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Chewiest Cookie Butter Cookies Ever

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Yes, you read the title correctly; some genius out there at one point turned cookies into butter and made the world a better place – only for me to waltz in, put my thang down, flip it, and reverse it by turning cookie butter back into…cookies. Thousands of years ago I might have been burned at the stake for such witchcraft! Also, I know me stating that these are the chewiest ever is a bold statement – but they are. I’m not going to downplay these bad boys in an effort to remain modest; these really are the chewiest Cookie Butter cookies ever.

I remember the first time I heard about cookie butter. I asked a friend, “What? That’s a thing? What do you eat it with?”

“With a spoon,” she replied in a serious tone. Best reply ever, and she wasn’t lying.

But I saw even more potential in this jar of Biscoff/Speculoos/depends-where-you’re-from magic, and I wanted to play. So, I searched the Internet for the chew-chew-chewiest Cookie Butter Cookie recipe I could find, and babes, I found it. These cookies are so chewy they seem raw; these cookies make licking the bowl seem like second best. These are the cream of the crop; the crème de la crème, and – I’m out of food-related idioms.

I’m going to make these cookies again (and again, and again) in the fall. They just scream for the cooler weather with their warm, spiced gingerbread-like flavour. I certainly wouldn’t be against making them in the warmer months, but I’m the type that likes to “set the scene” and I love when food is fitting to the seasons; it leaves me pining for them in the off-seasons, appreciating them that much more once I can indulge.

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Chewiest Cookie Butter Cookies Ever

The chewiest and most delicious cookies you will ever shove into your pie hole! Made with cookie butter instead of butter, and brown sugar instead of white sugar.
Servings 22 -24

Ingredients

  • 1 large egg
  • 1 cup of creamy Cookie Butter or Speculoos/Biscoff Spread *
  • 3/4 cup light brown sugar packed
  • 1.5 tsp vanilla extract
  • 3/4 cup plus 2 tablespoons all-purpose flour
  • 2 teaspoons cornstarch
  • 1.5 teaspoons cinnamon
  • 1 teaspoon baking soda
  • Pinch of sea salt optional

Instructions

  • Cream together the egg, Cookie Butter, brown sugar, and vanilla on medium-high speed until light and fluffy – approx. 1 minute.
  • With a spatula, scrape down the sides of the bowl, and add 3/4 cup plus 2 tablespoons flour (which is 1 cup minus 2 tablespoons), cornstarch, cinnamon, baking soda, optional sea salt, and mix on low speed until just incorporated, approx. 1 minute. The dough will be soft and noticeably oily, but it should come together nicely and not be tacky, or wet. ***
  • With a tablespoon or cookie scoop, form heaping tablespoon mounds.
  • Place mounds on a cookie sheet or a large plate.
  • Flatten the mounds a tad, and cover with plastic wrap. Refrigerate for at least 3 hours, or up to 5 days, before baking. ****
  • Preheat oven to 350 F.
  • Line a baking sheet with parchment paper, a Silpat, or spray with cooking spray.
  • Place mounds on baking sheet spaced at least 2 inches apart.
  • Bake for 7-8 minutes, or until edges have set and tops are just beginning to set. *****
  • Leave the cookies to cool on the baking sheet for approx. 5 minutes before transferring to a cooling rack.
  • Store cookies airtight at room temperature for up to 1 week, or in the freezer for up to 4 months. ******

Notes

* You can sub in peanut butter rather than cookie butter, but expect a completely different flavour.
** The recipe suggested that, if using a hand mixer, 6-7 minutes may be necessary. I was using a hand mixer myself and only felt the need to mix for 4-5 minutes. Use your best judgement. What you're looking for is a nicely creamed mixture without releasing any of the oils (which could result from over-mixing).
*** If the dough is tacky or too wet, add up to 2 more tablespoons of flour, for a total of 1 cup, and mix to incorporate. The flour amount may vary due to climate and variance in ingredients (moisture level of brown sugar, volume of egg, brand of Cookie Butter, etc. the flour amount could vary by a few tablespoons).
**** Do not bake with warm dough, or else the cookies will spread and bake thinner and flatter. Properly chilled dough is mandatory in this recipe!
***** Do not bake longer than 9 minutes if you want super soft and super chewy cookies - they firm up as they cool.
****** Unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months.

6 Comments

  • Aleta Maria Barajas
    September 13, 2018 at 8:36 pm

    Since I got some CB on clearance (seriously, like $1.50!) & didn’t want to eat the jar straight, I searched & found this! Followed to the T & they came out stunningly spectacular! I DID have a salted toffee chocolate bar that I chopped up & pressed into the cookies after they chilled & before they went into the oven – *swoon* Getting ready to make some more as I ‘nest’ for Hurricane Flo!

    Reply
    • Killing Thyme
      September 14, 2018 at 12:34 pm

      Hey Aleta!
      Dang, that’s a steal for CB! I haven’t made these gems in so long and I totally should have prepared myself for cookie-making this weekend. I’m dealing with Hurricane Flo as well! Hope you stay safe, and enjoy those cookies. Please have one for me ;) So glad you love them! Thanks for stopping by with feedback <3

      Reply
  • Xiola
    December 17, 2016 at 7:27 pm

    so this came up while googling for cookie butter cookies, I’m going to make something like this as a low key xmas cookie … and your blog is immediately intriguing, as a fellow pesca. bookmarked! :)

    Reply
    • Killing Thyme
      December 18, 2016 at 5:51 pm

      Hey Xiola,
      Love the idea of these cookies as a less-festive but still delicious Christmas cookie.
      I’m so glad the blog has piqued your interest AND that you’re a fellow pesce! I always get super excited + dorky when I meet another pescetarian. It seems as though more and more people are discovering this lifestyle, which is awesome.
      Thanks so much for stopping + sticking around :)

      Reply
  • Nicoletta @sugarlovespices
    May 8, 2015 at 10:47 am

    Hi Dana, they sure look the chewiest cookies ever…and so yummy…I’m always searching for new recipes for cookies, so I’m definitely going to try yours!

    Reply
    • danakristen.b@gmail.com
      June 3, 2015 at 7:14 pm

      Hi Nicoletta – thanks! I hope you enjoy them when you try them :)

      Reply

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