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Cookie Butter Cookies

Cookie butter cookies bake up with lightly browned edges and soft centers, thanks to a 30-minute dough chill. Brown sugar and cookie butter bring rich, spiced flavor to these easy drop cookies.
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Prep Time 20 minutes
Cook Time 12 minutes
Chill time 30 minutes
Total Time 1 hour 2 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 0.5 cup unsalted butter 1 stick, softened
  • 0.75 cup cookie butter
  • 0.75 cup light brown sugar packed
  • 0.25 cup granulated sugar
  • 1 egg large, at room temperature
  • 1 tsp vanilla extract
  • 1.75 cup all-purpose flour
  • 0.5 tsp baking soda
  • 0.5 tsp fine salt

Equipment

  • 2 large baking sheets

Method
 

  1. Heat the oven to 350°F.
  2. Line two large baking sheets with parchment paper.
  3. In a large bowl, beat the softened unsalted butter, cookie butter, packed light brown sugar, and granulated sugar until creamy, about 2 minutes.
  4. Beat in the egg and vanilla extract until combined.
  5. In a medium bowl, whisk together the all-purpose flour, baking soda, and fine salt.
  6. Mix the dry ingredients into the butter mixture just until no dry flour remains.
  7. Cover the dough and refrigerate for 30 minutes.
  8. Scoop the dough into 2-tablespoon portions and arrange 12 on each prepared baking sheet, spacing them about 2 inches apart.
  9. Bake both sheets for 10–12 minutes, switching their rack positions and rotating them front to back halfway through, until the edges are set and lightly browned and the centers still look soft.
  10. Cool the cookies on the baking sheets for 5 minutes.
  11. Transfer the cookies to a wire rack to cool completely.

Notes

For soft centers, take the cookies out when the edges are set and lightly browned, even if the centers still look soft. Store in the refrigerator for up to 5 days; baked cookies can be frozen. For a dairy-free version, use dairy-free butter and confirm the cookie butter is dairy-free.