Soft & Chewy Biscoff Cookie Butter Cookies

Let’s Talk About Biscoff Cookie Butter Cookies (and My Weakness For Them)

Okay, real talk—I probably should not bake these Biscoff cookie butter cookies as often as I do, but honestly? They’re just too darn good. The first time I made them was on a lazy Saturday. The kitchen was a proper mess, radio slightly too loud, and one kid (not naming names) kept nicking dough from the mixing bowl. Still, when the whole place smelled like toasted caramel and cinnamon, nobody complained. If you’ve never had cookie butter before, what are you even doing? Seriously, it tastes like if gingerbread and caramel had a love child. Also, between you and me, I sometimes eat it with a spoon right form the jar. No judgments, right?

Why You’ll Love This (& Why My Family Does… A Little Too Much)

I bake these whenever I want to win back favor after a kitchen disaster (looking at you, failed meringue). My family practically stampedes for them—these cookies never make it to the next day, and that’s if I can stop myself from sneaking a few after everyone’s gone to bed. The soft, chewy inside is seriously like magic. Plus, they’re quick! I hate fussy bakes.

What You’ll Need (And How I Sometimes Cheat)

• 1/2 cup (115g) unsalted butter, softened (if I forget to soften, microwaving on low works in a pinch)
• 1/2 cup (120g) creamy Biscoff cookie butter (I use Lotus, but Trader Joe’s works, too)
• 1/2 cup (100g) brown sugar, packed
• 1/4 cup (50g) granulated sugar
• 1 large egg (sometimes I use 2 smallish ones if that’s what I have)
• 1 teaspoon vanilla extract (imitation, real, whatever’s handy)
• 1 1/4 cups (160g) all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt (you could skip if your butter is salted, but I don’t)
• 1/2 teaspoon ground cinnamon (optional—but it does the trick!)
• 1/2 cup crushed Biscoff cookies or graham crackers for topping (honestly, even a handful of mini chocolate chips work in a pinch)

How To Make ‘Em (Relaxed, Not Rocket Science)

1. Start with your oven. Heat it to 350°F (175°C). If you remember. If not, do it while you prep the dough like I do.
2. Cream together the softened butter, cookie butter, brown sugar, and granulated sugar until it looks fluffy and kind of irresistible. This is when I usually taste-test—don’t tell the egg police.
3. Add the egg and vanilla. Beat them in until the dough’s kind of glossy and everything’s combined.
4. Dump in your flour, baking soda, salt, and cinnamon (if using). I just put it all on top and swirl with a fork first—less mess.
5. Mix until just combined—overmixing makes the cookies tough. Don’t worry if it seems a bit thick or uneven in spots.
6. Scoop the dough onto a lined baking tray—about 2 tablespoons each. You can use a fancy cookie scoop or just a big spoon. Flatten them a little, but don’t squish them to pancakes.
7. Sprinkle crushed Biscoff cookies (or whatever topping you found hiding in the pantry) over the tops. Give a gentle press so they stick.
8. Bake for 9 to 11 minutes. They might look a bit underbaked in the middle—trust me, that’s perfect. They’ll firm up as they cool.
9. Let cookies cool on the baking sheet for five-ish minutes. Then transfer to a rack (or plate, or your mouth, honestly) to finish cooling. This is when the real temptation hits.

A Couple Notes (Learned The Hard Way)

• If your dough is super sticky, just chill it in the fridge for half an hour. Or, honestly, soldier on—it still works, but they come out puffier if chilled.
• I once baked these at 375°F and got crispy edges but kinda dry middles. 350°F is the sweet spot for softness.

Variations I’ve Actually Tried (And One I Don’t Recommend)

• Add 1/2 cup white chocolate chips or even some butterscotch chips for a twist—honestly, both are amazing.
• I once swapped the Biscoff cookie butter for peanut butter, and… just don’t do it. Totally different cookie. Not bad, but not what you’re here for!
• Some folks add a sprinkle of flaky sea salt at the end. I do this when I remember, which is rare, but it’s very posh.

Tools & Gadgets (But No Stress)

• A stand mixer or hand mixer is nice. A big sturdy spoon works if the butter’s really soft—takes a bit more elbow grease, though.
• If you don’t have parchment paper, greasing the tray a little works fine.

