Recipe courtesy of
Melissa Gaman
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Melissa Gaman
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Cookie Butter–Chocolate Chip Cookies
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- Level: Easy
- Total: 2 hr
- Active: 30 min
- Yield: about 30 cookie butter-chocolate chip cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 30 servings
- Calories
- 169
- Total Fat
- 10 g
- Saturated Fat
- 6 g
- Carbohydrates
- 18 g
- Dietary Fiber
- 0 g
- Sugar
- 13 g
- Protein
- 2 g
- Cholesterol
- 32 mg
- Sodium
- 74 mg
Cookie butter is made from ground Biscoff cookies, which have a lovely spicy flavor that is reminiscent of a mild gingerbread cookie. Beating some cookie butter directly into a chocolate chip cookie base for this recipe keeps the cookies soft and chewy, while also adding just enough spice to make them unique.
- Level: Easy
- Total: 2 hr
- Active: 30 min
- Yield: about 30 cookie butter-chocolate chip cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 30 servings
- Calories
- 169
- Total Fat
- 10 g
- Saturated Fat
- 6 g
- Carbohydrates
- 18 g
- Dietary Fiber
- 0 g
- Sugar
- 13 g
- Protein
- 2 g
- Cholesterol
- 32 mg
- Sodium
- 74 mg
Ingredients
Directions
- Whisk the flour, baking soda and salt in a small bowl. In a large bowl, beat the butter, cookie butter and both sugars with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the eggs, one at a time, then beat in the vanilla. Reduce the mixer speed to low, add the flour mixture and beat until just combined. Add the white chocolate and milk chocolate chips and the sprinkles, then stir with a rubber spatula until evenly combined. Cover and refrigerate until the dough is slightly firm but scoopable, 1 to 2 hours.
- Position racks in the upper and lower thirds of the oven and preheat to 350˚ F. Line 2 baking sheets with parchment paper. Scoop 1 1/2 tablespoonfuls of dough (a medium ice cream scoop works well for this), packing the dough, and arrange about 2 inches apart on the baking sheets. Top with more sprinkles.
- Bake, switching the pans halfway through, until the cookies are set around the edges and puffed but the centers are still soft, 12 to 14 minutes. Let cool 3 to 5 minutes on the pans, then remove to a rack to cool completely.
