Biscoff butter cookies are super soft, extra gooey, and packed full of cinnamon cookie butter flavor. This easy no chill cookie dough is made in one bowl and is ready to eat in 20 minutes!

Biscoff butter cookies topped with speculoos and flaky sea salt on parchment paper.

If you love my cookie butter cake or cookie butter brownies you are going to love these cookie butter cookies! These Biscoff butter cookies are made with simple ingredients and are ready to eat in less than 20 minutes.

A lot of cookie butter recipes include chocolate chips but instead, these cookies get a huge glob of Speculoos spread that melts on top while baking. This packs them with TONS of cookie butter flavor in every single bite!

If you love this recipe, you’ll love my Birthday Cake Cookies, Coffee Cake Cookies, and Brown Butter Snickerdoodles.

Why We Love Biscoff Butter Cookies

  • These speculoos butter cookies are packed with creamy cookie butter that gives every bite a deep caramel flavor.
  • While my pastry chef experience prefers chilled cookie dough, sometimes you just need a quick and easy cookie! This is a no-chill cookie dough that can be baked right after scooping, just like my chocolate butterscotch cookies.
  • The best part of this recipe is the unique Biscoff flavor which you can taste in every single bite!

Ingredient Notes and Substitutions

Biscoff butter cookie ingredients in bowls with labels.

Biscoff spread: You can use either Biscoff Cookie Butter or Trader Joe’s Speculoos Spread. I tested this recipe with both brands and had similar results. Look for it in the peanut butter and jam aisle at the grocery store or online.

Unsalted butter: For best results, American butter is recommended. European butter has a higher fat content and can make the cookies spread too much when baking. Substitute with salted butter- remove 1/4 teaspoon of salt from the recipe.

Brown sugar: For sweetness and softness! The molasses brings out more of the caramel flavor in the cookie butter. Use dark brown sugar for even more caramel flavor!

Find the full ingredient measurements and instructions in the recipe card below!

Variations

To make these Biscoff butter cookies extra delicious, add white chocolate chips, dark chocolate chips, or crushed Biscoff cookies into the cookie dough!

Recipe Instructions

Here is how to make these Biscoff cookie butter cookies! You can make the dough with a handheld electric mixer or stand mixer. Before you start, preheat the oven to 350 F/180 C and line two large baking sheets with parchment paper.

A mixing bowl with the creamed cookie butter, butter, and brown sugar.

STEP 1: Combine the butter and sugar. In a stand mixing bowl, combine the light brown sugar, unsalted butter, and Biscoff cookie butter with the paddle attachment on low speed until smooth, about 1-2 minutes.

A mixing bowl with the creamed butter and sugar with the egg mixed into it.

STEP 2: Mix in the wet ingredients. Mix in the egg and vanilla extract until combined.

A mixing bowl with the cookie butter cookie dough after mixing in the dry ingredients.

STEP 3: Mix in the dry ingredients. Fold in the all-purpose flour, baking soda, and salt until combined. Do not overmix the dough!

A cookie dough ball on a baking sheet with a glob of Biscoff cookie butter on top.

STEP 4: Scoop and top with cookie butter. Scoop with a large cookie scoop onto the prepared baking sheet, spacing them 3 inches apart. Then dollop 1 heaping teaspoon of cookie butter on top of the cookies. Bake until the edges are golden brown and the cookie butter is crackled.

Let the tray of baked cookies cool completely on a wire rack before removing. Enjoy your biscoff butter cookies!

Expert Tips for Success

Use a kitchen scale. Baking with a scale is much more accurate than cup measurements. To convert this recipe, click the “metric” button next to the ingredients title on the recipe card. If you do not have a scale, use a spoon to fluff the flour first, then spoon it into your measuring cup.

Use room temperature ingredients. This creates a smooth, fully blended cookie dough that will result in a uniform texture and even baking.

Bake until golden brown edges. If you want soft and chewy Biscoff butter cookies, only bake them until the edges are golden brown. Baking past this point will result in a crisper cookie.

Baking time may vary. All ovens are different, and your cookies may bake quicker or take longer than the baking time on the recipe card. Check on them occasionally for signs of doneness!

Stuff them with extra cookie butter. For even more Biscoff flavor, scoop heaping teaspoons of cookie butter onto a lined baking sheet and freeze. Press the cookie butter into the center of the cookie dough before baking.

How to Store and Freeze Biscoff Cookies

Store your Biscoff butter cookies in an airtight container at room temperature for 2-3 days.

Once scooped and topped with the extra Biscoff, let the cookies freeze solid on a baking tray. Then transfer them to an airtight container. Bake the cookies straight from the freezer but add 2-3 minutes to the baking time.

FAQs

Are Biscoff and cookie butter the same?

