Chocolate chip cookies are my favorite. Cookies are my baking brand. Yes, it is easy to screw up something as simple as a chocolate chip cookie. One day I’ll be the dad with the best cookies. When I was making these cookies, I wanted to eat all the dough. It’s so important to try the dough when making a batch of cookies. You can usually tell what you need to add more of and if you have a good batch of cookies. Granted, you won’t really know what your cookies will taste like until you take them out of the oven.
These cookies are, at the heart, a semi-crunchy chocolate chip cookie, with a delicious hint of cookie butter. The dough was cookie butter overload. However, after they baked, the cookie butter took a backseat and complemented the cookie. These are delicious and are sure to please everyone!
Cookie Butter Chocolate Chip Cookies
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Loading...Ingredients
- ¾ cup butter, softened
- 1 tsp baking soda
- ½ tsp salt
- 2½ cups flour
- 1 package (11.5 oz) milk chocolate chips
- 1 cup sugar
- 1 cup brown sugar
- 1 cup cookie butter
- 2 eggs
- 2 tsp vanilla
Instructions
Take out the butter to soften to room temperature.
Combine the flour, salt, baking soda and chocolate chips in a medium sized mixing bowl.
Preheat oven to 350 degrees.
In a large mixing bowl, cream together the butter, sugar, brown sugar, and cookie butter.
Add eggs and vanilla.
Slowly add the flour/chocolate chip mixture to the wet mixture until combined.
Using a large cookie scoop (or ice cream scoop), scoop large round balls onto a cookie sheet.
Place in the oven and bake for 12 minutes.
Edges should be slightly golden brown. Remove the cookie sheet from the oven and allow to cool for 5 minutes.
Move cookies to a wire rack to cool completely.
