Ok so these are technically brown butter cookie butter chocolate chip cookies, but that name is wayyyyy to long and saying butter twice feels repetitive and redundant. By now, you probably should all just assume that if I’m making cookies, brown butter is involved.
These cookies have a double dose of biscoff flavour. We’ve got a cup of cookie butter in the dough and we’re also studding our dough with plenty of crushed up biscoff cookies. Other than that, this is our beloved brown butter cookie dough. You really can’t go wrong with it, but a couple of tweaks can give you a fun, new, delicious cookie!
My cookie butter obsession this year is real. I don’t know why it’s taken me so long to hop onto the cookie butter bandwagon, but friends, I’m here to stay! I’ve got some other recipes using it floating around my head, so be on the look out for those over the next few months once I have time to get back in the kitchen.
I hope you all love these little cookies, they’ll make a perfect addition to any holiday cookie box/plate you’re doing this year 🙂
Cookie Butter Chocolate Chip Cookies
Ingredients
- 1 cup (2 sticks) unsalted butter
- 1/2 cup sugar
- 1 1/2 cups light brown sugar
- 1 cup cookie butter
- 2 eggs
- 2 tsp. vanilla bean paste (or vanilla extract)
- 1 tsp. baking soda
- 1 tsp. salt
- 1/2 tsp. cream of tartar
- 2 1/2 cups all-purpose flour
- 2 bars bittersweet chocolate, chopped
- 1 1/2 cups roughly chopped biscoff cookies
Directions
- Step 1 Brown the butter by melting over a medium heat. Let the butter foam and you will begin to see it change colour.
- Step 2 Once you see brown milk solids at the bottom of your pan and smell a nutty aroma, remove from the heat and place in a bowl. Be sure to scrape out the sediment because that will give these cookies an incredible nutty flavour. Set aside to cool slightly.
- Step 3 Once cool, combine browned butter with both sugars in a mixing bowl and cream together. Stir in the cookie butter until fully incorporated. Add the eggs, one at a time, then the vanilla bean paste.
- Step 4 Add baking soda, salt, cream of tartar, and all-purpose flour, stirring to combine. Once dry ingredients have been incorporated, stir in the chopped chocolate and biscoff cookies.
- Step 5 Place dough in the refrigerator for at least 1 hour. The longer it sits in the fridge, the better the cookies will be!
- Step 6 Preheat oven to 350°F.
- Step 7 Remove dough from fridge and scoop onto parchment-lined baking sheets, spacing a couple of inches apart because cookies will spread during baking.
- Step 8 Bake for 10-12 minutes, until edges are golden brown. Allow cookies to sit on pan for a couple of minutes before transferring to wire racks to cool completely.
