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 Biscoff cookie butter flavor pairs so well with the caramel notes of browned butter. It makes this cookie recipe super flavorful with a great texture. The dough is no-chill so that you can make and bake them in less than an hour!
The dough for these cookie butter cookies comes together effortlessly. There’s no need for an electric hand mixer or stand mixer since it uses melted butter. Even better, you don’t have to wait for the dough to chill; it’s ready to go, although you’ll need about 8 minutes to let the brown butter cool.
Thanks to the brown butter and creamy cookie butter spread, the cookies are incredibly flavorful. 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.
A hint of extra cinnamon further brings out the spiced Biscoff flavor.
To make these treats even more decadent, I add dark chocolate chunks to the dough. You could also switch things up and use white chocolate chips instead
Ingredients For Cookie Butter Chocolate Chip Cookies
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 for these brown butter cookie butter cookies.
- 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 brown and white sugar mix 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. 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 used in this recipe.
- Trader Joe’s cookie butter
- Walmart’s speculoos cookie butter
- 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).
Step-by-step instructions
Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper. Melt the butter in a medium saucepan.
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.
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.
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. 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 two tablespoons for each cookie.
Space them out around 2 inches apart on the prepared baking sheet.
Bake the cookies for around 9 minutes until the edges are set but the top of the cookies is still soft. The baking time will depend on your oven. 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 a little half teaspoon of cookie butter in the middle of the cookie. This will melt down into a little puddle and add 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 want to achieve the extra round cookie look for perfect cookies, 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.
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. Do take note that US cup sizes are smaller than metric cup sizes.
More Biscoff recipes
If you enjoyed these buttery cookies, you might like these recipes, too!
- Biscoff granola
- Brownies with Biscoff cookie butter
- Biscoff Babka
- Biscoff Milkshake
- Biscoff Cookie Bars
Biscoff Butter Cookies
These Biscoff butter cookies are thick and chewy, made with cookie butter, browned butter, and lots of chocolate chips.
Ingredients
- 170g (¾ cup) unsalted butter
- 188g (1 1/2 cups*) all-purpose flour
- 3/4 teaspoon baking soda
- ½ tsp ground cinnamon
- 1/4 teaspoon salt
- 100g (1/2 cup) biscoff cookie butter spread, plus more for topping
- 100g (1/2 cup, packed) soft brown sugar
- 50g (¼ cup) granulated sugar
- 1 large egg
- 1 teaspoon vanilla paste or extract
- 170g (1 cup) 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.
- 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, vanilla, 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.
- 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.
- Let the cookies cool on the tray for 5 minutes before moving them to a wire rack to cool further.
Nutrition Information:
Yield: 18 Serving Size: 1Amount Per Serving: Calories: 223Total Fat: 13gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 33mgSodium: 145mgCarbohydrates: 26gFiber: 1gSugar: 15gProtein: 2g
This is an informational estimate only. I am not a certified Dietitian or Nutritionist
