Biscoff Butter Cookies
These biscoff butter cookies are super soft, extra gooey, and packed full of cinnamon cookie butter flavor. This easy no chill cookie dough is made in one bowl and is ready to eat in 20 minutes!
Ingredients
- ½ cup unsalted butter room temperature
- ½ cup Speculoos or Biscoff cookie butter
- ⅔ cup light brown sugar packed
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 1 ½ cups + 1 tbsp all-purpose flour *See notes below for measuring*
- ½ teaspoon salt
- ½ 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.
- Mix in the egg and vanilla.
- Mix in the flour, baking soda, and salt.
- Scoop the dough with a large (roughly 3 tbsp) cookie scoop onto a parchment-lined baking tray spaced 3 inches apart.
- Add 1 teaspoon of cookie butter on top of each dough ball.
- 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!