Delicious Biscoff cookie butter cookies stacked on a plate

Biscoff Cookie Butter Cookies

BySavannah Brooks
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Why Make This Recipe

Biscoff Cookie Butter Cookies are a delightful treat that combines the beloved flavors of Biscoff cookies with a soft and chewy cookie base. They are perfect for any occasion, whether you’re baking for a party, a special event, or just to satisfy a sweet craving. The unique flavor of cookie butter gives these cookies a sweet, caramel-like taste that everyone will love. They are simple to make and use ingredients you may already have in your kitchen.

How to Make Biscoff Cookie Butter Cookies

Ingredients:

  • 13 teaspoons Biscoff cookie butter
  • ½ cup butter (room temperature)
  • ½ cup Biscoff cookie butter
  • ½ cup brown sugar
  • ⅓ cup granulated sugar
  • 1 large egg (room temperature)
  • 2 teaspoons vanilla
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1½ cups all-purpose flour
  • 2 tablespoons Biscoff cookie butter (for drizzling on top)
  • Flaked salt (for sprinkling on top)

Directions:

  1. Scoop 13 one teaspoon-size balls of Biscoff cookie butter onto a piece of parchment or wax paper and place them into the freezer until frozen.
  2. Preheat the oven to 350°F. Line two baking sheets with parchment paper.
  3. In a medium bowl, mix together butter and ½ cup of Biscoff cookie butter until smooth. Add brown sugar and granulated sugar, mixing until light and fluffy.
  4. Add the egg and vanilla, and mix again.
  5. Add salt, baking soda, and flour to the bowl. Mix on low, being careful not to over-mix. Stop when there is still a bit of flour visible.
  6. Scoop the dough into large balls. A 3-tablespoon cookie scoop works well for this. Remove the frozen cookie butter balls from the freezer and push them into the cookie dough, ensuring they are completely covered.
  7. Place 6-7 cookies on each baking sheet.
  8. Bake the cookies for 11-13 minutes, or until the edges are golden brown.
  9. Melt 2 tablespoons of cookie butter in the microwave for 15-20 seconds. Drizzle this melted cookie butter over the baked cookies and sprinkle with flaked salt. Allow to cool and set.

How to Serve Biscoff Cookie Butter Cookies

Serve these delightful cookies warm or at room temperature. They are great on their own but can be paired with a glass of milk or a cup of coffee for an extra treat. You can also serve them at parties, family gatherings, or simply enjoy them as a sweet snack throughout the day.

How to Store Biscoff Cookie Butter Cookies

To keep your cookies fresh, store them in an airtight container at room temperature for up to a week. If you want to keep them longer, you can freeze them. Place the cookies in a freezer-safe container or bag, separating layers with parchment paper, and freeze for up to three months.

Tips to Make Biscoff Cookie Butter Cookies

  • Make sure the butter is at room temperature for easy mixing.
  • Don’t over-mix the dough, as this can lead to tough cookies.
  • For a richer flavor, add a pinch of cinnamon or nutmeg to the dough.
  • Experiment with different toppings like chocolate chips or nuts if you want to mix things up.

Variation

You can add chocolate chips or nuts to the cookie dough for added texture and flavor. If you’re feeling adventurous, try using different flavored cookie butters like Speculoos or almond butter!

FAQs

1. Can I use crunchy Biscoff cookie butter instead of smooth?
Yes, using crunchy Biscoff cookie butter will add some extra texture to your cookies!

2. Can I skip the drizzling step?
Yes, if you prefer a simpler cookie, you can skip the drizzle and still enjoy the cookies.

3. What should I do if my cookie dough is too sticky?
If the dough is too sticky, you can chill it in the refrigerator for about 30 minutes before baking. This will make it easier to handle.

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Biscoff Cookie Butter Cookies

  • Author: admin
  • Total Time: 27 minutes
  • Yield: 12 cookies
  • Diet: Vegetarian
Print Recipe

Description

Delightful cookies that combine the beloved flavors of Biscoff cookies with a soft and chewy cookie base, perfect for any occasion.

Ingredients

  • 13 teaspoons Biscoff cookie butter
  • ½ cup butter (room temperature)
  • ½ cup Biscoff cookie butter
  • ½ cup brown sugar
  • ⅓ cup granulated sugar
  • 1 large egg (room temperature)
  • 2 teaspoons vanilla
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1½ cups all-purpose flour
  • 2 tablespoons Biscoff cookie butter (for drizzling on top)
  • Flaked salt (for sprinkling on top)

Instructions

  1. Scoop 13 one teaspoon-size balls of Biscoff cookie butter onto a piece of parchment or wax paper and place them into the freezer until frozen.
  2. Preheat the oven to 350°F. Line two baking sheets with parchment paper.
  3. In a medium bowl, mix together butter and ½ cup of Biscoff cookie butter until smooth. Add brown sugar and granulated sugar, mixing until light and fluffy.
  4. Add the egg and vanilla, and mix again.
  5. Add salt, baking soda, and flour to the bowl. Mix on low, being careful not to over-mix. Stop when there is still a bit of flour visible.
  6. Scoop the dough into large balls. A 3-tablespoon cookie scoop works well for this. Remove the frozen cookie butter balls from the freezer and push them into the cookie dough, ensuring they are completely covered.
  7. Place 6-7 cookies on each baking sheet.
  8. Bake the cookies for 11-13 minutes, or until the edges are golden brown.
  9. Melt 2 tablespoons of cookie butter in the microwave for 15-20 seconds. Drizzle this melted cookie butter over the baked cookies and sprinkle with flaked salt. Allow to cool and set.

Notes

Store cookies in an airtight container at room temperature for up to a week. Freeze in a freezer-safe container for up to three months.

  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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Hi, I’m Savannah Brooks, 35 years old, born in Charleston, South Carolina, and now living in Seattle, Washington. My kitchen is small but full of life shelves stacked with spices from all over the world, a sourdough starter that feels like part of the family, and usually a pot bubbling away with something hearty and comforting.

Food has always been the center of my world. Growing up in Charleston, I was surrounded by Southern cooking shrimp and grits, okra stews, biscuits that could melt in your mouth. My grandmother was the first person who showed me that recipes are more than instructions they’re stories passed from one hand to another. I still keep her stained recipe cards in a box, though I’ve long since memorized every one.

My path wasn’t traditional. I studied journalism first, thinking I’d write stories for a living. And I do but now I write them on the plate. After years of working late nights in small cafés, catering weddings, and even running a food truck, I found my true rhythm in cooking that bridges my Southern roots with global inspiration. These days, you’ll find me folding lemongrass into chicken soup, adding harissa to cornbread batter, or topping fried green tomatoes with a touch of miso.

I don’t believe cooking is about perfection it’s about connection. My kitchen is a place for experiments, happy accidents, and plenty of laughter. I’ve burned cookies, curdled sauces, and dropped more than one cake. But every mistake taught me something, and every shared meal reminded me why I love this work.

I cook for people who want food that feels like home but isn’t afraid to wander a little. My hope is that when someone takes a bite of my food, they feel cared for, seen, and maybe a little inspired to try something new in their own kitchen.

So, welcome to my world where Southern comfort meets global curiosity, and every dish tells a story.

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