These Biscoff butter cookies are basically cookie-stuffed cookies! With just a quick 15 minute chill time, these cookies are easy to make, and so addictive once you start eating them.
These Biscoff butter cookies will put you straight into cookie heaven. They have the texture of a chocolate chip cookie but with added spices from the Biscoff spread.
Cookie butter has slowly become one of my favorite kinds of butter. I could literally eat it straight from the jar with just a spoon, and pretty much do every time a buy a new jar.
It's made the same way nut butter is made, by grinding up Speculoos cookies into a buttery, smooth cookie paste. This cookie butter gets thrown right into the cookie dough and I even love to spread a little bit of extra on top after baking while they're still warm just because ;).
These cookies are absolutely to die for. You're going to want to make a double batch because trust me, they won't last long!!
Jump to:
biscoff butter cookie highlights
- Super soft and chewy cookies
- Gooey centers
- Delicious cookie butter and chocolate flavor
- Warm notes of cinnamon and nutmeg
- Less than 10 minute mixing time
- Quick 15 minute chill time
- Ready to eat in less than one hour!
ingredient notes
- Butter: This recipe calls for unsalted butter that is soft at room temperature.
- Egg: You should always use a room temperature egg when making cookie dough.
- Flour: This recipe calls for all-purpose flour and should not be substituted.
- Biscoff cookie butter: this recipe specifically calls for Lotus Biscoff Cookie Butter but can be substituted with Trader Joe's or any other kind of cookie butter brand as well.
- Chocolate chips: Both chocolate chips or chopped chocolate works well in this recipe. I prefer dark chocolate but you could sub semi-sweet chocolate instead.
A complete list of ingredients and amounts is located on the recipe card below!
helpful equipment & tools
- Kitchen aid stand mixer: I use a 4-quart mixing bowl but any size bowl should work fine for this recipe.
- Cookie scoop: I love using large cookie scoops. These scoops are larger than average but the cookies end up bakery-style!
- Rubber spatula: This tool is always helpful when making cookie dough to scrape down the sides of the bowl while mixing.
instructions
overview
- Cream together the butter and sugar.
- Mix in the cookie butter, egg, and vanilla.
- Mix in the dry ingredients.
- Scoop the cookie dough.
- Bake the cookies.
Step 1: In a mixing bowl, cream together the butter and brown sugar with the paddle attachment on low for 1 minute. Then add the cookie butter and mix on low until just combined for about 30 seconds. Do not over-cream the butter and sugars or your cookies will spread like pancakes!
Step 2: Add in the egg and vanilla and mix on low until combined. Scrape down the sides and bottom of the bowl with a rubber spatula to ensure that all of the ingredients are well combined.
TIP- Do not over-cream the butter and sugar or your cookies will spread like pancakes!
Step 3: Add the flour, baking soda, salt, and chocolate chips. Use a rubber spatula to fold the dry ingredients into the dough until just combined and there are no more large pockets or streaks of flour. Do not over mix the dough or the cookies will be dry and tough.
Step 4: Scoop the dough using a large (¼ cup) cookie scoop onto a parchment-lined baking tray. Top with more chopped chocolate if desired. Place the tray in the freezer for 15-20 minutes or until the oven is preheated to 350 F/177 C. Bake for 12-13 minutes or until the middle is puffy and the edges are a light golden brown.
The cookies will continue to bake on the tray after being pulled from the oven. Let the tray cool on a wire cooling rack then sprinkle with flaky sea salt and smear with more cookie butter if desired.
IMPORTANT NOTE: If you are baking with a dark or black baking tray you must decrease the baking temperature to 325 F/163 C because darker trays conduct heat differently. If you do not decrease the temperature your cookies will end up thinner and crispier instead of thick and chewy.
storage & freezing
- Room temperature: Once baked, store them in an airtight container, ziplock bag, or wrapped in plastic at room temperature. Do not store them in the fridge once baked!
- Freezer: Scoop the dough onto a parchment-lined baking tray and then freeze until the balls are frozen solid. Transfer the dough balls to a freezer ziplock or container where you can freeze them for up to 3 months.
- Make-ahead: Make the cookie dough and keep the scoop dough balls in the freezer the day before.
TIP- If stored properly, they will stay soft and chewy for 2-3 days once baked.
