Dark Chocolate Cookie Butter Cookies


These cookie butter cookies by Well Seasoned Studio are thick and chewy, with soft interiors, loaded with dark chocolate chips, and drizzled with melted cookie butter!

Prep Time
Cook Time
11 minutes
Meet the Chef: Ari Laing

Hi - I'm Ari! A trained NYC chef, food photographer, and recipe developer sharing elevated yet unfussy recipes! Come check out my blog, Well Seasoned, to learn about the importance of working with high quality ingredients and to grab all my tips and tricks to help you become more efficient in your kitchen!

24 cookies

1 1/2 cups Cookie butter, divided

1 2/3 cups Domino® Golden Sugar

1/4 cup Extra virgin olive oil

1 teaspoon Vanilla bean paste

2 Large eggs, room temperature

2 cups All-purpose flour

1 cup Bread flour

1 1/2 teaspoon Baking powder

1 teaspoon Baking soda

1 teaspoon Kosher salt

3 cups Dark or semi-sweet chocolate, roughly chopped

Malden sea salt


Step 1

Preheat oven to 375F and line a rimmed baking sheet with parchment paper.

Step 2

Place 1 ¼ cup of cookie butter in a small microwave safe bowl, then heat on high for 30 - 60 seconds, until melted and smooth.

Step 3

In the bowl of a stand mixer, cream together Golden Sugar, melted cookie butter, olive oil, and vanilla bean paste until smooth, about 3 minutes on medium speed.

Step 4

With the mixer running, add eggs one at a time, mixing until well incorporated, scraping down the sides as needed. 

Step 5

In a large mixing bowl, whisk together flour, bread flour, baking powder, baking soda, and kosher salt. Add flour to sugar mixture, then gently fold until only a few streaks of flour remain. Fold in chopped chocolate. 

Step 6

Roll dough into 2” round balls, then place on prepared baking sheet leaving at least 2” between cookies (bake 9 cookies on a standard baking sheet at one time.) Place in freezer for 10-15 minutes.

Step 7

Bake for 11-12 minutes, or until edges have set and center of cookies have risen but are still quite soft. Immediately sprinkle each cookie with a few flakes of Malden sea salt, then let cool for 5 minutes on baking sheet. Carefully transfer to a wire rack to cool further. Repeat with remaining cookie dough.

Step 8

When finished, heat remaining ¼ cup of cookie butter in microwave until melted and smooth, about 30 - 60 seconds. Drizzle on cooled cookies, then serve immediately.

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