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!
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!
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 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 ¼ 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!
To make these Biscoff butter cookies extra delicious, add white chocolate chips, dark chocolate chips, or crushed Biscoff cookies into the cookie dough!
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 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 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.
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 on Amazon!
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!
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!
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!
Yes! Before baking, I recommend letting the dough come to room temperature, otherwise, the cookies won't spread in the oven.
More Biscoff and Cookie Recipes
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Biscoff Butter Cookies
- ½ cup unsalted butter room temperature
- ½ cup Speculoos or Biscoff cookie butter
- ⅔ cup light brown sugar packed
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 1 ½ cups + 1 tbsp all-purpose flour *See notes below for measuring*
- ½ teaspoon salt
- ½ teaspoon baking soda
- extra cookie butter for the tops
- 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.½ cup unsalted butter, ½ 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 + 1 tablespoon 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 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!
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.