Biscoff butter cookies are super soft, extra gooey, and packed full of cinnamon cookie butter flavor. This easy, no-chill recipe is made in one bowl and ready to eat in 20 minutes!

Biscoff butter cookies topped with speculoos and flaky sea salt on parchment paper.

If you love my biscoff cake or cookie butter brownies—you will love this recipe! These Biscoff butter cookies are made with simple ingredients and are ready to eat in less than 20 minutes.

Many cookie butter recipes include chocolate chips, but like my biscoff rolls, 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!

Ingredient Notes and Substitutions

Biscoff butter cookie ingredients in bowls with labels.

Biscoff spread: You can use 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 grocery store’s peanut butter and jam aisle or online.

Unsalted butter: American butter is recommended for best results. European butter has a higher fat content and can cause the cookies to spread too much when baking. To substitute with salted butter, remove 1/4 teaspoon of salt from the recipe.

Brown sugar: For sweetness and softness! The molasses brings out more of the deep 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!

Recipe Instructions

A mixing bowl with the creamed cookie butter, butter, and brown sugar.

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.

A mixing bowl with the creamed butter and sugar with the egg mixed into it.

Step 2: Mix in the wet ingredients. Mix in the egg and vanilla extract until combined.

A mixing bowl with the cookie butter cookie dough after mixing in the dry ingredients.

Step 3: Mix in the dry ingredients. Fold in the all-purpose flour, baking soda, and salt until combined. Do not overmix the dough!

A cookie dough ball on a baking sheet with a glob of Biscoff cookie butter on top.

Step 4: Scoop and top with cookie butter. Scoop with a large cookie scoop. Then, dollop one heaping teaspoon of the creamy cookie butter on top. Bake until the edges are golden brown and the cookie butter is crackled.

Tips for the Best Cookies

Use a kitchen scale. Baking with a scale is my #1 baking tip. If the cookies aren’t spreading or are dry and crumbly, it’s almost always due to using too much flour!

Bake until golden brown edges. For a soft and chewy texture, 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.

Storage and Freezing

Storage: Store leftover cookies in an airtight container at room temperature for 2-3 days.

Freezing: 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.

FAQs

Are Biscoff and cookie butter the same?

Biscoff is specifically from the brand Lotus and made from Biscoff cookies, but it is essentially cookie butter.

Where can I buy the Biscoff spread?

You can find it at major grocery stores like Walmart, Target, Trader Joe’s, or Amazon!

Help! My cookies spread a ton in the oven; what did I do wrong?

Using too warm and soft butter 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!

Why didn’t my cookies spread?

Mismeasuring the dry ingredients or using cold butter can result in a cookie that doesn’t spread as it should.

Can I add chocolate chips to my Biscoff cookies?

I tested this recipe with chocolate chips and preferred it without because it has way more cookie butter flavor. Feel free to add them if you want, though!

Can I chill the cookie dough overnight in the fridge?

Yes! Before baking, I recommend letting the dough come to room temperature; otherwise, the cookies will not spread in the oven.

A cookie butter cookie on brown parchment paper with a bite taken out of it.

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 on a baking tray with melted cookie butter on top of each one.

Biscoff Butter Cookies

4.97 from 63 votes
– by Cambrea Gordon

Biscoff butter cookies are super soft, extra gooey, and packed full of cinnamon cookie butter flavor. This easy, no-chill recipe is made in one bowl and ready to eat in 20 minutes!
Print Recipe Save Recipe Pin Recipe
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Course: Dessert
Cuisine: American
Servings: 10 servings
Need Metric Measurements?Use the button options below to toggle between US cups and Metric grams!

Ingredients 
 

  • 1/2 cup unsalted butter, room temperature
  • 1/2 cup Speculoos or Biscoff cookie butter
  • 2/3 cup light brown sugar, packed
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 cups + 1 tablespoon all-purpose flour, *See notes below for measuring*
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • extra cookie butter for the tops

Instructions

  • 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.
    1/2 cup (113 g) unsalted butter, 1/2 cup (140 g) Speculoos or Biscoff cookie butter, 2/3 cup (135 g) light brown sugar
  • Mix in the egg and vanilla.
    1 (47 g) large egg, 1 teaspoon vanilla extract
  • Mix in the flour, baking soda, and salt.
    1 1/2 cups + 1 tablespoon (200 g) all-purpose flour, 1/2 teaspoon salt, 1/2 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 tsp 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!

Video

Notes

*Measure your flour properly. This is my #1 baking tip! Do not ever scoop a measuring cup into your flour as this always leads to using too much flour. Instead, use the spoon-level method. This means fluffing the flour first, then spooning it into your measuring cup/spoon. For the BEST results, use a kitchen scale!*
Biscoff spread: You can use either Biscoff Cookie Butter or Trader Joe’s Speculoos Cookie Spread. Both will work in this cookie recipe! You can find it in the peanut butter or jam aisle at the grocery store or online.
Room temperature: Store any leftover cookies in an airtight container at room temperature for 2-3 days. You can also leave them on the baking tray and wrap the tray tightly in plastic wrap.
Freeze: 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 for 2-3 minutes longer than the indicated baking time!
Serving: 1serving | Calories: 316kcal | Carbohydrates: 35.8g | Protein: 3.6g | Fat: 17.7g | Saturated Fat: 10g | Cholesterol: 49mg | Sodium: 237mg | Fiber: 1g | Sugar: 21.3g

The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.

4.97 from 63 votes (30 ratings without comment)

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Recipe Rating




51 Comments

  1. Debbie MacDonald says:

    Absolutely addictive!5 stars

  2. Emma Essence says:

    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!5 stars

  3. These were absolutely amazing!5 stars

  4. 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.4 stars

    1. 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!