Imagine a chocolate chip cookie, except loaded with cookie butter so that they taste kind of like gingerbread, kind of like a graham cracker, but also have all the great features of classic chocolate chip cookies. These cookie butter chocolate chip cookies are crisp along the edges, chewy in the middle, and full of warm flavors.

We are inching closer and closer to peak cookie baking season and I am 100% ready for it. I have so many fun cookies dreamed up for this year, and if you’re already looking for ideas, then definitely add these to the list! These cookie butter chocolate chip cookies are easily one of my new favorite recipes.

Just in case you’re new to cookie butter, it’s a spread (kind of like peanut butter or nutella) made from crushed Biscoff or Speculoos cookies. Same thing, just different names! It tastes kind of like gingerbread, but with more of a cinnamon flavor. There is a generous helping of cookie butter in the dough, which is just the best.

These cookies are chewy, warm, and gooey. They’re also very easy to make and a perfect intro cookie to begin the Holiday season. Imagine biting into one of these on a cold day with a mug of hot coffee or tea. Or sharing a big plate with friends and family for dessert…or breakfast why not. 😉

How to Make Cookie Butter Chocolate Chip Cookies

The first time I made these cookies, there almost wasn’t enough of the Biscoff flavor, so I made them again, adding actual cookies into the batter as well. So yes, there is both cookie butter and Biscoff cookies in the dough, get excited!

You will need:

Softened butter
Brown sugar
White sugar
One egg, at room temperature
Flour
Baking soda
Salt
Cinnamon
Vanilla Extract
Cookie butter
Biscoff or speculoos cookies

The process is similar to a classic chocolate chip cookie. Start by beating butter with both brown sugar and white sugar. Then, add an egg, vanilla, and a big scoop of cookie butter. And by scoop I mean ⅓ of a cup! Lastly, fold in the flour, chocolate chips, and crushed Biscoff cookies.

Then, if you’re willing to wait, I highly recommend chilling the dough for at least half an hour. Read about the benefits of chilling cookie dough here, but in short, chilling results in chewier and more flavorful cookies.

Tips & Tricks

Use room temperature ingredients to help everything blend better.

Store leftovers in an airtight container out on the counter for up to 4-5 days. Add a small piece of bread in with the cookies to help them stay soft.

Did You Make This Recipe?

If so, I’d love to hear from you! Feel free to leave a rating or comment, or take a picture and tag me on Instagram at @toppedwithhoney. Looking forward to seeing your gooey cookie butter chocolate chip cookies!

Biscoff (Speculoos) Cookie Butter Chocolate Chip Cookies

Prep Time 10

Cook Time 12

Chill time 30

Servings

Your favorite chewy chocolate chip cookie, loaded with creamy cookie butter.

Ingredients

½ cup butter (1 stick), softened
½ cup brown sugar
¼ cup white sugar
⅓ cup cookie butter
1 egg, at room temperature
1 tsp vanilla
1½ cups flour
½ tsp salt
½ tsp cinnamon
½ tsp baking soda
¾ cup chocolate chips
3-4 Biscoff or Speculoos cookies, crushed

Instructions

In a medium sized bowl, whisk together the flour, salt, cinnamon, and baking soda. Set this aside for now.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugars together on medium speed until light and fluffy (1-2 minutes).
Add the cookie butter, egg, and vanilla and continue beating until the mixture is smooth and creamy.
Then, reduce the mixer to low speed and add the flour mixture, beating until the flour is just incorporated. Make sure not to overmix the dough.
Turn the mixer off and use a cake spatula to fold the chocolate chips and crushed cookies in until they are evenly distributed.
Transfer the dough into a medium bowl, cover with plastic wrap, and place it into the fridge and chill for at least half an hour or overnight.
When you’re ready to bake the cookies, preheat your oven to 350°F and line two cookie sheets with parchment paper. Scoop 1.5 tbsp size balls of the dough and place onto the cookie sheets at least 2 inches apart so they have room to spread.
Bake for 11-13 minutes, or until the cookies start to turn golden brown along the edges. Remove them from the oven and let them rest for 5 minutes on the baking sheet before transferring to a wire rack to cool completely.