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biscoff cookie butter cookies

Chewy Biscoff Cookie Butter Cookies

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These Biscough Cookie Butter Cookies are about to become your new favorite thing. Imagine taking that smooth, spiced goodness of cookie butter and turning it into the perfect cookie – soft, chewy, yet a little crunchy around the edges and full of flavor. Trust me, once you try these, you’ll find yourself reaching for that jar of Biscoff Cookie Butter in the grocery store every chance you get. These are perfection!
Course Dessert
Keyword biscoff, cookies
Prep Time 15 minutes
Cook Time 10 minutes
Servings 30 cookies

Equipment

  • Electric Hand or Stand Mixer
  • Cookie Sheet
  • 2 tbsp. Cookie Scoop

Ingredients

  • 1 cup Butter room temp
  • 3/4 cup Biscoff Cookie Butter Spread
  • 3/4 cup Brown Sugar
  • 1/2 cup White Sugar
  • 2 large Eggs
  • 2 tsp. Vanilla Extract
  • 1/2 tsp. Salt
  • 1 tsp. Baking Soda
  • 2&1/2 cup Flour
  • 1/2 tsp. Cinnamon
  • 1/4 tsp. Nutmeg

Instructions

  • Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper.
  • In a large mixing bowl, use an electric hand mixer or stand mixer to cream together the softened butter, both the brown sugar and white sugar, and the Biscoff cookie spread. On medium speed usually around 2-3 minutes.
    1 cup Butter, 3/4 cup Biscoff Cookie Butter Spread, 3/4 cup Brown Sugar, 1/2 cup White Sugar
  • Once smooth and creamy, add in the vanilla extract and eggs, and continue mixing until everything is fully incorporated.
    2 large Eggs, 2 tsp. Vanilla Extract
  • In a separate bowl, whisk together your dry ingredients: flour, baking soda, cinnamon, nutmeg, and a pinch of salt.
    1/2 tsp. Salt, 1 tsp. Baking Soda, 2&1/2 cup Flour, 1/2 tsp. Cinnamon, 1/4 tsp. Nutmeg
  • Once your dry ingredients are evenly mixed, slowly add them to the wet mixture. Using your mixer on a low speed, carefully blend the dry ingredients into the wet ingredients until everything is fully combined. Be sure not to overmix to keep your cookies tender.
  • Next, using a two tablespoon cookie scoop, portion out the cookie dough and place them on your prepared baking sheet. Make sure to space each cookie about 2 inches apart, as these cookies will spread thin while baking.
  • Pop the tray into the oven and bake for 10-12 minutes, or until the edges are lightly golden but the center is still soft.
  • Once baked, remove the cookies from the oven and let them cool on the baking sheet for a few minutes before carefully transferring them to a wire rack to cool completely.
    Enjoy your warm, chewy, and slightly crunchy Biscoff Cookie Butter Cookies.

Notes

Storage Tips For These Cookies

  1. Room Temperature Storage: After the cookies have cooled completely, store them in an airtight container at room temperature. They should stay fresh for up to 5-7 days. To help keep them soft, you can place a slice of bread in the container — it helps retain moisture!
  2. Freezing: If you want to enjoy these cookies later, they freeze beautifully! Place the cooled cookies in a single layer on a baking sheet and freeze them for about an hour. Once frozen, transfer them to an airtight container or freezer-safe bag. They’ll keep for up to 3 months. To enjoy, just let them thaw at room temperature for a few minutes.

Common FAQ's Related to This Recipe

  • Can I use a different type of cookie butter?
    • Yes! While Biscoff Cookie Butter gives these cookies their signature flavor, you can substitute it with any similar spread, like Speculoos or even a different brand of caramelized biscuit spread. Keep in mind that the flavor might slightly vary.
  • What can I use if I don’t have brown sugar?
    • If you don’t have brown sugar, you can substitute it with an equal amount of white sugar and add about 1 tablespoon of molasses for every cup of white sugar to mimic the flavor and moisture that brown sugar provides.
  • Can I use salted butter instead of unsalted butter?
    • Yes, you can! If you use salted butter, simply reduce or omit the added salt in the recipe to avoid making the cookies too salty.
  • Can I make these cookies ahead of time?
    • Absolutely! You can prepare the cookie dough ahead of time, roll it into balls, and freeze the dough. When you’re ready to bake, just place the frozen dough balls directly on the baking sheet and bake them, adding a minute or two to the baking time.
  • How can I store these cookies to keep them fresh?
    • Store your cookies in an airtight container at room temperature for up to 5-7 days. To keep them soft, place a slice of bread in the container. You can also freeze them for up to 3 months for later enjoyment.

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