Fact: everyone loves chocolate chip cookies. They’re the crème de la crème of comfort baking. But try adding melted cookie butter to the dough. Then, go crazy and drizzle a bit more on top. Congratulations – you’ve just achieved cookie perfection! If soft, thick, chewy cookies are your jam, these cookie butter cookies are going to blow your mind.
If you love this recipe, be sure to try our Rich, Creamy Cookie Butter Cheesecake Bars or this No-Bake Cookie Butter Icebox Cake next! Or check out all of our easy dessert recipes.
Ingredients For Cookie Butter Cookies:
- Granulated sugar
- Cookie butter (I prefer smooth, but you could totally substitute the crunchy kind if you want more textural contrast!)
- Extra virgin olive oil
- Vanilla bean paste
- Eggs, room temperature
- All-purpose flour
- Bread flour
- Baking soda
- Baking powder
- Kosher salt
- Dark chocolate or semi-sweet chocolate
- Maldon sea salt
How To Make Cookie Butter Cookies:
First, cream together wet ingredients (Domino® Golden Sugar, cookie butter, olive oil, and vanilla bean paste) until smooth. Slowly add in eggs, one at a time, until well incorporated.
In a separate bowl, whisk together dry ingredients. Next, gently fold dry ingredients into wet ingredients. Finally, when only a few streaks of flour remain, fold in dark chocolate pieces.
Use a cookie scoop to roll dough into 2″ round balls. Place on a parchment-lined baking sheet and freeze for at least 10-15 minutes.
Bake in a pre-heated oven for 11-12 minutes, or until edges have set and the center of the cookies has risen. Immediately sprinkle on sea salt flakes. Let cool for 5 minutes, then transfer cookies to a wire rack to further cool.
Finally, drizzle melted cookie butter on top of each cookie before serving.
Why It’s Important To Chill Your Dough!
Chilling cookie dough before baking helps to ensure that your cookies won’t spread out while baking. I prefer tall, thick cookies instead of thin, flat, crispy cookies, so I always freeze them first!
Parchment Is A Must!
If you want cookies that are golden brown and cooked evenly both on top and bottom, bake with parchment paper. A silpat baking sheet is also fine, but if you bake without either of these, you’re much more likely to burn the bottom of your cookies before the centers have cooked. Nobody wants burnt bottoms!
How To Store Cookies
Fresh cookies will last up to 4 days at room temperature in a sealed, airtight container. Though let’s be honest, these cookies aren’t making it past 24 hours! You can freeze the baked cookies for up to 3 months.
Can You Freeze Cookie Dough?
Yes, yes, yes! Nothing in the world beats a freshly baked cookie, warm out of the oven, so… if you want to freeze anything, I recommend freezing the dough.
Line a baking sheet with parchment paper, then use a cookie scoop to form balls of dough. Freeze the rounded dough until solid, then transfer to a freezer safe, airtight container. Whenever you want fresh cookies, simply pull out the frozen cookie dough balls and bake for a few extra minutes!
Alternatively, you could that the frozen dough first, but there’s no need.
Frozen cookie dough will last in a freezer for up to 3 months.
Food Styling Tip!
If you want those glorious pools of chocolate on top of your freshly baked cookie butter cookies, simply add a few larger chunks of chopped chocolate (or chocolate chips!) on top of each cookie dough ball before baking. They’ll melt beautifully.
Alternatively, you could take a small offset spatula and smear the melted chocolate on top of each cookie as they come out of the oven to help them spread.
Either way, you absolutely must sprinkle fresh cookies with flakes of sea salt! Non-negotiable!
These cookies are epic. So epic that I’m gonna go out on a limb and recommend you double the recipe. Thank me later!
If you love these cookies, make sure to check out our favorite rainbow cookies. The recipe yields 96 cookies — now that’s a reason to rejoice!
If you make these Cookie Butter Cookies, please let us know by leaving a review and rating below!
