Loaded with chocolate chips, toffee pieces, chopped pecans, and cookie butter, or Biscoff Spread, these Loaded Cookie Butter Cookies will have you addicted at the first bite. They are soft and chewy and perfect for dipping in cold milk.
I am a serious Chocolate Chip Cookie junkie. I mean, my blog is filled with delicious and irresistible Chocolate Chip Cookie recipes like my Chocolate Chip Cookie Ice Cream Pie, Chocolate Chip Cupcakes with Chocolate Chip Buttercream, and Vegan Chocolate Chip Cookie Ice Cream Sandwiches. Those are just a few of my chocolate chip recipes! Now I am adding a new one to the mix, which is these Loaded Cookie Butter Cookies. I can’t stop! The best thing about these cookies is the cookie butter that’s in the recipe. It’s like adding more cookies to make an already delicious cookie even better!
What is Cookie Butter?
If you ever had a Biscoff Cookie on an airplane, you have already experienced the deliciousness of cookie butter. But to give you a better idea, cookie butter is ground cookies such as ginger snaps, graham crackers, and shortbread cookies pulsed into a smooth cream-like texture. It is used for toast, used as a fruit dip, or (what I do) just eating straight out of the jar. I should know because I made Homemade Cookie Butter before.
Loaded Cookie Butter Cookies
- Total Time: 21 minutes
- Yield: 25-30 1x
Description
Loaded with chocolate chips, toffee pieces, and chopped pecans with cookie butter or Biscoff Spread, these Cookie Butter Cookies are soft and chewy and perfect for snacking.
Ingredients
- 1 stick unsalted butter, room temperature
- 1/2 c. sugar
- 3/4 c. brown sugar, packed
- 2 eggs, lightly beaten
- 1 tbsp. vanilla extract
- 1 1/2 c. flour
- 1/2 tsp. baking soda
- 1 tsp. baking powder
- 1 tsp. salt
- 1 c. cookie butter
- 1 c chocolate chips
- 1 c. toffee pieces
- 1 c. pecans pieces
Instructions
- In a medium sized bowl, beat together the butter and both sugars until creamy. Add the eggs and vanilla extract and continue to beat until well blended.
- Add the flour, baking powder, soda, and salt. Beat until well blended. Add the cookie butter and blend well.
- With a rubber spatula or wooden spoon, stir in the chocolate chip cookies, toffee pieces, and pecans. Place in the refrigerator for 15 minutes or so.
- Line cookie sheet with parchment paper or silicone mat and scoop a medium size portion of the cookie dough onto the sheet well-spaced out.
- Bake for 13 to 15 minutes and turn to cooling rack before serving.
- Prep Time: 10 minutes
- Cook Time: 11 minutes
- Category: Dessert
Hi, just checking what temperature the oven should be at. I’m getting ready to put these in the oven and not sure the oven temp so will go with the one on the back of the chocolate chips bag for now. Maybe you have that listed in the recipe and I am just missing it. Haven’t baked them yet but the dough is delicious!!
Im sorry. Bake at 350.
I’ve made these cookies countless times and every time they turn out PERFECT! Both my children absolutely love them! They are soft and gooey but not so much that they break if you pick them up. These are a favorite in my family!!! Thanks Nicole for the great recipe! Pinned!
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Love this cookie recipe. I really like it. Thank you for sharing this article.
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Thank you for sharing this recipe. Definitely, I m Gonna try that recipe for my kids and I am sure they gonna love it. It looks so yummy! May many blessings find their way to you!
Thank you Olivia!
Toffee and pecan are my dad’s favorite in desserts. He’ll love these.
Awesome!
This sounds great!
I added some espresso chocolate chips to cut the sweetness of the cookie butter and this is my go-to cookie butter recipe! Thank you ❤️
Of course!
Just checked the recipe. And it is really great. I was making this recipe for a long time, but now I could learn a lots of thing new.
Peanut and biscuit are good combinations. Chocolate adding is so exciting.
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