The BEST Biscoff Butter Cookies

Biscoff butter cookies are soft, chewy, and full of chocolate chips. They’re spiced with cinnamon and have a deep rich caramel flavor that will keep you wanting more. Don’t think you can have just one of these delicious creamy cookies. 

Over the holidays I decided to pick up biscoff cookie butter. My local grocery store had an entire display and I just couldn’t help myself. I had never had cookie butter and when I tried it for the first time I was blown away. My mind instantly went to making my homemade chocolate chip cookies with cookie butter folded into the batter and that’s how this recipe was created. If you want to take chocolate chip cookies to the next level with cookie butter, you are in for a treat with this recipe. 

Why You’ll Love These Biscoff Butter Cookies

• This butter cookies recipe is so easy to make. Using an electric mixer saves time and moves the process along very quickly. If you have one I highly recommend you use it for this recipe. The process is simple you mix the wet and dry ingredients separately, then combine, then refrigerate, then bake. It’s that simple. 
• The cookie butter cookies are extremely soft and chewy. As the brown sugar and cookie butter bake the cookie spreads leaving you with a slightly crunchy outside with a soft creamy inside that is oh so good. 
• Biscoff cookie butter has a rich and deep caramel flavor. It’s spiced with cinnamon  and all this deliciousness is added to the cookies with this one ingredient. Don’t worry about having to add different spices and multiple ingredients to get the perfect caramel flavor because biscoff cookie butter provides all of it. 
• These biscoff butter cookies can be enjoyed any time of day. Try them for breakfast with a warm cup of coffee, dipped in milk, or reheated in the microwave after dinner for dessert. The homemade spiced, chocolatey goodness is sure to be everything you want in a cookie. 

What Is Biscoff Cookie Butter?

Biscoff cookie butter has many different names. It’s known as Lotus biscoff cookie butter, cookie spread, speculoos spread, and more. Biscoff cookie butter is simply crushed biscoff cookies mixed with some oil to make it smooth and spreadable. It also contains sugar to keep it nice and sweet. It’s silky and resembles peanut butter in thickness. 

You can buy crunchy cookie butter which is essentially the same as the creamy cookie butter except it contains pieces of lotus biscoff cookies to add crunch. Cookie butter is commonly served on toast in the morning for breakfast, on apple slices, or folded into cookie batter with chocolate chips to make the best cookies ever. There are so many ways to enjoy this delicious snack. 

If you were wondering, biscoff cookies are known in Europe as Lotus Speculoos. It originated in Belgium around 1932. The recipe has been around for a very long time. The delicious deep caramel flavor that’s rich with spice is perfect when added to cookies hence their popularity over the years. 

Biscoff Cookies Ingredients 

Butter - you can’t have cookies without butter. I use melted butter instead of room temperature butter in this recipe because we’re going for a fudgy but cooked texture and to prevent unwanted cakiness. Unsalted butter is best for this recipe. 

Lotus Cookie Butter - because you can’t make biscoff butter cookies without biscoff cookie butter. 

Granulated Sugar - for the sweetness we all love 

Brown Sugar - to give the cookie a moist, chewy texture with even more rich caramelized flavor. You can use light brown sugar or dark brown sugar 

Egg - to add structure and leavening to the cookie, you only need one for this recipe 

Vanilla Extract - for added flavor 

Baking Soda - also for leavening 

Salt - for balance with all the sweetness 

All Purpose Flour - pastry flour can also be used 

Chocolate Chips - semi-sweet were used in this recipe, consider milk chocolate or dark chocolate 

How to Make Biscoff Butter Cookies 

Step 1. In a large bowl, whisk together the butter, cookie butter, granulated sugar, brown sugar, and salt with an electric hand mixer until smooth and there are no more lumps. 

Step 2. Whisk in the egg and vanilla. Continue to mix until the yolk is broken and the mixture is smooth. 

Step 3. Add the flour, baking soda, and salt and fold together until combined and there are no more white streaks of flour. Be careful not to over mix which could result in cakier cookies. 

Step 4. Fold in chocolate chips and then chill the dough in the refrigerator covered for at least 30 minutes. The longer the dough sits the deeper color and more caramelized the flavor will become. 

Step 5. When you’re ready to bake preheat the oven to 350 degrees. Line a baking sheet with parchment paper. Scoop the cookie dough and roll into a ball and place onto the parchment lined baking sheet. Leave about 4 inches of space between each cookie. 

Step 6. Bake for 12-15 minutes or until the edges of the cookies have started to slightly brown. Remove from the oven and add small pieces of the biscoff spread onto the warm cookie. Let cool before serving. 

Secrets to Making The Best Chewy Biscoff Cookies 

• Use room temperature eggs. They easily mix into the butter forming a more uniform textured batter. Egg whites also break up more easily when they’re warm as opposed to right out of the refrigerator. Cold eggs can result in an unwanted texture, lumpy batter, and the cookies may result in longer cook time. 
• This recipe calls for melted butter because it helps the cookie become a little more dense resulting in a chewy soft cookie. However, let the butter cool a bit before adding it to the biscoff cookie batter. Adding it while it’s too hot could cook the eggs. 
• Don’t skip refrigerating the cookie batter. The longer it refrigerated, the less the biscoff butter cookies will spread. If they spread too quickly the cookie will taste doughy and soft instead of full and chewy. 

