Gourmet Thick Cookie Butter Cookies
Gourmet Thick Cookie Butter Cookies: These rich and chewy delights are the perfect fusion of two beloved desserts – cookies and cookie butter – and are guaranteed to elevate your taste buds to new heights. Whether you’re a seasoned cookie connoisseur or simply someone who appreciates a good treat. These amazing cookies are made with creamy cookie butter, butterscotch chips, toffee bits, and Biscoff Cookie pieces. So grab a glass of milk and get ready to indulge in some seriously good cookies.
If you have had any of my cookies, like my LARGE GOURMET S’MORES COOKIES, LARGE GOURMET SNICKERDOODLE COOKIES or LARGE THICK BAKERY SIZE OREO COOKIES, you’ll know I love to make thick, gourmet style cookies. If you’re more of a fan of thin chewy cookies I have you covered too with these SOFT APPLE OATMEAL COOKIES, CLASSIC CHEWY SNICKERDOODLE COOKIES or CLASSIC CHEWY HOMEMADE OATMEAL RAISIN COOKIE RECIPE.
How to Make Gourmet Thick Speculoos Cookies
Large, thick, soft, and full of Biscoff Cookie Butter. Homemade cookies are always better. Forget about high priced cookie shops (like Crumbl)! Make your own biscoff flavor bakery cookies.
HERE’ WHAT YOU’LL NEED
BASIC DOUGH INGREDIENTS—butter, light brown sugar, granulated sugar, eggs, vanilla, flour, salt, and baking powder.
BISCOFF SPREAD—Has a smooth texture like peanut butter and tastes just like a cookie, with notes of brown sugar and cinnamon. I used Lotus Cookie Butter. The Trader Joe’s version is delicious too. Any cookie butter will work.
TOFFEE BITS—Add a wonderful crunch and caramel flavor.
BUTTERSCOTCH CHIPS—A touch of creamy bits that perfectly compliment the cookie butter.
LOTUS BISCOFF COOKIES—Brings home the cookie butter flavor and also add another layer of texture to the cookies.
LARGE SOFT COOKIE BUTTER BAKERY-STYLE COOKIES INGREDIENT LIST– full printable recipe below in recipe card
1 cup unsalted butter, softened
1½ cups light brown sugar, packed
½ cup granulated sugar
1 cup creamy cookie butter spread ( I used Lotus Biscoff Cookie Butter)
2 large eggs
1 tablespoon vanilla extract
3½ cups all-purpose flour
½ teaspoon salt
1 teaspoon baking powder
½ cup toffee bits
½ cup butterscotch chips
1 cup Lotus Biscoff Cookie pieces (about 13 cookies)
LARGE CRUMBL COPYCAT BUTTER COOKIE DIRECTIONS
- Line 2 cookie sheets with parchment paper and set aside.
- In a large mixing bowl of a stand mixer, fitted with a paddle attachment, add the butter, light brown sugar, granulated sugar, cookie butter, eggs and vanilla.
- Mix until light and fluffy.
- In a medium bowl, whisk together the flour, salt and baking powder.
- Add dry ingredients to the wet ingredients, blend until combined.
- Stir in the toffee bits, butterscotch chips, and cookie pieces.
- Divide dough into 13 balls (about 4.6 ounces each).
- Place balls on each prepared cookie sheet.
- If desired, press cookie pieces on the top of each cookie or sprinkle with biscoff cookie crumbs
- Refrigerate 1 hour.
- Preheat oven to 350°. NOTE: THESE COOKIES WERE BAKED IN A CONVECTION OVEN YOU MAY NEED TO ADJUST BAKING TIME FOR AN ELECTRIC OR GAS OVEN.
- Bake 16-18 minutes.
- NOTE: DUE TO THE BROWNING OF THE COOKIES ON TOP, THE MIDDLE OF THE COOKIE WILL BE SLIGHTLY UNDER DONE—LEAVE THE COOKIES ON THE COOKIE SHEET TO CONTINUE BAKING AS THEY COOL.
- Cool completely on a wire rack before picking up.
- Makes 13 Large Cookies
How to Freeze Homemade Cookie Butter Cookies
Ideally these thick cookies are best fresh out of the oven, but if you find yourself with leftovers or would love to have some on hand for a quick dessert choice. Freezing them is a good option. Baked cookies or cookie dough can be frozen for later in an airtight container or freezer safe bag.
FRESHLY BAKED: Wrap cooled cookies individually with plastic wrap. Place wrapped cookies in freezer safe container with a tight fitting lid or freezer safe zip top bags.
COOKIE DOUGH: Make the dough as directed, roll into balls, place on a baking sheet and freeze. Once firm, transfer to a freezer safe zip to bag, and store in the freezer for up to 3 months.
What is Cookie Butter?
Cookie butter is a creamy spread made from finely ground Belgian speculoos spice cookies.
Cookie butter looks like nut butter but tastes like gingerbread, with a rich, deep caramel flavor augmented by toasty, spiced cookie notes.
Where Can I Find Cookie Butter?
At first cookie butter was a hard product to find. However, You can find cookie butter at your local grocery store on the isle where the peanut butter is located. MY FAVORITES are LOTUS BISCOFF COOKIE BUTTER AND TRADER JOE’S SPECULOOS COOKIE BUTTER.
