Soft and chewy with all the warm Biscoff flavor, these cookie butter cookies are irresistible and surprisingly easy to make.
At long last: cookie butter cookies. After teasing these on Instagram, I received so many recipe requests I had to share them right away. They are soft, chewy and packed with that distinct cookie butter taste.
When I tested these, my partner asked, “So you’re making cookies out of cookies?” And that’s exactly it — cookie butter plus chopped Biscoff cookies folded into a cookie dough. It sounds funny, but the result is pure magic. Don’t overthink it — just enjoy.
What is cookie butter?
Cookie butter is a creamy spread that tastes like speculoos/Biscoff cookies. Think of it as a sweet spread similar to Nutella, but with the spiced caramel flavor of Biscoff. It’s fantastic on toast, stirred into oatmeal, or baked into cookies — like these.
You can find cookie butter in most supermarkets alongside other spreads such as Nutella.
How do you make these cookie butter cookies?
Start by gathering and measuring the wet ingredients:
- cookie butter
- 1 egg + 1 egg yolk
- unsalted butter (softened)
- brown sugar
- granulated sugar
- vanilla extract
Sift together the dry ingredients:
- all-purpose flour
- ground cinnamon
- baking soda
- cornstarch
- salt
In a stand mixer fitted with the paddle attachment (or with a handheld mixer), beat the softened unsalted butter with the brown and white sugars on high until light and fluffy, about 1 minute. Add the egg and additional yolk, mixing until incorporated. Stir in the vanilla, then add the cookie butter and mix until combined.
Reduce the mixer to low and add the dry ingredients slowly, mixing until just combined. Stir in the chopped Biscoff cookies with a large spoon to keep their texture.
Cover the dough and chill for 30 minutes to 1 hour. When chilled, scoop large portions of dough onto parchment-lined baking sheets, spacing them a few inches apart so they have room to spread.
Pro tip: the dough balls will spread more than they look in the photos — leave enough space between them.
Bake in a preheated 350°F oven for 9–10 minutes. The cookies will appear slightly underbaked when you remove them; they firm up on the baking sheet as they cool and remain soft inside.
Let the cookies rest on the baking sheet for 10 minutes, then transfer them to a wire rack to cool completely. Fresh from the oven they’re irresistibly soft — try to resist snacking too soon!
Storage and make-ahead tips
Store cooled cookies in a sealed container at room temperature for 4–5 days to keep them soft and chewy. After that they’ll still taste great but will become crisper.
You can freeze the cookie dough balls and bake from frozen — add a few minutes to the baking time. Alternatively, bake the cookies, cool them completely, and freeze for up to 2 months.
This recipe yields about 25–27 cookies, depending on the size of your scoop.
We love cookies! A few other favorites from the blog include oatmeal caramel-stuffed cookies, raspberry-filled sugar cookies and pumpkin cake cookies.
Cookie Butter Cookies
5 Stars
5 from 4 reviews
- Author: Katherine | Love In My Oven
- Total Time: 1 hour
- Yield: 26–27 cookies
Description
Soft and chewy with all of that Biscoff cookie flavor, these cookie butter cookies are delightful and simple to prepare.
Ingredients
- 1 1/4 cup all-purpose flour
- 1 tsp baking soda
- 1 tsp cornstarch
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened to room temperature
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 egg + 1 yolk
- 2 tsp pure vanilla extract
- 1 cup cookie butter, room temperature
- 1/2 cup chopped Biscoff cookies*
Instructions
- Preheat the oven to 350°F and line two baking sheets with parchment paper. In a large bowl, sift together the flour, baking soda, cornstarch, cinnamon, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or using a handheld mixer, beat the unsalted butter with both sugars on high for about 1 minute until light and fluffy. Add the egg and egg yolk and beat until combined, scraping down the bowl as needed. Mix in the vanilla, then the cookie butter until incorporated.
- With the mixer on low, add the dry ingredients gradually until just combined. Stir in the chopped Biscoff cookies by hand. Cover the dough and refrigerate for 30 minutes to 1 hour.
- Remove the dough from the fridge. Using a large cookie scoop, place dough balls about 2 inches apart on the prepared baking sheets. Bake for 9–10 minutes, until the edges are slightly browned.
- Allow the cookies to rest on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
Store cooled cookies in a sealed container at room temperature for 4–5 days. They can be frozen for longer storage; dough balls can be frozen and baked from frozen with a few extra minutes of bake time.
Notes
*Chopped Biscoff cookies are optional but add great texture. I break them into roughly 1/2″ pieces by hand.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: cookies
- Method: oven bake
- Cuisine: American