Biscoff Butter is a beautiful thing... now imagine that in a warm, gooey cookie! These Biscoff Butter Cookies are packed with buttery Biscoff goodness (even some Biscoff cookies crumbled into the dough) and perfect for hitting that Biscoff craving.
Looking for a few other cookie recipes? Try these Chocolate Espresso Cookies, Sourdough Discard Peanut Butter Blossoms, and Molasses Marshmallow Stuffed Cookies.
Why you'll love this recipe
- Biscoff Butter Cookies combine two all-time favorite foods: Biscoff Butter and a classic cookie! It's a win-win!
- This easy recipe comes together in about 30 minutes. You'll have fresh cookies to enjoy in no time!
- Cookies freeze well and you can easily make them ahead of time, or even freeze the dough to bake when you really want a cookie!
Ingredients
There are just a few key ingredients you'll need to make these Biscoff Butter Cookies.
- Unsalted butter: It's important that your butter is softened to room temperature (not melted) for this recipe.
- Biscoff cookie butter: Biscoff cookie butter spread is the star of this recipe! I like to use the smooth cookie butter, but this would also work with the crunchy cookie butter.
- Biscoff cookies: Adding a few crumbled cookies into the dough packs some extra flavor and a little crunch into each cookie!
- Flaky sea salt: This is optional, but I recommend sprinkling a little flaky sea salt on top of each cookie before baking. I like to use Maldon Sea Salt.
See full recipe below for detailed instructions.
How to Make Biscoff Butter Cookies
You'll have these Biscoff Butter Cookies ready in just a few easy steps!
In a small bowl, whisk together the flour, baking powder, baking soda and salt.
Cream together the Biscoff butter and the unsalted butter in the bowl of a stand mixer. Add the granulated sugar and brown sugar, mixing until combined and scraping the bowl as needed.
Add the egg and vanilla to the butter mixture and mix until smooth.
Add dry ingredients to the wet ingredients and mix until combined. Then crumble the Biscoff cookies into the batter and mix until just combined.
Use a cookie scoop to drop 1 ½ Tablespoonfuls of dough onto a parchment paper-lined baking sheet.
Roll each dough ball between your palms until smooth, then sprinkle with sea salt (recommended) and bake.
Optional: When the cookies come out of the oven, use a sturdy glass to swirl around the edges of the cookie, making them perfectly round.
Let the cookies cool for a few minutes on the baking sheet, then transfer to a cooling rack to cool fully.
Expert Baking Tips
- Swirl the cookies with a glass to make them perfectly round. While the cookies are still warm from the oven, use a sturdy glass to swirl around the edges of the cookie, shaping them to be a perfect circle.
- Don't skimp on the Biscoff cookies in the batter! This gives some great flavor and crunch!
- Make sure the Biscoff cookie crumbles are not too big. If they are, your cookies will be hard to shape into a ball, and will be lopsided. It should be easy to form the dough into a ball.
What is Biscoff Cookie Butter?
Biscoff Cookie Butter is a spreadable sweet and creamy butter made from Lotus Biscoff cookies, which are called speculoos cookies in Europe. Speculoos cookies are traditional crispy, spice cookies from Belgium (and Biscoff Cookie Butter is produced in Belgium).
You can eat Biscoff Cookie Butter in a way similar to peanut butter or Nutella. And it is a great ingredient for baking cookies!
Equipment
I like to make cookies in a KitchenAid 5-Quart Stand Mixer, but this is optional. You can also make these in a large bowl with a hand-held mixer. You'll also need a few baking sheets, parchment paper, cooling racks, and I recommend using a cookie scoop for nice, evenly sized cookies.
kitchen essentials
My Favorite Baking Sheets
The perfect baking sheets for cookies, bagels, pretzels and more.
Storage
Room Temperature Storage: Store these Biscoff Butter Cookies in an airtight container for up to two weeks. They will be a bit more crispy as they get older, but they'll still be delicious!
Freezer Storage: These cookies also freeze well! Once cooled, transfer the cookies to a freezer-safe container or bag and freeze for up to two months. Make sure to let them thaw fully before serving.
You can also freeze the unbaked cookie dough in individual portions. When you're ready to bake, let the cookie dough thaw to room temperature, then bake as directed.
Recipe FAQ
This recipe is designed with creamy Biscoff Butter in mind, but the crunchy would work as well! Your cookies won't look as smooth, but they will still be delicious.
No, this is optional, but swirling the cookies with a round glass will make the cookies perfectly round.
This is optional, but I highly recommend it! If you don't have Biscoff cookies on hand, this recipe will still work without them.
Biscoff Butter Cookies
Ingredients
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter softened
- ½ cup Biscoff Cookie Butter
- ½ cup granulated sugar
- 1 cup light brown sugar
- 1 egg
- 2 teaspoons vanilla extract
- 10 Biscoff cookies lightly crushed
- Flaky sea salt for topping
Instructions
- In a medium bowl, combine flour, baking soda, baking powder and salt. Stir to combine and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment*, combined unsalted butter, Biscoff Cookie Butter and mix until combined. Add granulated sugar and brown sugar and mix until combined. Add egg and vanilla extract and mix until combined.
- Add the mixture of dry ingredients and mix on low speed, just until combined. Crumble the whole Biscoff Cookies into the batter and mix just until combined.
- Preheat the oven to 350°F and line two baking sheets with parchment apper.
- Use a cookie scoop to make 1 ½ Tablespoonfuls of dough. Roll the dough between your palms to make a rounded ball and place on the prepared baking sheet, and sprinkle with flaky sea salt.
- Bake 11-13 minutes until slightly set at the edges. The cookies may look underdone, or puffy, but they will deflate and set as they cool. While the cookies are warm, use a sturdy round glass to swirl around the edges of the cookie, making them perfectly round.
- Let the cookies cool for 5 minutes on the baking sheet, then transfer to a cooling rack to cool fully.
Jessica Vogl says
The flavor from the Biscoff and the crunch to these cookies is absolutely divine! The sea salt at the end is the perfect finishing touch.