What makes these biscoff butter cookies work?

• Biscoff cookie butter spread takes the place of extra regular butter. The amount of butter used is less than our traditional cookie recipes to compensate for the additional cookie butter. It incorporates into the cookie batter easily and when the cookie bakes it softens creating a chewy, delicious, caramelized and spiced cookie.
• We recommend refrigerating the cookie dough for at least 30 minutes. Because there’s so much butter and cookie butter, this simple step keeps the cookie from spreading too much.
• This cookie butter cookie recipe calls for both brown and granulated sugar. While the brown sugar is creamed with the butter, it creates fewer air pockets when compared to granulated sugar. As a result, you get a cookie that rises less resulting in a chewier cookie.

Other ways to make the cookies

This recipe is a simple variation to the traditional chocolate chip cookie. Want to make these without chocolate chips? You certainly can and they will be just as delicious. Depending on the time of year you may consider swapping the chocolate chips for peanut butter chips, pumpkin spice baking chips, or while chocolate chips.

Consider also topping the biscoff butter cookies with a dark chocolate, dark chocolate, or caramel drizzle for even more flavor. Something I like to do when I finish the cookies is add very small dollops of cookie butter to the warm cookies right when they come out of the oven. The cookie butter will melt and finish the cookie with even more of that delicious cookie butter flavor.

If you want some added crunch, consider folding in biscoff cookie crumbs to the cookie batter. The crushed speculoos take the cookies to a whole new level. 

Can this cookie recipe be made vegan?

Yes you can make the biscoff spread cookies vegan, however, I’ve never tried it this way. Fortunately the cookie butter is completely vegan so the only ingredients that need swapped are the butter and egg. Make sure that the chocolate chips you choose are vegan friendly. I recommend choosing a vegan butter to use in place of regular butter. For the egg, I recommend using a flax egg in its place. To make this combine 1 tablespoon of ground flax seed with 2 1/2 tablespoons of warm water.  Let sit until the mixture has thickened and has become gelatinous. If you try this variation let me know how it went!

Storing biscoff cookies

The cookies can be stored in an airtight container for up to five days at room temperature. For more long term storage the cookies can be frozen in an air tight container for up to 3 months. When you’re ready to eat be sure to thaw completely at room temperature.

If you want to store the dough for later you can! To do this, roll the dough into balls and place on a parchment lined cookie sheet. Place the cookie sheet in the freezer and let the dough freeze completely. Once frozen, place the cookie dough balls in a ziplock bag and keep frozen for up to 2 months. When you’re ready to bake the cookies let the dough thaw and bake as instructed. 

Other Delicious Sweets You Should Try!

Best Ever Oreo Brookies

Apple Strawberry Crisp

Strawberry Citrus Chess Tart

Blackberry Lemon Bread

The Best Biscoff Butter Cookies

Kate

Biscoff butter cookies are soft, chewy, and full of chocolate chips. They’re spiced with cinnamon and have a deep rich caramel flavor that will keep you wanting more. Don’t think you can have just one of these delicious creamy cookies. 

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Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 15 minutes mins

Course Dessert

Servings 12 Cookies

Ingredients

  

1x2x3x

• ▢ 1/2 cup butter melted
• ▢ 1/2 cup lotus cookie butter
• ▢ 1/2 cup granulated sugar
• ▢ 1/4 cup brown sugar
• ▢ 1 egg
• ▢ 1 teaspoon vanilla extract
• ▢ 1/2 teaspoon baking soda
• ▢ 1/2 teaspoon salt
• ▢ 1 1/4 cup all purpose flour
• ▢ 1/2 cup semi-sweet chocolate chips

Instructions

 

• In a large bowl, whisk together the butter, cookie butter, granulated sugar, brown sugar, and salt until smooth and there are no more lumps.
• Whisk in the egg and vanilla. Continue to mix until the yolk is broken and the mixture is smooth.
• Add the flour, baking soda, and salt and fold together until combined and there are no more white streaks of flour. Be careful not to over mix which could result in cakier cookies.
• Fold in chocolate chips and then chill the dough in the refrigerator covered for at least 30 minutes. The longer the dough sits the deeper color and more caramelized the flavor will become.
• When you’re ready to bake preheat the oven to 350 degrees. Line a baking sheet with parchment paper. Scoop the cookie dough and roll into a ball and place onto the parchment lined cookie sheet. Leave about 4 inches of space between each cookie.
• Bake for 12-15 minutes or until the edges of the cookies have started to slightly brown. Remove from the oven and add small pieces of cookie butter onto the warm cookie. Let cool before serving.

Tried this recipe?Let us know how it was!