The first time I opened a jar of Biscoff Cookie Butter Cookies, I nearly cried. Warm memories of graham crackers, cinnamon toast, and sneaky midnight snacks hit me all at once. No surprise they’re blowing up on TikTok and Pinterestpeople are obsessed with that dreamy, spiced-sweet flavor.
This twist on classic cookies is all about rich cookie butter, brown sugar, and a hit of sea salt to keep things interesting. They’re soft, chewy, and dangerously snackablelike those brown sugar cookies Grandma used to make, but way more fun. Full details in the blog!
Okay, not gonna liefirst batch came out flat as pancakes. But the second? Magic. These little beauties became a go-to with my kids, especially when we toss in oats or chocolate chips. I tested it. You’ll love the secret!
Enjoy these soft and chewy Biscoff Cookie Butter Cookies that hide a delightful gooey center. Perfectly seasoned with a sprinkle of salt, they are a favorite among Best Bakes and Snacks With Cookie Butter lovers. Try this delicious treat for a sweet snack or dessert.
Ingredients
Scale
13 teaspoons biscoff cookie butter
½ cup 113.5 g butter room temperature
½ cup 118.29 g biscoff cookie butter
½ cup 110 g brown sugar
⅓ cup 66.67 g granulated sugar
1 large egg room temperature
2 teaspoons vanilla
½ teaspoon 0.5 teaspoon baking soda
½ teaspoon 0.5 teaspoon salt
1½ cups 210 g all-purpose flour
2 tablespoons biscoff cookie butter for drizzling on top
flaked salt for sprinkling on top
Instructions
Form thirteen teaspoon-sized rounds of biscoff cookie butter and freeze them on parchment or wax paper.
Set your oven to 350 F and prepare two baking sheets with parchment paper.
In a bowl, blend room temperature butter and half a cup of biscoff cookie butter until creamy.
Incorporate the brown sugar and granulated sugar, beating until light and fluffy.
Mix in the egg and vanilla extract thoroughly.
Add the salt, baking soda, and flour, mixing gently on low speed just until the dry ingredients are partially combined.
Use a three-tablespoon scooper to make large dough balls.
Press each frozen biscoff cookie butter ball into the dough balls, covering them completely. Arrange six to seven on each baking sheet.
Bake cookies for 11 to 13 minutes until edges are golden.
Heat two tablespoons of cookie butter for 15 to 20 seconds in the microwave, then drizzle over warm cookies. Sprinkle with flaked salt and cool completely before serving.
Notes
These are also great without the cookie butter center if you just want a simple biscoff flavored cookie
Prep Time:15 minutes
Cook Time:11 minutes
Category:Dessert
Method:Baked
Cuisine:American
Nutrition
Calories:272 kcal
Sugar:19g
Sodium:196mg
Fat:14g
Saturated Fat:6g
Unsaturated Fat:0.4g + 2g
Trans Fat:0.3g
Carbohydrates:33g
Fiber:0.4g
Protein:3g
Cholesterol:33mg
Why You’ll Love These Biscoff Cookie Butter Cookies
If you’ve ever dipped a spoon into a jar of Biscoff cookie butter (because honestly, who hasn’t?), you already know what makes these cookies so special. They’re soft, chewy, and bursting with layers of flavorsweet, spiced, and just the right hint of salty magic. And that gooey cookie butter center? It’s an absolute game-changer.
These cookies bring a touch of nostalgia with a modern twist. They feel like the sweet treats Grandma baked, but with a surprising “how did you do that?!” element. Plus, they’re beginner-friendly and forgivingno complicated techniques needed. Just mix, bake, and enjoy!
Key Ingredients & Tools
Let’s break down what makes these cookies *shine*. The ingredients are simple but each plays an important role:
Biscoff Cookie Butter: The star of the show! Used in the dough, the gooey centers, and as a drizzle on top. Triple the delight.
Butter: Use room temperature butter for a creamy, smooth mix. No shortcutsreal butter only.
Brown Sugar: Adds richness and chewiness to every bite.
Flaked Sea Salt: Don’t skip this! It elevates the cookies into a sophisticated sweet-and-salty treat.
Tools: Keep it simplea hand or stand mixer for the dough, parchment paper for easy cleanup, and a cookie scoop to make uniform dough balls. (No cookie scoop? A spoon works perfectly well!)
Step-by-Step Instructions
Ready to bake? Follow these steps carefully:
Chill the Filling: Scoop 13 teaspoons of Biscoff cookie butter onto parchment paper and freeze for 15 minutes. This keeps the centers gooey but intact during baking!
Mix the Dough: Cream the butter and Biscoff cookie butter until smooth, then add brown sugar and granulated sugar. Beat until light and fluffya pale, airy texture. Mix in the egg and vanilla, then fold in the dry ingredients: flour, baking soda, and salt. Don’t overmixa few streaks of flour are okay.
