There’s something magical about that first bite when sweet caramelized spice meets buttery cookie crumbles. These Biscoff Cookie Butter Cookies are basically heaven in cookie form, and they’ve been taking over kitchen counters everywhere because who can resist double the Biscoff goodness?
Think soft, chewy cookies loaded with actual cookie butter, then rolled in crushed Biscoff cookies for extra crunch. The dough comes together in minutes with pantry staples, no chilling required. Each bite gives you that warm spiced flavor with little pockets of creamy cookie butter throughout.
Started making these during the cookie butter craze of 2018 when my oldest brought home a jar from her college dorm. She took one bite and said “Mom, this tastes like childhood but better.” The secret I discovered? Don’t overbake thempull them out when the edges just set. They stay soft and gooey for days.
PrintBiscoff Cookie Butter Cookies Irresistibly Delicious
Enjoy these soft and chewy Biscoff Cookie Butter Cookies that hide a delightful gooey center. Perfectly seasoned with a sprinkle of salt, they are a favorite among Best Bakes and Snacks With Cookie Butter lovers. Try this delicious treat for a sweet snack or dessert.
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Total Time: 41 minutes
- Yield: Serves 13 1x
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Standard
Ingredients
- 13 teaspoons biscoff cookie butter
- ½ cup 113.5 g butter room temperature
- ½ cup 118.29 g biscoff cookie butter
- ½ cup 110 g brown sugar
- ⅓ cup 66.67 g granulated sugar
- 1 large egg room temperature
- 2 teaspoons vanilla
- ½ teaspoon 0.5 teaspoon baking soda
- ½ teaspoon 0.5 teaspoon salt
- 1½ cups 210 g all-purpose flour
- 2 tablespoons biscoff cookie butter for drizzling on top
- flaked salt for sprinkling on top
Instructions
- Form thirteen teaspoon-sized rounds of biscoff cookie butter and freeze them on parchment or wax paper.
- Set your oven to 350 F and prepare two baking sheets with parchment paper.
- In a bowl, blend room temperature butter and half a cup of biscoff cookie butter until creamy.
- Incorporate the brown sugar and granulated sugar, beating until light and fluffy.
- Mix in the egg and vanilla extract thoroughly.
- Add the salt, baking soda, and flour, mixing gently on low speed just until the dry ingredients are partially combined.
- Use a three-tablespoon scooper to make large dough balls.
- Press each frozen biscoff cookie butter ball into the dough balls, covering them completely. Arrange six to seven on each baking sheet.
- Bake cookies for 11 to 13 minutes until edges are golden.
- Heat two tablespoons of cookie butter for 15 to 20 seconds in the microwave, then drizzle over warm cookies. Sprinkle with flaked salt and cool completely before serving.
Notes
- These are also great without the cookie butter center if you just want a simple biscoff flavored cookie
Nutrition
- Calories: 272 kcal
- Sugar: 19g
- Sodium: 196mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 0.4g + 2g
- Trans Fat: 0.3g
- Carbohydrates: 33g
- Fiber: 0.4g
- Protein: 3g
- Cholesterol: 33mg
Why You’ll Fall in Love with These Biscoff Cookie Butter Cookies
These cookies are like finding treasure in your cookie jareach bite reveals that molten cookie butter center that makes everyone stop mid-conversation. The genius is in the frozen cookie butter balls that stay perfectly gooey while the cookie bakes around them, creating little pockets of caramelized bliss.
What makes them extra special is how they bridge two textures beautifully. The outside has that perfect chewy-crisp edge we all crave, while the inside stays soft with those surprise bursts of creamy Biscoff goodness. Pro Tip: The flaked salt on top isn’t just prettyit brings out every spiced note in the cookie butter.
They’re also wonderfully forgiving for newer bakers. No temperamental dough chilling, no rolling pins, just simple mixing and scooping. Perfect for when you want something impressive without the fuss.
Key Ingredients That Make the Magic Happen
The star of this show is obviously the biscoff cookie butterwe’re using it three ways here for maximum impact. You’ll need it for the frozen centers, mixed into the dough, and drizzled on top. This triple-layer approach creates those complex flavors that make people ask for your secret.
The combination of brown sugar and granulated sugar gives us the perfect chewy texture, while room temperature butter and egg ensure everything blends smoothly. Note: Room temperature ingredients are keythey create that light, fluffy base that holds our cookie butter surprises perfectly.
| Ingredient | Why It Matters | Quick Swap |
|---|---|---|
| Biscoff Cookie Butter | Creates the signature spiced flavor and gooey centers | Any speculoos or cinnamon cookie butter |
| Brown Sugar | Adds moisture and chewiness | Coconut sugar for deeper flavor |
| Flaked Salt | Enhances sweetness and adds gourmet touch | Coarse sea salt or Maldon salt |
How the Cookie Magic Works Step by Step
The secret technique starts with freezing those cookie butter centersthis prevents them from melting completely during baking. I learned this trick after my first batch turned into one big cookie butter puddle (delicious, but not quite the look we’re going for).
