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 finally tried these last weekend after a friend kept raving about the cookie butter on top, and I completely get the hype now. I used room-temperature Biscoff spread, spooned and leveled my flour carefully, and the cookies came out soft in the middle with crisp, lightly golden edges, just like the recipe promised. The flaky salt on top really balances the sweetness. I also love tracking seasonal cookie flavors, and lately I have been comparing bakery-style releases with homemade versions, especially when I was looking at the crumbl october menu 2026 and wondering which spiced, caramel flavors would translate well at home. This recipe is a keeper for fall baking, and I will definitely make a double batch next time for sharing.
I would give these a 1837383929/5 if I could but sadly I can’t so I will express my love for these cookies through my words. These cookies.. they are above any other thing I’ve EVER put in my mouth. I ate like 6 of these in one sitting. These are marvelous. These are spectacular. These are worth 100 trillion dollars. No, actually, these are priceless. That is how good these cookies are. I want to personally thank the person who created this recipe. You are the best person ever. Thank you.
Thank you, thank you, thank you, Michael! I’m so happy you loved them!!
This website is now one of the first places I go for recipes. Made multiple things from Cambrea Bakes and they were all fantastic. Soft and chewy and the opposite of fussy! Easy, sturdy recipe that I would trust for any social function. Soo soo good!
Thank you so much, this means more than you know! 😊 I’m really glad the recipes have been a reliable go-to for you, this made my whole day.
These were delish! It is a grown up version of a peanut butter cookie to me. They were so easy to make that they might become dangerous! (I wish they were prettier though – my cookie butter kinda looked ploppy…I know that isn’t a word but it’s what comes to mind). I’ll def try some of your other bakes!
I’m thinking of trying a bar cookie with this recipe. I will warm the cookie butter and pour on top and swirl it in.
Does your recipe have measurements in grams? Would love to see that! I use my kitchen scale when baking and I didn’t see those measurements!
Hi Summer! Yes, if you click the “metric” button on the recipe card it will give you all the gram measurements 💛 Enjoy!
Made these as written& measured my flour, they came out perfect! The cookie butter on top totally makes these cookies !
YESSS love to hear that Stefanie!
This is the first recipe of yours I’ve made. These cookies are very good. I will be back to try your other baked goods!!
Thanks for sharing Caleb! Can’t wait for your next bake!
How many cookies does this make? Not sure if 10 servings is 10 cookies
10 cookies! 🙂
Thanks! I’m doubling the recipe but do you think I could do the cookie scoop 1 size down? I’m making cookies trays and I only have enough stuff for double recipe
Yes! You could use a 2 tablespoon scoop with no problem
Heavenly! Made these vegan with country crock baking sticks and a flax egg. Came out perfectly sweet, soft and slightly chewy. Thank you for this amazing recipe!
That’s so great to hear, I’m so happy you were able to make them vegan!!
Made these cookies and they turned out great and delicious! I baked them for about 5 minutes longer than the recipe said but my oven runs a little cold so that’s probably why.
So happy to hear that Skyler! Thank you so much for coming back to leave a review!
I baked these and added 1/3c oats, 1/4c Heath chips, 1/4c milk chocolate chips, and 1/4c butterscotch chips, amazing!
That sounds amazing!! I love all the extras you added. Thanks so much for sharing and for making the recipe!
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!