I absolutely love chocolate chip cookies. Like if I ever in a situation where I would be asked “what is one food you could eat every day for the rest of your life?” or maybe “what food could you continuously eat in unlimited quantity?” For me, it’s chocolate chip cookies. Without question.
And Laura really likes cookie butter. Like maybe not to the same extent as my love for cookies, but also not above grabbing a spoon and eating it straight from the jar.
So putting these two things together was a pretty obvious choice. I think it goes without saying that cookie butter chocolate chip cookies are going to be amazing.
Oh, and if you maybe aren’t familiar with speculoos cookie butter. Look it up. Immediately.
My mother is Dutch, so we grew up having speculoos cookies around the holidays. But it wasn’t until a year or two ago we first saw speculoos cookie butter in the grocery store. It’s a sweet spread, made from crushed spiced cookies with notes of cinnamon, nutmeg and ginger. It’s decadent and completely delicious.
These cookie butter chocolate chip cookies are soft, chewy and amongst my all-time favourite cookies. They are amazing fresh out of the oven, and still just as good a few days later (if you somehow still have any left).
- 1/2 cup butter softened
- 1 cup brown sugar
- 2 eggs
- 2 tsp vanilla extract
- 1/2 cup speculoos cookie butter
- 2 tsp hot water
- 1 tsp baking soda
- 1 tsp cinnamon
- 1 tsp kosher salt
- 2 1/4 cups all purpose flour
- 1 1/4 cups dark chocolate chips
Preheat the oven to 350°F.
In a large mixing bowl, cream the butter and sugar together until fluffy.
Beat in the eggs. Then stir in the vanilla extract and cookie butter at low speed.
Dissolve the baking soda into the hot water. Add the baking soda mixture, cinnamon and kosher salt to the mixing bowl.
Slowly add the flour and mix until combined
Stir in the chocolate chips.
Line baking sheets with parchment paper. Spoon the cookie dough onto the baking sheets.
I like to using a tablespoon to do this - I spoon heaping tablespoons, probably about 1.5 tbsp each, onto the baking sheets.
Bake in the oven for about 10 minutes. Remove and let cool for 5 minutes on baking sheets, then transfer to a cooling rack.
If you try this recipe, please let me know! Leave a comment and share a picture using #thesliceabove on Instagram. I always love seeing what you cook!