There’s something about the first bite of a chewy cookie butter cookie that pulls you right into the kitchen, no matter the hour. I remember one evening when the sun was just dipping below the horizon — that golden glow casting long shadows across the counter. I was halfway distracted by a phone call, the kind where you catch only bits of the story, but the smell of cinnamon and ginger warming the air kept my attention anchored. The cookies were fresh from the oven, soft with just enough chew to remind me of those slow afternoons spent stealing cookie dough scraps as a kid. They weren’t perfect spheres; one was a little flatter than the rest, but that made it my favorite. That small imperfection felt like a secret between me and the cookies.
Why You’ll Love It:
- These cookies strike a lovely balance — tender with a chew that’s just right, never dry or crumbly.
- The warm spices sneak in gently, offering comfort without overwhelming the cookie butter’s rich caramel notes.
- They’re simple — and that’s kind of the point. No complicated ingredients or techniques, just straightforward, delicious baking.
- Perfect for sharing or keeping all to yourself, though it’s hard not to go back for just one more.
If you’re a little nervous about handling cookie butter or spices, don’t worry. This recipe is forgiving enough to let you learn as you go, and the results are always satisfying.
PrintChewy Cookie Butter Cookies
Delight in these irresistibly chewy cookie butter cookies, packed with warm spices and rich cookie butter flavor. Perfect for cookie lovers craving a soft, tender bite with a hint of caramelized sweetness.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies
Ingredients
1 cup unsalted butter, softened
1 cup light brown sugar, packed
1/2 cup granulated sugar
1 cup cookie butter (speculoos spread)
2 large eggs
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 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, light brown sugar, and granulated sugar until light and fluffy, about 3-4 minutes.
Add the cookie butter to the creamed butter and sugars and mix until fully combined.
Beat in the eggs one at a time, then add the vanilla extract and mix until 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 cookie scoop or tablespoon, 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 and lightly golden but the centers still look soft.
Remove from oven and allow the cookies to cool on the baking sheet 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: I usually bake these on a standard baking sheet lined with parchment — nothing fancy needed. Serving them slightly warm is a favorite move, especially alongside a glass of milk or a cup of chai. I’ve tried a few variations by adding chopped nuts or a drizzle of melted chocolate on top; both add a nice texture contrast, but the cookies alone have plenty of character. Sometimes I swap in a pinch of cardamom for the nutmeg, which changes the flavor just enough to feel fresh but still cozy. If you want to experiment, it’s worth trying a sprinkle of flaky sea salt before baking — it’s an interesting twist, though I’m still deciding if I’m fully sold on it.
FAQ:
Can I use crunchy cookie butter?
Crunchy might change the texture a bit, making the cookies less uniformly soft, but it should still work if you don’t mind a bit of extra crunch.
How long do these keep fresh?
They stay soft for several days if stored in an airtight container at room temperature. You can freeze leftovers too, which is great when you want to bake ahead.
Can I make these dairy-free?
I haven’t tested this fully, but swapping butter for a plant-based alternative might work. The cookie butter itself usually has dairy, so check labels if that’s a concern.
Grab a batch, and let these chewy cookie butter cookies turn your next quiet moment into something a bit sweeter.