I absolutely love this Biscoff Cookie Butter Cookies Recipe because it brings together the warm, cozy flavors of cookie butter into a soft, chewy cookie that’s just irresistible. When I first tried making cookies with Biscoff cookie butter, I was hooked immediately—the rich caramelized flavor and smooth texture make these cookies stand out from your typical sweet treat. You’ll find that having that little hidden center of cookie butter inside each cookie adds an extra, delightful surprise every time you bite in.
This recipe is perfect for casual afternoons when you want something special but not complicated. Whether you’re baking for friends, packing a lunchbox treat, or craving a homemade snack with a twist, these Biscoff Cookie Butter Cookies hit the spot every time. Plus, the drizzle of melted cookie butter and a sprinkle of flaky salt on top take them from everyday cookie to a bakery-worthy sweet bite.
Why You’ll Love This Recipe
- Decadent Flavor Boost: The cookie butter filling and drizzle layer in deep caramel notes that elevate simple cookies to a treat you’ll crave.
- Soft, Chewy Texture: You’ll enjoy the tender crumb that’s perfectly balanced—not too cakey, not too crisp.
- Easy to Make: With straightforward ingredients and simple steps, it’s a great recipe to bake even if you don’t consider yourself a “baker.”
- Show-Stopping Presentation: The final salt sprinkle and cookie butter drizzle add a bit of elegance and a punch of flavor that will impress everyone.
Ingredients You’ll Need
These ingredients work together to give you those classic Biscoff cookie flavors with a soft, buttery texture. Make sure your butter and egg are at room temperature for the best mix, and don’t skip the flaky salt—that tiny pinch on top makes all the difference!
- Biscoff cookie butter: The star of the show, it gives that unique spiced caramel flavor everyone loves.
- Butter: Using room temperature butter helps create a smooth, creamy dough.
- Brown sugar: Adds moisture and depth of flavor with its molasses content.
- Granulated sugar: Balances the brown sugar for just the right sweetness and texture.
- Large egg: Helps bind everything together and add richness.
- Vanilla extract: Enhances the flavor profile to round out the sweetness.
- Baking soda: A classic leavening agent that gives the cookie a light rise.
- Salt: Enhances flavor and balances sweetness in the cookie dough itself.
- All-purpose flour: Your structure builder; spoon it lightly into your measuring cup for best results.
- Flaked salt: Sprinkled on top for a crunchy finish and flavor contrast.
Variations
I love to mix things up sometimes based on what I have on hand or the mood we’re in. Feel free to experiment with add-ins or swap out a few things to make these cookies your own.
- Nutty Upgrade: Adding chopped pecans or walnuts gives the cookies a lovely crunch and a nutty depth that pairs beautifully with the cookie butter flavor—I tried this once for a holiday batch, and it was a huge hit!
- Chocolate Swirl: Swirling in some dark chocolate chips or chunks adds a rich contrast that I sometimes crave for a bittersweet pairing.
- Gluten-Free: Substitute with a gluten-free 1:1 baking flour blend to make these accessible to more friends at the cookie table.
- Simple Version: If you want to skip the cookie butter center and drizzle, the dough on its own makes an excellent Biscoff-flavored cookie—super quick and still tasty.
How to Make Biscoff Cookie Butter Cookies Recipe
Step 1: Freeze the Mini Biscoff Centers
Start by scooping thirteen one-teaspoon-sized balls of Biscoff cookie butter onto parchment or wax paper. Pop these into your freezer; this step is crucial because it makes it easier to encase the cookie butter later in your dough, preventing it from melting too quickly in the oven. I learned this trick after my first batch came out too flat and gooey around the edges.
Step 2: Prepare the Cookie Dough
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. In a medium bowl, beat your softened butter and ½ cup of Biscoff cookie butter until smooth and creamy. Add both sugars and beat again until the mixture is light and fluffy—this aerates the dough for a tender texture.
Step 3: Mix in the Egg and Dry Ingredients
Beat in the egg and vanilla until fully incorporated. Then add your baking soda, salt, and flour to the bowl. Mix gently on low speed just until you still see some flour patches around the bowl—overmixing can make the cookies tough, and I used to overlook this, which made my first cookies a bit dense.
Step 4: Assemble the Cookies
Scoop large balls of dough—about 3 tablespoons works great. Taking your frozen Biscoff cookie butter balls out of the freezer, press one inside each dough ball, making sure it’s completely covered with dough. Place 6 to 7 cookies spaced evenly on each baking sheet. This hidden center is what makes the Biscoff Cookie Butter Cookies Recipe so memorable!
Step 5: Bake and Finish
Bake for 11 to 13 minutes, until the edges are lightly golden but the centers still look soft. While the cookies bake, melt 2 tablespoons of Biscoff cookie butter in the microwave for about 15-20 seconds until drizzle consistency. When the cookies are out and still warm, drizzle the melted cookie butter over the top and sprinkle with flaky salt. Let them cool and set before serving.
Pro Tips for Making Biscoff Cookie Butter Cookies Recipe
- Freeze That Cookie Butter: Freezing the cookie butter balls prevents them from melting out during baking—trust me, skipping this leads to a mess!
- Don’t Overmix Dough: I learned the hard way that overmixing toughens cookies; stop mixing while still seeing a bit of flour for that perfect chewy texture.
- Use Room Temperature Ingredients: It helps everything come together seamlessly and prevents gritty textures.
- Watch Your Baking Time: Cookies continue to set after coming out of the oven; pulling them at golden edges avoids overbaking and dryness.
