed to ensure even mixing.
- Combine Wet and Dry Ingredients: Gradually incorporate the dry ingredients into the wet mixture until just combined. Be careful not to overmix to retain a tender cookie texture.
- Fold in Chocolate Chips and Crushed Biscoff Cookies: Gently fold in the chocolate chips and crushed Biscoff cookies, allowing chunks to remain for extra texture.
- Shape Dough Balls: Divide the dough into about 8 large dough balls. For the signature rustic Crumbl cookie look, pull each dough ball in half, then place the halves back together with the jagged edges facing up.
- Bake Cookies: Place the shaped dough balls onto the prepared baking sheets and bake in the preheated oven for 10-12 minutes, or until the cookie edges and tops appear slightly golden.
- Shape Cookies While Warm: While the cookies are still warm, place a circular cookie cutter or a circular drinking glass (larger than the cookie) around each cookie and gently spin it to smooth out uneven edges and create a perfect round shape.
- Garnish and Cool: Garnish the tops with additional chocolate chips. Let the cookies cool on the baking sheet for 15 minutes to set, then transfer to a wire cooling rack to cool completely.
- Optional Finishing Touch: Drizzle the cooled cookies with a little melted Biscoff spread and sprinkle with crushed Biscoff cookies for enhanced flavor and presentation. Enjoy your deliciously soft and chewy cookie butter cookies!
Notes
- These cookies stay soft for several days when stored properly in an airtight container or baggie.
- You can make smaller cookies; just be sure to reduce the baking time accordingly.
- Cookies freeze well when placed in a freezer-safe bag after cooling completely.
Nutrition
- Serving Size: 1 cookie
- Calories: 553
- Sugar: 44g
- Sodium: 352mg
- Fat: 25g
- Saturated Fat: 13g
- Unsaturated Fat: 4g
- Trans Fat: 0.5g
- Carbohydrates: 76g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 83mg