TIP- Completely frozen solid dough balls may need 1-2 minutes longer when baking.
expert baking tips
- Always spoon measure your flour-This means using a spoon to fluff the flour first, then spoon it into your measuring cup. This will give the most accurate results when baking without a kitchen scale.
- Dark vs. light baking pans- baking pans conduct heat differently depending on what color the pan is. If your pan is dark/black you should decrease the heat to 325 F/163 C.
- Don't skip chilling the dough- skipping this step will make them spread a ton.
- Mix the dough until just combined- over mixing the dough will result in a tough and dense texture.
- Bake until just golden brown- don't over bake them unless you want a crisper and crunchier cookie. When the middle of the cookies are puffy and the edges are just barely golden brown, they are done baking. This will give you a slightly crisp edge and a soft and gooey center.
recipe notes
- Double the recipe: You can make a double batch of the dough and freeze half of the dough balls to enjoy them later!
variations
- Leave out the chocolate chips
- Freeze scooped balls of cookie butter and add them to the dough for extra flavor.
faq's
Yes! Biscoff is specifically from the brand Lotus and made from Biscoff cookies, but it is essentially a cookie butter.
You can find it at major grocery stores like Walmart, Target, Trader Joes, or on Amazon!
You either creamed your butter and sugar too much or you didn't let them chill in the freezer before baking.
Notice the color baking pan you are using. Darker colored pans conduct heat differently and will result in darker and crispier cookies. You should lower the heat by 25 degrees when using dark-colored pans.
Yes! I do not recommend freezing the cookies once baked, but the dough can be frozen. See above recommendations in storage and freezing.
more related cookie recipes
If you make this recipe, let me know how it went in the comments below, I'd love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!
Cookie Butter Cookies
Equipment
- Stand mixing bowl with paddle attachment
- rubber spatula
- Large (¼ cup) cookie scoop
- Light colored baking pan
- parchment paper
Ingredients
- ¾ cup light brown sugar, packed 120 grams
- ½ cup unsalted butter, room temperature 113 grams
- 4 tablespoon cookie butter 65 grams
- 1 large egg, room temperature 55 grams
- 1 teaspoon vanilla extract
- 1 ⅛ cup all-purpose flour 135 grams
- ½ teaspoon kosher salt
- ¾ teaspoon baking soda
- ¾ cup dark chocolate chips 102 grams
Instructions
- In a stand mixing bowl, cream together the butter and sugar on low with the paddle until combined, about 1 minute.¾ cup light brown sugar, packed, ½ cup unsalted butter, room temperature
- Add the cookie butter to the bowl and mix on low until just combined, about 30 seconds.4 tablespoon cookie butter
- Add the egg and vanilla and mix until combined. Scrape down the sides and bottom of the bowl.1 large egg, room temperature, 1 teaspoon vanilla extract
- Add the flour, baking soda, salt, and chocolate chips. Use a spatula to fold them into the dough until just combined and there are no more streaks of flour.1 ⅛ cup all-purpose flour, ½ teaspoon kosher salt, ¾ teaspoon baking soda, ¾ cup dark chocolate chips
- Scoop the dough onto a parchment lined tray and stick the tray in the freezer for 15-20 minutes or until your oven preheats to 350 F/177 C.
- Bake the cookies for 12-13 minutes or until the middle is puffy and the edges are golden brown.
- Let the tray cool on a wire rack then enjoy!
Notes
- Always spoon measure your flour when baking-This means using a spoon to fluff the flour first, then spoon it into your measuring cup. This will give the most accurate results when baking without a kitchen scale.
- Dark vs. light baking pans- baking pans conduct heat differently depending on what color the pan is. If your pan is dark/black you should decrease the heat to 325 F/163 C.
- Use a room temperature egg- a cold egg will solidify the butter and result in chunks of butter throughout the dough which will cause it to spread in the oven.
- Don't over cream the butter- over creaming will cause your cookies to spread significantly.
- Don't skip chilling the dough- this recipe has a quick chill in the freezer while the oven preheats. Do not skip the chill step or your cookies will spread into large pancakes!
- Mix the dough until just combined- over mixing the dough will result in dough and dense cookies.
- Bake until just golden brown- don't over bake them unless you want a crisper and crunchier cookie. When the middle is puffy and the edges are golden brown, the end texture will have slightly crisp edges and a soft and gooey center.
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.
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!