Bready or Not Original: Cookie Butter Shortbread

Posted by on Jul 20, 2022 in biscoff spread, Blog, Bready or Not, breakfast, british, chocolate, cookies | Comments Off on Bready or Not Original: Cookie Butter Shortbread

The Cookie Butter Shortbread is a new riff on my classic Shortbread recipe that I’ve also made with espresso powder and chocolate chips–and also with an infusion of lemon and a glaze. It’s a versatile base recipe.

Bready or Not Original: Cookie Butter Shortbread

Now, I bet some of you are asking–what is cookie butter? It’s essentially pureed spice cookies with oil, forming a spreadable consistency just like peanut butter. You can find it in stores by the nut butter; Trader Joe’s carries it under the name Speculoos. What cookie butter does is make cookies taste moreā€¦ cookie. You’ll know what I mean when you try it.

Bready or Not Original: Cookie Butter Shortbread

This is not a crisp shortbread like the traditional Walker’s brand (which is delicious in its own right). No, this shortbread is cakey and soft, only crisp at the very edge.

Bready or Not Original: Cookie Butter Shortbread

Sometimes the first piece out of the pan can even be fussy and break in half; a metal pie spatula helps, but sometimes it can still happen. That’s no major problem, though, because of every bite of Shortbread is good, even if it’s not perfectly photogenic.

Bready or Not Original: Cookie Butter Shortbread

Enjoy this Cookie Butter Shortbread for breakfast or snacks, or in proper fashion at tea time.

Bready or Not Original: Cookie Butter Shortbread

This new twist on my classic Shortbread mixes cookie butter and chocolate chips into the dough! These are cookies with an extra oomph of cookie flavor.
Course: Breakfast, Dessert, Snack
Cuisine: British, Scottish
Keyword: chocolate, cookie butter, cookies, shortbread
Author: Beth Cato


  • 2 pie plates


  • 2 cups all-purpose flour
  • 3/4 cup white sugar
  • 1/4 teaspoon salt
  • 1 cup unsalted butter 2 sticks, softened
  • 1 egg yolk
  • 1/2 teaspoon vanilla extract
  • 1/4 cup creamy cookie butter
  • 1/2 cup milk chocolate chips


  • Preheat oven at 375-degrees. Apply nonstick spray to both pie plates.
  • Stir together the flour, sugar, and salt. Add butter, egg yolk, vanilla extract, and cookie butter. Use hands to compress dough together. Add the chocolate chips and mix, bringing dough together again to form a ball. Divide in half, placing one in each pie plate. Flatten dough with palms to create an even surface. Prick surface all over with a fork then use a knife to slash dough into triangular wedges.
  • Bake for 18 to 22 minutes, until edges are golden brown and middle is set. Remove from oven and cut again along slash marks. Let shortbread cool completely, then cut again along existing marks.
  • Shortbread keeps for several days at room temperature. It can be stored covered in pie plates, or stacked in a sealed container with wax paper between the layers.