Warm, melty, and just a little bit toastythese Biscoff Cookie Butter Cookies fill the whole kitchen with brown sugar, spice, and cozy coffee shop vibes. The kind of cookie that smells like you’re wrapping gifts with holiday music on. People are obsessed for good reason: they’re buttery-soft with a craveable caramel crunch.
The base is rich cookie butter, baked with a touch of vanilla and loads of brown sugar for depth. Each bite melts, then hits you with that signature gingerbread-y crisp from crushed Biscoff bits. It’s like a chewy sugar cookie and a spiced shortbread had the best bakeshop baby. No electric mixer neededjust one bowl and a spoon. These make amazing snacks with cookie butter or side by side with your morning espresso.
First baked these in fall 2020, right after a big shoot where I’d been capturing bakery-style textures all week. My neighbor popped over, took one bite, and said, “Okay, these taste expensive.” Trick is to chill the dough 20 minutesjust enough to hold shape but still stay gooey inside. After years styling cookies for cameras, I swear, a little flaky sea salt on top makes them sparkle in both light and flavor.
Thomas Baker
Biscoff Cookie Butter Cookies Irresistibly Delicious
These Biscoff Cookie Butter Cookies offer a chewy texture with a gooey cookie butter center and a hint of salt that makes every bite delightful. Perfect for anyone who loves Best Bakes, Snacks With Cookie Butter, or unique dessert treats. Enjoy a delicious twist on classic cookies with this irresistible recipe.
2 tablespoons biscoff cookie butter for drizzling on top
flaked salt for sprinkling on top
Method
Place 13 teaspoons of biscoff cookie butter onto parchment paper and freeze until firm.
Heat your oven to 350°F and prepare two baking sheets with parchment paper.
In a bowl, blend the softened butter and half a cup of biscoff cookie butter until creamy.
Stir in brown sugar and granulated sugar and beat until the mixture looks fluffy.
Add the egg and vanilla extract, mixing thoroughly.
Gently fold in the baking soda, salt, and flour, mixing just until the dough holds together with some flour still visible.
Use a 3-tablespoon scoop to form the dough into large balls.
Remove the frozen biscoff butter balls and press one into each dough ball, covering it completely.
Arrange 6 to 7 cookies per baking sheet and bake for 11 to 13 minutes, edges turning golden.
Warm 2 tablespoons of biscoff cookie butter in the microwave until melted and drizzle over the warm cookies.
Sprinkle a pinch of flaked salt on top and let the cookies cool to set the topping.
Notes
If you prefer, you can skip the cookie butter center for a simpler biscoff-flavored cookie. Measuring flour by weight is best for accuracy, but if using cups, gently spoon the flour to keep it light and fluffy.
Why You’ll Love These Biscoff Cookie Butter Cookies
These cookies are pure comfort in every bite. Here’s why they’re a total winner for cozy baking:
Chewy & Gooey: The soft cookie dough paired with the melty cookie butter center is a dream combination.
Easy-to-Make: No fancy tools or complicated stepsjust a freezer, mixing bowl, and a cookie scoop.
Showstopper Appeal: The drizzle of cookie butter and sprinkle of flaky sea salt make them beautifully bakery-worthy.
Perfect Anytime: Whether you’re sharing snacks with cookie butter over coffee or gifting them to friends, they bring joy to every moment.
Ingredients Breakdown & Substitutions
Let’s talk about the all-stars in this recipe. These are pantry staples, with a few twists for next-level flavor:
Biscoff Cookie Butter: This caramel-spiced spread creates the base flavor, both in the dough and the gooey center.
Butter: Use room-temperature butter for the best mixing results. The butter adds richness and softness to the cookies.
Brown & Granulated Sugar: Brown sugar enhances the chewiness, while granulated sugar adds a touch of sweetness and structure.
Flour: All-purpose flour provides the perfect balance for a sturdy yet soft cookie base.
Flaked Salt: A touch of flaky sea salt on top balances the sweetness and makes flavors pop.
Pro Tip: Measure flour carefully. Too much packed flour can make cookies dense. Using grams gives the most reliable results.
Ingredient
Measurement
Purpose
Biscoff Cookie Butter
½ cup + 15 tsp
Flavor base + gooey filling
Butter
½ cup
Softness + richness
Brown Sugar
½ cup
Chewiness
All-Purpose Flour
1 ½ cups
Structure
Flaked Salt
To taste
Balances sweetness
Step-by-Step: How to Make the Best Bakes
If you’re new to baking or making snacks with cookie butter, don’t worrythis recipe breaks it down simply:
Freeze Your Filling: Scoop 13 one-teaspoon portions of Biscoff cookie butter onto parchment and freeze for 15 minutes. This keeps the centers intact while baking.
