Cookie Butter Sea Salt Chocolate Chip Cookies

Cookie Butter Sea Salt Chocolate Chip Cookies

So it’s clear that chocolate chip cookies are a favorite of mine. Biscoff/ Cookie Butter is also a favorite of mine.  And I’ve just begun to like sea salt.

Cookie Butter Sea Salt Chocolate Chip Cookies

Everyday I crave a chocolate chip cookie. Okay I lied. I should have said “Everyday I crave MANY chocolate chip cookies”

Cookie Butter Sea Salt Chocolate Chip Cookies

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. Because this chocolate bar is over a pound people.

Cookie Butter Sea Salt Chocolate Chip Cookies

When I made these cookies I made the cookie dough, rolled it into a ball and stuck my finger in the dough to create a hole. I then filled the hole with cookie butter and closed it up. Then sprinkled the dough with sea salt. Bake away. Side note my hand looks freakishly pink in this picture maybe its karma for always saying my skin was olive and my sisters was pink!

Cookie Butter Sea Salt Chocolate Chip Cookies

This recipe is easy, quick and delicious you will love it. Chocolate chip cookies stuffed with cookie butter and sprinkled with sea salt will be a taste bud pleaser! 🙂

Cookie Butter Sea Salt Chocolate Chip Cookies

Cookie Butter Sea Salt Chocolate Chip Cookies

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes


  • 1 3/4 cups ap flour
  • 1/2 tsp baking soda
  • 14 tbsp unsalted butter (1 3/4 sticks)
  • 1/2 cup granulated sugar
  • 3/4 cup dark brown sugar
  • 1 tsp salt
  • 1 tbsp vanilla extract
  • 1 large egg and egg yolk
  • 1 1/2 cups milk chocolate chips
  • 1 1/2 ish cups cookie butter/ Biscoff spread
  • Sea salt for garnishing


  1. Preheat oven to 325F and if using- line your baking sheet with a silpat liner.
  2. 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.
  3. Continue cooking the butter until you get a nutty aroma. The scent is nutty yet caramel-y.
  4. 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.
  5. Add in the brown sugar, granulated sugar, salt and vanilla. Add egg and egg yolk mix unitl fully combine about 30 seconds. Let sit for 3 minutes and mix for 30 seconds again. Repeat the process 2 more times.
  6. Mix in the flour mixture until fully combined. Fold in chocolate chips.
  7. 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.
  8. Sprinkle your desired amount of sea salt on each cookie.
  9. Bake for 10-12 minutes or until golden brown but still look a bit under cooked.


Cookie Base: Cooks Illustrated 


Cookie Butter Sea Salt Chocolate Chip Cookies

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  1. It seems that there are some missing steps in your recipe. The egg and vanilla are listed in the ingredients list but not in the directions. Also, what temperature are these supposed to bake at?

    1. Thanks for pinning! HOW in the world have you not tried cookie butter?!!?! Have you tried Biscoff? Seriously, your life will change! I freaking love cookie butter/ Biscoff!!! 🙂

    1. Hmm I am not sure Whitney. Did you make sure to use all the ingredients? Sometimes I skip over something? You can see from the photos the batter was an average cookie one- meaning not runny. I’m sorry your having this issue- wish I could be there and help you myself!

  2. Question about the butter amount. You call for 1 3/4 sticks in the ingredients. In the instructions you say to brown the butter, put in a mixing bowl and add the final 4 Tbl. So how much butter do you use total? 1 3/4 sticks for the whole recipe or 2 sticks total?

    1. Kristen, sorry for the confusion I browned the first 10 tbsp of butter then added the remaining 4 tbsp after. Hope this helps and I hope you enjoy the cookies! They are one of my favorites 🙂

  3. Is it possible to do this without browning the butter? Love the recipe, but I’d love to keep my little ones away for the stove while we bake together.

    1. Sorry for the late reply, I’m out of the country for the next three weeks. Yes you could just use your normal chocolate chip cookie recipe and add the cookie butter and sea salt. The brown butter just adds another dimensions of flavor. Hope this helps 🙂

  4. I just made these and there is not taste to them except for butter. It’s a really great concept, but I would definitely cut the amount of butter you use. These ended up being a greasy buttery mess. Will be using another chocolate chip cookie recipe and adding cookie butter next time.

    1. Sorry they didn’t turn out for you. They were not greasy or overly buttery for me. Hope next time you try them with your own chocolate chip cookie they turn out better 🙂

  5. These cookies are delicious! Great texture. Followed recipe exactly except used salted butter (still added a little salt on top). My dough was too sticky so I used a cookie scoop and put 1 scoop on the cookie sheet, added cookie butter on that, then added another scoop of batter on top of the cookie butter.

  6. A friend just visited and brought me three jars of cookie butter, so I was really excited to find this recipe. Just made them, and this is my new chocolate chip cookie recipe, regardless of if I have the cookie butter or not. – although I definitely prefer having it! Love how the brown butter enhances it! Thanks for a great recipe

    1. Thanks Beth!! I love seeing comments like this, food is such a big part of my life LOL and I love that others can enjoy these recipes too!! Happy 4th of July!

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