If you're a fan of Biscoff spread's rich, spiced cookie flavor, you'll fall in love with these Biscoff Butter Cookies. They're soft, chewy, and packed with cozy caramel spice; perfect with a cup of tea or coffee.
If you are looking for other classic holiday cookies, I will point you to my peanut butter blossom cookies and my grandmother's pizzelles. New this year I am adding candied orange slices to my holiday cookie trays.
These hit the spot! I love the addition of the mini chocolate chips.
- Marla K.
Why my kids love these cookies:
- Soft, chewy cookie butter cookies with crisp edges and gooey centers.
- Big Biscoff flavor from cookie butter, brown sugar, and crushed Biscoff cookies.
- They can drizzle on extra Biscoff butter at the end of baking.
Ingredients:
Recipe Card?
To find the full printable recipe with specific measurements and directions CLICK HERE to go to the recipe card.
Substitutions
Don't stress if you're missing an ingredient! My cookie butter cookies are pretty forgiving. Here are a few easy swaps so you can still enjoy that Biscoff flavor without a last-minute grocery run.
- Unsalted butter: Use this if that's what you have; just add an extra pinch of salt.
- No Biscoff? Substitute another cookie butter or even peanut butter for a nutty twist.
- Gluten-free option: Use a 1:1 gluten-free baking flour blend.
- No mini chips? Roughly chop a Biscoff cookie for mix-in instead-you'll get bites of crunch.
How to Make Biscoff Butter Cookies
My Biscoff butter cookies use simple pantry staples but deliver bakery-level results. The cookie butter and brown sugar make them extra soft and chewy, while the crushed Biscoff cookies and mini chocolate chips add crunch and melty pockets in every bite. If you've got butter, cookie butter, and a handful of cookies, you're basically ready to bake.
Preheat and Prepare
Preheat the oven to 350°F (175°C) and prepare baking sheets with parchment paper.
Blend Butters
Melt the butter and the cookie butter.
Add them to the bowl and, using a paddle, beat together the melted butter and cookie butter along with the brown sugar.
Add Eggs
Add eggs, one at a time, incorporating each egg fully.
Beat the eggs into the sugar for 1-2 minutes until light and fluffy.
Sift Flour
Sift the flour, cornstarch, baking powder and salt and incorporate into the batter.
Add Chocolate Chips
On the last few turns of the paddle, add the mini chocolate chips.
Roll In Cookie Crumbs
Scoop the cookie dough into balls and roll in crushed cookie crumbs.
Bake
Flatten the cookies on a prepared baking sheet.
Bake for 13 minutes until the edges are cooked.
Garnish
When the cookies are removed from the oven, add extra mini chocolate chips and place a cookie piece in the center of the cookie.
How do I know when the cookies are done?
The edges should look set and lightly golden, while the centers still look soft. They'll continue to firm up on the baking sheet as they cool.
Did you make this recipe?
Do you have feedback that would be helpful to others? If so can help this small business owner by leaving a rating and a review in the comments section? Thank you for being part of the Savoring The Good Community. ~ Sarah
Make Ahead Tips
My holiday cookie butter cookies are fantastic, make-ahead treats. You can prep the dough when you have time and bake off fresh cookies whenever the craving hits.
- Chill the dough: Scoop and roll the cookie dough in cookie crumbs, then chill on a baking sheet for up to 48 hours before baking. This can deepen flavor and help control spread.
- Freeze the dough balls: Freeze rolled cookie dough balls on a tray until solid, then transfer to a freezer bag for up to 2 months. Bake from frozen, adding 1-2 minutes to the bake time.
- Bake ahead for events: Baked Biscoff butter cookies freeze well; let them cool completely, then freeze in a single layer before transferring to a container.
Seasonal Favorite
This is the best homemade seedless black raspberry jam recipe made with fresh or frozen black raspberries.
Storage Instructions
Store cooled Biscoff cookies in an airtight container at room temperature for up to 4-5 days; they'll stay soft and chewy thanks to the cookie butter and brown sugar.
For longer storage, freeze baked cookies in a single layer, then transfer to a freezer-safe bag or container for up to 2-3 months. Let them thaw at room temperature or warm briefly in the microwave for that just-baked texture.
Frequently asked questions, answers and tips:
While I try to share all the information you need to make this recipe in your home with restaurant-quality results, there still may be a question or two. Or these are questions I have received from the community about this recipe. I do my best to answer them as clearly as I can. I hope this helps.
Yes. Use the same amount of unsalted butter and add an extra pinch of salt to balance the sweetness.
This recipe works as a no-chill cookie, but chilling the dough for 30 minutes can help prevent spreading and deepen the flavor.
Absolutely. Any smooth or crunchy cookie butter works, and different brands just give slightly different spice and sweetness levels.
Ingredients
- ½ cup salted butter melted
- ½ cup cookie butter melted
- 1 ½ cups Brown Sugar
- 1 Teaspoon Vanilla Extract
- 2 Eggs
- 2 ¾ cups Flour, All Purpose
- 2 Teaspoons corn starch
- ½ Teaspoon Baking Powder
- ½ Teaspoon Salt
- 1 cup chocolate chips mini
- cookies
- cookie crumbs for rolling
Instructions
- Preheat the oven to 350°F (175°C) and prepare baking sheets with parchment paper.
- Melt the butter and the cookie butter.½ cup salted butter, ½ cup cookie butter
- Add them to the bowl and, using a paddle, beat together the melted butter and cookie butter along with the brown sugar and vanilla.1 ½ cups Brown Sugar, 1 Teaspoon Vanilla Extract
- Add eggs, one at a time, incorporating each egg fully.2 Eggs
- Beat the eggs into the sugar for 1-2 minutes until light and fluffy.
- Sift the flour, cornstarch, baking powder and salt and incorporate into the batter.2 ¾ cups Flour, All Purpose, 2 Teaspoons corn starch, ½ Teaspoon Baking Powder, ½ Teaspoon Salt
- On the last few turns of the paddle, add the mini chocolate chips.1 cup chocolate chips mini
- Scoop the cookie dough into balls and roll in crushed cookie crumbs.cookie crumbs for rolling
- Flatten the cookies on a prepared baking sheet.
- Bake for 13 minutes until the edges are cooked.
- When the cookies are removed from the oven, add extra mini chocolate chips and place a cookie piece in the center of the cookie.cookies
Nutrition
Notes
- Unsalted butter: Use this if that's what you have; just add an extra pinch of salt.
- No Biscoff? Substitute another cookie butter or even peanut butter for a nutty twist.
- Gluten-free option: Use a 1:1 gluten-free baking flour blend.
- No mini chips? Roughly chop a Biscoff cookie for mix-in instead-you'll get bites of crunch.
- Chill the dough: Scoop and roll the cookie dough in cookie crumbs, then chill on a baking sheet for up to 48 hours before baking. This can deepen flavor and help control spread.
- Freeze the dough balls: Freeze rolled cookie dough balls on a tray until solid, then transfer to a freezer bag for up to 2 months. Bake from frozen, adding 1-2 minutes to the bake time.
- Bake ahead for events: Baked Biscoff butter cookies freeze well; let them cool completely, then freeze in a single layer before transferring to a container.
I am Sarah Mock. Welcome!
Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 16 years Sarah helps the home cook prepare her recipes with professional results.
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