Cookie Butter Cookies 

These Cookie Butter Cookies are irresistibly soft and chewy, infused with the warm, spiced flavor of cookie butter. The addition of crushed Biscoff cookies adds delightful texture and a hint of crunch. Perfect for any occasion, these cookies are sure to impress with their unique taste and comforting aroma.

Full Recipe:

Ingredients

• 1½ cups all purpose flour

• ¾ cup cake flour

• 2 teaspoons cornstarch

• ½ teaspoon baking soda

• ½ teaspoon baking powder

• ½ teaspoon salt

• ½ cup unsalted butter, cold and cubed

• ½ cup creamy cookie butter (e.g., Lotus Biscoff)

• ¾ cup packed brown sugar

• ⅓ cup granulated sugar

• 1 large egg

• 1 large egg yolk

• 1 tablespoon cookie butter emulsion or 1 teaspoon vanilla extract

• 1½ cups chocolate chips (milk, semi-sweet, or dark)

• 10 Biscoff cookies, crushed

Directions

1. Prepare the Oven and Baking Sheets
   Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.

2. Cream Butter and Sugars
   In a large mixing bowl, combine the cold cubed butter and cookie butter. Beat until smooth. Add the brown sugar and granulated sugar, and continue to beat until the mixture is light and fluffy.

3. Add Eggs and Flavoring
   Add the egg and egg yolk to the butter mixture, one at a time, beating well after each addition. Stir in the cookie butter emulsion or vanilla extract.

4. Combine Dry Ingredients
   In a separate bowl, whisk together the all-purpose flour, cake flour, cornstarch, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.

5. Incorporate Add ins
   Fold in the chocolate chips and crushed Biscoff cookies until evenly distributed throughout the dough.

6. Shape the Dough
   Using a large cookie scoop (approximately 3 tablespoons), portion out the dough onto the prepared baking sheets, spacing them about 2–3 inches apart.

7. Bake the Cookies
   Bake in the preheated oven for 9–12 minutes, or until the edges are lightly browned. The centers should appear slightly underbaked.

8. Cool the Cookies
   Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Nutritional Information (per cookie, based on 24 servings)

• Calories: 201 kcal

• Total Fat: 11g (13% DV)

• Saturated Fat: 5g (24% DV)

• Cholesterol: 15mg (5% DV)

• Sodium: 124mg (5% DV)

• Total Carbohydrates: 25g (9% DV)

• Dietary Fiber: 1g (2% DV)

• Sugars: 15g

• Protein: 3g (5% DV)

• Calcium: 15mg (1% DV)

• Iron: 1mg (3% DV)

• Potassium: 54mg (1% DV)