Biscoff Butter Cookies

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 desserts, you are going to love this biscoff cookie recipe!

These biscoff 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 in the cookie dough but instead, these cookies get a huge glob of speculoos spread on top before baking.

This packs 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.

Jump to:

• why you'll love this recipe
• ingredient notes
• recipe instructions
• expert baking tips
• storage & freezing
• variations
• faq's
• more cookie recipes to try
• Recipe 📖
• Reviews

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 baking 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

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 📖

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