I absolutely love this Biscoff Cookie Butter Cookies Recipe because it’s like getting a warm, cozy hug in cookie form. The combination of that rich, spiced biscoff cookie butter mixed into the dough, plus the gooey center, makes these cookies stand out in the best way possible. When I first tried this recipe, I was amazed how simple ingredients transform into something irresistibly chewy and bursting with caramelized flavor.
You’ll find that these cookies work great for any occasion — from casual coffee dates to holiday gatherings where they disappear fast. Plus, the little drizzle of melted cookie butter and a sprinkle of flaky salt on top adds just the right balance of sweet and salty that keeps everyone coming back for more.
Why You’ll Love This Recipe
- Unique Flavor Blend: Biscoff cookie butter gives these cookies a distinctive spiced caramel taste you won’t find in your average cookie.
- Soft Inside, Crisper Edges: You get the perfect chewy texture with just enough crispiness around the edges every single time.
- Simple Ingredients: Most pantry staples plus that magical jar of cookie butter make this an easy recipe to whip up any day.
- Impressive Presentation: The melted cookie butter drizzle and flaked salt finisher takes these cookies from “just good” to “wow!”
Ingredients You’ll Need
These ingredients come together beautifully to create that signature biscoff flavor and texture in my favorite Biscoff Cookie Butter Cookies Recipe. When shopping, look for smooth cookie butter with a nice caramel aroma — it’s the star here.
- Biscoff cookie butter: This gives the cookies their rich, spiced caramel flavor; make sure it’s smooth for easy mixing.
- Butter (room temperature): Softened butter blends smoothly and adds richness to the dough.
- Brown sugar: Adds moisture and a deeper caramel note in every bite.
- Granulated sugar: Helps with that slight crispiness around the edges.
- Large egg (room temperature): Helps bind everything and keeps the cookies tender.
- Vanilla extract: Just a splash to boost all the warm flavors.
- Baking soda: Gives lightness and helps the cookies spread just enough.
- Salt: Balances the sweetness and enhances the overall flavor.
- All-purpose flour: The base for the dough; measuring carefully helps keep the perfect cookie texture.
- Extra biscoff cookie butter for drizzling: Melts into a gorgeous glossy topping.
- Flaked salt: Adds great texture and that irresistible sprinkle on top.
Variations
I love how versatile this Biscoff Cookie Butter Cookies Recipe can be — feel free to tweak it to your taste or the occasion. I usually mix things up when I’m craving something a little nuttier or a bit more festive.
- Add Nuts: I sometimes toss in chopped walnuts or pecans for a bit of crunch; my family goes crazy for the extra texture it brings.
- Skip the Cookie Butter Center: If you want a simpler version, just omit the frozen cookie butter balls and make classic biscoff-flavored cookies — still delicious!
- Spice It Up: Experiment with a pinch of cinnamon or pumpkin pie spice in the dough for a seasonal spin I discovered last fall.
- Make Vegan: Swap the butter for a plant-based alternative and use a flax egg to keep that lovely chewiness intact.
How to Make Biscoff Cookie Butter Cookies Recipe
Step 1: Freeze Those Little Cookie Butter Balls
Start by scooping out 13 teaspoon-sized portions of biscoff cookie butter onto parchment or wax paper — you’ll want these solid and easy to handle later. Pop that tray into the freezer for about 15-20 minutes while you prepare the dough. Here’s a tip: freezing them keeps the cookie butter from melting all over the dough too soon, creating these amazing pockets of flavor when baked.
Step 2: Mix the Dough Until Light and Fluffy
In a medium bowl, combine the softened butter with ½ cup of biscoff cookie butter — I love how these two mix into such a silky base. Add in the brown and granulated sugars, mixing until your batter looks light and fluffy. Then, beat in the egg and vanilla extract; this helps everything come together smoothly.
Step 3: Gently Add Dry Ingredients Without Overmixing
Combine salt, baking soda, and flour in a separate bowl, then add them gradually to the wet ingredients while mixing on low speed. I’ve found the key here is to stop mixing when you just see a few flour streaks — overmixing can make your cookies tough, and nobody wants that. Trust me, this little trick keeps them soft and tender.