Mix the Dough: In a medium bowl, mix butter with ½ cup cookie butter until smooth. Add brown and granulated sugar, then mix until fluffy. Stir in the egg and vanilla.
Combine Dry Ingredients: Fold in baking soda, salt, and flour just until the flour disappearsdon’t overmix!
Shape Cookies: Use a 3-tablespoon cookie scoop for dough balls. Press a frozen cookie butter ball into the center and cover it completely.
Bake & Finish: Bake at 350°F for 11–13 minutes until golden at the edges. Drizzle melted cookie butter on top and sprinkle with flaked salt.
Pro Tip: Let cookies cool slightly before transferring to a wire rack. This helps them firm up while staying tender inside.
Serving & Storage Tips
These Biscoff Cookie Butter Cookies are truly versatile:
Serve Warm: Fresh out of the oven with a drizzle of cookie butter, they’re irresistible. Add coffee or tea for the ultimate treat.
Storing Leftovers: Keep them soft by storing in an airtight container at room temperature for up to 4 days.
Freezing: You can freeze the dough balls (filled or unfilled) for up to 2 months. Bake from frozen, just adding 1–2 extra minutes.
Storage Method
How Long?
Airtight Container (Room Temp)
Up to 4 days
Freezer (Raw Dough)
Up to 2 months
Freezer (Baked Cookies)
Up to 1 month
Note: If freezing baked cookies, let them thaw at room temperature for 20–30 minutes before serving.
Expert Says
Biscoff cookie butter cookies rely on the spread’s unique composition of crushed spiced cookies and oil, which creates a tender, moist texture without excess butter. The natural caramelization of the cookie butter enhances flavor complexity, making these cookies delightfully rich while maintaining a soft bite.
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The Journey to Perfect Biscoff Cookie Butter Cookies
After several rounds of tweakingonce burning the edges and another time making them too crumblyI finally nailed these Biscoff Cookie Butter Cookies. Each attempt brought me closer to the perfect balance of soft, chewy, and rich, creating a recipe that’s simple to follow and delicious every time.
FAQs ( Biscoff Cookie Butter Cookies )
How do I prevent my cookies from spreading too much?
Chilling the dough for at least 30 minutes before baking helps solidify the fats, preventing excessive spreading. Use parchment paper or a silicone mat and avoid overly greasing the cookie sheet. Also, watch your oven temperature closely; baking at 350°F usually gives the best shape retention for this dish.
Can I use substitutes for cookie butter?
For the richest flavor, stick with cookie butter, but natural nut butter like almond or peanut can work as alternatives. Adjust sugar since nut butters are less sweet, and expect differences in texture and spread. This recipe was tested specifically with cookie butter for best results.
What is the best way to store leftover cookies?
Store baked cookies in an airtight container at room temperature; they keep fresh for about 4-5 days. For longer storage, freeze them wrapped in parchment and placed in a freezer-safe bag for up to 3 months. Let frozen cookies thaw completely before serving for the best texture.
Can I make this recipe vegan or dairy-free?
Yes, swap butter with a plant-based alternative and use flax eggs or mashed bananas for egg replacement. Use non-dairy cookie butter if available, or homemade versions. Adjust baking time slightly if needed; moistness may vary but the flavor remains delicious.
How do I get a soft center and crispy edges?
Use room temperature ingredients and slightly underbake by 1-2 minutes for soft centers. A higher oven temperature or thinly flattened dough rounds help crisp edges. Let cookies cool on the baking sheet before transferring to a wire rack for optimal texture.
Conclusion
These Biscoff Cookie Butter Cookies come together in under 30 minutes and fill your kitchen with a warm, inviting aroma that’s hard to beat. You’ll love how soft, chewy, and perfectly spiced they turn outevery bite feels like a cozy hug.
Try adding a pinch of cinnamon or swap in cookie butter muffins for a fun twist. Keep leftovers fresh in an airtight container, or gently rewarm to bring back that bakery-fresh glow. A little flaky sea salt on top? Simply magica tip straight from years behind the camera and in the kitchen.
Did these cookies spark memories or stories from your own baking adventures? I’d love to see your photos or hear your favorite family cookie traditions. Save this recipe for your next cozy dayyou’ll want to share these moments (and cookies) with someone special.
