Why You’ll Love This Recipe

I love this recipe because Biscoff spread does most of the flavor work for me. It creates a rich, warmly spiced cookie without requiring a long list of spices or complicated ingredients.

The combination of soft cookie centers and crunchy Biscoff pieces is another reason I keep coming back to this recipe. I can also add white chocolate, extra cookie butter, or a Biscoff drizzle when I want to make the cookies even more indulgent.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Baking soda
Salt
Ground cinnamon
Unsalted butter, softened
Creamy Biscoff cookie butter spread
Brown sugar
Granulated sugar
Large egg
Vanilla extract
Biscoff cookies, roughly crushed
Extra Biscoff spread, optional for topping

I prefer creamy cookie butter because it blends smoothly into my dough. I also keep some of the crushed cookies in larger pieces so I get little pockets of crunch throughout the finished cookies.

Directions

I preheat my oven to 350°F (175°C) and line my baking sheets with parchment paper.
In a medium bowl, I whisk together the flour, baking soda, salt, and cinnamon until evenly combined.
In a large mixing bowl, I beat the softened butter, Biscoff spread, brown sugar, and granulated sugar until the mixture becomes smooth and creamy.
I add the egg and vanilla extract and continue mixing until everything is well combined.
I gradually add the dry ingredients to the wet mixture. I mix only until a soft cookie dough forms so I don’t overwork the dough.
I gently fold the crushed Biscoff cookies into the dough.
I scoop the dough into balls and arrange them about 2 inches apart on my prepared baking sheets. If my dough feels particularly soft, I chill it for about 20–30 minutes before baking.
I press a few extra pieces of crushed Biscoff cookie onto the top of each dough ball.
I bake the cookies for about 10–12 minutes. I remove them when the edges look set and lightly golden but the centers are still soft.
I let the cookies rest on the baking sheet for about 5 minutes before transferring them to a wire rack.
For an extra Biscoff finish, I gently warm a little cookie butter until pourable and drizzle it over the cooled cookies.

Servings and Timing

I usually get about 20–24 cookies from one batch, depending on how large I scoop the dough.

Prep time: 20 minutes
Optional chilling time: 20–30 minutes
Bake time: 10–12 minutes per batch
Cooling time: 15 minutes
Total time: about 50–75 minutes
Servings: approximately 20–24 cookies

Variations

For Biscoff white chocolate cookies, I fold white chocolate chips or chunks into the dough along with the crushed cookies. I love how the creamy sweetness of white chocolate contrasts with the caramelized, spiced flavor of the cookie butter.

When I want even more Biscoff flavor, I freeze small spoonfuls of cookie butter and wrap the cookie dough around them before baking. This gives me a soft cookie with a gooey cookie butter center.

For a chocolate version, I add milk or dark chocolate chips. I can also dip half of each cooled cookie in melted chocolate and finish it with Biscoff crumbs.

If I prefer extra texture, I use crunchy cookie butter instead of creamy spread or add additional crushed cookies to the dough.

Storage/Reheating

I store my Biscoff Butter Cookies in an airtight container at room temperature for about 4–5 days. I make sure they’re completely cool before storing them so excess moisture doesn’t build up inside the container.

For longer storage, I freeze the baked cookies in a freezer-safe container for up to 2 months. I place parchment paper between the layers and thaw the cookies at room temperature when I’m ready to serve them.

I can also freeze the unbaked cookie dough. I portion it into balls, freeze them on a baking sheet until firm, and then transfer them to a freezer-safe bag or container. I can bake them directly from frozen, adding an extra minute or two to the baking time.

When I want a warm, freshly baked texture, I microwave a cookie for about 5–10 seconds. This softens the center and makes the Biscoff flavor especially aromatic.

FAQs

What is Biscoff cookie butter?

Biscoff cookie butter is a creamy spread made from crushed caramelized spiced cookies. I use it much like peanut butter in baking, but it gives my cookies a distinctive caramel, cinnamon, and brown sugar flavor.

