These Biscoff butter cookies are soft and chewy, with warm, caramelized cookie butter flavor in every bite. Lotus Biscoff spread is mixed into the dough, with more spooned on top that melts into a gooey layer as it bakes. You make them in one bowl with no chilling required, so you can have freshly baked cookies in just 20 minutes!
One thing I’ve learned from baking with cookie butter is that its flavor can become more subtle when mixed into a dough or batter. That’s why I love using it as a topping, whether it’s baked onto my cookie butter cinnamon rolls or poured over my cookie butter cake.
I took the same approach with these cookies so that signature Biscoff flavor really stands out. And based on your feedback, I’d say it worked. Even for such a quick recipe, these cookies don’t skimp on flavor!
Table of Contents
What Makes These Biscoff Cookies Special
- Cookie butter in every bite. Mixing Biscoff spread directly into the dough gives the cookies a rich, caramelized flavor throughout, not just from the topping.
- Soft, chewy, and gooey. These cookies have soft centers and chewy edges, and the melted cookie butter topping gives them a gooey bite.
- No stuffing required. Instead of filling each cookie, you’ll spoon cookie butter right on top before baking for the same gooey effect with less effort.
Visual Baking Guide: step by step
*These step-by-step photos provide a visual overview. Find the full recipe with ingredient measurements and detailed instructions in the recipe card below.
1
Cream the brown sugar, butter, and Biscoff cookie butter in a stand mixer bowl until light and fluffy.
2
Then mix in the egg and vanilla bean paste until smooth.
3
The finished cookie dough should be soft and easy to scoop, but not sticky or hard to work with.
4
I always use a large, spring-loaded cookie scoop for consistent sizes. Then, I use a spoon to dollop a heaping teaspoon of the creamy cookie butter on top.
Notes From My Recipe Testing
Speculoos vs. Biscoff. Use Biscoff Cookie Butter or Trader Joe’s Speculoos Spread. I tested this recipe with both brands and had similar results. I do not recommend using crunchy Biscoff because it affected how the cookies spread.
Skip the additions. If you really are looking for the most biscoff flavor, I wouldn’t add any chocolate chips or other flavors to the cookie dough. I tested them a few times with additions like chocolate chips, and while they were super delicious, they took away from the strong cookie butter flavor.
Use room temperature Biscoff spread. I know you’re unlikely to keep it in the fridge, but after a few readers reported that their cookie butter didn’t melt in the oven, I realized they were using cold cookie butter!
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
Equipment
Ingredients
- 1/2 cup unsalted butter, room temperature
- 1/2 cup creamy Biscoff cookie butter, room temperature
- 2/3 cup light brown sugar, packed
- 1 large egg, room temperature
- 1 teaspoon vanilla bean paste or extract
- 1 1/2 cups + 1 tablespoon all-purpose flour, *See notes below for measuring*
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon baking soda
- extra cookie butter for the tops
Instructions
- Preheat the oven to 350°F(180°C).
- In a stand mixer bowl, cream together the butter, cookie butter, and sugar until light and fluffy, about 2-3 minutes.1/2 cup (113 g) unsalted butter, 1/2 cup (140 g) creamy Biscoff cookie butter, 2/3 cup (135 g) light brown sugar
- Mix in the egg and vanilla. Scrape down the bowl.1 (50 g) large egg, 1 teaspoon vanilla bean paste or extract
- Mix in the flour, baking soda, and salt.1 1/2 cups + 1 tablespoon (200 g) all-purpose flour, 1/2 teaspoon fine sea salt, 1/2 teaspoon baking soda
- Scoop the dough with a large 3-tablespoon cookie scoop onto a parchment-lined baking tray, spaced 3 inches apart.
- Use a spoon to dollop a heaping teaspoon of cookie butter on top of each dough ball.extra cookie butter for the tops
- Bake the first tray for 10-12 minutes or until the edges are lightly golden brown and the melted cookie butter is crackled. You can leave the second tray of dough on your counter until the first batch is done baking.
- Sprinkle with flaky sea salt after baking, if desired. Let the tray cool completely on a wire rack, then you can remove the cookies and enjoy!
So happy to hear that!!
Loveee to hear that, thanks so much Shirley!
YESSS!! Love to hear that, thanks Candance!
So great to hear, thanks for the review Amber!
Love these!
Thanks so much for the recipe! 🤎
The Biscoff Butter Cookies are absolutely the delicious !!!!!!!!! My husband said this recipe is his all time favorite. A true winner. Thank you Cambrea.
I made these last night because i was craving cookies and loved how quickly they were done! soft, chewy, gooey centers, and the biscoff flavor was unreal. highly recommend making these to anyone who’s on the fence!!!
Another delicious recipe. These are so quick and easy to make and so moreish. Thanks for sharing ♥️
Howdy! Somneone in my Facebook group shared this and boy oh boy were these cookies delicious! I will be sharing these with everyone I know!
Love to hear that, thanks Patty!!!
These turned out amazing! Making a second batch right now because the first one was so good! Thanks for the recipe!
That’s amazing to hear!! Thanks Jyoti!
I love soft, gooey cookies so this was delicious! My family loved these biscoff cookies! Will make again.
Yay! Love to hear that 🙂
Wow these were a dream!! I think this is my new favorite cookie recipe!
Yay! Thanks Shweta!
Thanks so much for leaving a review for them Mary!
Thanks so much for leaving a review for them Mary!