The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.

Cookie Butter Brioche

Flaky Cookie Butter Brioche Recipe! Soft, buttery, and utterly delicious. Make these mouthwatering treats and indulge in the sweet, crispy goodness. Try now!

Rich, buttery, and utterly decadent, this Cookie Butter Brioche is a dream come true for anyone with a sweet tooth. Flaky, tender layers infused with the deep flavor of cookie butter, all wrapped up in a golden, crispy package – it’s the perfect treat to start your day or satisfy your afternoon cravings.

Ready Time

3 hrs 30 mins


8 servings


  • 1 1/2 cups warm milk
  • 1/4 cup granulated sugar
  • 2 teaspoons active dry yeast
  • 3 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1/4 cup unsalted butter, melted
  • 1 large egg
  • 1/2 cup cookie butter, softened
  • 1 egg, beaten (for egg wash)
  • Confectioners’ sugar (for dusting, optional)


In a small bowl, combine warm milk and 1 teaspoon of granulated sugar, then sprinkle yeast over the mixture and let it sit for 5-7 minutes, or until frothy. In a large mixing bowl, whisk together flour and salt.

Add melted butter, yeast mixture, and egg to the dry ingredients and mix until a shaggy dough forms.

Knead the dough on a floured surface for 10-12 minutes, until smooth and elastic. Place the dough in a greased bowl, cover with plastic wrap, and let it rise in a warm place for about 1 hour, or until doubled in size.

Preheat oven to 375°F.

Punch down the dough and roll it out into a rectangle about 1/4-inch thick. Spread the softened cookie butter evenly over the dough, leaving a 1-inch border around the edges.

Roll the dough into a tight log, cut into 8 equal pieces, and place them on a baking sheet lined with parchment paper, leaving about 1 inch of space between each roll.

Cover with plastic wrap and let rise for another 30-40 minutes. Brush tops with beaten egg for a golden glaze.

Bake for 18-20 minutes, or until golden brown.

Dust with confectioners’ sugar, if desired.


Make sure to use high-quality, fresh yeast for best results. If using cookie butter for the first time, taste it beforehand to adjust the amount to your liking.

For a more pronounced cookie butter flavor, use 3/4 cup or more.

Don’t overmix the dough, as it can lead to a dense brioche. Keep the rising area warm and draft-free for even rising.

Let the brioche cool completely on a wire rack before serving or storing.

These brioche are best served fresh, but they can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 2 months.

Nutrional Value

  • Calories: 320
  • Total Fat: 14g
  • Saturated Fat: 8g
  • Cholesterol: 40mg
  • Sodium: 250mg
  • Total Carbohydrates: 40g
  • Dietary Fiber: 2g
  • Sugars: 12g
  • Protein: 6g
Cookie Butter Brioche
Cookie Butter Brioche

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