Name: Cookie Butter Chocolate Chip Cookies Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 40 min
Cuisine: American
Ingredients: 1½ cups unsalted butter (340g, softened); 1½ cups light brown sugar (320g, packed); 1 cup granulated sugar (200g); ¾ cup cookie butter or Biscoff spread; 2 large eggs (room temperature); 1 additional large egg yolk; 1 teaspoon vanilla extract; 4 cups all-purpose flour (520g, spooned and leveled); 1 (3.4oz.) box vanilla instant pudding mix (96g, unprepared); 2 tablespoons powdered milk (20g, Carnation brand); ¾ teaspoon salt; 1 teaspoon baking soda; 1½ cups semi-sweet chocolate chips (divided); 1 cup mini semi-sweet chocolate chips

Jump to Recipe· 4.7 from 9 reviews

If you’re looking to treat yourself to a truly delightful twist on the classic chocolate chip cookie, you absolutely need to try Cookie Butter Chocolate Chip Cookies! These cookies are everything: soft, gooey, and packed with morsels of chocolate, but what truly sets them apart is the rich, spiced flavor of cookie butter woven right into the dough. Every bite is that perfect mix of nostalgic comfort and delicious surprise, thanks to the speculoos cookie butter, which brings a unique depth and warmth you just don’t get from ordinary cookies. Trust me, if you crave cookies that are big, bakery-style, and just a little extra special, this recipe will become your new favorite go-to.

Cookie Butter Chocolate Chip Cookies Recipe - Recipe Image

Ingredients You’ll Need

These Cookie Butter Chocolate Chip Cookies call for ingredients you probably already keep in your kitchen, but there’s a special twist with cookie butter and a secret touch of pudding mix. Each one plays an essential part in creating ultra-thick, chewy, flavorful cookies you’ll want to make on repeat.

Unsalted Butter: Softened butter creates a rich, tender crumb and helps deliver that irresistible chewy texture.
Light Brown Sugar: Adds deeper caramel-like flavor and enhances moisture.
Granulated Sugar: Balances the brown sugar for optimal sweetness and crisp edges.
Cookie Butter (or Biscoff Spread): The star of the recipe; brings spiced, nutty notes you can taste in every bite!
Eggs + Additional Egg Yolk: Eggs bind the dough, and an extra yolk makes the cookies even chewier and more tender.
Vanilla Extract: Rounds out and enhances all the cozy flavors.
All-Purpose Flour: Gives structure for those thick, bakery-style cookies.
Vanilla Instant Pudding Mix (unprepared): Secret ingredient for soft, plush cookies — no one will guess!
Powdered Milk: Optional but boosts the creamy, milky richness of every cookie.
Salt: Balances all the sweet and brings the flavors to life.
Baking Soda: Lifts the dough so your cookies are pillowy instead of flat.
Semi-Sweet Chocolate Chips: Generously stud the dough for classic chocolatey bites throughout.
Mini Semi-Sweet Chocolate Chips: Fill every nook for bursts of chocolate in every mouthful.

How to Make Cookie Butter Chocolate Chip Cookies

Step 1: Prep and Preheat

Begin by heating your oven to a toasty 375°F. Line two large baking sheets with parchment paper, which keeps your cookies from sticking and makes for easy clean-up. Set these sheets aside for now. Trust me, having everything prepped ahead makes the whole process smoother and way more fun!

Step 2: Cream Butters and Sugars

In a stand mixer fitted with the paddle attachment (a hand mixer works too in a pinch), combine softened unsalted butter, light brown sugar, granulated sugar, and that glorious cookie butter. Beat these together on medium speed for exactly two minutes, scraping the bowl down halfway through, until the mixture is creamy and pale. This step is vital for those perfectly textured Cookie Butter Chocolate Chip Cookies.

Step 3: Add Eggs and Vanilla

Drop in your eggs one at a time, along with the extra egg yolk, mixing after each addition just until you see streaks blended into the dough. Add vanilla extract and mix for a few seconds more. This gentle mixing ensures tender, not tough, cookies.

Step 4: Mix Dry Ingredients Separately

In a medium bowl, whisk together flour, instant pudding mix (yes, it’s going in dry!), powdered milk, salt, and baking soda. This prevents any clumps and ensures everything gets evenly distributed in the dough.