How to Serve Biscoff Cookie Butter Cookies Recipe
Garnishes
I personally love the touch of flaky sea salt sprinkled on top—it balances the sweetness perfectly. If I’m feeling extra festive, a small dollop of whipped cream or a drizzle of caramel sauce pairs wonderfully as well.
Side Dishes
A hot cup of coffee or chai tea is my go-to with these cookies. Their cinnamon-spiced flavor shines alongside rich beverages, but a glass of cold milk is a timeless and simple pairing too.
Creative Ways to Present
For special occasions, I like to arrange these cookies on a tiered dessert tray with little edible flowers or cinnamon sticks to add a rustic look. Wrapping a few in parchment tied with twine makes a lovely homemade gift that anyone would adore!
Make Ahead and Storage
Storing Leftovers
Store leftover cookies in an airtight container at room temperature and they’ll stay soft for about 3 to 4 days. Adding a slice of bread in the container helps keep them moist—I’ve found this trick makes a noticeable difference!
Freezing
You can freeze baked cookies by placing them in a single layer on a baking sheet first, then transferring frozen cookies to a freezer bag. They keep well for up to 2 months, and I love having a stash ready for unexpected guests.
Reheating
To reheat, pop the cookie in the microwave for 10 to 15 seconds to regain that fresh-baked softness. Alternatively, warming in a 300°F oven for about 5 minutes works great too without drying them out.
FAQs
-
Can I use smooth peanut butter instead of Biscoff cookie butter?
You could, but the flavor will be quite different. Biscoff cookie butter has a warm, spiced caramel flavor that’s unique and integral to this recipe’s charm. Peanut butter won’t have the same sweetness or spice, but if you’re looking to experiment, it would work texture-wise.
-
Why freeze the cookie butter balls before baking?
Freezing the cookie butter balls keeps them firm enough so they don’t melt out during baking. This ensures you get a gooey center that stays intact inside the cookie rather than spreading out and flattening the cookie dough.
-
Can I make these cookies vegan?
Yes! Swap out the butter for a vegan butter alternative and use a flax egg or another vegan egg substitute. Make sure your Biscoff cookie butter is vegan-friendly as well—most are, but it’s good to check labels.
-
How do I prevent my cookies from spreading too much?
Keep your dough cold before baking and avoid over-softening the butter. Using a cookie scoop to keep portion sizes consistent helps, and chilling the dough balls for 15-30 minutes before baking can also minimize spreading.
-
Can I make the cookies without the filling inside?
Absolutely! The dough itself is delicious and fully flavored with Biscoff cookie butter, so you can simply drop the dough balls and bake without the frozen cookie butter center for a faster, simpler version.
Final Thoughts
I genuinely think this Biscoff Cookie Butter Cookies Recipe is a game-changer when it comes to enjoying cookie butter in a neat, homemade bite. It’s become a staple in my baking rotation because it’s both unique and comfortingly familiar. If you love that sweet, spiced caramel flavor and want a cookie that’s rich, soft, and just enough sweet, please try this recipe—I bet it’ll become one of your favorites 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
Delight in these rich and indulgent Biscoff Cookie Butter Cookies, featuring a creamy Biscoff cookie butter center enveloped by a soft, buttery cookie dough. Perfectly balanced with brown and granulated sugars for a light and fluffy texture, these cookies are drizzled with melted Biscoff butter and finished with a sprinkle of flaked salt to enhance their caramelized, spiced flavor. Ideal for cookie enthusiasts seeking a unique twist on classic treats.
Ingredients
Cookie Butter Filling
- 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
Topping
- 2 tablespoons Biscoff cookie butter, melted for drizzling
- Flaked salt for sprinkling
Instructions
- Prepare Cookie Butter Balls: Scoop 13 one-teaspoon-sized portions of Biscoff cookie butter and place them onto parchment or wax paper. Freeze these until firm to ensure they hold their shape inside the cookies.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and promote even baking.
- Mix Wet Ingredients: In a medium bowl, cream together the room-temperature butter and ½ cup Biscoff cookie butter until the mixture is smooth and well combined. Add brown sugar and granulated sugar; beat until light and fluffy. Next, add the egg and vanilla extract, mixing until fully incorporated.
- Add Dry Ingredients: Combine salt, baking soda, and all-purpose flour. Gradually add these dry ingredients to the wet mixture, mixing on low speed just until flour remnants remain visible around the bowl to avoid overmixing.
- Shape Cookies and Insert Filling: Using a 3-tablespoon cookie scoop, portion the dough into large balls. Remove the frozen Biscoff cookie butter balls from the freezer and gently push one into the center of each dough ball, ensuring it is completely covered.
- Arrange and Bake: Place 6 to 7 cookies on each prepared baking sheet, spaced to allow spreading. Bake for 11-13 minutes or until the edges turn golden brown.
- Finish with Drizzle and Salt: Melt 2 tablespoons of Biscoff cookie butter in the microwave for 15-20 seconds. Drizzle this melted butter over the warm cookies and sprinkle with flaked salt. Allow the cookies to cool and set before serving.
Notes
- These cookies are equally delicious without the cookie butter center if you prefer a simpler Biscoff-flavored cookie.
- For best results, measure flour by lightly spooning into the cup without packing to keep the texture light and fluffy.
Nutrition
- Serving Size: 1 cookie
- Calories: 272
- Sugar: 19g
- Sodium: 196mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 2.4g
- Trans Fat: 0.3g
- Carbohydrates: 33g
- Fiber: 0.4g
- Protein: 3g
- Cholesterol: 33mg
