Chocolate Cookie Butter Babka Recipe

Amanda Powell | A Cookie Named Desire

This chocolate cookie butter babka is filled with swirls of chocolate cookie butter. It’s the kind of bread that makes you wish you could live off bread alone.

Every year for the holidays we do a Christmas breakfast. For the past few years, I’ve been the one to host.

Chocolate Cookie Butter Babka Photo

On top of the usual eggs, bacon, sausage, and pancakes, I also try and make a loaf of babka. Babka has so many applications for breakfast that my whole family loves.

We toast it and slather with butter. We turn it into French toast. We use it as breakfast sandwich bread.

Chocolate Cookie Butter Babka Picture

It gets waffled, used as a crumb topping to muffins, and just cut and eaten as-is. There’s really no limit to what we will do with our babka.

This year I am making another chocolate cookie butter babka. I don’t get to Trader Joe’s often, so when I do, I tend to stock up on a few different items.

Chocolate Cookie Butter Babka Image

One of them this past trip was a few jars of their chocolate swirled cookie butter. If for any reason you can’t find any chocolate cookie butter, any regular cookie butter and some melted semi-sweet chocolate will work.

Typically, babka is topped with a streusel topping, but I like to keep things simple, so just do a topping of turbinado sugar. It’s a million times faster and still very tasty.

Chocolate Cookie Butter Babka Pic

The whole process of making this chocolate cookie butter babka is pretty simple, even if you’ve never used yeast before. The one thing to remember is that babka, like most bread recipes, involves a lot of waiting.

Yes, it’s boring, but it’s important to develop flavor and have light, fluffy bread. It makes this such a great weekend baking project.

File 1 - Chocolate Cookie Butter Babka

You can make this chocolate cookie butter babka ahead of time. You can make the bread right up to the point where you swirled your bread and put it in the loaf and freeze it, then bake when you are ready.

Just be sure to give it a few extra minutes in the oven. You can also freeze baked and finished babka in an airtight container for up to a month.

File 2 - Chocolate Cookie Butter Babka

No matter what you decide, there isn’t anything more tasty than a slice of chocolate cookie butter babka to start your day!

File 3 - Chocolate Cookie Butter Babka

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Chocolate Cookie Butter Babka Recipe

      16 Servings


  • 1/2 cup Whole Milk, warm
  • 2 1/4 teaspoons Active Dry Yeast
  • 1/4 cup Granulated Sugar
  • 1 large Egg, room temperature
  • 1 Large Egg Yolk, room temperature
  • 2 1/2 cups All-Purpose Flour, divided
  • 1/2 teaspoon Salt
  • 7 tablespoons Unsalted Butter, room temperature, cubed
  • 1/2 cup Chocolate Cookie Butter
  • Egg Wash, (1 egg + 1 tablespoon cream)
  • Turbinado Sugar


  1. In a bowl, mix together the milk, yeast, and a pinch of the sugar together and set aside 5 minutes. The mixture should foam. If it does not, you may need to scrape and try again with new yeast.
  2. In another bowl, mix together the remaining sugar, egg, and yolk together.
  3. In a mixer, add 2 1/4 cups of the flour and salt. Mix in the yeast mixture as well as the yolk mixture until it starts to come together.
  4. Use a dough hook to knead the dough for about 8 minutes. While it is kneading, add in the butter one cube at a time.
  5. Take out the dough and form into a ball. It should be smooth, soft, and slightly sticky.
  6. Oil a bowl and place the dough inside. Cover and allow the dough to rise for about an hour. Transfer to the refrigerator and continue to allow it to rise for another 45 to 60 minutes.
  7. Lightly flour a flat surface, then roll out the dough into a large rectangle of about 14-22 inches.
  8. Slightly warm the cookie butter to make it easier to spread and stir in the remaining flour.
  9. Spread the cookie butter over the dough leaving a small border along each side.
  10. Roll the dough along the long side until it forms a long log. Cut the log in half and place the halves cut side up.
  11. Twist the two halves together, keeping the cut sides up. Place in a 9x5 baking pan, you may need to tuck in the ends a bit.
  12. Cover with plastic wrap and set aside.
  13. Preheat the oven to 350°F.
  14. Once preheated, brush the bread with the egg wash and top with the turbinado sugar. Bake for about 50 minutes.
  15. Allow to cool completely before cutting.



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Related Recipes:
Baking Recipes, Baked Recipes, Bread Recipes, Chocolate Recipes, Dessert Recipes, Breakfast Recipes, Christmas Recipes, Holiday Recipes, Homemade Gift Recipes
Recipe Yields:
1 loaf
Prep Time:
Cook Time:
Rising Time:
Total Time:
Related Post:
Author: Amanda Powell
Recipe Yields: 1 loaf
Prep Time: 25 minutes
Cook Time: 50 minutes
Total Time: 225 minutes

Nutrition Facts

Serving Size 1 slice
Servings Per Recipe 16

Amount Per Serving
Calories from Fat 74
Calories 193

% Daily Value*
Total Fat 9g
  Saturated Fat 3g
Sodium 105mg
Total Carbohydrate 28g
  Dietary Fiber 0g
  Sugars 7g
Protein 3g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.
Amanda Powell

About Amanda

Amanda is well known for her blog, A Cookie Named Desire. As she should be, because baking is her thing! We're so glad she's a Baking Fanatic!

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