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For more of our favorite dessert recipes, check out the following:
- Cookie butter skillet cookie
- Rainbow cookie recipe
- Dulce de leche cheesecake
- Apple cinnamon bundt cake
- Chocolate bourbon pecan pie
- Chocolate chip cookie dough cups
Tell Us What You Think!
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Chewy Dark Chocolate Chip Cookie Butter Cookies
Ingredients
- 1⅔ cups (320g) granulated sugar
- 1½ cups (450g) cookie butter, divided
- ¼ cup (60ml) extra virgin olive oil
- 1 tsp vanilla bean paste
- 2 large (114g) eggs, room temperature
- 2 cups (240g) all-purpose flour
- 1 cup (120g) bread flour
- 1 tsp baking soda
- 1 ½ tsp baking powder
- 1 tsp Kosher salt
- 2½ cups (15oz) dark or semi-sweet chocolate, roughly chopped
- flaky sea salt
Instructions
- Melt cookie butter. Preheat oven to 375F and line a rimmed baking sheet with parchment paper. Place 1¼ cup of cookie butter in a small microwave safe bowl, then heat on high for 30-60 seconds, until melted and smooth.
- Cream butter and sugar. In the bowl of a stand mixer, cream together 1⅔ cups granulated sugar, melted cookie butter, ¼ cup olive oil, and 1 tsp vanilla bean paste until smooth, about 3 minutes on medium speed. With the mixer running, add 2 eggs, one at a time, mixing until well incorporated, scraping down the sides as needed.
- Mix dry ingredients. In a large mixing bowl, whisk together 2 cups flour, 1 cup bread flour, 1½ tsp baking powder, 1 tsp baking soda, and 1 tsp Kosher salt. Add flour to sugar mixture, then gently fold until only a few streaks of flour remain. Fold in 3 cups chopped chocolate.
- Form into cookies. Roll dough into 2-inch round balls, then place on prepared baking sheet leaving at least 2-inches between cookies. (I bake 9 cookies on a standard baking sheet at one time.) Place in freezer for 10-15 minutes.
- Bake the cookies. Bake for 11-12 minutes, or until edges have set and center of cookies have risen, but are still quite soft. Immediately sprinkle each cookie with a few flakes of malden sea salt, then let cool for 5 minutes on baking sheet. Carefully transfer to a wire rack to cool further. Repeat with remaining cookie dough.
- Drizzle with melted cookie butter. When finished, heat remaining ¼ cup of cookie butter in microwave until melted and smooth, about 30-60 seconds. Drizzle on cooled cookies, then enjoy immediately or at room temperature!
Ok taste but most difficult to make. The dough is too dry
I followed recipe to a T. The dough was so crumbly it wouldn’t come together at all. I added extra olive oil and water to be able to form cookies at all. After doing that and baking them, they were edible and not awful, which is why this is 2 stars instead of one. I almost threw away the batter entirely. A video or photos of the dough after mixing the flour in would be helpful to gauge what the consistency should be, and I’d love to know options for moistening that wouldn’t affect the way they bake. I was really disappointed in these, especially since they were for a cookie exchange.
Juli, I am SO surprised — I have made these at least a dozen times and handed them out to my kids’ classes many years in a row. Can you help me troubleshoot a bit? Did you weigh the ingredients on a scale or use standard measuring cups and spoons? Were the ingredients room temperature or cold? Was the baking powder or baking soda old/expired? I’m truly shocked as this is a recipe we make every holiday season. Best, Ari
I used measuring cups/spoons, and my baking soda/powder was fresh, eggs room temp. I did use crunchy biscoff which I thought maybe was contributing, but a smidge extra oil should’ve compensated and it didn’t. How crumbly is the batter supposed to be?
It’s a pretty moist batter because of the cookie butter and olive oil — not crumbly at all. I’ll add this to my list of recipes to reshoot this month so I can add in photos of what the batter looks like before baking. I’ve made the cookies the same way over the years with no issue. I’m very sorry they weren’t what you were expecting. Best, Ari