Step 4: Assemble Your Cookies
Use a 3-tablespoon cookie scoop (or a large spoon) to form big dough balls. Take the frozen cookie butter balls out from the freezer, then press one firmly into the center of each dough ball, making sure to completely cover it with dough so it doesn’t leak during baking. Arrange 6-7 cookies evenly spaced on each parchment-lined baking sheet.
Step 5: Bake and Finish with a Scrumptious Drizzle
Bake your cookies at 350°F (175°C) for about 11-13 minutes, or until you notice golden edges forming (but not fully browned). While they bake, soften 2 tablespoons of cookie butter briefly in the microwave — about 15-20 seconds is perfect. Once the cookies are out and still warm, drizzle this melted cookie butter on top, then sprinkle with flaky salt for that irresistible finish. Let the cookies cool completely so everything sets nicely.
Pro Tips for Making Biscoff Cookie Butter Cookies Recipe
- Freeze the Centers: Freezing the cookie butter balls beforehand keeps them intact and deliciously gooey inside the cookies.
- Don’t Overmix: Stopping the mix when you still see a few flour streaks saves you from dense, hard cookies.
- Room Temperature Ingredients: Soft butter and room temp egg blend together better for a smooth dough.
- Use Flaky Salt: Adding flaky salt on top brings a perfect contrast to the sweet cookie butter flavor.
How to Serve Biscoff Cookie Butter Cookies Recipe
Garnishes
I love to keep it simple with a drizzle of melted cookie butter and a sprinkle of flaky sea salt — that’s honestly all these cookies need to shine. Sometimes, I add a tiny piece of crushed biscoff cookie on top for a fun crunch and extra biscoff goodness.
Side Dishes
These cookies pair beautifully with a steaming mug of coffee or chai tea—it’s like a match made in flavor heaven. For a special treat, try serving them alongside vanilla ice cream or a dollop of whipped cream to complement their warmth and spice.
Creative Ways to Present
For festive occasions, I like to stack these cookies on a pretty plate and drizzle extra cookie butter over the top for a glossy finish. You can also individually wrap them in clear cellophane tied with a ribbon—these make perfect homemade gifts that look as good as they taste!
Make Ahead and Storage
Storing Leftovers
I store leftover Biscoff Cookie Butter Cookies in an airtight container at room temperature; they stay soft and chewy for up to 4 days. If you notice they start to firm up, just let them sit at room temp a bit and they’ll soften right back up.
Freezing
I freeze half of my dough balls before baking for a quick batch anytime. You can also freeze baked cookies between sheets of parchment paper in a sealed container—just thaw on the counter before enjoying. Both ways preserve that biscoff flavor beautifully.
Reheating
To bring back that fresh-from-the-oven feeling, I pop cookies in the microwave for about 10 seconds or warm them briefly in the oven at 300°F for 5 minutes. This softens them up and melts the center just a touch—all without drying them out.
FAQs
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Can I make this Biscoff Cookie Butter Cookies Recipe without the cookie butter center?
Absolutely! If you prefer simpler cookies, just omit the frozen cookie butter balls. You’ll still get that lovely biscoff flavor from the dough itself, and the cookies will bake up chewy and delicious.
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What should I do if my cookie dough is too sticky to handle?
If the dough feels sticky, try chilling it in the fridge for 15-30 minutes. This firms up the dough slightly and makes it easier to scoop and shape around the cookie butter balls without sticking to your hands.
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How can I tell when these cookies are perfectly baked?
Look for edges that turn a warm golden brown while the centers still look slightly soft—they’ll firm up as they cool. This balance keeps the cookies chewy inside with just enough crispiness on the outside.
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Can I use crunchy biscoff cookie butter instead of smooth?
You can, but smooth cookie butter works best for even mixing and melting. Crunchy versions may cause uneven texture, especially in the dough and drizzle. For best results, stick with smooth.
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How long do these cookies stay fresh?
Stored in an airtight container at room temperature, these cookies stay yummy for 3-4 days. Beyond that, they might lose their soft texture but can be refreshed with a quick warm-up.
