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.
Attention, all cookie butter lovers! You won’t want to miss this cookie recipe! This thick, soft Bakery cookie has 1 full cup of cookie butter, and if that wasn’t enough, it has toffee bits, butterscotch chips, and Biscoff cookies! These incredible cookies are a cookie butter lover’s dream. If you’ve never tasted cookie butter, first, I’m sorry, and second, what are you waiting for?
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. Suppose you’re more of a fan of thin, chewy cookies. In that case, 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-flavored bakery cookies.
HERE’S 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 complement the cookie butter.
LOTUS BISCOFF COOKIES—Brings home the cookie butter flavor and also adds 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.
- Add the butter, light brown sugar, granulated sugar, cookie butter, eggs, and vanilla in a large mixing bowl of a stand mixer fitted with a paddle attachment.
- 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.
- Divide the 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 the oven to 350°F. NOTE: THESE COOKIES WERE BAKED IN A CONVECTION OVEN. YOU MAY NEED TO ADJUST THE 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 UNDERDONE—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 each cooled cookie individually in plastic wrap. Place wrapped cookies in a 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-top 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 resembles nut butter but tastes like gingerbread. Its rich, deep caramel flavor is 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 peanut butter aisle. 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: You will get many tips and tricks in this post. If you want a thick, giant, gourmet S’mores cookie, then 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 THE 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 cookies. They will puff up beautifully and thickly. Please remember to adjust the 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, and come with an adhesive sealing strip. Plus, 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
The Ultimate Bakery-Size Cookie Collection
A collection of my biggest, thickest, most indulgent bakery-size cookies, all in one delicious place. These oversized cookies are packed with bold flavors, irresistible fillings, and plenty of bakery-style personality. From rich chocolate favorites to fruity, seasonal, and over-the-top creations, there’s a big cookie here for every craving.
Large Gourmet Blueberry Muffin Cookies
If you're the person who heads straight for the blueberry muffin with the most streusel on top, you'll understand these Large Gourmet Blueberry Muffin
The Ultimate Bakery-Size Double Chocolate Chip Cookies
There are chocolate cookies, and then there are the cookies that make you stop at the bakery case. These Ultimate Bakery-Size Double Chocolate Chip
ADD A BISCOFF COOKIE BUTTER DRIZZLE!
Take this soft, thick cookie to the next level. 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 for 15 seconds or until the cookie butter is melted. Once the cookies have cooled, use a spoon to 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 it 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. They will stay fresh in the freezer for up to three months.
FREEZER (COOKIE DOUGH BALLS): Cookie dough balls will stay fresh in the freezer for 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; there is 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 cookies. They will puff up beautifully and thickly. Please remember to adjust the baking time. The serving size will also change.
NO, margarine is made from vegetable oil. Butter has a richer flavor and a high fat content, which gives baked goods their texture.
There are two reasons that could have happened.
HANDLING THE DOUGH: When forming the cookie ball, don’t press the dough together too much. Try to keep it airy. Press it together just enough to hold.
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, along with a hint 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.
LATEST POSTS
Gourmet thick cookie butter cookies are a rich, indulgent treat that takes bakery-style decadence to the next level. With their soft, chewy centers, golden edges, and layers of warm spiced sweetness from the cookie butter, each oversized bite feels like pure comfort. Hints of cinnamon and caramelized brown sugar give them a depth of flavor that’s both nostalgic and luxurious, making them irresistible for true cookie lovers. Baked to perfection at home, they deliver all the elegance of a gourmet dessert with the cozy satisfaction of a fresh-from-the-oven cookie. Sheryl
WHY DO THESE COOKIES LOOK “RAW”?
If you’re wondering why the inside of these cookies looks a little “doughy,” don’t worry—they’re fully baked! That’s the magic of a true bakery-style cookie. These cookies are made to be extra thick and chewy, so the centers stay soft while the edges are set and golden. The result is a melt-in-your-mouth texture that might look underdone at first glance but is actually perfectly baked.
Pro Tip: The cookies will continue to set as they cool, so resist the urge to overbake—otherwise, you’ll lose that irresistible soft and chewy center.
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 to 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 hour.
- Preheat the oven to 350°F. 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
Notes
WHY DO THESE COOKIES LOOK "RAW"?
If you’re wondering why the inside of these cookies looks a little “doughy,” don’t worry—they’re fully baked! That’s the magic of a true bakery-style cookie. These cookies are made to be extra thick and chewy, so the centers stay soft while the edges are set and golden. The result is a melt-in-your-mouth texture that might look underdone at first glance but is actually perfectly baked.
Pro Tip: The cookies will continue to set as they cool, so resist the urge to overbake—otherwise, you’ll lose that irresistible soft and chewy center.
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