September 22, 2022| By

Biscoff Butter Cookies

Prep Time: 20 mins
Cook Time: 12 mins
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These biscoff butter cookies are loaded and everything you want in a cookie. They're chewy cookies that are soft with crisp edges, easy to make, and fun to eat ... but there's an added bonus.

There's actual lotus biscoff cookie butter and speculoos cookies on top! Not only are they impressive but they're so darn good. Spoiler alert, you can make these in under an hour!

biscoff butter cookies on a piece of parchment paper topped with biscoff and biscoff spread.
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These are the best cookie butter cookies you'll ever make. They have gooey centers, crisp edges, and are the perfect cookies if you're a cookie butter lover like me. So I took this biscoff butter cookies recipe to the max.

The cookie base is a soft cookie made with cookie butter - think chewy peanut butter cookies but make it cookie butter instead. Then, I topped the cookie with warm cookie butter and broken pieces of biscoff cookies and crumbs.

You'll love these cookies for their chewy texture and yummy cookie butter in every bite!

Key Ingredients

ingredients to make biscoff butter cookies - flour, baking soda, baking powder, biscoff spread, vanilla extract, brown sugar, sugar, eggs, butter, and biscoff cookies.

Speculoos cookie butter / Biscoff Spread - the brand of cookie butter you use isn't important, but be sure to get creamy cookie butter. You can use the crunchy kind, but the creamy spread gives the best results.

Biscoff Cookies - I've found these in my local grocery stores, I've even seen them at Target too. I like to creak these up on top of the cookie and also pound them into crumbs for texture and sprinkle on top of the cookie butter.

Butter - in addition to lotus biscoff butter, you'll need room temperature butter. I used salted butter here, I just love how the slightly salty flavor pairs with the sweetness of the cookie. If you prefer to control the amount of salt, feel free to use unsalted butter.

Brown sugar and granulated sugar - the caramel flavors of brown sugar pair really well with the cookie butter and the sugar adds additional moisture and sweetness.

Vanilla extract - to enhance the cookie butter flavor.

Tips

  • If you prefer a gooey cookie, bake for 10-11 minutes - just be sure to allow them to cool to set properly so that they don't fall apart.
  • I recommend letting the cookies cool on a cooling rack. If you don't have a cooling rack, a plate works too. Letting the cookies cool is a critical step in the process so be sure to let them set.
  • Do not overmix your cookie dough. As soon as the flour is fully incorporated, stop mixing. Over mixing will give you a tough cookie.
  • It's a good idea to weight out your ingredients with a kitchen scale. This prevents adding too much flour which would prevent the cookies from spreading. A measuring cup is great but the kitchen scale is most accurate.
a biscoff butter cookie with a bite taken out of it.
  • Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper.
  • Mix together the dry ingredients. Combine all purpose flour, baking soda, baking powder, and kosher salt in a bowl. Whisk together and set aside.
  • Add room temperature butter and creamy cookie butter spread to a large bowl. Use a stand mixer with the paddle attachment or an electric hand mixer to cream the two ingredients together for about 2 minutes, until fluffy and lighter in color. Then add brown sugar and white sugar and continue to mix for another 3 minutes.
  • Add egg and egg yolk and vanilla extract and mix until fully combined. Scrape down the sides of the bowl as needed.
  • Fold the dry ingredients into the wet ingredients with a rubber spatula until just combined and all flour streak are gone.
  • Use a large cookie scoop or spoon to scoop out 2 tbsps of dough. Roll into cookie dough balls and place on prepared baking sheet.
cookie dough balls on a parchment lined baking sheet.
  • Bake for 12-14 minutes, until crispy edges begin to form. (Pro tip: it is better to under bake cookies than to overcook them! Pull them out of the oven and let them cool on the baking sheet for 3 minutes then allow them to cool on a wire rack until completely cooled.
  • Use the back of a spoon and gently tap the center of the cookies to make a "well" for the biscoff. Spoon about 1 tbsps of the lotus biscoff spread on top of the baked cookies. (If biscoff is stiff, microwave for about 30 seconds until melted)
  • Add crumbled biscoff cookie crumbs and broken lotus biscoff cookies on top.
cookie butter cookies on a serving board.

Variations

  • Add white chocolate chips or chocolate chunks to your homemade biscoff cookies to add a chocolatey spin.
  • Make ice cream sandwiches - add vanilla ice cream to the cookies and make the most delicious ice cream sandwich ever.
  • Add caramel on top for an extra sweet treat!

