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!
For more cookie recipes, try these yummy snickerdoodle whoopie pies and sprinkle sugar cookies!
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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
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.
How to make Biscoff Cookie Butter Cookies
- 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.
- 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.
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
It has a deep brown sugar/caramel flavor with subtle hints of cinnamon and vanilla.
Yes, they are the exact same thing, just manufactured by different companies. Either can be used in this recipe.
Cookie butter goes well on toast, cookies, ice cream, pancakes, waffles etc. You can even eat it alone, it's THAT good.
More Cookie Recipes!
- Brown Butter Sugar Cookies
- Classic Chocolate Chip Cookies
- Brown Butter Chai Cookies
- Cookie Monster Cookies
- Chewy M&M Cookies
- Vanilla Bean Butter Pecan Cookies
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Biscoff Butter Cookies
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
- ⅔ 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
- 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.
I just love Biscoff flavored anything, so when I saw your cookie recipe I was soooo excited to try them. They were absolutely delish and your directions were so easy to follow. Thanks for sharing this recipe with us. 🫶🏾
I eat cookie butter out of the jar so when I saw this recipe, I knew I had to try it. OMG insane. I had to put some in the freezer so we didn't eat them all!
I made these cookies with my siblings over the weekend and it was such a fun baking project that didn't take long at all. We made multiple batches to have some dough to freeze BUT everybody wanted more cookies so we wound up baking every batch!
OMG! These cookies are delish! I made them for a baby shower this weekend and everyone was raving about how good they were. I told them all about your recipe. I will definitely be making these again!
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.
How do you even go about describing how incredible those Cookies was just delicious.