Biscoff Butter Cookies
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These Biscoff Butter Cookies are soft, gooey and made with Biscoff Cookie Butter. They’re topped with Biscoff crumbs and extra cookie butter!
These Biscoff Butter Cookies are so delicious that you won’t be able to eat just one. They’re gooey, soft and filled with that unique cinnamon caramel cookie butter flavor. They’re filled with chocolate chips and covered in crushed Biscoff Cookies then drizzled with more cookie butter after baking! Plus they take less than 30 minutes to make and require zero chill time!
More Cookie Recipes To Try
- Marshmallow Chocolate Chip Cookies
- Chocolate Chip Sugar Cookies
- Homemade Funfetti Cookies
- Soft and Chewy Snickerdoodles
Ingredient Breakdown
All-purpose flour – this gives the cookies structure.
Baking soda – helps the cookies spread. Do not use baking powder.
Butter – provides flavor and structure. I always recommend using unsalted butter but salted butter works if that’s all you have on hand, just be sure to omit the 1 teaspoon of salt.
Granulated sugar and brown sugar – both sugars are necessary for sweetness and texture. I prefer using dark brown sugar for extra molasses flavor but light brown sugar also works fine!
Biscoff cookie butter – gives the cookies their cookie butter flavor. You can find it on Amazon or in most grocery stores. You can substitute it with any other cookie butter brand.
Eggs – binds the ingredients and provides structure.
Vanilla extract, salt and cinnamon – enhances flavor. Always use pure vanilla extract instead of imitation for best flavor.
How To Make Biscoff Butter Cookies
1. In a small bowl combine all-purpose flour, baking soda, salt and cinnamon.
2. Use a stand mixer fitted with the paddle attachment to cream softened butter, granulated sugar, brown sugar and Biscoff cookie butter until light and fluffy.
3. Add eggs one at a time and vanilla until just combined. Scrape the sides of the bowl.
4. Add the dry ingredients all at once and mix on low speed until almost combined (there should still be streaks of flour). Then add the chocolate chips and mix on low speed until just combined. Do not over mix the dough because it will make the cookies tough.
5. Using a 3 tablespoon cookie scoop, scoop dough onto lined baking sheets (be sure to adjust the baking time if your cookies are smaller/larger). Roll the top of each cookie dough ball in Biscoff cookie crumbs then press extra chocolate chips onto the tops of each cookie dough ball.
6. Bake cookies at 375°F for 11 minutes then cool on the baking sheet. The cookies will still look slightly raw when they come out but will continue to bake as they cool. If desired, drizzle cookies with melted cookie butter. Store Biscoff Butter Cookies in an airtight container at room temperature for up to 5 days.
Pro Tips For Biscoff Butter Cookies
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
- Don’t over mix the dough! There should still be streaks of flour in the dough when you add the chocolate chips. Over mixing = more gluten development which means tough cookies. We don’t want any tough cookies here!
- Press extra chocolate chips on top of scooped dough before baking to make them look pretty.
- Bake one tray at a time on the middle oven rack. This ensures that there is even heat circulation.
- Don’t over bake them! They will still look a little raw when they come out of the oven but will continue to bake as they cool on the baking sheet. This is the secret to crisp edges and chewy centers.
Frequently Asked Questions
Can Biscoff Butter Cookie Dough Be Frozen?
Yes! Simply scoop dough onto a baking sheet and freeze until firm. Transfer dough to a zip top bag and freeze for up to 3 months. Bake straight from freezer for 12-14 minutes.
what does biscoff butter taste like?
Biscoff Cookie Butter has a unique and rich cinnamon, brown sugar and caramel flavor. The texture is super smooth and creamy.
Is Biscoff The Same As Cookie Butter?
Yes! Cookie butter is just a general term for a spread made from speculoos cookies while Biscoff is the name of one particular brand. You can use any brand of cookie butter to make these cookies.
Where To Buy Biscoff Butter?
You can buy Biscoff Cookie Butter on Amazon or in most grocery stores. Some stores like Trader Joe’s carry their own brands of cookie butter which will also work fine in this recipe.
Does Biscoff Cookie Butter Need To Be Refrigerated?
No, Biscoff Cookie Butter doesn’t need to be refrigerated. You can use up your leftover cookie butter on my Biscoff Donuts or Biscoff Brownies!
Can This Recipe Be Made Without Chocolate Chips?
Absolutely! These cookies will still taste delicious if you want to leave out the chocolate chips. You can even substitute them with crushed Biscoff Cookies!
My Favorite Cookie Tools
- Kitchen scale I love this scale, I’ve been using it for years!
- Stand Mixer
- Baking sheets
- Parchment Paper
- Cookie Scoop
If you try this recipe then please leave a rating/comment below to let me know how you liked it and feel free to ask any recipe questions you may have! 🙂
Biscoff Butter Cookies
Equipment
- Stand mixer or hand mixer
- Baking sheets
- Cookie scoop (I use a 3 tablespoon scoop)
Ingredients
- 330 g (2 3/4 cups) all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- ¼ tsp cinnamon
- 226 g (1 cup) unsalted butter, softened
- 200 g (1 cup) brown sugar
- 150 g (3/4 cup) granulated sugar
- 120 g (1/2 cup) Biscoff cookie butter
- 2 eggs
- 2 tsp vanilla extract
- 170 g (1 cup) chocolate chips
- 4 Biscoff cookies, crushed
Instructions
- Preheat oven to 375°F and line baking sheets with parchment paper or silicone baking mats.
- In a small bowl combine all-purpose flour, baking soda, salt and cinnamon.
- Use a stand mixer fitted with the paddle attachment to cream softened butter, granulated sugar, brown sugar and Biscoff cookie butter until light and fluffy.
- Add eggs one at a time and vanilla until just combined. Scrape the sides of the bowl.
- Add the dry ingredients all at once and mix on low speed until almost combined (there should still be streaks of flour). Then add the chocolate chips and mix on low speed until just combined. Do not over mix the dough because it will make the cookies tough.
- Using a 3 tablespoon cookie scoop, scoop dough onto lined baking sheets (be sure to adjust the baking time if your cookies are smaller/larger). Roll the top of each cookie dough ball in Biscoff cookie crumbs then press extra chocolate chips onto the tops of each cookie dough ball.
- Bake cookies for 11 minutes then cool on the baking sheet. The cookies will still look slightly raw when they come out but will continue to bake as they cool. If desired, drizzle cookies with melted cookie butter.
Notes
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
- Butter: I recommend using unsalted butter. You can use salted butter, just be sure to omit the 1 tsp salt.
- Store Biscoff Butter Cookies in an airtight container for up to 5 days at room temperature.
These were amazing! My family devoured them!!
Thanks Kim! I’m so glad you and your family enjoyed them!