Biscoff butter cookies are super soft, extra gooey, and packed full of cinnamon cookie butter flavor. This easy, no-chill recipe is made in one bowl and ready to eat in 20 minutes!
If you love my biscoff cake or cookie butter brownies—you will love this recipe! These Biscoff butter cookies are made with simple ingredients and are ready to eat in less than 20 minutes.
Many cookie butter recipes include chocolate chips, but like my biscoff rolls, 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!
Table of Contents
Ingredient Notes and Substitutions
Biscoff spread: You can use 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 grocery store’s peanut butter and jam aisle or online.
Unsalted butter: American butter is recommended for best results. European butter has a higher fat content and can cause the cookies to spread too much when baking. To 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 deep 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!
Recipe Instructions
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.
Step 2: Mix in the wet ingredients. Mix in the egg and vanilla extract until combined.
Step 3: Mix in the dry ingredients. Fold in the all-purpose flour, baking soda, and salt until combined. Do not overmix the dough!
Step 4: Scoop and top with cookie butter. Scoop with a large cookie scoop. Then, dollop one heaping teaspoon of the creamy cookie butter on top. Bake until the edges are golden brown and the cookie butter is crackled.
Tips for the Best Cookies
Use a kitchen scale. Baking with a scale is my #1 baking tip. If the cookies aren’t spreading or are dry and crumbly, it’s almost always due to using too much flour!
Bake until golden brown edges. For a soft and chewy texture, 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.
Storage and Freezing
Storage: Store leftover cookies in an airtight container at room temperature for 2-3 days.
Freezing: 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
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 Joe’s, or Amazon!
Using too warm and soft butter 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!
Mismeasuring the dry ingredients or using cold butter can result in a cookie that doesn’t spread as it should.
I tested this recipe with chocolate chips and preferred it without because it has way more cookie butter flavor. Feel free to add them if you want, though!
Yes! Before baking, I recommend letting the dough come to room temperature; otherwise, the cookies will not spread in the oven.
More Cookie Butter Recipes
If you tried this or any other recipe on my website, please let me know how it went in the comments; 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
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 teaspoon vanilla extract
- 1 1/2 cups + 1 tablespoon all-purpose flour, *See notes below for measuring*
- 1/2 teaspoon salt
- 1/2 teaspoon 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 teaspoon vanilla extract
- Mix in the flour, baking soda, and salt.1 1/2 cups + 1 tablespoon (200 g) all-purpose flour, 1/2 teaspoon salt, 1/2 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 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
Tried this recipe?Leave a comment below & tag @cambreabakes on social!
Remarkable cookie recipe. Quick to make, fast to bake. However, I got 13 cookies from my #30 scoop. They look great. Wish I could upload a photo. They did not spread. I worked the dough for under 30 seconds. Into a 375 oven that I turned down to 350 and set a 15 minute timer. Needed two extra for the canyons of cookie butter to form. Recipes are important during birthday week and this was a home run. Thanks.
Aw I’m so happy to hear that, especially on a birthday week! Thanks so much for coming back to leave a review I appreciate it! 🙂
I tried it. I’m going to try it again. I think I may have used more flour than the recipe called for. They have the consistency of a short bread cookie. But I love them. I’m trying to give the recipe all the stars but it won’t let me.
Hi Kim! That sounds like too much flour was definitely the problem. Hope you have success with them the second go around!
Oh my gosh these cookies were amazing !!! Ive died and gone to heaven ! Thankyou for sharing this recipe !!!
Woo! Love to hear that Sadie!