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.
Ingredients
- ½ cup butter, 113g, melted
- ⅔ cup cookie butter, about 170g
- ⅓ 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.
Notes
Storing and Freezing
Store the baked cookies in an airtight container at room temperature for up to 4 days.
To freeze the baked cookies, let them cool completely, then place them in a freezer safe bag or container for up to 2 months. Let them thaw at room temperature or warm them in the microwave for a few seconds before eating.
You can also freeze the dough. Scoop the dough into balls first, then freeze them in a single layer on a baking sheet until solid.
Once frozen, transfer the dough balls to a freezer safe bag and freeze for up to 3 months.
When ready to bake, roll the frozen dough balls in crushed cookies if using, then bake straight from frozen, adding a couple extra minutes to the bake time.
Serving: 1cookie, Calories: 239kcal, Carbohydrates: 27g, Protein: 3g, Fat: 13g, Saturated Fat: 6g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 2g, Trans Fat: 0.3g, Cholesterol: 34mg, Sodium: 208mg, Potassium: 29mg, Fiber: 0.4g, Sugar: 15g, Vitamin A: 256IU, Calcium: 11mg, Iron: 1mg
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