Cookie Butter Cookies
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These cookie butter cookies turn out chewy, soft, and chock full of Biscoff flavor. With only 5 ingredients, I love how they bake up in only 10 minutes!
It’s no secret that I’ve been obsessed with Biscoff spread, aka speculoos cookie butter. While I usually enjoy it straight from the jar with a spoon, it’s even better baked into cookies.
My cookie butter cookies are rich, gooey, and impossible to stop at one. Inspired by my cashew butter and almond butter cookie recipes, these are made without flour and rely on a simple egg-and-sugar mixture for structure. After a few test batches, this method delivered cookies that don’t turn out puffy or cakey (no flour!) but rather crisp on the outside, soft in the middle, and melt-in-your-mouth delicious.
Table of Contents
Why I love this cookie butter cookie recipe
- 5 ingredients. Seriously, count them yourself.
- Made in one bowl. So you don’t have a massive mess to clean up afterward.
- Perfect texture and flavor. These cookies are perfectly sweet, with half-melted chocolate chips that literally melt in your mouth.
- A must for Biscoff lovers. Biscoff spread has an addictive, caramelized, warm cinnamon-and-ginger flavor, and when merged into chocolate chip cookies, it’s instantly ten times better.
Key Ingredients
Here’s what goes into cookie butter cookies, along with my kitchen notes. Full measurements are in the recipe card below.
- Biscoff spread. Also known as Lotus Biscoff cookie butter, use the smooth, creamy variety, not the crunchy one.
- Brown sugar. While any granulated sugar can be used, brown sugar gives the cookies a soft, gooey center.
- Eggs. Room temperature, please.
- Baking soda. This helps to keep the cookies from spreading too much.
- Chocolate chips. What is a good cookie without some chocolate chips? I used a mix of chocolate chunks and chocolate chips.
How to make Biscoff cookie butter cookies
Step 1- Make the cookie dough. In a large mixing bowl, combine the ingredients except for the chocolate chips. Once mixed, fold in the chocolate chips.
Step 2- Chill. Cover the bowl and refrigerate for 2 hours.
Step 3- Prep. Preheat the oven to 180C/350F and line a baking sheet with parchment paper.
Step 4- Bake. Using a cookie scoop, form 12 cookie dough balls and place them on the baking sheet. Bake for 10-12 minutes or until they begin to brown.
Step 5- Cool. Remove the cookies from the oven and let them cool briefly, then transfer them to a wire rack to cool completely.
Arman’s recipe tips
- Avoid using other cookie butter. I’ve tested this recipe with a few other brands, and they don’t always turn out right, especially when they add too many fillers or water. Please stick to Lotus Biscoff.
- Don’t skip the chill time. I know it seems like an unnecessary step, but I assure you it’s necessary to prevent the dough from spreading too much during baking. If you don’t mind flat cookies, you can bake them immediately.
- Cool before eating. These cookies are SO fragile when they come out of the oven, but firm up nicely once cool (carryover cooking). This does mean waiting at least 10 minutes, but it’s worth it!
- Use a stand mixer. While optional, I find using a stand mixer with a paddle attachment makes quick work of mixing the dough. Just remember to stop periodically to scrape the sides of the bowl.
- Add more cookie butter. To go the extra mile, line a plate with parchment paper and scoop heaping tablespoons of cookie butter onto it. Then, freeze until firm, and press the frozen cookie butter into the cookie dough right before baking.
- Switch up the mix-ins. Fold in white chocolate chips, dark chocolate chips, nuts, or Biscoff cookie crumbs.
Storage instructions
To store: Leftover cookies can be stored at room temperature for up to two weeks, covered in an airtight container.
To freeze: Store leftover cookies in a freezer-safe container for up to 3 months.
Frequently asked questions
I recently retested these to see how they would fare after freezing the dough, and I don’t recommend it. Because there isn’t any flour, the dough is quite grainy and sticky. Once baked from frozen, the cookies fall apart and become quite gritty. You can make the dough up to 48 hours in advance and keep it chilled in the fridge.
I tested this using a flax egg (one tablespoon ground flax mixed with 3 tablespoons of water), and it turned out well. Because Lotus Biscoff is naturally dairy-free, these cookies can be vegan!
Cookie Butter Cookies
Ingredients
- 1 cup Biscoff spread
- 1 cup brown sugar loosely packed
- 1 large egg or a flax egg
- 1 teaspoon baking soda
- 1 cup chocolate chips
Instructions
- In a large mixing bowl, add your Biscoff spread, brown sugar, egg, and baking soda, and mix well. Fold through the chocolate chips.
- Optional, but for thicker cookies, cover the bowl and place it in the refrigerator for 2 hours, to firm up. Alternatively, if you don't mind super flat cookies, you can bake them immediately.
- Preheat the oven to 180C/350F. Line a large baking sheet with parchment paper and set aside.
- Remove the cookie dough from the refrigerator and form 12 balls with the dough. Place the balls of dough on the lined sheet and bake in the oven for 10-12 minutes, or until the edges are just golden.
- Remove the cookies from the oven and let them cool on the sheet completely before enjoying.
Notes
- Tips: See my recipe tips above for making the best cookies.
- Leftovers: Keep at room temperature, covered, for up to 2 weeks or in the freezer for up to 6 months.
Nutrition
More cookie butter desserts
- Biscoff cake– A classic biscoff and chocolate cake that calls for pantry staples.
- Biscoff cheesecake– My popular cheesecake that needs just six ingredients and has thousands of 5-star reviews.
- Biscoff brownies– I took my flourless brownie recipe and layered it with creamy biscoff in the middle.
- Biscoff cupcakes– fluffy chocolate cupcakes filled with cookie butter in the middle and topped with frosting.
Originally published April 2021
Arman, they are so good!!
Thank you, Rennie- I’m so glad you enjoyed them!
They didn’t rise and tasted like burnt cookie butter not a cookie
Sorry to hear that, Ethan- did you use Biscoff or another cookie butter? In testing, some alternative brands (like Great Value and even Trader Joe’s) had too much excess liquid in them, which naturally causes the cookies to burn.
Easy and delicious.
Thanks so much, Luna- I’m so glad you enjoyed the recipe!
These are such a simple and quick recipe. I didn’t go in expecting thick cookies like you mentioned, and they were great. Reminded me of pb cookies.
Thanks so much, Angela! You are right- these are almost identical to peanut butter cookies, but using biscoff instead of peanut butter. Thanks for making them 🙂
I finally found Biscoff spread in my shop. So need to make this treat.
I need to start buying biscoff spread. It is so tasty just like peanut butter.
An amazing recipe! These turn out delicious when cold, but even better when warm, with a cosy caramel-like taste. However, they completely fall apart of you try to pick them up after cooking – you need to rest them for ≈10 minutes. You should specify this, as some cookies don’t need any rest. Overall though, this recipe is incredible, and every friend I gifted them to absolutely adored them!
Thanks for that feedback Martin! Very glad you liked this one 🙂
Unfortunately in my country you cannot buy Biscoff. But since some of your recipes contain it, I will order it online!
Can these be made into bars?
They can, Sandy- but they’ll be quite crumbly. You’ll need to let them cool completely before slicing. Bake in an 8 x 8-inch pan and increase the baking time by about 10 minutes.
Biscoff spread is made from the cookies which contain wheat…You didn’t add flour, but it is still there…just an FYI for those who wish to avoid wheat in any form. Blessings!