These biscoff butter cookies are made with brown butter and speculoos cookie butter for a soft, chewy cookie that's perfectly spiced! These biscoff butter cookies are similar to my chewy peanut butter cookies but 10x's better thanks to the biscoff cookie butter!
These cookies are dangerously addicting because they're basically 3 cookies in 1! It's a cookie, made with cookie butter, topped with biscoff cookies! Truly what's not to love?? I love spiced biscoff cookies around Christmastime, but they're delicious all year long! With a soft, chewy center and perfectly crispy edges, they keep their texture long after they come out of the oven!
Jump to:
What is Cookie Butter?
Cookie butter is a spiced spread, with a creamy peanut butter like texture, made from ground up speculoos cookies (pronounced "speck-you-lows").
So wait, what are speculoos cookies? They're little crispy spice cookies that are a staple winter treat across Europe! They're similar to American gingerbread cookies, just a little crunchier. The most famous speculoos cookies are the Belgian Lotus Biscoff cookies, but you can find a ton of different varieties! But what every version has in common is a crispy cookie flavored with brown sugar, cinnamon, nutmeg, cardamom, cloves, and ginger.
You can use cookie butter in pretty much all the same ways you would use nut butter. Spread on toast, in cookies, on oatmeal, or just right out of the jar with a spoon!
The OG cookie butter is Lotus Biscoff Butter made from the infamous Biscoff cookies, but Trader Joe's has their own speculoos cookie butter that's just as good (TJ's also has lots of different fun flavors of cookie butter)!
If you love cookie butter, you might also like this chocolate cookie butter tart, these cookie butter cupcakes, or these cookie butter macarons!
Ingredient Notes
You just need a few ingredients to make these chewy biscoff cookie butter cookies!
Brown Butter - My favorite ingredient of all time is brown butter!! Brown butter is just unsalted butter that has been melted and gently cooked to bring out a toasty, nutty flavor. Best of all, brown butter pairs beautifully with the spiced biscoff butter! If you've never made brown butter before, you can check out this post with all my tips for how to make brown butter!
Cookie Butter - The OG Lotus Biscoff cookie butter is the best if you can find it (major retailers like Walmart and Target usually carry it), but I also love Trader Joe's speculoos cookie butter! You can also make your own speculoos cookie butter if you prefer. The creamy cookie butter works best for these, but you can use the crunchy version if that's all you have.
Biscoff Cookies - I love breaking up some biscoff cookies and pressing them into the top of the cookies for extra crunch but that's optional! I like the classic Lotus Biscoff cookies, but any speculoos cookies will do the trick! You could also mix in some crushed biscoff cookies instead.
Sparkling Sugar - This is optional but I just love adding a bit to the tops of the biscoff butter cookies for extra sparkle!
The complete list of ingredients and amounts is located in the recipe card below.
Variations
Instead of putting biscoff cookies on top of the cookie butter cookies, you could mix in ½ cup of crushed biscoff cookies.
You could also add in ½ cup chocolate chips or toffee chips.
How to Make Cookie Butter Cookies
Using a stand or hand mixer, cream together the softened brown butter and cookie butter until smooth.
Then add in the granulated sugar and brown sugar until smooth and creamy.
Add in the egg and vanilla extract and beat for 1-2 minutes until the texture is light and fluffy.
Add in the flour, cinnamon, baking soda, and baking powder and mix until thoroughly combined. The dough should be wet and sticky.
Spoon a generous 3 tablespoons of dough and roll into balls. If desired, roll the tops in sparkling sugar.
Cover the dough and chill in the fridge overnight (minimum of 2 hours if you just can’t wait).
Preheat your oven to 350°F and line a light colored baking sheet with parchment paper.
Place dough balls at least 2-3 inches apart on the baking sheet (they will spread, I usually only do 6 cookies on a half sheet pan).
Bake cookies for on the center rack of the oven for 8 minutes. Place a kitchen towel on the counter. Remove from the oven and lightly drop the baking sheet onto the covered counter (only about 2 inches, it's a light drop). This gives the cookies the perfect crackled top.
If desired, press some broken biscoff cookies into the tops of the cookies before putting them back in the oven.
Return to the oven and bake for another 2-4 minutes are until the edges are fully set and the cookies are light golden brown.
Remove from the oven and let rest on the baking sheet for 2-3 minutes. Then transfer the cookie butter cookies to a cooling rack.
Why Do I Have to Chill the Dough?
Chilling the dough is super important for a few reasons!
First, letting the dough rest gives the flour time to hydrate. Eggs are the only liquid in these biscoff butter cookies and it takes flour a long time to absorb that moisture. When the flour is hydrated it helps contain the spread of the cookie so that you get a nice set edge and soft, chewy center.
Similarly, the brown butter needs to be as cold as possible before baking so that the cookies don't spread too much.
But don't we want the cookies to spread? Yes, we do and they will. We just don't want them to spread too much because then you get a flat, dry cookie instead of one with a soft, chewy center.
Tips for Perfect Cookies
Measure your flour correctly! It's most accurate to use a kitchen scale, but if you're measuring by volume you want to spoon and level! Fluff up the flour a bit with a spoon, and then spoon flour into the measuring cup. Once it's overflowing, use the back of a knife to level it off. Don't ever pack flour into the measuring cup or you'll end up with way too much! Improperly measured flour can lead to dry, crumbly cookies that don't spread.
