Biscoff (Speculoos) Cookie Butter Chocolate Chip Cookies
Servings 20
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.
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