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Softbatch Cookie Butter Brown Sugar Cookies

Cookie butter brown sugar cookies bake up soft in the center with set edges and a rich, creamy cookie butter flavor. Chilling the dough for 30 minutes helps make the softbatch cookies easy to scoop and bake evenly.
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Prep Time 10 minutes
Cook Time 10 minutes
chilling 30 minutes
Total Time 50 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 152
Ingredients Equipment Method Notes

Ingredients
  

  • 0.5 cup unsalted butter softened
  • 0.5 cup cookie butter
  • 1 cup light brown sugar packed
  • 1 egg large
  • 1 egg yolk large
  • 1 tsp vanilla extract
  • 2.25 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp kosher salt

Equipment

  • 1 hand mixer
  • 2 baking sheets

Method
 

  1. In a large bowl, beat the butter, cookie butter, and brown sugar with a hand mixer on medium speed until creamy, about 2 minutes.
  2. Beat in the egg, egg yolk, and vanilla until combined.
  3. Add the flour, baking soda, and salt, and mix on low just until no dry flour remains.
  4. Cover the dough and refrigerate for 30 minutes, until firm enough to scoop.
  5. Heat the oven to 350°F.
  6. Line two baking sheets with parchment paper.
  7. Scoop the dough into 2-tablespoon portions and arrange them about 2 inches apart on the prepared sheets.
  8. Bake for 9 to 11 minutes, until the edges are set and the centers still look soft.
  9. Let the cookies cool on the sheets for 5 minutes.
  10. Transfer the cookies to a wire rack.

Notes

For soft centers, take the cookies out when the edges are set and the centers still look soft. Store airtight at room temperature for up to 4 days; freeze baked cookies for up to 3 months. For a dairy-free variation, use dairy-free butter and confirm the cookie butter is dairy-free.