Make sure your oven is the proper temperature! Use an oven thermometer to make sure your oven is exactly 350°F. If the oven is too cold, the cookies will spread too much and if it's too hot they centers won't bake all the way through. For example, my oven is about 20 degrees off. So I have to set the oven to 370°F in order to get it to bake at 350°F.
Use a lightweight, light colored baking sheet for best results! Believe it or not, a lighter pan makes the cookies bake more slowly than a dark pan, which helps keep them from spreading too much. My favorite pans for baking cookies are:
You also want to use either parchment paper or silicone mats on your cookie sheet to help keep the cookies from spreading.
Bake the cookies one sheet at a time, on the center rack. This will ensure all your cookies cook evenly and the bottoms don't burn. Then let the cookie sheet cool completely between batches. This ensures the cookies cook evenly and don't spread too much by being put on a hot pan.
Always under-bake the cookies! If you slightly under-bake the cookies (so the centers are still soft when you remove them from the oven), they'll stay soft and chewy for days!
Do the cookie scoot! In order to get perfectly round cookies, use a large cookie cutter to gently scoot them around as soon as they come out of the oven!
Recipe FAQ's
Store the baked cookie butter cookies in an airtight container at room temperature for up to 4 days. You can also store the dough in the fridge for up to a week and bake a few cookies at a time, as desired.
Nope! You can regular unsalted butter if you prefer! I just love the way the brown butter pairs with the biscoff cookie butter!
Yes! Freeze the pre-rolled cookie dough balls on a baking sheet, once frozen transfer to an airtight container and freeze for up to 6 weeks. The frozen cookie dough can go straight from the freezer to the oven, just add 2-3 minutes to the cooking time.
Cookie butter is made from Speculoos cookies (like biscoff), which are spiced cookies that taste similar to gingerbread. So cookie better has a sweet, slightly spiced flavor with a texture like peanut butter!
Tips for Success!
For best results I always recommend using weight measurements (especially when baking) because it's the most accurate. Kitchen scales are super affordable and also reduce the number of dishes you have to do! However, all my recipes also include US customary measurements for convince. Use this chart to convert measurements for common ingredients!
Substitutions: In all my recipes, I've included substitutions that I know will work, but I cannot guarantee results if you substitute ingredients that I have not recommended. [For example, granulated sugar and honey are indeed both sweeteners but they have very different properties so they can not always be swapped 1:1. Using honey in a cookie recipe that calls for granulated sugar will yield a giant mess.] In the recipe card you'll find links to the specific ingredients/brands that I use.
A note on salt: I almost exclusively use Diamond Crystal Kosher Salt because it's the best all-purpose salt for cooking and baking. If you're not using kosher salt, consult this handy guide for a conversion chart! When in doubt, if you're using table salt just reduce the amount by half for baked goods. When cooking, I prefer to under-salt because you can always add more! If you've over-salted, adding a little bit of acid (like lemon juice) can help.
More Recipes You Might Like!
If you love this recipe, please leave a star rating at the bottom of the page! This provides helpful feedback to both me and other readers.
Also be sure to add us as a trusted site on Google so that our recipes show up more in your searches!
For more delicious, scratch-made recipes you can subscribe to my newsletter and follow along on social media!
Recipe Card
Biscoff Butter Cookies
Ingredients
- ½ cup unsalted brown butter, room temperature
- ½ cup biscoff cookie butter
- ¾ cup light brown sugar
- ½ cup granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 ¼ cup all purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- 12 biscoff cookies, optional
Instructions
- Then add in the granulated sugar and brown sugar until smooth and creamy.
- Add in the egg and vanilla extract and beat for 1-2 minutes until the texture is light and fluffy.
- Add in the flour, cinnamon, baking soda, and salt and mix until thoroughly combined. The dough should be wet and sticky.
- Spoon a generous 3 tablespoons of dough and roll into balls. If desired, roll the tops in sparkling sugar.
- Cover the dough and chill in the fridge overnight (minimum of 2 hours if you just can’t wait).
- Preheat your oven to 350°F and line a light colored baking sheet with parchment paper.
- Place dough balls at least 2-3 inches apart on the baking sheet (they will spread, I usually only do 6 cookies on a half sheet pan).
- Bake cookies for on the center rack of the oven for 8 minutes. Place a kitchen towel on the counter. Remove from the oven and lightly drop the baking sheet onto the covered counter (only about 2 inches, it's a light drop). This gives the cookies the perfect crackled top.
- If desired, press some broken biscoff cookies into the tops of the cookies before putting them back in the oven.
- Return to the oven and bake for another 2-4 minutes are until the edges are fully set and the cookies are light golden brown.
- Remove from the oven and let rest on the baking sheet for 2-3 minutes, then transfer to a cooling rack.
Notes
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Kyla says
Just made these for the first time for a Thanksgiving gathering, they were a huge hit!! I tried "the drop" twice and they didn't get the cracked top but they still tasted perfect!!
Lisa says
I just made these today! They are so delicious with the browned butter! I used Biscoff sandwich cookies to top them with! I will be making these again soon adding toffee bits!
Jordann says
Quick question! If I make these into 24 smaller cookies would I just reduce the times by half? Thanks
Kyleigh Sage says
The baking time will be reduced slightly, but not quite by half. You can start with half the time and just keep on eye on it! It'll probably take closer to 8-10 mins.