biscoff cookie butter chocolate chip cookies
Cookie butter in a cookie just sounded like the right thing to do.
One thing I’m becoming more versed in as I bake more is that humidity can really wreck havoc on the result of a treat. The moisture in our air will seep into every which crevice, climb into the pores of a cake or cookie and soften it so much that it crumbles in your hand when grasped. Kinda like my faith in humanity sometimes. Or all the time.
Thus, baking in the summertime can be very frustrating and calls for some finesse that, in drier climates, may not be as necessary. I often revisit recipes when the air cools off to make sure I don’t need to make any major adjustments, if an alteration is necessary in the first place. Usually the biggest thing I need to do is store my shit in the fridge to keep the horrendous Floridian swamp monster from destroying my shit.
These cookies were a bit of a trainwreck at first, but thankfully, with some easy little tweaks, I ended up with a damn good morsel for my afternoon coffee. Cookie butter is one of those dangerous discoveries I made in the last six months or so – I go at that shit with a spoon as if it was my last meal on Earth. The cinnamon-y shortbread delicacy is just too good to keep my fingers out of.
So, naturally, I stuck it in a cookie. With chocolate chips. Cos that’s how I rock and roll.
Which Came First: The Cookie, or the Cookie Butter?
Still dunno why they aren’t called bakies but what is it to me.
All cookies are simple cookies in my book(ie), so let’s go. Cream butter, cookie butter, brown sugar, and white sugar. Beat in two eggs (one at a time), then vanilla. Measure in some flour, cinnamon (really helps push forth that shortbread undertone), baking soda, and salt. Finish by folding in a big hunk of chocolate chips.
Scoop out some nice blobs of dough, roll into a ball, and set on a big parchment-lined baking sheet. By “blob” I mean about 2 tablespoons worth. Press a few more chippies into the ball if you’d like (recommend), then pop in the oven.
I like to do 8 minutes, then pull the pan out and tap against the counter firmly to flatten the cookie centers. Bake for another 3-4 minutes until the edges are set up; the gooey centers will bake as the cookies sit on the sheet after being removed from the oven.
Really think ya’ll should have at least one while it’s still warm and gooey from the oven, but if you have leftovers to store, let them cool completely first, then wrap them up. I always keep my cookies in the fridge, but countertop is okay too if you have a cool and relatively dry area to keep a container. These freeze wonderfully, too, for about 3 months. They probably won’t last that long, though.
Honestly, baking cookies is getting me a bit hyped for autumn and Thanksgiving and all that shit, which is still a ways off, but with our current spell of heat I’m really just wanting to hunker down with cozy food. If you’re in the mood for such comforts, too, a batch of Biscoff cookies will quell that craving for you, too.
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Cookies for your thoughts:
Strawberry Jam Stuffed Chocolate Chip Cookies
Coffee Oreo Chocolate Chip Cookies
Raspberry White Chocolate Chip Cookies
biscoff cookie butter chocolate chip cookies
Ingredients
- 2 sticks butter, softened
- 1/2 cup cookie butter
- 3/4 cup brown sugar
- 1/3 cup white sugar
- 2 large eggs, at room temperature
- 1 tbsp vanilla extract
- 2 1/3 cups all purpose flour
- 1 1/2 tsp ground cinnamon
- 1 tsp baking soda
- 1 tsp kosher salt
- 2 cups dark chocolate chips
Instructions
- Preheat oven to 350 degrees. Line a large baking sheet with parchment.
- In a large bowl, cream the butter, cookie butter, brown sugar, and sugar until fluffy, about 2-3 minutes. Beat in the eggs, one at a time, then the vanilla extract. Add the flour, cinnamon, baking soda, and salt. Mix until just combined. Fold in the chocolate chips with a spatula.
- Scoop 2 tablespoon-sized mounds of dough and roll into a ball. Set on the prepared baking sheet, leaving cookies about 2 inches apart. Press a few more chocolate chips into each cookie as desired. Bake for 8 minutes, then remove the pan and tap firmly on the counter 2-3 times to flatten the tops. Return to the oven for 3-4 minutes until the edges are set. Let cool on the baking sheet.
- Sprinkle with flaky salt. Enjoy warm, or cool completely, cover, and store at room temperature for up to 3 days, the fridge for a week, or the freezer for 3 months.
