5 Ingredient Cookie Butter Cookies
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Prep Time 10 mins | Bake Time 10 to 12 mins | Chill Time 2 hours | Total Time 2 hours 22 mins
These cookies are what happens when a jar of cookie butter is taken to the next level!
What Are 5 Ingredient Cookie Butter Cookies?
These flourless cookie butter cookies are soft, chewy, packed with warm spiced Biscoff flavor, and incredibly simple to make. Since the cookie butter acts as both the fat and much of the structure, there's no flour needed. Brown sugar creates a rich chewy texture while chocolate chips add pockets of melted chocolate in every bite.
Ingredients You Will Need
Cookie butter spread
Brown sugar
Egg
Baking soda
Chocolate chips
Vanilla extract, optional
Espresso powder, optional
Our Tips for your 5 Ingredient Cookie Butter Cookies
Do not skip chilling the dough. Since there is no flour, the dough is much softer and chilling helps create thicker cookies with less spreading.
Do not overbake. The centers should still look slightly underdone when you remove them from the oven because they will continue baking on the hot pan.
Let the cookies cool completely on the baking sheet before moving them. They are delicate while warm but firm up beautifully as they cool.
How to Store 5 Ingredient Cookie Butter Cookies
Room Temperature: Place completely cooled cookies in an airtight container with parchment paper between layers. Store for up to 5 days.
Freezer: Arrange cooled cookies in a freezer safe container or zip top freezer bag with parchment paper between layers. Freeze for up to 3 months. Thaw at room temperature before serving.
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5 Ingredient Cookie Butter Cookies
These cookies are what happens when a jar of cookie butter decides it has main character energy.
Ingredients
- 1 cup Biscoff cookie butter spread
- 1 cup brown sugar
- 1 large egg, room temperature
- 1 teaspoon baking soda
- 1 cup semisweet chocolate chips
- ½ teaspoon vanilla extract (optional)
- ½ teaspoon espresso powder (optional)
Instructions
- Mix the Dough: In a large mixing bowl, stir together the cookie butter, brown sugar, egg, and baking soda until completely smooth. Stir in the vanilla extract and espresso powder if using.
- Fold in the Chocolate Chips: Gently fold the chocolate chips into the dough until evenly distributed.
- Chill the Dough: Cover the bowl and refrigerate for 2 hours. This helps the dough firm up and prevents the cookies from spreading too much.
- Prepare the Oven: Preheat the oven to 350°F. Line a large baking sheet with parchment paper.
- Scoop the Cookies: Scoop about 2 tablespoons of dough per cookie onto the prepared baking sheet, leaving about 2 inches between each cookie.
- Bake: Bake for 10 to 12 minutes, or until the edges are set and the centers still look slightly soft.
- Cool: Let the cookies cool completely on the baking sheet before transferring to a wire rack.
Notes
- The Dough Will Be Soft: Because these cookies contain no flour, the dough is much softer than traditional cookie dough. Chilling is essential for thick, chewy cookies that hold their shape.
- Cookie Butter Matters: Both creamy and crunchy Biscoff cookie butter work well. Crunchy cookie butter adds small caramelized cookie pieces throughout the cookies for extra texture.
- Espresso Boosts the Flavor: The espresso powder will not make the cookies taste like coffee. Instead, it deepens the caramel, spice, and chocolate flavors for a richer tasting cookie.
- “Every good and perfect gift is from above.” James 1:17
