There’s something about the quiet lull of a late afternoon that makes you want to reach for a little comfort. That’s exactly when these chewy cookie butter cookies come into play. I remember pulling them out of the oven just as the sun was dipping low, the kitchen filled with the scent of cinnamon and nutmeg that felt like a warm hug. The edges were just set, but the centers remained soft and tender — a texture that almost demands to be eaten slowly, though that never really happens. I might have been distracted by a phone call or the dog pacing nearby, so I didn’t time the cooling quite perfectly, but honestly, that little imperfection didn’t ruin a thing.
These cookies aren’t just sweet; they carry a subtle spice that gently lingers, making you pause and savor. And with the rich, buttery flavor of cookie butter, every bite feels indulgent without being overwhelming. I usually find myself reaching for one more before I even finish the first.
Why You’ll Love It
- Soft and chewy texture that’s just the right balance between tender and substantial.
- Warm spices add depth without overpowering the cookie butter’s signature flavor.
- Simple to make — it’s not fancy, but that’s kind of the point.
- Great for sharing, but honestly, they’re hard to resist even when you’re supposed to save some.
- They keep nicely at room temperature, but best eaten fresh for maximum chewiness.
If you’re worried about the spice blend, it’s subtle enough to please most palates, but you can always dial it back a bit. And if you’re not a cookie butter fan, swapping it out might change the cookie’s character, but hey, experimenting is half the fun.
PrintChewy Cookie Butter Cookies
Delight in these irresistibly chewy cookie butter cookies, packed with rich, spiced flavors and a soft, tender texture. Perfect for cookie butter lovers looking for a simple yet indulgent treat.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies
Ingredients
1 cup unsalted butter, softened
1 cup brown sugar, packed
1/2 cup granulated sugar
1 cup cookie butter (speculoos spread)
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
Instructions
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
In a large bowl, cream together the softened unsalted butter, brown sugar, and granulated sugar until light and fluffy, about 3-4 minutes using an electric mixer.
Add the cookie butter, egg, and vanilla extract to the creamed mixture. Beat until fully combined and smooth.
In a separate bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, ground ginger, and ground nutmeg.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Using a tablespoon or cookie scoop, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers remain soft and slightly underbaked for maximum chewiness.
Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store cooled cookies in an airtight container at room temperature.
Kitchen Notes: You don’t need anything fancy to bake these — a sturdy mixing bowl and a good baking sheet will do just fine. I’ve enjoyed these cookies alongside a cup of black tea or a cold glass of milk, especially when the craving for something cozy strikes. If you want to play around, try adding a handful of chopped nuts for a little crunch or a sprinkle of sea salt on top before baking for a sweet-salty twist. Sometimes, I wonder if a touch more ginger or even a hint of orange zest would brighten them up — haven’t tested that yet, but it might be worth a try.
FAQ
Can I make these cookies gluten-free?
I haven’t tried it myself, but a 1-to-1 gluten-free flour blend might work — just watch the texture since it could change.
How long do these cookies stay fresh?
Stored in an airtight container, they’re good for about five days at room temp. Freezing is an option if you want to save them longer.
Can I double the recipe?
Sure thing. Just be sure to space the dough balls well on your baking sheets to avoid spreading together.
These chewy cookie butter cookies have a way of turning an ordinary afternoon into something a bit more special. Give them a try and see how quickly they disappear from your jar.