Why did my Biscoff Cookies spread too much?

When my cookies spread excessively, I usually check whether my butter was too warm or the dough was too soft. I chill soft dough for about 20–30 minutes before baking, which helps the cookies maintain a thicker shape.

Can I make Biscoff Butter Cookie dough ahead of time?

Yes. I can prepare the dough, cover it tightly, and refrigerate it for up to about 2 days. I let very firm refrigerated dough sit at room temperature briefly so it’s easier to scoop before baking.

Can I make these cookies without crushed Biscoff cookies?

Yes. The Biscoff spread already gives me plenty of cookie butter flavor, so the crushed cookies aren’t essential. I like adding them mainly for extra flavor and a crunchy contrast to the soft cookie centers.

How do I keep Biscoff Butter Cookies soft and chewy?

I avoid overbaking them. I remove my cookies when the edges have set but the centers still look slightly underdone. I then leave them on the hot baking sheet for several minutes, where they continue to set without becoming dry.

Conclusion

Biscoff Butter Cookies give me everything I love about cookie butter in a soft and chewy homemade cookie. The caramelized, warmly spiced flavor of Biscoff spread pairs perfectly with the crunchy cookie pieces, while an optional cookie butter drizzle makes them even more tempting. Whether I’m making a cookie tray, preparing a sweet gift, or simply looking for a cozy treat to enjoy with coffee, these Biscoff cookies are an easy recipe I enjoy baking again and again.

Biscoff Butter Cookies

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Soft and chewy Biscoff Butter Cookies packed with creamy cookie butter and crunchy pieces of caramelized spiced cookies. An optional Biscoff drizzle adds even more warm cinnamon and caramel-like flavor.

Author: Laura
Prep Time: 20 minutes
Cook Time: 10–12 minutes
Total Time: 50–75 minutes
Yield: 20–24 cookies
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon until evenly combined.
In a large mixing bowl, beat the softened butter, Biscoff spread, brown sugar, and granulated sugar until smooth and creamy.
Add the egg and vanilla extract and mix until well combined.
Gradually add the dry ingredients to the wet mixture and mix just until a soft cookie dough forms. Avoid overmixing.
Gently fold the crushed Biscoff cookies into the dough.
Scoop the dough into balls and arrange them about 2 inches apart on the prepared baking sheets. If the dough is particularly soft, chill it for 20–30 minutes before baking.
Press a few extra pieces of crushed Biscoff cookie onto the top of each dough ball.
Bake for 10–12 minutes, until the edges are set and lightly golden while the centers still look soft.
Let the cookies rest on the baking sheets for about 5 minutes, then transfer them to a wire rack to cool.
For an extra Biscoff finish, gently warm the additional cookie butter until pourable and drizzle it over the cooled cookies.

Notes

For Biscoff white chocolate cookies, fold white chocolate chips or chunks into the dough with the crushed cookies.
For gooey centers, freeze small spoonfuls of cookie butter and wrap portions of dough around them before baking.
Milk or dark chocolate chips can be added for a chocolate variation.
For extra texture, use crunchy cookie butter instead of creamy spread or add additional crushed Biscoff cookies.
If the dough is very soft, chill it for 20–30 minutes to help prevent excessive spreading.
Prepared cookie dough can be covered and refrigerated for up to 2 days.
Store cooled cookies in an airtight container at room temperature for 4–5 days.
Freeze baked cookies for up to 2 months, placing parchment paper between layers.
Portioned unbaked dough can be frozen and baked directly from frozen, adding an extra 1–2 minutes to the baking time.
Microwave a cookie for 5–10 seconds for a warm, soft center.

Nutrition

Serving Size: 1 cookie
Calories: 205 kcal
Sugar: 14 g
Sodium: 150 mg
Fat: 10 g
Saturated Fat: 4 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 27 g
Fiber: 1 g
Protein: 2 g
Cholesterol: 20 mg