Biscoff Butter Cookies Recipe

Introduction

These Biscoff Butter Cookies combine the rich, spiced flavor of Speculoos cookie butter with a tender, buttery dough. They are delightfully soft with a crackled topping of melted cookie butter, perfect for an afternoon treat or sharing with friends.

Ingredients

• 1/2 cup unsalted butter (room temperature)
• 1/2 cup Speculoos or Biscoff cookie butter
• 2/3 cup light brown sugar (packed)
• 1 large egg (room temperature)
• 1 teaspoon vanilla extract
• 1 1/2 cups + 1 tablespoon all-purpose flour (*see notes below for measuring)
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• Extra cookie butter for the tops

Instructions

1. Step 1: Preheat the oven to 350°F (180°C).
2. Step 2: In a mixing bowl, cream together the butter, cookie butter, and light brown sugar on low speed with a paddle attachment until the mixture is fluffy.
3. Step 3: Add the egg and vanilla extract, then mix until fully combined.
4. Step 4: Gradually mix in the all-purpose flour, baking soda, and salt until just incorporated.
5. Step 5: Use a large cookie scoop (about 3 tablespoons) to place dough balls onto a parchment-lined baking tray, spacing them about 3 inches apart.
6. Step 6: Spoon about 1 teaspoon of extra cookie butter on top of each dough ball.
7. Step 7: Bake for 10-12 minutes, or until the edges are golden and the cookie butter on top is melted and crackled.
8. Step 8: Remove from the oven and let the cookies cool completely on a wire rack before enjoying.

Tips & Variations

• For best results, measure flour by spooning it into your measuring cup and leveling it off to avoid dense cookies.
• Chill the dough for 30 minutes before baking to prevent spreading if you prefer thicker cookies.
• Try adding chopped nuts such as pecans or walnuts for extra texture and flavor.
• Use crunchy Biscoff spread for a bit of texture contrast on top of the cookies.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies in a sealed container for up to 3 months. Reheat gently in a low oven or microwave for a few seconds to enjoy a freshly baked feel.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use natural peanut butter instead of cookie butter?

You can substitute peanut butter, but the flavor will change significantly as cookie butter has a distinct spiced caramel taste. For best results, stick to Speculoos or Biscoff cookie butter.

Why do you add extra cookie butter on top of the dough before baking?

The extra dollop of cookie butter on top melts and crackles during baking, adding a lovely caramelized finish and extra gooeyness that enhances the cookie’s flavor and texture.

Biscoff Butter Cookies Recipe

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★★★★★

4.9 from 114 reviews

Delight in these rich and buttery Biscoff Butter Cookies, perfectly soft with a crackled, melted cookie butter topping. They combine the spiced warmth of Speculoos cookie butter with classic cookie ingredients for a delicious treat that’s easy to make and irresistible to eat.

• Author: Grace
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: 12 medium cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Main Ingredients

• 1/2 cup unsalted butter (room temperature)
• 1/2 cup Speculoos or Biscoff cookie butter
• 2/3 cup light brown sugar (packed)
• 1 large egg (room temperature)
• 1 teaspoon vanilla extract
• 1 1/2 cups + 1 tablespoon all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• extra cookie butter for the tops (about 1 teaspoon per cookie)

Instructions

1. Preheat Oven: Set your oven to 350°F (180°C) so it’s ready to bake the cookies evenly.
2. Cream Butter and Sugars: In a mixing bowl, combine the unsalted butter, Biscoff cookie butter, and light brown sugar. Use a paddle attachment on low speed and beat until the mixture becomes fluffy and well blended.
3. Add Egg and Vanilla: Mix in the large egg and vanilla extract thoroughly until fully incorporated.
4. Combine Dry Ingredients: Add the all-purpose flour, baking soda, and salt to the wet mixture. Mix gently until all ingredients form a smooth dough.
5. Scoop Dough: Use a large cookie scoop (about 3 tablespoons) to portion dough balls onto a baking tray lined with parchment paper. Space each ball approximately 3 inches apart to allow room for spreading.
6. Top with Cookie Butter: Place about 1 teaspoon of extra Biscoff cookie butter on top of each dough ball, slightly pressing it down.
7. Bake Cookies: Bake in the preheated oven for 10-12 minutes, or until the cookie edges turn golden brown and the cookie butter topping is melted with a crackled texture.
8. Cool and Serve: Transfer cookies to a wire rack and let cool completely before enjoying the perfect texture and flavor.

Notes

• To measure flour accurately, spoon it into your measuring cup and level off the top with a knife instead of scooping directly to prevent too much flour.
• Using room temperature butter and egg ensures better incorporation and a softer cookie texture.
• You can store the baked cookies in an airtight container for up to a week to maintain freshness.
• If you prefer, chill the dough for 30 minutes before baking to reduce spreading and get a thicker cookie.

Keywords: Biscoff cookies, Speculoos cookie butter, butter cookies, homemade cookies, easy cookie recipe, baked cookies, dessert