I like to say that cookie butter makes everything better. I would also add that rainbow sprinkles make everything better. These cookies feature both cookie butter AND rainbow sprinkles, and will absolutely blow your mind.

The recap, as there is always someone discovering cookie butter for the first time: it’s an addictive substance found near the peanut butter in most every grocery store in America; even my local Walmart has it in the main Biscoff brand or as a Walmart generic, and Trader Joe’s calls it Speculoos. It’s essentially pulverized cookies and oil. It has the exact same texture as peanut butter and can substitute for it in most any recipe. There is nothing healthy about it and it is incredibly delicious.

Cookie butter makes things taste like cookie dough. That’s outright magical when paired with chocolate. These cookies are especially pretty as they include white and brown chips along with the sprinkles.

Customize the sprinkles based on the season or reason. Red and green for Christmas, pink and/or red and/or white for Valentine’s, favorite sports team colors, whatever. Of course, basic rainbow sprinkles are always a great choice!

Modified from Food Network Magazine December 2022.

PrintBready or Not: Cookie Butter-Chocolate Chip CookiesThese 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.Course Dessert, SnackCuisine AmericanKeyword chocolate, cookie butter, cookies, sprinklesServings 32 cookiesAuthor Beth CatoEquipmentlarge cookie scoopbaking sheetparchment paperIngredients1 3/4 cups all-purpose flour1/2 teaspoon baking soda1/2 teaspoon salt10 Tablespoons unsalted butter room temperature1/2 cup smooth cookie butter such as Biscoff or Speculoos1/2 cup brown sugar packed1/4 cup white sugar2 large eggs room temperature1 teaspoon vanilla extract3/4 cup white chocolate chips3/4 cup milk chocolate chips3 Tablespoons sprinkles plus more for toppingInstructionsIn 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.OM NOM NOM!