Description
These rich espresso cookie butter cookies are soft and chocolatey with crisp edges, dark chocolate chips, and thick swirls of creamy Biscoff cookie butter.
Ingredients
Scale
- 1 cup unsalted butter, softened to room temperature
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 1 tsp pure vanilla extract
- 2 1/2 cups all-purpose flour
- 2 tbsp instant espresso powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup semi-sweet or dark chocolate chips
- 1/2 cup cookie butter, such as Biscoff, slightly warmed for swirling
Instructions
- Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
- In a large mixing bowl, beat softened butter, packed brown sugar, and granulated sugar together with an electric mixer for 2 to 3 minutes until light, pale, and fluffy.
- Beat in the eggs one at a time, followed by the vanilla extract, mixing until the wet mixture is smooth and emulsified.
- In a separate bowl, whisk together the all-purpose flour, instant espresso powder, baking soda, and salt until uniformly combined.
- Gradually add the dry espresso-flour mixture to the wet ingredients, mixing on low speed just until a soft dough forms. Do not overmix.
- Gently fold in the chocolate chips with a silicone spatula until evenly distributed.
- Drop spoonfuls of the warmed cookie butter over the dough. Fold the dough gently only 2 or 3 times, leaving distinct, thick swirls throughout the dough rather than mixing it completely.
- Scoop the swirled dough onto your prepared baking sheets, leaving about 2 inches of space between each cookie. Bake for 10–12 minutes, or until the edges are beautifully crisp and the centers are just set.
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For distinct cookie butter ribbons, gently fold the warmed cookie butter into the dough only 2 or 3 times. Do not overmix. Let the cookies rest on the baking sheets for 5 minutes so the centers can finish setting.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 280
- Sugar: 21g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg