We make these cookie butter cookies often to add to our Christmas cookie platter. But honestly, these cookies are good all year round. They are so delicious. They have a chewy bite and a lovely cookie butter flavour, not overpowering at all.

What is this?

Whoever tries this cookies for the first time, is wondering what it is they are tasting. There’s something very familiar about it. ‘That does taste familiar, but what is it?’ Once you tell them that there’s cookie butter in there, most react like: ‘oh, of course, that’s what I’m tasting.

Cookie butter cookies

By now, family and friends are quite familiar with these cookies and they are well loved by everyone. I think the first time I made them and added them to the Christmas cookies, was two years ago. Last year, I didn’t and I was asked frequently where those delicious were. So, I’ve been good this year and made them once again. I have this feeling that it will be highly appreciated among the cookie fans. And I thought it was about time to share the recipe with you. Now you can make them whenever you want ;).

Ingredients

250 g unsalted butter (room temperature)

200 g cookie butter

250 g light brown sugar

250 g white sugar

2 eggs

2 tsp vanilla extract

1 tsp salt

2 tbsp corn starch

600 g all-purpose flour

Instructions

Preheat oven to 180°C (160°C convection oven) and line a baking sheet with parchment paper.

Beat butter, cookie butter and sugars until light and creamy. I use my stand mixer but you can use a handheld mixer as well.

Add eggs and vanilla extract and mix well.

In a separate bowl, mix flour, corn starch and salt.

While beating, slowly add flour mixture and mix until the dough is smooth.

Use two spoons or a cookie scoop to portion dough and drop on the prepared baking sheet. Leave enough space between the cookies, as they will spread a little during baking.

Baking time depends on the size of the cookies. I needed 15 minutes for the large cookies and 10 for the smaller ones. They are done when the edges slightly start to brown at the bottom.

Take the cookies out of the oven and leave on the baking sheet for a couple of minutes. Straight from the oven, they are still very soft.

Then carefully transfer the cookies to a wire rack to cool completely.

They will keep well in an airtight container for several weeks.

Enjoy!

PS: this recipe rendered 40 large and 70 small cookies. You can easily half or double the recipe.

PPS: need more cookie recipes? Check out my Top 5 Christmas Cookies!

4.67 from 3 votes

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Cookie Butter Cookies

Author Nicole

Ingredients

• 250 g unsalted butter (room temperature)
• 200 g cookie butter
• 250 g light brown sugar
• 250 g white sugar
• 2 eggs
• 2 tsp vanilla extract
• 1 tsp salt
• 2 tbsp corn starch
• 600 g all-purpose flour

Instructions

1. Preheat oven to 180°C (160°C convection oven) and line a baking sheet with parchment paper.

2. Beat butter, cookie butter and sugars until light and creamy. I use my stand mixer but you can use a handheld mixer as well.

3. Add eggs and vanilla extract and mix well.

4. In a separate bowl, mix flour, corn starch and salt.

5. While beating, slowly add flour mixture and mix until the dough is smooth.

6. Use two spoons or a cookie scoop to portion dough and drop on the prepared baking sheet. Leave enough space between the cookies, as they will spread a little during baking.

7. Baking time depends on the size of the cookies. I needed 15 minutes for the large cookies and 10 for the smaller ones. They are done when the edges slightly start to brown at the bottom.

8. Take the cookies out of the oven and leave on the baking sheet for a couple of minutes. Straight from the oven, they are still very soft.

9. Then carefully transfer the cookies to a wire rack to cool completely.

10. They will keep well in an airtight container for several weeks.

Recipe Notes

This recipe rendered 40 large and 70 small cookies. You can easily half or double the recipe.