Biscoff is specifically from the brand Lotus and made from Biscoff cookies, but it is essentially cookie butter.

Where can I buy the Biscoff spread?

You can find it at major grocery stores like Walmart, Target, Trader Joe’s, or on Amazon!

Help! My cookies spread a ton in the oven, what did I do wrong?

Using butter that is too warm and soft can make cookies spread thin in the oven. Proper room temperature butter is around 64-68 F. Check out this butter temperature post for more tips!

Why didn’t my cookies spread?

There are a few reasons why cookies don’t spread. Measuring the dry ingredients incorrectly or using cold butter can result in a cookie that doesn’t spread as it should!

Can I add chocolate chips to my Biscoff cookies?

I tested this recipe with chocolate chips and preferred them without because you get way more cookie butter flavor! Feel free to add them if you want though!

Can I chill the cookie dough overnight in the fridge?

Yes! Before baking, I recommend letting the dough come to room temperature, otherwise, the cookies won’t spread in the oven.

A cookie butter cookie on brown parchment paper with a bite taken out of it.

More Biscoff and Cookie Recipes

If you tried this or any other recipe on my website, please let me know how it went in the comments below, I love hearing from you! Also, please leave a star rating while you’re there! You can also tag me on Instagram or Facebook so I can check it out!

Biscoff butter cookies on a baking tray with melted cookie butter on top of each one.

Biscoff Butter Cookies

4.97 from 59 votes
– by Cambrea Gordon

These biscoff butter cookies are super soft, extra gooey, and packed full of cinnamon cookie butter flavor. This easy no chill cookie dough is made in one bowl and is ready to eat in 20 minutes!
Print Recipe Save Recipe Pin Recipe
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Course: Dessert
Cuisine: American
Servings: 10 servings
Need Metric Measurements?Use the button options below to toggle between US cups and Metric grams!

Ingredients 
 

  • 1/2 cup unsalted butter, room temperature
  • 1/2 cup Speculoos or Biscoff cookie butter
  • 2/3 cup light brown sugar, packed
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
  • 1 1/2 cups + 1 tbsp all-purpose flour, *See notes below for measuring*
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • extra cookie butter for the tops

Instructions

  • Preheat the oven to 350 F/180 C.
  • In a mixing bowl, cream together the butter, cookie butter, and sugar on low speed with the paddle until fluffy.
    1/2 cup (113 g) unsalted butter, 1/2 cup (140 g) Speculoos or Biscoff cookie butter, 2/3 cup (135 g) light brown sugar
  • Mix in the egg and vanilla.
    1 (47 g) large egg, 1 tsp vanilla extract
  • Mix in the flour, baking soda, and salt.
    1 1/2 cups + 1 tbsp (200 g) all-purpose flour, 1/2 tsp salt, 1/2 tsp baking soda
  • Scoop the dough with a large (roughly 3 tbsp) cookie scoop onto a parchment-lined baking tray spaced 3 inches apart.
  • Add 1 tsp of cookie butter on top of each dough ball.
    extra cookie butter for the tops
  • Bake for 10-12 minutes or until the edges are golden and the melted cookie butter is crackled.
  • Let cool completely on a wire rack then enjoy!

Video

Notes

*Measure your flour properly. This is my #1 baking tip! Do not ever scoop a measuring cup into your flour as this always leads to using too much flour. Instead, use the spoon-level method. This means fluffing the flour first, then spooning it into your measuring cup/spoon. For the BEST results, use a kitchen scale!*
Biscoff spread: You can use either Biscoff Cookie Butter or Trader Joe’s Speculoos Cookie Spread. Both will work in this cookie recipe! You can find it in the peanut butter or jam aisle at the grocery store or online.
Room temperature: Store any leftover cookies in an airtight container at room temperature for 2-3 days. You can also leave them on the baking tray and wrap the tray tightly in plastic wrap.
Freeze: Once scooped and topped with the extra biscoff, let the cookies freeze solid on a baking tray. Then transfer them to an airtight container. Bake the cookies straight from the freezer for 2-3 minutes longer than the indicated baking time!
Serving: 1serving | Calories: 316kcal | Carbohydrates: 35.8g | Protein: 3.6g | Fat: 17.7g | Saturated Fat: 10g | Cholesterol: 49mg | Sodium: 237mg | Fiber: 1g | Sugar: 21.3g

The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.

The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.

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Recipe Rating




47 Comments

  1. Literally everyone in my family said this was the best cookie they have EVER eaten and I bake ALOT. Half of the cookies I sprinkled with some flaky salt and did a comparison taste test with ones without. They all agreed that the salt topped ones were the bomb so I did do that one variation!5 stars

    1. Yay! So happy to hear they were enjoyed! Thanks for coming back to leave a review 🙂