While we were in Punta Cana last week I was surrounded by some pretty good food at the resort. We could eat as much as we wanted, whenever we wanted it. But even with all the food and desserts at my disposal, I still craved homemade cookies (and dough) every single day. Lame, huh?!
I’m pretty positive I have more cookie recipes than anything on my site, but there is always room in my heart (and recipe arsenal) for another cookie recipe. I made these Cookie Butter White Chocolate Chip Cookies a few weeks back and took some as a treat for my 11-year old primary girls I teach. They LOVED them, in fact, one of the girl’s mom said her daughter raved about them at home so she asked me for the recipe.
These are simple and delicious. If you haven’t already jumped on the cookie butter/Biscoff spread band wagon then you really should. I eat that stuff by the spoonful. I love it on crepes, waffles, toast, Biscoff Cookies, just to name a few. I think it’s pretty fabulous and I love it almost as much as I do peanut butter.
These cookies are slightly crispy on the edges, but soft on the inside. Make sure you don’t overbake them. You want them to still look slightly underbaked when you take them out of the oven. Oh these are so, so good!
- 1 stick butter
- ¾ cup brown sugar
- ¼ cup sugar
- 1 tsp. vanilla
- 1 egg
- ½ cup Cookie Butter or Biscoff Spread
- 1½ cups flour
- ½ tsp. baking soda
- ½ tsp. baking powder
- ½ tsp. salt
- 1½ cups white chocolate chips
Preheat oven to 350 degrees.
Cream butter and sugars together until light and fluffy. Add vanilla and egg and beat until combined. Add Cookie Butter and mix until combined.Next add dry ingredients and mix until well combined. Add chocolate chips and mix on low.
Scoop onto parchment lined baking sheets. Cook for 10-12 minutes or until lightly golden on the outside edge.
Cool on cookies sheets for 2-3 minutes, transfer to a cooling rack.
Recipe Source: 5 Boys Baker