Cookie Butter Chocolate Chip Cookies

Nutella is to Fatima as cookie butter is to me. I was introduced to cookie a few years ago when my coworker gave me a jar of it around the holidays. Fantastically delicious was the only phrase I could think of. I hadn’t had anything like it! It was as if someone took the heart of a cookie, melted it, and put it in a jar. We wanted to venture into cookie butter this year for the holidays and whipped up some delicious cookie butter chocolate chip cookies.

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!

Print Recipe

Cookie Butter Chocolate Chip Cookies

(No Ratings Yet)

Loading...

Serves: 18 cookies

Prep Time: 15 minutes – Cooking Time: 12 minutes – Total Time: 30 minutes

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

1

Take out the butter to soften to room temperature.

2

Combine the flour, salt, baking soda and chocolate chips in a medium sized mixing bowl.

3

Preheat oven to 350 degrees.

4

In a large mixing bowl, cream together the butter, sugar, brown sugar, and cookie butter.

5

Add eggs and vanilla.

6

Slowly add the flour/chocolate chip mixture to the wet mixture until combined.

7

Using a large cookie scoop (or ice cream scoop), scoop large round balls onto a cookie sheet.

8

Place in the oven and bake for 12 minutes.

9

Edges should be slightly golden brown. Remove the cookie sheet from the oven and allow to cool for 5 minutes.

10

Move cookies to a wire rack to cool completely.