Final Thoughts
There’s something truly special about this Biscoff Cookie Butter Cookies Recipe that always keeps me coming back. It’s not just about the flavor—it’s the warmth, the texture, the little moments of drizzled cookie butter and crunch of flaky salt. I’m confident you’ll love baking and sharing these as much as I do, and once you try them, they might just become a new favorite in your kitchen, too.
Print
Biscoff Cookie Butter Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Total Time: 41 minutes
- Yield: 13 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Biscoff Cookie Butter Cookies are soft, chewy treats bursting with rich Biscoff cookie butter flavor inside and out. With a luscious, creamy Biscoff center hidden in every bite, these cookies are drizzled with melted cookie butter and sprinkled with flaky salt for the perfect balance of sweet and savory. Ideal for Biscoff lovers, these cookies offer an irresistible homemade twist on the beloved spread in a delightfully tender cookie.
Ingredients
Cookie Butter Balls
- 13 teaspoons Biscoff cookie butter
Cookie Dough
- 1/2 cup (113.5 g) butter, room temperature
- 1/2 cup (118.29 g) Biscoff cookie butter
- 1/2 cup (110 g) brown sugar
- 1/3 cup (66.67 g) granulated sugar
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups (210 g) all-purpose flour
- 2 tablespoons Biscoff cookie butter, for drizzling on top
- Flaked salt, for sprinkling on top
Instructions
- Freeze Cookie Butter Balls: Scoop 13 one-teaspoon-sized balls of Biscoff cookie butter onto a piece of parchment or wax paper and place them in the freezer to freeze completely. This ensures the centers stay intact during baking.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper for easy baking and cleanup.
- Mix Butter and Cookie Butter: In a medium bowl, combine the room temperature butter and ½ cup of Biscoff cookie butter. Mix together until smooth and creamy.
- Add Sugars: Add the brown sugar and granulated sugar to the butter mixture. Beat together until the mixture is light and fluffy, incorporating air for a tender cookie.
- Add Egg and Vanilla: Crack in the egg and pour in the vanilla extract. Mix until fully combined and smooth.
- Add Dry Ingredients: Sprinkle in the baking soda, salt, and all-purpose flour. Mix on low speed carefully, just until the flour is partially combined and you still see some flour streaks. Avoid overmixing to keep cookies tender.
- Form Cookie Dough Balls: Using a large cookie scoop (about 3 tablespoons), scoop out dough balls. Take the frozen teaspoon-size Biscoff cookie butter balls out of the freezer.
- Encase Cookie Butter Balls: Press one frozen Biscoff cookie butter ball into each cookie dough ball, covering it completely with cookie dough to seal in the center.
- Arrange on Baking Sheets: Place 6 to 7 prepared cookies onto each lined baking sheet, spacing them adequately for spreading.
- Bake: Bake the cookies in the preheated oven for 11 to 13 minutes, or until they turn golden brown around the edges but remain soft in the center.
- Drizzle and Sprinkle: While cookies bake, melt 2 tablespoons of Biscoff cookie butter in the microwave for 15-20 seconds until smooth. Drizzle melted cookie butter over the warm baked cookies and sprinkle with flaked salt to taste.
- Cool and Set: Allow the cookies to cool on the baking sheet so the drizzle can set before transferring to a cooling rack or serving.
Notes
- These cookies are delicious even without the Biscoff cookie butter center if you prefer a simpler Biscoff-flavored cookie.
- Measurements provided in both cups and grams for accuracy. Using a kitchen scale for flour is more precise, but if unavailable, lightly spoon flour into measuring cups instead of scooping to avoid packing.
- Mixing the dough just until some flour traces remain prevents overworking the gluten and yields tender cookies.
Nutrition
- Serving Size: 1 cookie
- Calories: 272 kcal
- Sugar: 19 g
- Sodium: 196 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 2.4 g
- Trans Fat: 0.3 g
- Carbohydrates: 33 g
- Fiber: 0.4 g
- Protein: 3 g
- Cholesterol: 33 mg
