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!
I love using a scale as you suggest for the flour. Do you have the measurements for that?
Yes! If you click the “Metric” button on the recipe card, it will give you the gram measurements 🙂
these were a christmas hit and weren’t to sweet. the texture was amazing! i made them smaller so they could be good for christmas exchanges and were perfect!!!
How many cookies does this make, and about how big do they end up being after baked?
This recipe makes roughly 10 large cookies. They’re around 42 grams or 1.5 ounces!
Can you make the cookies smaller?
Sure! I would do a 2-tablespoon sized cookie scoop!
What a fun recipe! I only had 1/2 cup total of cookie butter, so I decided to halve the recipe in order for there to be extra cookie butter for the tops. It was a quick recipe and makes for a very pretty cookie. I got 9 cookies using about a heaping tablespoon of dough for each and about a half a teaspoon of cookie butter on top.
Such a great recipe! Got lots of compliments and I also added the sea salt on top & it added extra goodness!! Thankyou!!
Literally everyone in my family said this was the best cookie they have EVER eaten and I bake ALOT. Half of the cookies I sprinkled with some flaky salt and did a comparison taste test with ones without. They all agreed that the salt topped ones were the bomb so I did do that one variation!
Yay! So happy to hear they were enjoyed! Thanks for coming back to leave a review 🙂
Absolutely addictive!
I can’t believe these cookies took only 15 minutes to make and are this insanely good. The cookie itself is packed with cookie butter flavor but not too sweet & that extra dollop of cookie butter on top just melts in your mouth with every bite. These cookies will now be on my regular cookie rotation!
The taste of the cookie butter was on point. However my cookies came out dry and a little crumbly. They stayed puffed up too and did not spread. Don’t know what I did wrong.
Hi Felicia, sorry to hear that. Did you use a scale to measure your ingredients? It sounds like you had too much flour in your dough!
I’m not sure what happened but these just didn’t turn out for me. They taste good but they didn’t look like yours and all my extra cookie butter melted off the cookie and then hardened into a dry crumble all around and under the cookie. I couldn’t get it to stay on the cookie and caramelize.
Hi Dana, sorry to hear that. What exactly happened to the cookies other than the cookie butter melting off?
So soft! So delicious! I ended up making a single batch but totally should’ve doubled or even tripled! These were a hit on my Christmas cookie tray!
Awesome cookie baked up perfectly. I used a 1 1/2 tablespoon cookie scoop and baked for 10 minutes.
So happy to hear that Lisa! 🙂
can these be baked as smaller cookies?
Absolutely!
Great cookies however the bake time is wrong, or it was for me…350 for 10-11 minutes and the cookies were severely underbaked. Had to throw them in for another 6 mins at 425.
Hi Valerie, all ovens are different! Sounds like your oven runs a little cooler, I would try baking them a few minutes longer or increasing the temperature by 25 degrees next time.