Loaded with broken cookie pieces and infused with the unbeatable buttery taste of Biscoff, these delicious Cookie Butter Cookies deliver a delectably chewy texture and soft centers that will leave you craving more.
Cookie butter cookies combine the irresistible flavor of Biscoff spread and cookies with classic cookie dough. The result is a chewy, buttery cookie infused with the Biscoff flavor.
Creamy cookie butter blends into the dough, much like peanut butter. The cornstarch keeps the cookies soft and chewy, while cookie pieces fill the dough with texture and additional taste.
This easy recipe is perfect for serving in holiday cookie boxes or enjoying any time of the year. What better way to enjoy cookie butter than to use it to make delicious cookies?
What is Cookie Butter?
Cookie butter is a sweet spread made from crushed cookies (commonly Biscoff butter cookies or speculoos cookies) that have been ground into a smooth, creamy consistency.
The blended Biscoff cookies have a buttery, brown sugar flavor with warm cinnamon and a similar texture to nut butter. Serve cookie butter spread with pancakes, waffles, or smeared over warm toast. Try it in baking recipes like this one or even cookie butter frosting.
Cookie Butter Cookies
This easy cookie recipe incorporates cookie butter and broken Biscoff cookies into a delectable buttery cookie dough. The recipe's key ingredients include classic pantry staples like all-purpose flour, leavening agents, salt, and cornstarch.
Thanks to an electric mixer, the dough comes together quickly. The buttery cookies come out chewy with a crackly top and soft center.
- All-Purpose Flour: The dough uses less flour than other cookie recipes to promote a softer, flatter cookie with a chewy texture.
- Cornstarch: Cornstarch keeps the cookies soft.
- Baking Soda and Powder
- Salt: Salt balances the sweet flavor.
- Unsalted Butter (softened)
- Biscoff Cookie Butter: Cookie butter blends into the dough to create an irresistible spicy, brown sugar taste.
- Granulated Sugar
- Light Brown Sugar (packed): The higher moisture level of brown sugar assists the cornstarch in keeping these cookies soft.
- Large Egg (room temperature)
- Pure Vanilla Extract
- Biscoff Cookies: Break or smash the cookies into pieces. A blend of some larger pieces and some smaller crumbs is ideal.
See the recipe card for the ingredient quantities.
1. Preheat the oven to 350°F. Line two baking sheets with parchment paper and set them aside.
2. Whisk the dry ingredients in a medium bowl.
3. In a large bowl with an electric mixer, beat the butter and cookie butter until smooth and incorporated. Add the sugars and beat until the mixture is light and fluffy.
4. Mix in the egg and vanilla extract just until combined.
5. Pour the dry ingredients into the butter-sugar mixture and mix only until combined. Fold in the Biscoff cookie crumbs.
6. Using a medium cookie scoop, scoop the cookie dough onto the prepared sheet trays, leaving about 1 ½ inches between the dough balls. Bake the cookies for 9-11 minutes until the edges are set.
- Large Mixing Bowl
- Rubber Spatula
- Electric Mixer - Stand Mixer or Hand Mixer
- Baking Sheet Trays
- Medium Cookie Scoop
Store cooled cookies in an airtight container lined with wax paper for up to 4 days at room temperature or up to one week in the refrigerator.
Can You Freeze Cookie Butter Cookies?
You can freeze cookie butter cookies in two ways: baked and unbaked.
- Freeze Unbaked Cookies: Scoop cookie dough balls onto a parchment-lined baking tray and freeze until frozen. Transfer frozen dough balls to a zip-top bag. Freeze for up to three months: thaw cookie dough or bake from frozen. Add a couple of minutes to the baking time if baking from frozen.
- Freeze Baked Cookies: Place the cookies in an airtight container or freezer-safe zip-top bag - separate layers with parchment or wax paper. Freeze the cookies for up to 3 months - thaw entirely before eating.
Delicious Cookie Recipes
- White Chocolate Cranberry Cookies
- 3-Ingredient Almond Butter Cookies
- Pistachio White Chocolate Cookies
- Brownie Mix Cookies
- Funfetti Cake Mix Cookies
- Vanilla Whoopie Pies
- Spoon and level the dry ingredients when measuring. Too much flour results in drier, tougher cookies.
- Use room temperature egg and butter for proper incorporation.
- Mix heavily in the beginning and less towards the end. With the creaming method, more active mixing is required to whip the butter and sugar together, but once the dry ingredients have been added, mix only until the ingredients combine.
- Refrain from over-mixing to avoid overactive gluten production and dense cookies.
- Bake cookies on a lined baking sheet to prevent sticking.
Frequently Asked Questions
The cornstarch keeps cookies soft and thick. It inhibits gluten formation by absorbing some of the moisture, resulting in a delicate crumb and melt-in-your-mouth consistency.
Lotus Biscoff Cookie Butter is found in most grocery stores near peanut butter and other spreads. Trader Joe's sells their version made from speculoos cookies. It has a similar taste but is slightly spicier and grittier texture. While you can use Trader Joe's cookie butter in this recipe, the Biscoff cookie spread is preferred. The brand of cookie butter you use affects the final texture and taste of the cookies.
Biscoff Cookie Butter Cookies
- 1 ¼ cup all-purpose flour
- 2 teaspoon cornstarch
- ½ teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter softened
- ½ cup cookie butter
- ¼ cup light brown sugar
- ½ cup granulated sugar
- 1 egg room temperatrue
- 2 teaspoon vanilla extract
- 1 cup chopped Biscoff cookies
- Preheat the oven to 350°F. Line two baking sheets with parchment paper and set them aside.
- Whisk the flour, cornstarch, baking powder, baking soda, and salt in a medium bowl.
- In a large bowl with an electric mixer, beat the butter and cookie butter until smooth and incorporated. Add the sugars and beat until the mixture is light and fluffy.
- Mix in the egg and vanilla extract just until combined.
- Pour the dry ingredients into the butter-sugar mixture and mix only until combined. Fold in the cookie pieces.
- Scoop the cookie dough onto the prepared sheet trays using a medium cookie scoop, leaving about 1½ inches between the dough balls. Bake the cookies for 9-11 minutes until the edges are set.
- Allow the cookies to cool on the sheet pan for a few minutes before transferring them to a wire rack to cool them completely.