Bready or Not: Cookie Butter-Chocolate Chip Cookies
These big, festive cookies taste more inherently like cookie dough thanks to cookie butter. Customize the sprinkles based on the season, or go for classic rainbow sprinkles. Note that the dough needs to be chilled prior to baking. Modified from Food Network Magazine December 2022.
1/2cupsmooth cookie butter such as Biscoff or Speculoos
1/2cupbrown sugar packed
1/4cupwhite sugar
2large eggs room temperature
1teaspoonvanilla extract
3/4cupwhite chocolate chips
3/4cupmilk chocolate chips
3Tablespoonssprinklesplus more for topping
Instructions
In a small bowl, combine flour, baking soda, and salt. Set aside.
In a large bowl, beat together the butter, cookie butter, and both sugars until they are light and fluffy. Add the eggs one at a time. Add the vanilla.
Gradually stir in the dry ingredients to form a cohesive dough. Fold in both kinds of chips along with the sprinkles. Cover the dough and chill in the fridge at least 2 hours, or up to a few days.
Preheat oven at 350 degrees. Line a baking sheet with parchment paper. Pour some sprinkles into a bowl.
Use a scoop or spoon to shape the dough. Dip the top into the sprinkles and compress to coat. Place spaced out a few inches on sheet--they will spread!
Bake 11 to 12 minutes, until set and golden. Let them cool for about 5 minutes on the sheet, then transfer them to a cooling rack. Store them in a sealed container at room temperature.