If you love cookie butter, then you’re going to be obsessed with these cookies. They’re perfectly soft in the center with a delicious burst of cookie butter flavor. They’re coated in sugar for a perfect crunch.
Ingredients
You need 12 ingredients for these cookies:
- all-purpose flour (measured correctly)
- baking soda
- salt
- cornstarch
- ground cinnamon
- vegan butter
- vegan cookie butter
- granulated sugar
- light or dark brown sugar
- non-dairy milk
- pure vanilla extract
- granulated sugar
Variations
These cookie butter cookies are perfect as-is, but the following variations are fun ways you can change up the flavors:
- Chocolate Chip: Stir in a heaping cup of vegan chocolate chips before baking
- Biscoff Crunch: Crush up Biscoff cookies and stir them in before baking
- White Chocolate: Stir in a heaping cup of vegan white chocolate chips before baking
- Sandwich Cookies: Once the cookies are baked and cooled, spread some cookie butter or vegan buttercream on the bottom of a cookie then top with another cookie
- Frosted Cookies: Swirl some vegan vanilla or chocolate buttercream on top of these cookies
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Classic Chewy Chocolate Chip Cookies
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Cookie Butter Cookies
If you love cookie butter, then you're going to be obsessed with these cookies. They're perfectly soft in the center with a delicious burst of cookie butter flavor. They're coated in sugar for a perfect crunch.
Ingredients
Cookie dough
- 2 1/4 cups (281 g) all-purpose flour (measured correctly*)
- 1 tsp baking soda
- 1 tsp salt
- 2 tsp (5 g) cornstarch
- 1 tsp ground cinnamon
- 1/2 cup (113 g) vegan butter, softened*
- 1/2 cup (120 g) vegan cookie butter
- 1/4 cup (50 g) granulated sugar
- 1 cup (220 g) packed light or dark brown sugar
- 1/3 cup (80 mL) non-dairy milk
- 1 1/2 tsp (7 mL) pure vanilla extract
For rolling
- 1/4 cup (50 g) granulated sugar
Instructions
- Preheat the oven to 350°F. Line three baking sheets with parchment paper and set aside.
- In a medium-sized mixing bowl, whisk the flour, salt, baking soda, cornstarch, and cinnamon (if using).
- In a large mixing bowl, add the butter, cookie butter, sugar and brown sugar. Beat until light and fluffy, 1-2 minutes. Add the milk and vanilla and beat again until smooth and creamy.
- Add about half of the flour mixture to the wet mixture and mix until just combined. Add the rest and mix until just combined.
- Place the granulated sugar in a small bowl.
- Roll out ~1.5 tbsp (22 g) balls of dough and roll in the sugar. Place on the prepared baking sheets, leaving about 2″ (5 cm) between each.
- Bake in the preheated oven for 9-11 minutes. They may look slightly underbaked, but will set while cooling – you don't want to overbake them.
- Allow to cool on the baking sheets then enjoy!
Notes
- Measure your flour using the spoon-and-level method.
- For best results, you should use vegan buttery sticks. You should soften for 30 minutes to one hour before using.
