Thin and Chewy Cookie Butter Cookies
These cookie butter cookies are everything I was hoping they would be: thin, chewy at the center with crispy edges, and packed with that deep, almost caramelized cookie butter flavor in every bite. Made with creamy Biscoff spread and in just one bowl with no mixer required, these came together after a few rounds of testing to get that perfectly thin, not-puffy texture just right.
Cookie butter has a legitimate hold on me, I mean, it’s crushed cookies made into butter- what could be better? Because I already have recipes for a cookie butter cake and cookie butter frosting, naturally it makes sense to make a cookie butter cookie!
At first I wanted to make this into a no chill cookie recipe, (that’s always how I like to start, I mean who wants to wait extra time for cookies??) so I tried to use more flour and less cookie butter. But that batch just ended up being too cakey and didnt spread much in the oven. I knew I wanted these thin and chewy so we had to switch up the ratios.
On the next try I added more cookie butter and less flour, which would help with the spreading issue, but that meant I’d have to chill the cookie dough. This recipe also only uses baking soda, no baking powder, and that matters here: baking powder puffs a cookie up while it bakes, and baking soda spreads it out.
So between the extra cookie butter and the baking soda doing its job, I knew these were going to spread a lot if I didn’t chill the dough first. The cookie butter firms up while chilling, which also helps control that spread in the oven.
Even as a professionally trained baker, I admit I can get frustrated having to wait, but I’m telling you it’s worth it! Plus it’s only 30 minutes.
How to make them
For a cookie this size you need to bake for 13-15 minutes depending on how golden brown you like your cookies. You can use a smaller cookie scoop (1.5-2tbsp) but will need to bake for only 10-12 minutes.
Once you take the cookies out of the oven you can use a larger round cookie cutter to scoot the cookies. Place the larger cookie cutter over the cookie immediately after it comes out of the oven and move your hand in a fast round circular motion. This makes the cookies perfectly round, in case they came out wonky.
It also helps create wrinkles in the cookie which I suspect makes them even more chewy!
Thin and Chewy Cookie Butter Cookies
Ingredients
- ½ cup butter, 113g, melted
- â…” cup cookie butter, about 170g
- â…“ cup brown sugar, 60g
- ¼ cup white sugar, 50g
- 1 egg
- 1 ¼ cups all-purpose flour, 150g
- 1 tsp baking soda
- ¼ tsp salt
- Crushed cookies, for garnish (optional)
Instructions
- In a large bowl, whisk together the ½ cup melted butter and ⅔ cup cookie butter until smooth.
- Add the ⅓ cup brown sugar and ¼ cup white sugar and whisk until combined.
- Add the egg and whisk again until the mixture is smooth.
- Add the 1 ¼ cups flour, 1 tsp baking soda, and ¼ tsp salt, and stir until a soft dough forms.
- Cover the bowl and chill the dough in the refrigerator for 30 minutes.
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Using a 3 tablespoon cookie scoop, scoop the chilled dough into balls.
- Place 5 to 6 dough balls per sheet, leaving 2 inches of space between each one to allow for spreading.
- Bake for 13 to 15 minutes, until the edges are golden brown. Scoot the cookies with a larger round cookie cutter immediately after removing from the oven.
- Then let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