The Most Important Step In this Cookie Recipe
HOW TO GET THICK SOFT COOKIES: In this post you are getting a lot of tips and tricks. If you want a thick giant gourmet S’mores cookie than this is the most important TIP. Make sure the dough is super cold before baking and here’s why. CHILLING COOKIE DOUGH CONTROLS SPREAD. CHILLING COOKIE DOUGH BEFORE BAKING SOLIDIFIES THE FAT IN THE COOKIES. AS THE COOKIES BAKE, THE FAT IN THE CHILLED COOKIE DOUGH TAKES LONGER TO MELT THAN ROOM-TEMPERATURE FAT. AND THE LONGER THE FAT REMAINS SOLID, THE LESS COOKIES SPREAD.
Can This Recipe Make Smaller Cookies?
This recipe was designed to make 12 large thick soft cookies. Like the ones you get at a bakery.
However! This same dough can be used to make smaller size cookies. They will puff up beautiful and thick. Please keep in mind to adjust baking time. The serving size will also change.
GOURMET COOKIE BAKE SALE
THE BAGS
These bags are perfect for a bake sale. They measure 5×7 inches, are food safe, with a adhesive sealing strip and the price is awesome! 200 for $8.49 The perfect grab and go option. Click here for the link (not an affiliate link)→Resealable Self Sealing Cello Bags for Cookies
LARGE GOURMET BAKE SALE COOKIES
Large Gourmet Cookies
ADD A BISCOFF COOKIE BUTTER DRIZZLE!
Take this soft thick cookie a step further. Add a cookie butter drizzle! Even though these Gourmet Thick Cookie Butter Cookies are cookie perfection you can never go wrong with a drizzle!
• Spoon some of the leftover cookie butter into a microwave safe bowl. Heat 15 seconds or until the cookie butter is melted. Once the cookies have cooled, using a spoon, drizzle in a back and forth motion. DELISH!
GOURMET THICK COOKIE BUTTER COOKIES FAQ’s
YES! You can totally make this dough ahead of time and save in the refrigerator or freezer!
REFRIGERATOR: The cookie dough can be kept chilled in the refrigerator for up to 4 days.
FREEZER (BAKED COOKIES): Place baked cookies in a freezer safe bag. The cookies will stay fresh in the freezer up to 3 months.
FREEZER (COOKIE DOUGH BALLS): Cookie dough balls will stay fresh in the freezer up to 3 months. HOW TO FREEZE: Place the balls on a cookie sheet for a few hours before placing them in a freezer bag to store. BAKE FROZEN COOKIE DOUGH FOR AN EXTRA MINUTE, no need to thaw.
This recipe was designed to make 12 large thick soft cookies. Like the ones you get at a bakery.
However! This same dough can be used to make smaller size cookies. They will puff up beautiful and thick. Please keep in mind to adjust baking time. The serving size will also change.
NO, margarine is made from vegetable oil. Butter not only has a richer flavor but it also has a high fat content which gives baked goods their texture.
There are two reasons that could of happened.
HANDLING THE DOUGH: When forming the cookie ball, don’t press the dough together too much. Try to keep it airy. Only press it together enough for it to stay together.
CHILL THE DOUGH BEFORE BAKING: Once the dough is formed into balls and placed on a cookie sheet lined with parchment paper, slide the cookie sheet into the refrigerator for ONE hour. CHILLING COOKIE DOUGH CONTROLS SPREAD. CHILLING COOKIE DOUGH BEFORE BAKING SOLIDIFIES THE FAT IN THE COOKIES. AS THE COOKIES BAKE, THE FAT IN THE CHILLED COOKIE DOUGH TAKES LONGER TO MELT THAN ROOM-TEMPERATURE FAT. AND THE LONGER THE FAT REMAINS SOLID, THE LESS COOKIES SPREAD.
NO, Trader Joe’s SPECULOOS COOKIE BUTTER is delicious!
Yes, You still get the toffee flavor and crunch with a little bit of chocolate.
Yes, there are two ways to add white chocolate chips to your recipe.
1. Replace the ½ cup butterscotch chips with ½ cup white chocolate chips
2. Split the chip measurements in half and add both the butterscotch chips and white chocolate chips.
Gourmet Thick Cookie Butter Cookies
This thick soft Bakery cookie has 1 full cup of cookie butter, and if that wasn't enough, toffee bits, butterscotch chips and Biscoff cookies!
Ingredients
- 1 cup unsalted butter, softened
- 1½ cups light brown sugar, packed
- ½ cup granulated sugar
- 1 cup creamy cookie butter ( I used Lotus Biscoff Cookie Butter)
- 2 large eggs
- 1 tablespoon vanilla extract
- 3½ cups all-purpose flour
- ½ teaspoon salt
- 1 teaspoon baking powder
- ½ cup toffee bits
- ½ cup butterscotch chips
- 1 cup Lotus Biscoff Cookie pieces (about 13 cookies)
Instructions
- Line 2 cookie sheets with parchment paper and set aside.
- Add the butter, light brown sugar, granulated sugar, cookie butter, eggs, and vanilla in a large mixing bowl.
- Mix until light and fluffy.
- Whisk together the flour, salt, and baking powder in a medium bowl.
- Add dry ingredients to the wet ingredients and blend until combined.
- Stir in the toffee bits, butterscotch chips, and cookie pieces.
- Divided dough into 13 balls (about 4.6 ounces each).
- Place balls on each prepared cookie sheet.
- If desired, press cookie pieces on the tops of the cookies. Refrigerate 1 hours.
- Preheat the oven to 350°. NOTE: These cookies were baked in a convection oven. The baking time for an electric or gas oven may need to be adjusted. Bake for 16-18 minutes.
- NOTE: The cookies will be slightly underdone due to the browning on top. Leave them on the cookie sheet to continue baking as they cool.
- Cool completely before picking up the cookies. MAKES 13 LARGE COOKIES
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