Who doesn’t love cookie butter?! In case you might live under a rock or maybe just haven’t had the privilege of experiencing the sheer joy that is digging a spoon (or your finger, we’re all human) into a jar of this creamy, irresistible spread and going to town, I highly recommend you get your hands on some of this stuff! Trust me, you will thank me later.
The consistency of cookie butter is very similar to peanut butter — this recipe here is almost like making one big batch of peanut butter cookies (although it’s not quite as quick and easy as these peanut butter cookies). The dough will get kind of crumbly by the time everything is in the mix, but don’t let it freak you out or make you think you’ve done something wrong, this is just the way it is given the consistency!
This is the perfect treat for anyone who loves blondies, cookies, cookie butter… really, pretty much anyone with a sweet tooth. They are chewy and slightly nutty from the cookie butter itself — and absolutely heavenly when warm from the oven.
- 1 ½ sticks of butter at room temperature
- 1 cup cookie butter or Biscoff spread
- 1 ¼ cup brown sugar, packed
- ¾ cup white sugar
- 1 egg + 1 egg yolk
- 2 teaspoons vanilla extract or vanilla bean paste
- 3 ½ cups flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup semi-sweet chocolate chips
- Preheat oven to 350° and grease & flour a 9×13-inch baking pan.
- In an electric mixer or large bowl, cream together the butter and cookie butter. Add sugars and continue mixing until fluffy.
- Beat in the egg, egg yolk, and vanilla extract or bean paste.
- Gradually add in the flour, then add in baking soda and salt. Mix until incorporated.
- Fold in chocolate chips and spread the batter into your prepared pan. You can even scatter a few right on top for some extra chocolate goodness.
- Bake for 15-20 minutes or until slightly golden brown. Place the pan on a wire rack until completely cool, then slice into squares and dig in!