Form the Cookies: Scoop dough into 3-tablespoon balls. Place one chilled cookie butter portion into the center of each ball, completely sealing it inside.
Bake to Perfection: Arrange cookies on a parchment-lined baking sheet, six or seven per sheet. Bake at 350°F for 11–13 minutes, until the edges are golden. Let cool slightly, resisting the urge to eat one immediately (I know, it’s tough).
Finishing Touch: Melt a bit more Biscoff cookie butter and drizzle over the cookies. Sprinkle with flaked sea salt for that perfect sweet-and-salty finish.
Pro Tips & Cozy Variations
Pro Tip: Measuring flour properly is key! Use a spoon to fluff the flour into your measuring cup, then level it off with a knife. Too much flour can make your cookies dense.
Want to try some variations? Here’s how:
Classic & Simple: Skip the gooey center for a straightforward Biscoff-flavored cookie that’s still incredibly delicious.
Biscoff Oatmeal Cookies: Add 1/2 cup of quick oats for a hearty, chewy twist.
Chocolate Lover’s Dream: Stir in a handful of chocolate chunks or chips for a melty surprise.
Serving, Storing & Reheating
These cookies are absolutely delightful when served slightly warm, with the cookie butter centers still gooey. Pair them with a glass of milk, a warm cup of tea, or your favorite coffee for the coziest snack.
How to Store
How to Reheat
Let cookies cool completely, then store in an airtight container at room temperature for 3–4 days.
Warm in the microwave for 10–15 seconds to revive the gooey centers and fresh-from-the-oven feel.
Freezer-Friendly: Freeze baked cookies in a single layer before transferring to a freezer bag. They keep well for up to 3 months. Just thaw and reheat as needed!
Expert Says
Biscoff cookie butter cookies offer a rich, caramelized flavor from the spiced Lotus Biscoff spread balanced with a tender, chewy texture achieved by careful butter and sugar ratios. The spread’s unique moisture helps keep the cookies soft while enhancing browning through natural sugars, resulting in a deeply flavorful, crave-worthy treat.
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The Long Road to Perfect Biscoff Cookie Butter Cookies
After more than a few kitchen mishapslike cookies that spread too much or ended up too chewyI finally perfected these Biscoff Cookie Butter Cookies. It took patience, many taste tests, and a willing family to sample the trials, but now they’re my go-to for the perfect balance of crunchy edges and sweet comfort.
FAQs ( Biscoff Cookie Butter Cookies )
How do I prevent my cookies from spreading too much?
Chilling the dough for at least 30 minutes before baking helps solidify the fats, preventing excessive spreading. Use parchment paper or a silicone mat and avoid overly greasing the cookie sheet. Also, watch your oven temperature closely; baking at 350°F usually gives the best shape retention for this dish.
Can I use substitutes for cookie butter?
For the richest flavor, stick with cookie butter, but natural nut butter like almond or peanut can work as alternatives. Adjust sugar since nut butters are less sweet, and expect differences in texture and spread. This recipe was tested specifically with cookie butter for best results.
What is the best way to store leftover cookies?
Store baked cookies in an airtight container at room temperature; they keep fresh for about 4-5 days. For longer storage, freeze them wrapped in parchment and placed in a freezer-safe bag for up to 3 months. Let frozen cookies thaw completely before serving for the best texture.
Can I make this recipe vegan or dairy-free?
Yes, swap butter with a plant-based alternative and use flax eggs or mashed bananas for egg replacement. Use non-dairy cookie butter if available, or homemade versions. Adjust baking time slightly if needed; moistness may vary but the flavor remains delicious.
How do I get a soft center and crispy edges?
Use room temperature ingredients and slightly underbake by 1-2 minutes for soft centers. A higher oven temperature or thinly flattened dough rounds help crisp edges. Let cookies cool on the baking sheet before transferring to a wire rack for optimal texture.
Conclusion
Making these Biscoff Cookie Butter Cookies is a cozy win every single timefrom mixing the ingredients to filling your kitchen with that irresistible aroma in under 30 minutes. You’ll love the soft, chewy texture with perfectly spiced notes and that hidden gooey center that inspires you to bake another batch immediately. These cookies are the kind of comfort food that feels like a warm hug from an old friend.
Want to experiment? Try adding quick oats for a hearty twist or a handful of chocolate chips if you’re in an indulgent mood. Remember to store your cookies in an airtight containerthey’ll stay fresh for days and reheat beautifully with a quick microwave zap (a trick I learned in my aunt’s kitchen!). And if you prefer to skip the filling, these cookies are still a total dream.
I’d love to see your cookie creations! Did these evoke any sweet childhood memories or family favorites? Snap a photo or share your stories in the comments. Save this recipe for those slow afternoons or surprise your loved ones with a batchbecause every bite feels like coming home.
Sharing a handpicked collection of easy, healthy recipes made in our family kitchen. Rachel brings comforting classics, while Emily adds fresh, modern ideas together creating meals that are simple, flavorful, and family-friendly.
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