Turn THE BEST traditional chocolate chip cookies into something truly irresistible with the addition of cookie butter! Extra rich, extra chewy, and the perfect blend of sweet with a hint of salty these are completely decadent.
Prep Time: 15 minutesminutes
Cook Time: 20 minutesminutes
Chill Time: 1 hourhour
Total Time: 35 minutesminutes
Servings:24cookies
Ingredients
¾cupbutter, softened
¾cupbrown sugar
⅓cupcookie butter (like Biscoff spread)
¼cupsugar
2teaspoonsvanilla
1egg plus 1 egg yolk
2cupsflour
13.4 ounce boxinstant French vanilla pudding mix - dry, not prepared, (must be INSTANT - not cook and serve, etc.)
1teaspoonbaking soda
½teaspoonsalt
2cupssemi-sweet chocolate chips
Instructions
In a bowl, cream together butter, sugar, brown sugar, and cookie butter for 1 to 2 minutes until light and very fluffy. Add vanilla, egg and egg yolk, and mix well. In a separate bowl, whisk together flour, pudding mix, baking soda and salt.
Add dry ingredients to wet ingredients and mix until incorporated and dough comes together. Stir in chocolate chips. Cover very tightly and chill for at least 1 hour.
Preheat oven to 350 degrees F. Roll dough into balls (about 1 1/2 inch) and space 2 to 3 inches apart on a baking sheet. Bake for 10 to 12 minutes until lightly browned on top. Allow to cool 5 to 10 minutes on baking sheet before transferring to a cooling rack to cool completely.
Notes
Pro tip: Add 1 teaspoon corn starch to the dry ingredients for extra-soft cookies!