Soft, chewy cookies bursting with the warm, spiced flavor of cookie butter, perfect for cookie lovers craving a unique twist on a classic treat. These cookies are simple to make and irresistibly delicious. They combine the comforting flavors of butter, sugar, and cookie butter with the option of adding white chocolate chips or chopped nuts for extra texture and sweetness. Whether you’re baking for a special occasion or just a cozy treat at home, these cookies will hit the spot.
Ingredients
1 cup cookie butter (speculoos spread)
1/2 cup unsalted butter, softened
3/4 cup brown sugar, packed
One large egg
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
Optional: 1/2 cup white chocolate chips or chopped nuts
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, cream together the softened butter, cookie butter, and brown sugar until light and fluffy.
Beat in the egg and vanilla extract until well combined.
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in white chocolate chips or nuts if using.
Scoop dough by tablespoonfuls onto the prepared baking sheet, spacing them about 2 inches apart. Flatten slightly with the palm of your hand.
Bake for 10-12 minutes, or until the edges are golden but the centers remain soft.
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Servings and Timing
Servings: 18 cookies
Prep Time: 10 minutes
Cooking Time: 12 minutes
Total Time: 22 minutes
Each cookie has around 150 kcal, so they’re a perfect sweet treat to indulge in!
Variations
Add-ins: I love experimenting with different mix-ins, like white chocolate chips or chopped nuts (almonds, walnuts, or pecans are all great options). You can also swap in mini chocolate chips for a richer chocolate flavor.
Spices: If I want to enhance the spice profile, I sometimes add a pinch of cinnamon or nutmeg to the dough for an extra warm, cozy touch.
Gluten-free version: To make these cookies gluten-free, I’ve tried using a 1:1 gluten-free all-purpose flour substitute, and it works wonderfully.
Storage/Reheating
Storage: Once the cookies have cooled completely, I store them in an airtight container at room temperature for up to 1 week. They stay soft and chewy for several days.
Freezing: These cookies freeze really well too! I freeze the dough in individual tablespoon-sized scoops, then bake them fresh whenever I need a warm cookie. Just freeze the dough on a tray, then transfer to a ziplock bag once firm. Bake from frozen for about 12-14 minutes.
Reheating: If I want to enjoy a warm cookie, I pop one in the microwave for 10-15 seconds, and it’s just like fresh from the oven.
FAQs
How do I store cookie butter cookies?
To keep them fresh, I store my cookies in an airtight container at room temperature for up to 1 week. If I want them to last longer, I freeze the dough or baked cookies.
Can I make these cookies without white chocolate chips or nuts?
Absolutely! The cookie butter cookies are delicious on their own, but the white chocolate chips and nuts are completely optional. Feel free to skip them if you prefer a more classic taste.
Can I use a different type of nut butter?
I’ve tried these with peanut butter and almond butter, and while it changes the flavor, it’s still amazing! If you love those flavors, feel free to experiment with them in place of cookie butter.
Why are my cookies spreading too much in the oven?
If the dough is too warm when placed on the baking sheet, the cookies might spread too much. I recommend chilling the dough for about 10-15 minutes before baking to help them keep their shape.
Can I double the recipe?
Yes, I often double this recipe when I’m making cookies for a crowd or to have extras for later. Just make sure to use a larger mixing bowl and possibly bake in batches.
Conclusion
These Cookie Butter Cookies are the perfect blend of sweet, spicy, and buttery goodness. I love how simple they are to make, and with their chewy texture and rich flavor, they’re a real treat for anyone who loves cookies. Whether you’re baking for a special occasion or just looking for a new favorite cookie, this recipe will not disappoint!
Recipe:
Print
Cookie Butter Cookies
- Total Time: 22 minutes
- Yield: 18 cookies
- Diet: Vegetarian
Description
Soft, chewy cookies bursting with the warm, spiced flavor of cookie butter, perfect for cookie lovers craving a unique twist on a classic treat.
Ingredients
1 cup cookie butter (speculoos spread)
1/2 cup unsalted butter, softened
3/4 cup brown sugar, packed
1 large egg
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
Optional: 1/2 cup white chocolate chips or chopped nuts
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter, cookie butter, and brown sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in white chocolate chips or nuts if using.
- Scoop dough by tablespoonfuls onto the prepared baking sheet, spacing them about 2 inches apart. Flatten slightly with the palm of your hand.
- Bake for 10-12 minutes, or until the edges are golden but the centers remain soft.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
To make gluten-free, use a 1:1 gluten-free all-purpose flour substitute.
Chill the dough for 10-15 minutes before baking to prevent excessive spreading.
If you want a spicier flavor, try adding a pinch of cinnamon or nutmeg to the dough.
Store baked cookies in an airtight container at room temperature for up to 1 week.
Freeze dough scoops for fresh-baked cookies later, baking from frozen for about 12-14 minutes.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
