Chewy Chocolate chip cookies are filled with cookie butter spread or Biscoff spread and sprinkled with sea salt. These extra special Cookie Butter Sea Salt Chocolate Chip Cookies are perfect for your next bake sale or party!
Since making chocolate chip cookies is not instantaneous I have come up with a quick fix for those cravings. A chunk of milk chocolate dipped into Cookie Butter. Seriously AHMAZZZZING!! Try it some time, but please do not do what I did and buy a Pound Plus bar from Trader Joes and continue to have just one more chunk of chocolate.
For those of you here reading this can I just say thank you, cookie butter cookies made you click and you people who love cookies within cookies, YOU ARE MY PEOPLE!
This recipe for Cookie Butter Sea Salt Chocolate Chip Cookies is easy, quick and delicious you will love it.
What is Cookie Butter?
Known as Biscoff Spread, Speculoos Spread or Cookie Butter Spread they are all a spread, the consistency of creamy peanut butter, made primarily of biscuits. Biscoff Biscuits or Speculoos Biscuits. A caramelized flavor with spices similar to ginger biscuits.
How do you make Cookie Butter Sea Salt Chocolate Chip Cookies?
Like most cookie recipes you need pantry staples but you also need Cookie Butter (found at Trader Joe’s) or Biscoff (found at Target, Ralph’s Cost Plus). You also need fleur de sel, which you should have on hand anyways it’s the best finishing piece to so many dishes.
All-Purpose flour, baking soda, salt, butter, granulated and brown sugar, vanilla extract, eggs and of course chocolate chip/ chunks are what this recipe calls for. I love to add chopped up pieces of chocolate to my cookies- chips are cute and all but wouldn’t you rather have oozing chocolate? I sure would. Feel free to mix it up– semi-sweet, milk, dark, chips, chunks, discs.
Start by whisking your flour, baking soda and salt in a medium-sized bowl, then set it aside.
How do you brown butter for cookies?
Now browning your butter. Nowadays it is rare I don’t use browned butter in a recipe. Brown butter has the most gorgeous caramel nutty aroma to it. Seriously you will not go back.
Anyways for this Cookie Butter Sea Salt Chocolate Chip Cookies recipe, we brown most of the butter but leave a little bit behind in the bowl of a stand mixer.
To brown the butter place it in a heavy-bottomed pot over medium heat, do not walk away. You can easily burn the butter and just like there is no going back from burnt chocolate there ain’t no going back from burnt butter. Check out my post dedicating to teach you How to make Brown Butter.
Just mix the butter so it melts evenly, it will foam after a couple minutes then the foam will start to disappear and you will see the most gorgeous light brown flecks, whisk continuously at this point so you can get a nice even browning of the butter. You want as many brown flecks as possible but no black flecks.
Once the butter is browned add that to the stand mixer bowl filled with the cold butter. Let the hot browned butter melt the cold butter for about 3 minutes. Once everything is fully melted add the sugars and mix to combine. Then add the egg, yolk, and vanilla. Mix for 30 seconds then let the mixture sit for 3 minutes and mix for 30 seconds again. Repeat the process 2 more times. The color of the mixture will go from dark to light by the end of the last mix.
Then fold in your flour mixture and chocolate chips/ chunks.
How do you make stuffed cookies?
There are a couple different ways, depending on how large you want the cookies to end up. You could take two balls of dough and add the filling in the middle. I didn’t want ginormous cookies so I took a ball of dough, roughly two tablespoons, flattened it into a disc added a ball of cookie butter, roughly a teaspoon, then folded the edges of the cookie together on top of the cookie dough. Just make sure you pinch it all together so that the cookie butter is enclosed.
Then place the cookie sealed edges down on the Silpat lined baking sheet. And then sprinkle fleur de sel on top. If you haven’t tried sprinkling sea salt on top of your baked goods, you are not living. It’s the finish you never knew you needed. Honestly just amps the cookie up so well!!
Bake the cookies at for about 9 minutes then turn the pan and bake for an additional 3-5 minutes. You want the cookies to be set, starting to turn brown on the edges. Underbaked cookies will not do well with the cookie butter filling. Let the cookies cool for 5 minutes before transferring to a wire rack. Cookies are best eaten within a few days, stored in an airtight container.
Cookie Butter Recipes
- Pumpkin Chocolate Chip Cookies Filled with Pumpkin Cookie Butter
- Cookie Butter Smores Bars
- Cookie Butter Lava Cakes
- Cookie Butter Granola
- Cookie Butter Oat Butterscotch Cookies
- Biscoff Apple Cheesecake Bars
- Biscoff Chocolate Chip Banana Bread
- Pumpkin Cheesecake with Biscoff Crust
- No Bake Chocolate Biscoff Cookies
Please let me know if you make these Cookie Butter Sea Salt Chocolate Chip Cookies!Print
Chewy Chocolate chip cookies are filled with cookie butter or Biscoff spread (affiliate link) and sprinkled with sea salt. These extra special cookies are perfect for your next bake sale or party!
- 219 Grams (1 3/4 cups) All-Purpose Flour
- 1/2 Tsp Baking Soda
- 7oz (14 Tbsp/1 3/4 sticks) Unsalted Butter
- 100 Grams (1/2 cup) Granulated Sugar
- 150 Grams (3/4 cup) Dark Brown Sugar
- 1 Tsp salt
- 1 Tbsp Real Vanilla Extract
- 1 Large Egg and 1 Large Egg Yolk, at room temperature
- 8oz Milk/ Semi-Sweet Chocolate Chips/ Chunks
- 1 1/2 ish cups cookie butter/ Biscoff spread (affiliate link)
- Fleur de Sel (affiliate link) (Sea Salt) for garnishing
- Preheat oven to 325F and if using- line your baking sheet with a Silpat (affiliate link) liner.
- Whisk the flour and baking soda together and set aside. To brown the butter cook 10 tbsp of butter over low to medium heat. Swirl it every so often. The process will take around 5 minutes.
- Continue cooking the butter until you get a nutty aroma. The scent is nutty yet caramel-y.
- Pour the brown butter into the bowl of an electric mixer or a heatproof bowl. Mix in the last 4 tablespoons of butter. Mix until completely dissolved in the brown butter.
- Add the brown sugar, granulated sugar, salt, and vanilla. Add egg and egg yolk and mix until fully combine about 30 seconds. Let sit for 3 minutes and mix for 30 seconds again. Repeat the process 2 more times.
- Mix in the flour mixture until fully combined. Fold in chocolate chips.
- Scoop 2 tbsp or so of dough and roll it into a ball. Stick your finger in it to make a hole. Fill the hole with 1 tsp of cookie butter and fold the rest of the dough around the cookie butter.
- Sprinkle your desired amount of sea salt on each cookie.
- Bake for 10-12 minutes or until golden brown but still look a bit undercooked.
*Cookie Dough base recipe from Cooks Illustrated
*I recently made this cookie dough and it was a very hot day 95F, my dough was runny and needed to be chilled. If your dough cannot stand up like in my photos you should try chilling your dough for 30 minutes before scooping. This helps ensure your cookie doesn’t spread too much.
Keywords: cookie butter recipes, sea salt chocolate chip cookies, cookie butter cookies
This post was originally published on January 23, 2013.