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 they are ready to eat in 20 minutes!
If you love cookie butter, you are going to love this biscoff cookie recipe!
These biscoff cookies are made with simple ingredients and are quick and easy to make. They require zero chill time which means you'll be eating warm cookies in less than 20 minutes!
A lot of cookie butter recipes include chocolate chips in the cookie dough but instead, these cookies get a huge glob of speculoos spread on top before baking, packing them with TONS of cookie butter flavor in every single bite.
These homemade biscoff cookies are going to be your new go-to recipe whenever you are craving a super chewy and gooey cookie!
For more cookie recipes, try Olive Oil Chocolate Chip Cookies, Espresso Chocolate Chip Cookies, Brownie Crinkle Cookies, and Brown Butter Snickerdoodles.
Jump to:
why you'll love this recipe
- Speculoos butter cookies: These cookies are packed with creamy cookie butter that gives every bite a deep caramel flavor.
- No-chill cookie dough: No need to wait for the dough to chill before baking! These cookies have a quick bake time and can be baked right after scooping.
- Soft and gooey: They have the best soft and chewy texture and gooey centers that are to die for.
- Unique biscoff flavor: The best part of this recipe is the biscoff flavor which you can taste in every single bite!
ingredient notes
Find the full ingredient measurements and instructions in the recipe card below!
- 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.
- Egg: One whole egg is used in this recipe. Make sure it's at room temperature before using it!
- All-purpose flour: This recipe has only been tested with all-purpose flour and should not be substituted.
- Unsalted butter: You can use salted butter as well. I recommend leaving out ¼ teaspoon of the salt in the recipe otherwise they will be too salty.
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.
STEP ONE: 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.
STEP TWO: Mix in the wet ingredients. Mix in the egg and vanilla extract until combined.
STEP THREE: Mix in the dry ingredients. Fold in the all-purpose flour, baking soda, and salt until combined. Do not overmix the dough!
STEP FOUR: Scoop and top with cookie butter. Use a large cookie scoop (roughly 3 tablespoons of dough) to scoop the dough directly onto the prepared baking sheet, spacing them 3 inches apart. Then dollop ½ tablespoon of cookie butter on top of the cookies.
STEP FIVE: Bake! Bake the cookies right away for 10-11 minutes, or until the edges are brown and the middle of the cookie is puffy and looks crackled. Let the tray of baked cookies cool completely on a wire rack before removing then enjoy!
expert baking tips
- 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.
- Use room temperature ingredients. The temperature of the ingredients is important for even baking and texture! Pull out the butter 1 hour before using. You can place the egg in a bowl of hot tap water to get it to room temperature in 5 minutes.
- Bake until golden brown edges. If you want soft chewy cookies with gooey centers, only bake them until the edges are golden brown. Baking them 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!
storage & freezing
- 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.
variations
- Additions: You can add white chocolate chips, dark chocolate chips, or crushed lotus biscoff cookies into the dough for more flavor!
faq's
Yes! Biscoff is specifically from the brand Lotus and made from Biscoff cookies, but it is essentially cookie butter.
You can find it at major grocery stores like Walmart, Target, Trader Joes, or on Amazon!
Creaming the butter too much or using butter that is too warm and soft can make cookies spread really thin in the oven. Leave the butter at room temperature for only 30 minutes to an hour before using it. Check out this article on butter temperature for more clarity!
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!
Absolutely! I tried this recipe with chocolate and preferred them without any chocolate because you get way more cookie butter flavor!
Unfortunately, I have not tested this recipe with gluten-free flour but I would love to hear how they turn out!
more cookie recipes to try
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!
Recipe 📖
Biscoff Butter Cookies
Ingredients
- ½ cup unsalted butter room temperature
- ⅓ cup Speculoos or Biscoff cookie butter
- ⅔ cup light brown sugar packed
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- extra cookie butter for the tops
Instructions
- In a mixing bowl, cream the butter, cookie butter, and sugar on low with the paddle until combined.½ cup unsalted butter, ⅓ cup Speculoos or Biscoff cookie butter, ⅔ cup light brown sugar
- Mix in the egg and vanilla.1 large egg, 1 teaspoon vanilla extract
- Mix in the flour, baking soda, and salt.1 ½ cups all-purpose flour, ½ teaspoon salt, ½ teaspoon 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 teaspoon of cookie butter on top of each dough ball.extra cookie butter for the tops
- Bake at 350 for 10-11 minutes or until the edges are golden.
- Let cool completely on a wire rack then enjoy!
Notes
- 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.
- 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.
- Use room temperature ingredients. The temperature of the ingredients is important for even baking and texture! Pull out the butter 1 hour before using. You can place the egg in a bowl of hot tap water to get it to room temperature in 5 minutes!
- Bake until golden brown edges. If you want soft chewy cookies with gooey centers, only bake them until the edges are golden brown. Baking them 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!
- 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!
Nutrition
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.
Patty says
Just made these today. Delicious and so quick and easy.
Cambrea Gordon says
Love to hear that, thanks Patty!!!
Jyoti Behrani says
These turned out amazing! Making a second batch right now because the first one was so good! Thanks for the recipe!
Cambrea Gordon says
That's amazing to hear!! Thanks Jyoti!
Jamie says
I love soft, gooey cookies so this was delicious! My family loved these biscoff cookies! Will make again.
Cambrea Gordon says
Yay! Love to hear that 🙂
Shweta says
Wow these were a dream!! I think this is my new favorite cookie recipe!
Cambrea Gordon says
Yay! Thanks Shweta!
Mary says
These cookies are to die for. Never had one with cookie butter in it before but i don’t think i’ll be eating any other ones any time soon they were so good!!!
cambreabakes says
Thanks so much for leaving a review for them Mary!