Storage

Store these buttery cookies in an airtight container at room temperature for up to 4 days. You can also refrigerator them for about 6-7 days. Anytime after that, they begin to taste like the refrigerator. I hate that taste.

If you'd like to freeze these cookies, I recommend freezing the batter prior to baking. If you've already baked them and have leftovers, arrange the cookies in a freezer bag in a single layer and store them in the fridge for up to a month. When you're ready to eat again, let the cookies thaw on the counter. I would avoid microwaving them as they may become soggy.

Recipe FAQs

What flavor is biscoff cookie butter?

It has a deep brown sugar/caramel flavor with subtle hints of cinnamon and vanilla.

Is speculoos cookie butter the same as biscoff cookie butter?

Yes, they are the exact same thing, just manufactured by different companies. Either can be used in this recipe.

What do you eat biscoff cookie butter with?

Cookie butter goes well on toast, cookies, ice cream, pancakes, waffles etc. You can even eat it alone, it's THAT good.

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up close photo of biscoff butter cookies.

Biscoff Butter Cookies

These biscoff butter cookies are loaded! They're chewy and soft with crisp edges and topped with cookie butter in every bite.
Serving: 14
Prep Time: 20 mins
Cook Time: 12 mins
Calories: 275kcal

Equipment

  • Baking Sheet
  • Parchment Paper
  • cookie scoop, , optional
  • Mixing Bowls
  • Stand Mixer or Electric Hand Mixer

Ingredients

  • 1 ¾ cup all purpose flour 
  • ½ tsp baking soda
  • 1 tsp tsp baking powder 
  • ½ tsp kosher salt
  • ½ cup unsalted butter
  • cup biscoff cookie butter (additional for topping)
  • 1 cup brown sugar 
  • ½ cup sugar 
  • 1 egg + 1 egg yolk 
  • 1 tsp vanilla extract
  • Biscoff cookies

Directions

  • Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper.
  • Mix together the dry ingredients - Combine all purpose flour, baking soda, baking powder, and kosher salt in a bowl. Whisk together and set aside.
  • Add room temperature butter and creamy cookie butter spread to a large bowl. Use a stand mixer with the paddle attachment or an electric hand mixer to cream the two ingredients together for about 2 minutes, until fluffy and lighter in color. Then add brown sugar and white sugar and continue to mix for another 3 minutes.
  • Add egg and egg yolk and vanilla extract and mix until fully combined. Scrape down the sides of the bowl as needed. Fold the dry ingredients into the wet ingredients with a rubber spatula until just combined and all flour streak are gone.
  • Use a large cookie scoop or spoon to scoop out 2 ½ tbsps of dough. Roll into cookie dough balls and place on prepared baking sheet. Bake for 12-14 minutes, until crispy edges begin to form. (Pro tip: it is better to under bake cookies than to overcook them!)
  • Pull them out of the oven and let the cookies cool on the baking sheet for 3 minutes then allow them to cool on a wire rack until completely cooled.
  • Use the back of a spoon and gently tap the center of the cookies to make a "well" for the biscoff. Spoon about 1 tbsps of the lotus biscoff spread on top of the baked cookies. (If biscoff is stiff, microwave for about 30 seconds until melted) Add crumbled biscoff cookie crumbs and broken lotus biscoff cookies on top.

Notes

Tips
  • If you prefer a gooey cookie, bake for 10-11 minutes - just be sure to allow them to cool to set properly so that they don't fall apart.
  • I recommend letting the cookies cool on a cooling rack. If you don't have a cooling rack, a plate works too. Letting the cookies cool is a critical step in the process so be sure to let them set.
  • Do not overmix your cookie dough. As soon as the flour is fully incorporated, stop mixing. Over mixing will give you a tough cookie.
  • It's a good idea to weight out your ingredients with a kitchen scale. This prevents adding too much flour which would prevent the cookies from spreading. A measuring cup is great but the kitchen scale is most accurate.

Nutrition

Calories: 275kcal | Carbohydrates: 41g | Protein: 3g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 29mg | Sodium: 163mg | Potassium: 45mg | Fiber: 0.4g | Sugar: 26g | Vitamin A: 220IU | Calcium: 36mg | Iron: 1mg
Course: Cookies, Dessert
Cuisine: American

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Recipe Rating




  1. 5 stars
    The family plowed through the whole batch of these biscoff butter cookies in one day! I'm so mad. Now I have to make another one and hide them.