A stack of Chocolate Chip Cookie Butter Cookies.

Chocolate Chip Cookie Butter Cookies

Use cookie butter in these Chocolate Chip Cookie Butter Cookies! They’re chewy, not too sweet, and wonderful for ice cream sandwiches.

A stack of Chocolate Chip Cookie Butter Cookies.
Chocolate Chip Cookie Butter Cookies

Have you tried cookie butter? Try using it in this easy cookie recipe! These Chocolate Chip Cookie Butter Cookies are chewy and not too sweet, and especially wonderful in ice cream sandwiches.

A stack of homemade cookies with the words, "Chocolate Chip Cookie Butter Cookies".

I woke up from a strange dream this morning. It made me wonder, what would happen if we were forced to return to some part of our life from the past? One where everything is familiar, yet so different? What if I had to move back to New York, where there are old friends and dear relatives, and along with it, expectations of how things should be?

I know this is not so foreign, people move back all the time. But sometimes we get used to thinking of the way things used to be as preserved in our memories; it may be nice to keep it that way, because we all well know that things change. I wonder if I would spend as much time with my old friends at this point in my life? Would it be weird? Would we still get along? Have I changed?

Scooping out a spoonful of cookie butter.
Chocolate Chip Cookie Butter Cookies ready to bake.

I finally explored the hype behind cookie butter the other day. I know, I’m rather late to the cookie butter party, but I have actually had a jar in my pantry for quite a long while. Truth be told, I’ve been avoiding it, because I was afraid that once I opened it, I wouldn’t stop eating it. I put this silliness aside and decided it was time for me to get to know cookie butter better.

How? By making it go back to its roots. What once was a cookie, returned to the cookie. And if the cookie butter’s experience of going back to its birthplace is any indication, I would say everything turned out just fine. It was quite at home…and fit in nicely.

How to Make Chocolate Chip Cookie Butter Cookies

To make these cookies, first you’ll use an electric mixer to beat together a big scoop of cookie butter (1 cup in fact), brown sugar, butter, an egg, agave nectar and vanilla.

In a separate bowl, you’ll mix together the flour, oats and baking soda.

Combine the mixtures, stir in the chocolate chips and these easy cookies are almost ready to bake.

After scooping out the cookies, chill them in the freezer for about 15 minutes to set the dough a bit. Then, get ready to fill your home with the delicious smell of homemade cookies after you pop them in the oven.

A stack of Chocolate Chip Cookie Butter Cookies, one with a bite out of it.

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Chocolate Chip Cookie Butter Cookies

By now I'm sure you have heard of cookie butter, or spreadable Speculoos cookies, quite similar to Biscoff spread. I seem to see it everywhere I turn, but have avoided it because I feared it would become a Nutella-esque obsession. If you want to give it a try too, make these Chocolate Chip Cookie Butter Cookies. They are are chewy and not too sweet, and especially wonderful in ice cream sandwiches.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Chill Time 15 minutes
Servings 30 cookies
Calories 156kcal


  • 1 cup Speculoos Cookie Butter
  • 1 cup brown sugar packed
  • 6 tablespoons unsalted butter room temperature
  • 1 large egg
  • 2 tablespoons agave nectar
  • 2 teaspoons vanilla extract
  • 1 cup all purpose flour
  • 1/2 cup rolled oats
  • 1 teaspoon baking soda
  • 6 oz bittersweet or semisweet chocolate chips


  • Preheat the oven to 350°F. Line two baking sheets with silicone baking mats or parchment paper.
  • In the bowl of an electric mixer beat the cookie butter, brown sugar, butter, egg, agave nectar and vanilla until smooth. In a separate bowl, mix together the flour, oats and baking soda. Add to the cookie butter mixture and mix until just blended. Stir in the chocolate chips.
  • Using a cookie or small ice cream scoop, form cookies and drop on the cookie sheets. Place them 1 to 2 inches apart; there should be 15 cookies per tray. Lightly press each cookie down a tad with your fingers.
  • Place the cookie dough in the freezer for about 15 minutes. Then bake in the oven for 8-10 minutes, until the cookies are golden brown. Remove from oven and let it sit on the tray for about 3 minutes, then transfer to a wire rack to cool.


Adapted from Outrageous Peanut Butter Cookies, by Annie Denn, as published in Bon Appetit (January, 2000), via Epicurious.


Calories: 156kcal | Carbohydrates: 20g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 42mg | Potassium: 54mg | Fiber: 1g | Sugar: 13g | Vitamin A: 81IU | Calcium: 12mg | Iron: 1mg
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Recipe Rating

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  1. Valerie

    I’m so late to this scrumptious cookie butter party too! Even though I may have scrapped out half of the jar with a spoon, I’m looking for recipe ideas for when I have a vault to seal in the next jar. These cookies are perfect!

    I often wonder about the past as well… Sometimes I wish life was similar to those “Choose Your Own Adventure” books- if we don’t care for the way a particular chapter is coming along, all we need to do is go back a few pages. :)

  2. Roxana | Roxana's Home Baking

    I understand you. After living so many years in the US I don’t know if I could go back in live in Romania, although most of my family is still there.
    Your cookies look amazing, love the oozing melted chocolate chips, mmm

    • liren

      Isn’t that so interesting, Roxana? I know I would love nothing more than to see the family and friends I miss so much, yet the idea of moving back is very strange. We do get so used to living far away after a while!!

    • liren

      Thanks, Kelley! I do say, whenever the baking bug bites, you can’t go wrong with cookies :)

  3. Lee

    I can understand your feelings about moving back to a place after such a long time. I returned to New Zealand after 15 years away. With regards to old friends it has been strange, some that I was very close to in the past I see less often, but one friendship has grown so much stronger since I returned, I don’t think anything could break that friendship now no matter how far away I went or how long, if I was to leave again. Face book has helped me to keep in contact with all the friends I left overseas. I miss those friends but there is always the opportunity to make new friends as well as rekindling those old friendships.

    Unfortunately I have never seen cookie butter in New Zealand but might explore the supermarket today as I must admit I don’t think I have actually looked for it. I know you can get frozen cookie dough in some stores. If I can find the cookie butter I will link back to your site in this weeks inspiration post on my blog.


  4. Rose from Magpie's Recipes

    You’re writing is so brilliant Liren! As is your photography ofcourse :) Love how you put the cookie butter back into cookie form!

    Your coconut cookies are already burning a hole in my must bake list and I have a feeling these cookies may join them too!
    Love biscoff spread though I have not tried other cookie butters yet.

  5. Laura (Tutti Dolci)

    I know these are cookie perfection, Liren! Love the jar photo, it makes me smile :). Wish I had one or two to munch on now with my morning coffee!

  6. Jean

    I’ve had my first jar of cookie butter sitting on the counter for a while. Every once in a while a sweet craving will hit me and I’ll walk over and have a taste or two. I haven’t baked with it yet but these cookies make me want to turn on the oven and bake up a batch. They look perfect. (I prefer the Ghirardelli chips, too.)

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