Softbatch Cookie Butter Brown Sugar Cookies
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I can’t believe I didn’t have a recipe for Cookie Butter cookies on my site.
That’s fixed now. And there’s no butter and no white sugar in them.
If you haven’t tried the stuff, crawl out from under your rock and prepare to eat the whole jar the day you buy it.
Cookie butter is made by grinding speculoos cookies (think slightly caramelized, buttery, cinnamon-heavy gingersnaps) into a butter-like spread, which has the consistency of thick peanut butter.
It’s spreadable cookies. And it’s out of this world good.
If you like gingersnaps, gingerbread, ginger, molasses, and cinnamon, Cookie Butter will be your BFF.
Biscoff is sold at many mainstream grocery stores and at big box retailers. I’ve even seen it at places like TJ Maxx and Marshall’s. Or just order it. Or buy the TJ’s version if you’re near a TJs.
What better way to use spreadable cookies than to make cookies with it. Makes perfect sense to me.
There’s no butter used and no granulated sugar used. Only brown sugar is used and it keeps cookies so moist. Please don’t write to say that brown sugar is really just granulated with molasses. If I had a nickle. Oh boy.
They’re similar to the Softbatch Dark Brown Sugar Cookies in texture, thanks in part to not over-flouring the dough so they stay incredibly soft and moist, with a slight chewiness around the edges.
The dough is fast and easy to make, and the batch size is very modest, at just a baker’s dozen. If you can’t trust yourself around a jar of Cookie Butter, you don’t need more than a dozen of these laying around either.
I always chill my dough because it results in cookies that are puffier and thicker. But for these cookies especially, chilling is mandatory.
I love add-ins to the max and was going to trash them up and add chopped cookies, like Biscoff cookies or TJ’s Bistro Biscuits, cinnamon graham crackers or cinnamon chips, but I wanted the rich, flavorful dough to shine.
Combined with the cinnamon, ginger, and spices in the Cookie Butter, there’s so many comforting flavors and they’re some of my new favorites. Definitely perfect as fall and cooler weather sets in.
And I can check cookies-made-with-cookie-butter off my to-make list.
- 1 large egg
- 1 cup creamy Cookie Butter or Biscoff Spread
- 3/4 cup light brown sugar, packed (dark brown may be substituted)
- 1 1/2 tablespoons vanilla extract (yes tablespoons, not teaspoons)
- 3/4 cup plus 2 tablespoons all-purpose flour (or up to 1 cup flour as necessary, see directions below)
- 2 teaspoons cornstarch
- 1 1/2 teaspoons cinnamon
- 1 teaspoon baking soda
- pinch salt, optional and to taste
- To the bowl of a stand mixer fitted with the paddle attachment (or large bowl and electric hand mixer), cream together the egg, Cookie Butter, brown sugar, and vanilla on medium-high speed until light and fluffy, about 4 to 5 minutes. Do not shortchange this creaming step, and if using a hand mixer, 6-7 minutes may be necessary. Don’t overbeat or overdo it so that the oils start releasing (more prone to happening with peanut butter than Cookie Butter); just make sure the mixture is properly creamed.
- Stop, scrape down the sides of the bowl, and add 3/4 cup plus 2 tablespoons flour (which is 1 cup minus 2 tablespoons), cornstarch, cinnamon, baking soda, optional salt, and mix on low speed until just incorporated, about 1 minute; don’t overmix. The dough will be soft and on the oily side, but it should come together and not be sticky, tacky, or wet. If it is, add up to 2 more tablespoons of flour, for a total of 1 cup, and mix to incorporate. Due to climate and variance in ingredients such as moisture level of brown sugar, volume of egg, brand of Cookie Butter, etc. the flour amount could vary by a few tablespoons.
- Preheat oven to 350F, line a baking sheet with a Silpat, or spray with cooking spray. Place mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet). Bake for 8 minutes, or until edges have set and tops are just beginning to set, even if slightly undercooked, pale and glossy in the center. Do not bake longer than 9 minutes if you want Softbatch-sytle cookies because they firm up as they cool (The cookies shown in the photos were baked with dough that had been chilled overnight, allowed to come to room temp while the oven preheated, and were baked for 8 minutes. They have slightly chewy edges with soft, pillowy, gooey centers). Allow cookies to cool on the baking sheet for about 5 minutes before removing and transferring to a rack to finish cooling.
- Store cookies airtight at room temperature for up to 1 week, or in the freezer for up to 4 months. Alternatively, unbaked cookie dough can be stored airtight in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.
Amount Per Serving: Calories: 168Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 14mgSodium: 163mgCarbohydrates: 22gFiber: 0gSugar: 15gProtein: 1g
Peanut Butter Chocolate Chunk Cookies (gluten-free) – No white sugar, no flour, no butter and some of my favorite peanut butter cookies ever
Cookie Butter Funfetti Triple Chip Bars – One of my most popular recipes on Pinterest
Cookie Butter Brown Sugar Streusel Bars – Cookie butter, brown sugar, and streusel topping all rolled into an easy, fast, dense, chewy and robustly-flavored bar
All my Cookie Butter Recipes here
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What’s your favorite way to eat Cookie Butter or Biscoff Spread (other than right off the spoon)?
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