Chocolate Chip Cookie Butter Cookies
There is something that just feels so home-y about making cookies. It always seems like the perfect activity for a cozy day in, and a sure way to fill the house with that nostalgic, sweet smell of fresh baked goods. I decided that this past Sunday was a cooking making kind of day! And it was time to do something with the random jar of Trader Joe’s Speculoos Spread that’s been hanging out in the pantry. Simply put, I was inspired to turn the best airplane cookie, the beloved Biscoff, into a homemade cookie of my own, and it was going to be a Crumbl style cookie or it wasn’t going to happen. These Chocolate Chip Cookie Butter Cookies didn’t disappoint. From crushed up Biscoff cookies that get mixed right into the batter to the heavy handed amount of cookie butter spread that gets mixed in, they are a treasure. At their core, these cookies are a dressed up chocolate chip cookie. I went heavy on the chocolate chips so each bite is definitely chocolate forward. It’s a fun twist on a classic, loaded + gooey when you eat them warm, and a much more appropriately sized cookie than the Crumbls that have been having a moment.
Make no mistake - these are chocolate chip cookies
And heavy on the chocolate! We are a chocolate loving household. A classic chocolate chip cookie is my husband’s most favorite thing. I’ve learned that when it comes to making a chocolate dessert that I’m wanting to him in particular to enjoy, it’s best to just go all in. I added more chocolate chips that I probably should have, it was the prominent flavor of the cookie, and I stand by that decision. All the biscoff + cookie butter business is a fun twist, but chocolate is still the star.
Other iterations - dial back the chocolate chips by half or use something more mild, like a milk chocolate, to let the cookie butter shine. Or maybe try a butterscotch chip in future iterations. These are my thinking out loud ideas for next time.
I learned a new method!
How to shape these cookies - form one ball, tear that ball in half to then roll into 2 small balls, and then smash the 2 halves back together. Place on the cookie sheet with the seem side up, and you’re ready to bake. According to the online crowd, it’s how Crumbl does it. Whatever the case they baked nicely + looked cute and rustic.
This is what you need to do make these cookies totally uniform! It’s genius!
Step two for the perfect cookie - use a wide mouthed mason jar to shape the cookies back into a perfect circle when they come out of the oven. It’s hard to describe, but really it comes down to sort of gently cramming the cookie into the mouth of mason jar, and gently nestling each edge into the mouth of the jar right when the cookies come out of the oven. You then sort of gently shake them in the jar so they form a circle. It sounds complicated, but it was super easy to do and it did re-shape all my cookies to be almost identical in size. Very cute for the aesthetic when it came to plating them up.
There were super cute, super tasty, and fun to make. I feel like with two little techniques I learned in the this recipe, my cookies turned out so much more uniform than they have in previous cooking attempts. So swirling hot out of the oven cups in a wide mouth mason jar is something I will absolutely do again to get that more refined look. Made them perfect for gifting, and would totally be a great dessert to impress your friends.
For the cookies
1/2 c. butter
1/2 c. cooke butter spread (I used the one from the Trader Joe’s)
3/4 c. brown sugar
1/4 c. sugar
1 egg + 1 egg yolk
1 tbsp vanilla
pinch of salt
2 1/4 c. flour
2 tsp corn starch
1/2 tsp baking soda
1 tsp baking powder
1 1/2 c. chocolate chips
10 biscoff cookies, crushed
Start by lining a baking tray with parchment + preheating the oven to 375.
Add the butter, cookie butter, & sugars to a stand mixer. Whip on medium until light + fluffy, about 2 minutes. Add in the egg + vanila, and mix until combined. Add the salt, corn starch, baking soda, baking powder + 1 c. flour to the mixer, and mix on low until everything is mixed in. Add in the rest of the flour and continue to mix on low until it’s been incorporates. You should have a smooth, & well mixed batch of dough. Add in the chocolate chips + cookie chunks, mixing on low for another 1-2 minutes so that everything is evenly dispersed.
Using a medium sized cookie scoop, scoop up balls of dough + roll them into a perfect circle. Once in a circle, roughly rip the ball of dough in half, smash the cookie back together, and lay back on the baking sheet with the seam side up. Repeat this process until you’ve scooped up all the dough. Place a piece of a biscoff cookie on top of each ball of dough (if you have any cookies left over). Bake your cookie trays for about 12 minutes. They should be lightly browned when they come out of the oven.
Immediately upon removing the cookie trays, use the edge of a glass cup or a circular cookie cutter to reform the warm cookie inside of the circle, carefully nudging + neslting the edges of the cookie so it fits in the circle, and then gently shake the cookie inside of the circular edges - moving the cookie around so it reforms in the mold. This will help make sure all the cookies look perfectly uniform in size.
Continue to let the cookies cool on the warm baking sheet for 15 minutes before placing them on a cookie rack to cool completely. Enjoy warm + freeze any extras!