When you’re mixing the dough, resist the urge to overmix once you add the flour. Those little flour streaks around the bowl mean you’re right on track. Overmixed cookies turn tough, and we want these pillowy-soft.
- Freeze first: Those 15 minutes in the freezer make all the difference
- Large scoops: Use a 3-tablespoon scoop for bakery-style cookies
- Bury completely: Make sure no cookie butter peeks through the dough
- Watch the edges: Golden brown edges mean perfect doneness
Troubleshooting Your Biscoff Cookie Butter Cookies
If your cookies spread too much, your cookie butter balls might not have been frozen solid enough, or your dough could be too warm. Pop the shaped cookies in the fridge for 10 minutes before baking if your kitchen runs hot.
Cookies turning out too thick or cakey usually means the flour got packed down. Always spoon flour lightly into your measuring cupthink of it like tucking a baby into bed, gentle and airy. Pro Tip: If you have a kitchen scale, the gram measurements will give you perfect results every time.
| Problem | Quick Fix |
|---|---|
| Centers leak out | Freeze cookie butter balls longer, seal edges better |
| Cookies too flat | Chill shaped dough 10 minutes before baking |
| Too dry or crumbly | Don’t overbakeedges should just turn golden |
Creative Twists and Serving Ideas
These cookies are absolutely perfect on their own, but they also make incredible ice cream sandwichesthe cookie butter center gets all melty against vanilla ice cream. I’ve also crumbled them over coffee ice cream for an instant fancy dessert that looks like I spent hours in the kitchen.
For gift-giving, they look gorgeous in clear bags tied with twine. The drizzled cookie butter and salt flakes make them bakery-pretty without any fancy decorating skills. They’re definitely among the best bakes for cookie exchanges because they travel well and always disappear first.
Want to switch things up? Skip the frozen centers for simpler biscoff oatmeal cookiesjust add ½ cup old-fashioned oats and reduce the flour slightly. You’ll still get that signature spiced flavor in a more traditional cookie format.
Storage and Make-Ahead Tips
These beauties stay soft for up to a week in an airtight container, though they rarely last that long in my house. The cookie butter keeps them moist naturally, so no need for bread slices or other tricks.
For make-ahead magic, you can freeze the shaped cookie dough (with centers already inside) for up to three months. Just bake straight from frozen, adding an extra minute or two to the baking time. Perfect for when unexpected guests drop by.
| Storage Method | Timeline | Best For |
|---|---|---|
| Counter (airtight container) | 5-7 days | Daily snacking |
| Freezer (baked cookies) | 3 months | Long-term storage |
| Freezer (unbaked dough) | 3 months | Fresh-baked anytime |
Expert Says
BISCOFF cookie butter cookies gain their unique texture from the finely ground spiced cookies blended with fat, creating a smooth, spreadable consistency that enhances moisture retention. This fat content also contributes to a tender crumb, making these cookies delightfully soft and rich with every bite.
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The Journey to Perfecting Biscoff Cookie Butter Cookies
After plenty of kitchen experimentslike cookies that spread too thin or lacked that perfect chewI finally nailed these Biscoff Cookie Butter Cookies. Each attempt brought me closer to the warm, spiced flavor and tender crumb my family now loves, turning this recipe into a genuine labor of love and patience.
FAQs ( Biscoff Cookie Butter Cookies
)
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.
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.
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.
These Biscoff Cookie Butter Cookies come together in just 30 minutes and deliver pure comfort in every bite. You’ll love how the caramelized spice mingles with those surprise gooey centersit’s like finding little treasure pockets of warmth. The kitchen fills with that cozy bakery aroma that brings everyone running, and honestly, they taste even better than they smell.
Here’s a trick I learned from Julia’s old recipe box: brush the tops with melted cookie butter while they’re still warm for extra richness. Try swapping in a pinch of cardamom for deeper spice, or roll some in crushed gingersnaps instead. These beauties keep soft for days wrapped in foil, and they freeze beautifully for whenever that cookie craving strikes.
I’d love to see your batch! Share a photo and tell medid these remind you of any special treats from your childhood? There’s something magical about cookies that carry both comfort and surprise in every bite. Save this recipe for your next family gathering, or better yet, make them tonight and watch how quickly they disappear.
