These Cookie Butter Cookies are a cookie butter lover’s dream! They are an ultra thick, bakery style cookie with tons of delicious cookie butter flavor. These are one of the best cookies that you’ll ever make.
If you are a cookie lover like me, you will love these Cookie Butter Cookies! They are ultra thick, decadent, and filled with delicious cookie butter and white chocolate chips. I am confident that this will be one of your new favorite cookie recipes, especially if you are a fan of jumbo sized cookies.
If you love cookie butter be sure to also check out these Cookie Butter Rice Crispy Treats. If you’re also a cookie lover like me, be sure to check out my other Cookie Recipes!
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❤️ Why you’ll love this recipe
- Taste: These are just like a cookie you’d get from a bakery or specialty cookie baker. They are a huge cookie (made with a quarter cup of dough) and loaded with tons of yummy cookie butter flavor and white chocolate chips.
- Freezer friendly: This cookie dough is freezer friendly. You can keep it in your freezer for up to three months. This is a great cookie to prep before the holidays.
- Thick: The unique method and ingredients will guarantee a jumbo sized cookie!
🥣 Ingredients needed
The complete list of ingredients and amounts can be found in the printable recipe card further below.
For these cookies, you will need:
- Flour: Be sure to measure your flour carefully.
- Corn starch: This helps to thicken the cookies.
- Baking powder
- Salt
- Cream cheese: It is an unusual ingredient but it will help thicken the cookies and also make them super soft.
- Butter: I always recommend using unsalted butter in cookies. Salted butter contains more water content than unsalted. This will also help you control the amount of salt going into the recipe.
- Creamy cookie butter: I used Lotus cookie butter but I am also a big fan of Trader Joe’s cookie butter as well.
- Light brown sugar and sugar
- Eggs
- Vanilla extract
- White chocolate chips
🍫 Variations
Not a fan of white chocolate chips? Swap them out for milk, semi-sweet, or dark chocolate instead.
🔪 Equipment needed
You will need a stand or hand mixer, large bowl, baking sheet, and parchment paper (not wax paper). If you prefer not to use parchment paper, you can grease your baking sheet.
⏲️ Recipe instructions (step by step guide)
Begin by clearing a place in your freezer for a baking sheet.
With your hand or stand mixer, cream together the cream cheese, butter, vanilla extract, sugar, and brown sugar (image 1).
Add in the remaining ingredients except for the white chocolate chips. Mix until well combined (image 2). Do not over mix.
Stir in the white chocolate chips with a large spoon (image 3).
Form dough balls using a ¼ cup measuring cup. I prefer to make mine into tall oval balls instead of round ones.
Place all of the cookie dough balls on your baking sheet and freeze for at least one hour (image 4). Do not bake the cookie dough balls all together, this is just for freezing the dough.
Preheat your oven to 375° F. Line a baking sheet with parchment paper or grease it well.
Place six cookie dough balls per sheet leaving room for them to spread (image 5). Bake for 15 to 18 minutes or until edges are golden and tops are lightly golden.
Let the cookies rest on the baking sheet for 15 minutes before transferring to a cooling rack for at least 15 more minutes. Drizzle warm cookie butter on top, if desired.
👩🏻🍳 Tips
- If using a hand mixer, be careful not to over mix the cookie dough.
- Be sure to chill your cookies in your freezer for at least one hour. This will ensure that your cookies are jumbo sized and stay thick.
- I recommend chilling both baking sheets in your freezer. The cold baking sheet makes a difference during the bake.
- Measure your ingredients carefully, especially the flour.
🥡 How to store leftovers
Cookies may be stored in an airtight container at room temperature. They will be good for up to four days after baking.
📋 Recipe FAQs
Yes, you can make cookies with cookie butter. It is a versatile ingredient that you can use for baking as well as snacking. You can use it like you would use creamy peanut butter.
Yes, you can freeze the cookie dough and bake it at a later date. The cookie dough will be good in your freezer for up to three months. I recommend shaping the cookie dough into balls before freezing.
Cold dough is one of the most important things to help you achieve a thick cookie. Corn starch and softened butter (not melted) are also important when making thick cookies. A hot baking sheet can also make your cookies lose volume, so switch them out or chill them!
Other great cookie recipes:
If you tried these Cookie Butter Cookies or any other recipe on my site, please leave a ⭐ rating and let me know how it goes in the 📝 comments below. I would love to hear from you and I’m always happy to try to answer any questions you may have!
Cookie Butter Cookies
Equipment
- Hand or stand mixer
- 2 Baking sheets
- Parchment paper (not wax paper)
Ingredients
- 2 ¼ cup all purpose flour
- 2 teaspoon corn starch
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 tablespoons cream cheese (full fat) softened to room temperature
- 6 tablespoons unsalted butter softened to room temperature
- ½ cup creamy cookie butter such as Biscoff
- ¾ cup light brown sugar
- ¼ cup sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 ½ cups white chocolate chips
- warmed cookie butter for drizzling optional but I highly recommend adding it
Instructions
- Begin by clearing a place in your freezer for a baking sheet.
- With your hand or stand mixer, cream together the cream cheese, butter, vanilla extract, sugar, and brown sugar.2 tablespoons cream cheese (full fat), 6 tablespoons unsalted butter, ¾ cup light brown sugar, ¼ cup sugar, 2 teaspoons vanilla extract
- Add in the remaining ingredients except for the white chocolate chips. Mix until well combined. Do not over mix.2 ¼ cup all purpose flour, 2 teaspoon corn starch, 1 teaspoon baking powder, ½ teaspoon salt, ½ cup creamy cookie butter, 2 large eggs
- Stir in the white chocolate chips with a large spoon.1 ½ cups white chocolate chips
- Form dough balls using a ¼ cup measuring cup. I prefer to make mine into tall oval balls instead of round ones.
- Place all of the cookie dough balls on your baking sheet and freeze for at least one hour.
- Preheat your oven to 375° F. Line a baking sheet with parchment paper or grease it well.
- Place six cookie dough balls per sheet leaving room for them to spread. Bake for 15 to 18 minutes or until edges are golden and tops are lightly golden.
- Let the cookies rest on the baking sheet for 15 minutes before transferring to a cooling rack for at least 15 more minutes.
- Drizzle warm cookie butter on top, if desired.
Notes
- If using a hand mixer, be careful not to over mix the cookie dough.
- Be sure to chill your cookies in your freezer for at least one hour. This will ensure that your cookies are jumbo sized and stay thick.
- I recommend chilling both baking sheets in your freezer. The cold baking sheet makes a difference during the bake.
- Measure your ingredients carefully, especially the flour.
Amy says
OMG these were so goood! The kids smashed them!
Elizabeth says
These actually are some of the best cookies I’ve ever made! Creamy, sweet and chocolatey. They’ll definitely be going into rotation!
nancy says
I am totally adding this recipe to my holiday cookie box. These cookie are so bomb
Nicole Kendrick says
I am in love with these! They’re so soft and chewy, and the flavor is fantastic. I made them with gluten-free flour, and it was an easy 1:1 switch.
Ashley says
Yum! I’m obsessed with Biscoff so naturally, I had to try these. They are amazing–especially with the warm cookie butter drizzled on top.