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Chocolate chip cookies on a parchment lined sheet with a jar of cookie butter
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5 from 2 votes

Chewy Cookie Butter Chocolate Chip Cookies

These Chewy Cookie Butter Chocolate Chip Cookies are beyond delicious! They're lightly crispy on the outside, chewy on the inside and loaded with chocolate chips! Warm and fresh from the oven, they're a cookie lover's dream!
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Dessert, Snack
Cuisine: American
Keyword: Biscoff Cookie Butter, chocolate chips, cookie butter, cookies
Servings: 24 cookies
Calories: 199kcal
Author: MaryAnn Dwyer

Ingredients

  • 1 3/4 cups all-purpose flour
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 cup unsalted butter, softened to room temperature
  • 1/2 cup Biscoff cookie butter
  • 1/2 cup light brown sugar, firmly packed
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 tsp. vanilla extract
  • 1 1/2 cups Ghirardelli Grand Chip Semisweet Chocolate Chips, divided

Instructions

  • Preheat oven to 350 degrees. Line a large baking sheet with parchment paper. Set aside.
  • In a large bowl, whisk together flour, baking soda and salt. Set aside.
  • In the bowl of a stand mixer fitted with a paddle attachment, cream together butter and cookie butter for one minute on medium speed.
  • Add brown sugar and granulated sugar and mix on medium-high speed until light and fluffy, about 2 minutes. Add the egg and vanilla and mix until just combined.
  • Slowly add the dry mixture while the mixer is on low speed until just combined. Do not overmix. Remove the bowl from the stand and fold in one cup of the chocolate chips.
  • Scoop dough into balls with a 1.5-inch scooper. Place on baking sheet two inches apart. Top each dough ball with 2-3 extra chips. Bake for 9-10 minutes, or until crispy around the edges and lightly browned. Cool on sheet for five minutes then remove to a wire rack to cool completely.

Notes

As mentioned above, I used Ghirardelli Grand Chips Semisweet Chocolate Chips. This is not a sponsored post, I just happen to love them and love the bigger size. Regular semisweet chips also work fine for this recipe.
I incorporate one cup of the chips into the dough and use about 1/3-1/2 cups of chips to top each of the dough balls before baking, using two-three for each dough ball.
You can freeze your dough balls to save for later if you'd like. I freeze on a large parchment-lined baking sheet and once they're frozen through I add to a large freezer bag.

Nutrition

Calories: 199kcal | Carbohydrates: 24g | Protein: 2g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 102mg | Potassium: 84mg | Fiber: 1g | Sugar: 14g | Vitamin A: 135IU | Calcium: 15mg | Iron: 1mg