Chocolate Almond Raisin Cookie Butter Cookies 🍪

A soft, melty, chocolate‑studded treat for days that need a little sweetness. Oh wait, don’t ALL days need a little bit of sweetness?

They feel nostalgic with cookie butter; they feel indulgent with a bit of both chocolate-covered almonds and raisins, and these Chocolate Almond Raisin Cookie Butter Cookies may just cause you to pause mid‑bite, wondering how something so simple can taste so comforting, so familiar, and so wonderfully new.

They start with a base that’s almost mischievously easy: coconut oil, cookie butter, and pancake mix. It’s a trio that shouldn’t make sense, but absolutely does. The coconut oil keeps everything unbelievably soft, the cookie butter adds warm spiced sweetness, and the pancake mix gives the dough that tender, fluffy chew you don’t often find in a cookie.

Then comes the fun part: chocolate‑covered almonds and chocolate‑covered raisins. They melt just slightly in the oven, creating pockets of glossy chocolate, little bursts of fruit, and crunchy almond surprises. Every bite is different, and every bite is delicious.

These cookies bake up pillowy soft, with a texture that borders on cake‑like but still holds the richness of a true cookie. You’ll know at once that you’ll immediately want to make them again and again.

Perfect with a cup of coffee, tucked into a lunchbox, or shared warm from the oven. They’re just a wonderful treat all around.

Chocolate Almond Raisin Cookie Butter Cookies 🍪

1 ¼ cups cookie butter (Biscoff or other)
1 ¼ cups Dulce de Leche
½ cup coconut oil (not liquid, but solid at room temperature)
1 tsp. baking powder
1 tsp. baking soda
1 tsp. vanilla extract
¼ tsp. kosher salt
2 ¼ cups Kodiak pancake mix
2 Tbs. whole milk
1 cup chocolate-covered almonds
1 cup chocolate-covered raisins

Preheat the oven to 350°F.

Cream together the cookie butter, Dulce de Leche, and coconut oil until smooth.

Add the baking powder, baking soda, and vanilla. Mix well.

Add the pancake mix, ½ cup at a time, until fully combined.

Drizzle in the milk until the batter is no longer beady and dry, but resembles true cookie dough.

Fold in the chocolate-covered treats.

Form into 2” sized balls and flatten into discs.

Place on cookie sheets, 1” apart.

Bake for 15 minutes, until the edges begin to brown.

Remove from the oven and allow to cool for 25-30 minutes before enjoying with a big glass of milk.

Store in an airtight container to prevent them from drying out.

These are soft, smooth, and utterly delicious.