Biscoff Cookie Butter Cookies Recipe

I absolutely love this Biscoff Cookie Butter Cookies Recipe because it combines that irresistible spiced caramel flavor of Biscoff cookie butter with a tender, buttery cookie that just melts in your mouth. When I first tried making these cookies, I was hooked—there’s something so comforting about that gooey cookie butter center that oozes out as you bite in. It’s perfect for afternoon snacks, cozy weekend baking sessions, or sharing when friends come over for coffee.

You’ll find that this recipe is wonderfully straightforward, but also totally addictive. The way the dough hugs the frozen cookie butter balls creates pockets of intense flavor and gooey texture, giving these cookies that wow factor. Trust me, once you make this Biscoff Cookie Butter Cookies Recipe, it’ll become your new go-to when you want to impress without fussing too much.

this …

Ingredients You’ll Need

These ingredients come together beautifully to create cookies packed with that iconic biscoff flavor and fantastic texture. If you can, pick natural biscoff cookie butter — it makes a difference!

• Biscoff Cookie Butter: The star of the show! Look for creamy biscoff for smooth mixing and that deep caramelized flavor.
• Butter: Using room temperature butter helps everything blend smoothly and keeps the cookie tender.
• Brown Sugar: Adds moisture and a slight chewiness with its molasses notes.
• Granulated Sugar: Balances the sweetness and helps with the cookie’s spread and texture.
• Egg: Binds everything together and adds richness; make sure it’s at room temp to avoid scrambling the batter.
• Vanilla Extract: Small but important for layering extra flavor complexity.
• Baking Soda: The leavening agent that gives the cookie just the right lift.
• Salt: Enhances all the flavors and balances sweetness; I recommend flaky finishing salt on top too!
• All-Purpose Flour: The base ingredient giving the cookies structure without heaviness.
• Flaked Salt: For sprinkling on top — you’ll be amazed how that little pop of saltiness elevates every bite.

Variations

Feel free to personalize this Biscoff Cookie Butter Cookies Recipe — whether you want to add some crunch or make it vegan-friendly, it’s super adaptable to your taste buds and pantry.

• Nutty Twist: I sometimes add chopped pecans or walnuts for a delightful crunch that pairs nicely with biscoff flavor.
• Vegan Version: Swap butter for vegan margarine and use a flax egg instead of chicken egg — it works surprisingly well!
• Chocolate Drizzle: Occasionally, I drizzle melted dark chocolate instead of cookie butter for a rich, contrasting flavor.
• Spiced Up: Adding a pinch of cinnamon or nutmeg boosts the warm spices already in biscoff butter—so comforting!

How to Make Biscoff Cookie Butter Cookies Recipe

Step 1: Freeze the Cookie Butter Dollops

Scoop 13 one-teaspoon-sized balls of biscoff cookie butter onto a piece of parchment or wax paper and pop them into the freezer. This step is the secret to creating those luscious, melty centers that stay intact while the cookie dough bakes around them. It takes about 15 minutes of freezing and is totally worth the wait — I always keep an eye on the clock here so I don’t lose patience!

Step 2: Prep Your Oven and Mixing Bowl

Preheat your oven to 350°F (175°C), and line two baking sheets with parchment paper. This prevents sticking and helps keep the bottoms of the cookies from getting too dark. While the oven warms, move on to the mixing — this sets you up for smooth sailing.

Step 3: Cream Butter and Cookie Butter

In a medium bowl, beat together the softened butter and ½ cup of biscoff cookie butter until completely smooth and creamy. This usually takes a few minutes with a hand mixer on medium speed. It’s key to have this step well-done because it helps the sugars dissolve nicely and results in fluffy, tender cookies.

Step 4: Add Sugars, Egg, and Vanilla

Add both the brown sugar and granulated sugar to your butter mixture and mix until it’s light and fluffy — about 2-3 minutes. Then, crack in the egg and pour in the vanilla extract, mixing again until combined. I find that using room temperature eggs here really helps the batter come together smoothly without lumps.

Step 5: Incorporate Dry Ingredients Carefully

Add salt, baking soda, and flour to the bowl. Mix on low speed, just until the flour streaks disappear—don’t overmix or your cookies might turn out dense and tough. I usually stop mixing while I still see a few flour patches because the dough continues to come together as you handle it.

Step 6: Form Cookie Balls with Frozen Biscoff Centers

Using a 3-tablespoon cookie scoop (or a large spoon), scoop dough into balls. Now take your frozen biscoff cookie butter balls out of the freezer. Press one frozen biscoff ball into each cookie dough ball and cover it completely with dough. This step might get a bit sticky but keep your hands slightly cool or lightly floured to help handle dough. Place 6-7 cookies per baking sheet spaced apart.

Step 7: Bake and Finish with a Drizzle

Bake for 11-13 minutes, until the edges start turning golden but the centers still look soft. While they’re baking, melt 2 tablespoons of biscoff cookie butter in the microwave for about 15-20 seconds. Once the cookies are out and just slightly cooled, drizzle the melted biscoff on top and sprinkle with a pinch of flaked salt. Let them cool until the drizzle sets, then enjoy!

How to Serve Biscoff Cookie Butter Cookies Recipe

Garnishes

I usually just stick to a drizzle of melted cookie butter and a sprinkle of flaky sea salt, but sometimes a tiny dusting of powdered sugar adds a lovely festive touch. If you’re feeling fancy, a few edible gold flakes or crushed Biscoff cookie crumbs on top make these cookies look bakery-level impressive.

Side Dishes

These cookies go so well with a cup of hot coffee or chai tea—especially with their warm spices. I also like serving them alongside vanilla ice cream for an indulgent dessert or pairing with fresh fruit salad to cut through the sweetness.

Creative Ways to Present

For holiday or special occasions, I like to arrange these cookies on a decorative platter and garnish with edible flowers or fresh mint sprigs. You can also roll the dough balls in crushed biscoff cookies before baking for extra texture and gift them in mason jars layered with parchment paper for a thoughtful homemade treat.

Make Ahead and Storage

Storing Leftovers

I keep leftover Biscoff Cookie Butter Cookies in an airtight container at room temperature. They stay fresh and soft for up to 4 days, but honestly, they rarely last that long in my house! Adding a slice of bread to the container helps keep them moist longer.

Freezing

If you want to freeze them, I recommend freezing the dough balls before baking or freezing the baked cookies separately. The dough freezes great for up to 3 months — just thaw before baking. Baked cookies freeze well too if wrapped tightly, and you can reheat them gently for that fresh-baked vibe.

Reheating

To reheat, pop cookies into a 300°F oven for 5 minutes or microwave for about 10-15 seconds. This warms the cookie butter inside and refreshes the texture without drying them out. I find reheated cookies almost taste like they just came out of the oven!

FAQs

Final Thoughts

This Biscoff Cookie Butter Cookies Recipe is one of those magical treats that can brighten any day—whether you’re baking because you need a sweet pick-me-up or you’re bringing smiles to friends and family. I love how the biscoff centers add that rich, caramelized surprise, and how each bite feels like a little homemade treasure. Once you try it yourself, I bet you’ll find it hard to go back to plain old chocolate chip cookies. So grab your ingredients, and let’s get baking — you won’t regret it!

Print