Biscoff Butter Cookies Recipe

Introduction

These Biscoff Butter Cookies combine the rich, spiced flavor of Speculoos cookie butter with a soft, chewy texture that’s simply irresistible. Perfect for snack time or sharing with friends, they’re easy to make and delightfully buttery.

Ingredients

• 1/2 cup unsalted butter, room temperature
• 1/2 cup Speculoos or Biscoff cookie butter
• 2/3 cup light brown sugar, packed
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• 1 1/2 cups + 1 tablespoon all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• Extra cookie butter for the tops

Instructions

1. Step 1: Preheat the oven to 350°F (180°C).
2. Step 2: In a mixing bowl, cream together the butter, cookie butter, and brown sugar on low speed with the paddle attachment until fluffy.
3. Step 3: Mix in the egg and vanilla extract until well combined.
4. Step 4: Add the flour, baking soda, and salt, mixing until just combined.
5. Step 5: Scoop the dough using a large cookie scoop (about 3 tablespoons) onto a parchment-lined baking tray, spacing them about 3 inches apart.
6. Step 6: Place 1 teaspoon of extra cookie butter on top of each dough ball.
7. Step 7: Bake for 10-12 minutes, until the edges are golden and the melted cookie butter on top has crackled.
8. Step 8: Let the cookies cool completely on a wire rack before enjoying.

Tips & Variations

• Measure your flour using the spoon-and-level method or a kitchen scale to avoid adding too much flour and keep your cookies soft.
• You can use either Biscoff Cookie Butter or Trader Joe’s Speculoos Cookie Spread; both work wonderfully in this recipe.
• For a different texture, try chilling the dough for 30 minutes before baking.
• Add chopped nuts or chocolate chips to the dough for extra flavor and crunch.

Storage

Store leftover cookies in an airtight container at room temperature for 2-3 days. Alternatively, leave them on the baking tray and wrap tightly with plastic wrap. To freeze, place scooped and topped cookies on a baking tray and freeze solid, then transfer to an airtight container. Bake frozen cookies for 2-3 minutes longer than the standard baking time.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use crunchy Biscoff spread instead of smooth?

Yes, crunchy Biscoff spread can be used and will add a nice bit of texture to the cookies.

Do I need to use room temperature ingredients?

Using room temperature butter and egg helps the dough combine smoothly and results in a better texture for the cookies.

Biscoff Butter Cookies Recipe

Print Recipe

★★★★★

5 from 127 reviews

Delightfully soft and chewy Biscoff Butter Cookies featuring the rich and spiced flavor of Speculoos or Biscoff cookie butter. These easy-to-make cookies combine creamy cookie butter with brown sugar and vanilla for a uniquely aromatic treat with a crackled cookie butter topping.

• Author: liam
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: About 12 large cookies 1x
• Category: Cookies
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Wet Ingredients

• 1/2 cup unsalted butter, room temperature (113 g)
• 1/2 cup Speculoos or Biscoff cookie butter (140 g)
• 2/3 cup light brown sugar, packed (135 g)
• 1 large egg, room temperature (47 g)
• 1 teaspoon vanilla extract

Dry Ingredients

• 1 1/2 cups + 1 tablespoon all-purpose flour (200 g)
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda

Topping

• Extra cookie butter for the tops (about 1 teaspoon per cookie)

Instructions

1. Preheat Oven: Preheat your oven to 350°F (180°C) to ensure it’s hot and ready for baking your cookies.
2. Cream Butter and Sugars: In a mixing bowl, use a paddle attachment on low speed to cream together the unsalted butter, Speculoos or Biscoff cookie butter, and light brown sugar until the mixture is fluffy and well combined.
3. Add Egg and Vanilla: Mix in the large egg and vanilla extract until fully incorporated, creating a smooth batter base.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, salt, and baking soda. Gradually add this dry mix into the wet ingredients, mixing until just combined to avoid overworking the dough.
5. Scoop Dough: Using a large cookie scoop (about 3 tablespoons), portion the dough onto a parchment-lined baking tray, spacing each dough ball about 3 inches apart to allow room for spreading.
6. Add Cookie Butter Topping: Place approximately 1 teaspoon of extra cookie butter on top of each dough ball to create the signature crackled topping as it bakes.
7. Bake: Bake the cookies in the preheated oven for 10-12 minutes or until the edges turn golden and the cookie butter on top is melted and crackled.
8. Cool and Serve: Remove the cookies from the oven and let them cool completely on a wire rack to firm up before enjoying.

Notes

• Measure your flour properly using the spoon-level method or a kitchen scale to avoid dense cookies.
• You can use either Biscoff Cookie Butter or Trader Joe’s Speculoos Cookie Spread interchangeably.
• Store leftover cookies in an airtight container at room temperature for 2-3 days.
• For freezing, scoop and top dough with cookie butter, freeze solid on a tray, then transfer to an airtight container. Bake from frozen adding 2-3 extra minutes to bake time.

Keywords: Biscoff, Cookie Butter, Cookies, Soft Cookies, Chewy Cookies, Speculoos, Baking, Dessert