The Best Cookie Butter Cookies
These cookie butter cookies are thick and chewy, made with Biscoff spread, browned butter, and lots of chocolate chips. The spiced cookie butter flavor pairs so well with the caramel notes of browned butter. The dough is no-chill so that you can make and bake them in less than an hour!
About the cookies
I really love this recipe. The cookies are thick and chewy, with this awesome balance of spice and sweet. I use brown butter to bring notes of caramel to the dough, and sometimes I’ll add in a tablespoon of toasted milk powder too to enhance it even more! I add a hint of extra cinnamon too, to further brings out the spiced cookie butter flavor.
I use the Biscoff brand of cookie butter. Being Belgian myself, I’m pretty partial too to! That being said, if you prefer a different brand, go ahead and use your preferred one, just make sure it’s blended speculoos cookies.
A few key ingredients
How to make
- Begin by browning the butter so it has time to cool.
- Cooki until the milk solids have caramelized and the butter smells nutty.
- While the butter is cooling, whisk the dry ingredients together.
- When the butter is only slightly warm to the touch, add the sugars, egg, and cookie butter.
- Whisk it together until well combined.
- Tip the dry ingredients into the wet ingredients and fold them with a rubber spatula or wooden spoon until nearly combined, then dd the chocolate chips.
- Roll into balls and space out on a lined baking sheet.
- Bake, and press in a few extra chunks of biscoff cookie once out of the oven, and a dollop of cookie butter.
Extra round cookies: If you want to have the extra round cookie look, you’ll need a circle cookie cutter or glass 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. 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.
More cookie butter recipes
Biscoff Butter Cookies
Ingredients
- 170 g butter salted or unsalted
- 190 g all-purpose flour
- 3/4 teaspoon baking soda
- ½ tsp ground cinnamon
- 1/2 teaspoon salt
- 100 g biscoff cookie butter plus more for topping
- 100 g soft brown sugar
- 50 g granulated sugar
- 1 large egg
- 1 teaspoon vanilla paste or extract
- 160 g semi-sweet chocolate chips
- Biscoff cookies for topping optional
Instructions
- Melt the butter in a medium saucepan over low-medium heat, then let it cook further for around 3-4 minutes until the milk solids have caramelized and the butter smells nutty. 170 g butter
- 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. 190 g all-purpose flour, 3/4 teaspoon baking soda,½ tsp ground cinnamon,1/2 teaspoon salt
- When the butter is only slightly warm to the touch, add the Biscoff cookie butter, brown sugar, granulated sugar, egg and vanilla and whisk it together until well combined. 100 g biscoff cookie butter , 100 g soft brown sugar, 50 g granulated sugar, 1 large egg, 1 teaspoon vanilla paste
- 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. 160 g semi-sweet chocolate chips
- 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.
- Right out of the oven, you can gently push some broken Biscoff cookies into the top of the hot cookies. While the cookies are still warm, dollop a little extra cookie butter on top of each cookie. This will melt down into a little puddle and add extra flavor and texture. Biscoff cookies for topping
- Let the cookies cool on the tray for 5 minutes before moving them to a wire rack to cool further.