Step 5: Combine Dry and Wet Ingredients

With your mixer on low, gradually add the dry ingredients, using a flour shield if you have one (this dough gets hefty!). Once just combined, don’t overbeat! Use a rubber spatula to fold in any last dry floury bits sitting at the bottom of your bowl for even Cookie Butter Chocolate Chip Cookies, all the way to the last batch.

Step 6: Fold in Chocolate Chips

Add most of your regular and mini chocolate chips, reserving some for topping. Mix just until the chips are well distributed—don’t overwork the dough! Finish by hand if needed to ensure every cookie gets plenty of chocolate love.

Step 7: Scoop and Shape

Use a large cookie scoop (a 1/4 cup measuring cup works well too) to portion dough balls on your baking sheet. Leave plenty of space—about three inches apart. For chewier cookies, gently press to about an inch thick. Prefer super soft centers? Leave the scoops as they are. Press extra chocolate chips on top for a bakery finish.

Step 8: Bake and Cool

Bake one sheet at a time for 8 to 10 minutes, just until the edges start turning golden but the centers look set yet soft. Remove and let cookies rest on the pan for 5 to 10 minutes (they finish setting up here), then transfer gently to a wire rack to cool completely and develop those perfect Cookie Butter Chocolate Chip Cookie textures.

How to Serve Cookie Butter Chocolate Chip Cookies

Garnishes

Top your warm cookies with a last sprinkle of flaky sea salt—it makes every bite pop! Or, drizzle a little extra melted cookie butter over the tops for an indulgent twist. Even a dusting of powdered sugar makes these cookies look and taste extra special.

Side Dishes

Classic cold milk is always a winner alongside Cookie Butter Chocolate Chip Cookies, but a mug of hot coffee or sweet chai makes for an unbelievably cozy pairing. Feeling festive? Serve them with a scoop of vanilla ice cream for a dreamy dessert plate.

Creative Ways to Present

Stack cooled cookies in a tall glass jar tied with ribbon for an edible gift, make DIY ice cream sandwiches, or crumble cookies over yogurt for breakfast (trust me!). For parties, arrange the cookies on a tiered tray with a little bowl of extra mini chocolate chips on the side to sprinkle over warm cookies just before devouring.

Make Ahead and Storage

Storing Leftovers

Keep Cookie Butter Chocolate Chip Cookies irresistibly soft by storing them in an airtight container at room temperature for up to five days. For extra fudginess, add a slice of sandwich bread to the container; it’ll keep your cookies tender for days longer!

Freezing

Freeze baked cookies by layering them between sheets of parchment in a freezer-safe container. Or, scoop and freeze unbaked dough balls for up to three months—just bake straight from frozen and add a minute or two to the bake time for fresh, warm cookies anytime.

Reheating

For that fresh-from-the-oven warmth, microwave cookies for 10–12 seconds or pop them in a 300°F oven for 2–3 minutes. Just enough to revive those pockets of gooey chocolate and bring back the magic!

FAQs

Can I use crunchy cookie butter instead of creamy?

Absolutely! Crunchy cookie butter adds a fun bit of texture and extra speculoos crunch to the cookies, making each bite interesting and even more crave-worthy.

What if I don’t have instant pudding mix?

If you skip it, your cookies will still be delicious but may not be quite as soft and plush. The pudding mix is a fun baker’s trick for keeping cookies soft and chewy, but the recipe works either way.

Can I substitute milk chocolate or dark chocolate chips?

Definitely! Swap in milk chocolate chips for a sweeter, creamier flavor or go with dark chocolate for a richness that balances the spiced cookie butter even more. Mixing both gives you the best of all worlds.

Why do I need an extra egg yolk?

The extra yolk adds fat, which means extra-soft and chewy Cookie Butter Chocolate Chip Cookies. It’s a small step that makes a big difference, especially if you like bakery-style cookies.

Can I make the dough ahead of time?

Yes! Prepare the dough, cover well, and refrigerate for up to 48 hours. Chilling actually deepens the flavor and makes the cookie texture even richer when you finally bake them.

Final Thoughts

Once you bake your first batch of Cookie Butter Chocolate Chip Cookies, you’ll see why I can’t stop talking about them (or eating them). They’re fun, generous, gooey, and guaranteed to thrill anyone who tries them. Treat yourself and your loved ones—make a batch this week and see just how unforgettable homemade cookies can be!