Brown Butter Biscoff Butter Cookies

These Biscoff butter cookies are thick and chewy, made with cookie butter, browned butter, and lots of chocolate chips.

Spiced Biscoff cookie butter pairs so well with the caramel notes of browned butter. These cookies are super flavorful with a great texture. The dough is no-chill, so you can make and bake them in less than an hour!

About these cookies

• Easy to make - The cookie dough is easy to make, and because it's using melted butter, there is no need for an electric hand mixer or stand mixer.
• No chill time - The dough needs no chilling time! You just need 8 minutes to let the brown butter cool.
• Super flavorful- The flavor comes from the brown butter and the creamy cookie butter spread. A little extra cinnamon brings out the spiced flavor even more.
• Chocolate chips - Let's make these cookies even more amazing by adding in chocolate chunks. You could also add white chocolate chips if you prefer.

You could also turn these into Biscoff cookie bars!

What is Biscoff cookie butter?

Biscoff cookie butter is made of crushed lotus Biscoff cookies, which are spiced cookies from Belgium. They are blended into a smooth and creamy paste. It has a similar texture to smooth peanut butter.

These buttery cookies are crisp, light, and spiced with cinnamon. They are also known as speculoos cookies. This is similar but not the same as Speculaas, which is also a spiced butter cookie, but with more spices than just cinnamon.

This recipe made Biscoff cookie butter cookies but the brand of cookie butter used doesn't matter as long as it's made from speculoos cookies. This brings the perfect amount of sweetness and spice to the cookies. You can use crunchy or smooth cookie butter. There are many grocery stores that sell it or look for it online. Here are some brands you could use -

• Lotus Biscoff cookie butter - Lotus Biscoff butter is the variety used in this recipe.
• Trader joe’s cookie butter
• Walmart's speculoos cookie butter

What is brown butter?

Brown butter, also known as beurre noisette is simply butter that has melted, and then cooked a step further so that the milk solids in the butter caramelize. This gives a wonderful caramel flavor to the butter.

The depth of flavor in the butter depends on how much it is left to caramelize. Too little and the flavor will be too mild to make a noticeable difference in the cookie dough.

Too much and you run the risk of burning the milk solids and cooking off too much liquid which can ruin the dough structure.

Ingredients

Find the actual ingredients' amounts in the printable recipe card at the bottom of this post. Here is a rundown of what you will need.

• Butter. This can be salted or unsalted butter. This butter will be browned in a pan prior to using, to brown the milk solids. This gives a deep caramel flavor to the cookie dough. If using salted butter, the amount of salt in the recipe can be reduced.
• Light brown sugar and granulated sugar. A mix of brown and white sugar brings the right amount of moisture and chewiness to the cookie, with ever so slightly crisp edges.
• Biscoff cookie spread - This goes into the dough, and a little extra can be drizzled over the baked cookies too.
• Large egg
• Vanilla extract or vanilla paste.
• All-purpose flour.
• Cinnamon
• Baking soda.
• Salt.
• Chocolate chips (or chop up a bar of semi-sweet chocolate into chunks)
• Cookie butter cookies for topping (optional).

Method

Let the butter melt in a medium saucepan, then let it cook further for around 3-4 minutes until the milk solids have caramelized and the butter smells nutty. Pour it into a bowl and allow it to cool down for around 8 minutes.

Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.

While the butter is cooling, in a small bowl whisk together the flour, baking soda, cinnamon, and salt.

When the butter is only slightly warm to the touch, add the brown sugar, granulated sugar, egg, and Biscoff cookie butter and whisk it together until well combined.

Tip the dry ingredients into the wet ingredients and fold them together with a rubber spatula or wooden spoon until nearly combined. There should still be flour streaks remaining.

If the cookie dough is still very warm due to the butter, let it cool a bit more before adding the chocolate chips so they don't melt into the dough. Add in the chocolate chips and continue stirring until combined.

Roll the cookie dough into balls using around 2 tablespoons of dough for each cookie. Space them out around 2 inches apart on the prepared cookie sheet.

Bake the cookies for around 9 minutes until the edges are set but the top of the cookies is still soft. At this point, you can gently push some broken Biscoff cookies into the top of the cookies.

While the cookies are still warm you can dollop little half teaspoons of cookie butter on top of each cookie. This will melt down into a little puddle and adds extra flavor and texture.

Let the cookies cool on the tray for 5 minutes before moving them to a wire rack to cool further.

Extra round cookies

If you would like to achieve the extra round cookie look for perfect cookies, you'll need a circle cookie cutter or glass that's bigger than your cookies.

Once the cookies are baked, and still hot from the oven, use the cutter or glass and place it over the hot cookie, then swirl it gently around the cookie.

This will help form it into a perfect circle. The cookies need to be hot, and not over-baked for this to work.

Storing

Leftover cookies can be stored in an airtight container for up to a week. The cookie dough can also be frozen. Roll it into individual cookie dough balls and freeze on a tray for 10 minutes until firm. Then place the balls in a freezer bag or freezer safer container and freeze for up to 3 months.

The cookies can be baked from frozen, no need to thaw.

Measurements

This recipe is written using grams as the main measurement.

If you don't have a scale US* cup equivalents are also included, however, using a kitchen scale to measure grams will give the best and most consistent results.*US cup sizes are smaller than metric cup sizes.

More Biscoff recipes

• Biscoff granola
• Brownies with Biscoff cookie butter
• Swirl cookie butter cookies