Cookie Butter Cookies

5 from 5 votes

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.

Prep Time10

Cook Time14

Freeze Time1

Total Time1 24

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 407kcal

Author: Audrey Wood

Cost: $10

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

Any nutritional information is an estimate by online calculators. Please verify using your own data.

Storage:

Cookies may be stored in an airtight container at room temperature. They will be good for up to four days after baking.

Freezing:

You can freeze the dough balls for up to three months. Bake as normal.

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.

Nutrition