Storing Your Cookies (Not That They Ever Last)

They’ll stay fresh for 2-3 days in an airtight container, but honestly, in my house, if they last past breakfast the next morning, it’s a small miracle. I think they taste even chewier on day two, if you get that far.

How We Serve ‘Em Around Here

I usually make a pot of coffee (the Scottish strong kind) and dunk them. They’re brilliant for lunchboxes or, as my son says, “second breakfast.” Sometimes we sandwich a bit of extra cookie butter between two cookies for a proper treat—calories don’t count on weekends, right?

What I’ve Learned—Pro Tips & Goofs

• Rushing creaming the butter and sugar? Don’t. I tried, and my cookies got tough. Slow and steady equals chewy middles.
• Don’t panic if the dough looks greasy—it bakes up just fine. I freaked out the first couple times, but it’s totally normal for cookie butter.
• If you overbake them, rescue with 10 seconds in the microwave (or dunk in tea—old family trick!).

FAQ—Real Questions People Have Thrown My Way

• Can I freeze the dough? Absolutely—just scoop onto a tray, freeze, then bag up. Bake from frozen, adding a couple minutes.
• Is there a gluten-free version? I tried with a 1:1 gluten-free flour blend and it works, but maybe a little drier—just watch your bake time.
• Do I have to use cinnamon? Nope! Some days I skip it, especially if I’m out of it. Still delicious.
• Can I make these with less sugar? You could try, but they’ll spread less and be denser. But hey, maybe that’s your thing!
• Do I really need cookie butter? For this one—yep. Regular butter alone just won’t cut it. But buy an extra jar; you’ll thank me later.

And, if you got distracted in the middle of making these, know you’re in good company! Enjoy every bite. (P.S. If you leave crumbs everywhere and get caught, just blame the dog. Works every time.)

★★★★★ 4.30 from 37 ratings

Soft & Chewy Biscoff Cookie Butter Cookies

yield: 18 cookies

prep: 20 mins

cook: 11 mins

total: 31 mins

Soft and chewy Biscoff cookie butter cookies, loaded with spiced sweetness and topped with crushed cookies for the ultimate treat. Perfect for dessert lovers who want a cozy twist on classic cookies.

🖨️ Print Pin Recipe

Ingredients

• 1/2 cup (115g) unsalted butter, softened (if I forget to soften, microwaving on low works in a pinch)
• 1/2 cup (120g) creamy Biscoff cookie butter (I use Lotus, but Trader Joe’s works, too)
• 1/2 cup (100g) brown sugar, packed
• 1/4 cup (50g) granulated sugar
• 1 large egg (sometimes I use 2 smallish ones if that’s what I have)
• 1 teaspoon vanilla extract (imitation, real, whatever’s handy)
• 1 1/4 cups (160g) all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt (you could skip if your butter is salted, but I don’t)
• 1/2 teaspoon ground cinnamon (optional—but it does the trick!)
• 1/2 cup crushed Biscoff cookies or graham crackers for topping (honestly, even a handful of mini chocolate chips work in a pinch)

Instructions

1. 1
   Start with your oven. Heat it to 350°F (175°C). If you remember. If not, do it while you prep the dough like I do.
2. 2
   Cream together the softened butter, cookie butter, brown sugar, and granulated sugar until it looks fluffy and kind of irresistible. This is when I usually taste-test—don’t tell the egg police.
3. 3
   Add the egg and vanilla. Beat them in until the dough’s kind of glossy and everything’s combined.
4. 4
   Dump in your flour, baking soda, salt, and cinnamon (if using). I just put it all on top and swirl with a fork first—less mess.
5. 5
   Mix until just combined—overmixing makes the cookies tough. Don’t worry if it seems a bit thick or uneven in spots.
6. 6
   Scoop the dough onto a lined baking tray—about 2 tablespoons each. You can use a fancy cookie scoop or just a big spoon. Flatten them a little, but don’t squish them to pancakes.
7. 7
   Sprinkle crushed Biscoff cookies (or whatever topping you found hiding in the pantry) over the tops. Give a gentle press so they stick.
8. 8
   Bake for 9 to 11 minutes. They might look a bit underbaked in the middle—trust me, that’s perfect. They’ll firm up as they cool.
9. 9
   Let cookies cool on the baking sheet for five-ish minutes. Then transfer to a rack (or plate, or your mouth, honestly) to finish cooling. This is when the real temptation hits.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 170 caloriescal

Protein: 2gg

Fat: 8gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 22gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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