Biscoff Cookie Butter Cookies Recipe

I absolutely love this Biscoff Cookie Butter Cookies Recipe because it hits that perfect balance between soft, chewy, and insanely flavorful. If you’re a fan of that caramelized, cinnamon-spiced flavor from Biscoff cookie butter, you’ll find these cookies nothing short of pure magic. They’re great any time you want to impress guests or just treat yourself to a cozy afternoon snack with a cup of tea or coffee.

When I first tried making these, I was amazed at how easy it was to get bakery-quality cookies right in my own kitchen. Plus, the trick of freezing the cookie butter balls inside the dough adds a wonderful surprise gooey center that melts perfectly when baked. This Biscoff Cookie Butter Cookies Recipe is definitely one I’ve come back to again and again for its simplicity and impressive flavor.

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Ingredients You’ll Need

The ingredients here blend to create that rich, spiced-sweet cookie that’s soft yet sturdy enough to hold the melty cookie butter core. I recommend using room temperature butter and egg to help the dough come together smoothly and give you a tender crumb.

• Biscoff Cookie Butter: Using the classic spread really brings that signature flavor and creamy texture to the cookies.
• Butter: Soft, unsalted butter gives the dough richness without overpowering the cookie butter’s unique taste.
• Brown Sugar: Adds warmth and depth with its molasses content, enhancing the cookie’s chewiness.
• Granulated Sugar: Helps balance texture by adding just the right amount of sweetness and crunch.
• Egg: Binds the dough together and adds moisture for a tender bite.
• Vanilla Extract: Boosts the overall flavor and pairs beautifully with the cinnamon notes in the cookie butter.
• Baking Soda: Leavens the cookies just enough for a soft rise.
• Salt: Key to balancing sweetness and enhancing the other flavors.
• All-Purpose Flour: Provides structure and allows the cookie to hold the gooey centers without spreading too much.
• Flaked Salt: A sprinkle on top adds a lovely contrast that makes the cookie butter flavor pop.

Variations

I love encouraging a little kitchen creativity, so these cookies are super easy to tweak to match your tastes or dietary needs. I often try adding a handful of chopped pecans or white chocolate chips to give them an extra layer of texture and sweetness.

• Add Nuts: I’ve added toasted pecans or walnuts for a buttery crunch that complements the smooth cookie butter perfectly.
• Gluten-Free: Swap the all-purpose flour with a 1-to-1 gluten-free baking flour and keep the rest of the recipe the same—it worked great for my friend’s gluten intolerance.
• Chocolate Drizzle: Instead of drizzling cookie butter on top, melt some dark chocolate and drizzle it for a rich contrast.
• Spice It Up: Add a pinch of cinnamon or a dash of nutmeg to the dough for even more warmth and seasonal flair.

How to Make Biscoff Cookie Butter Cookies Recipe

Step 1: Freeze Little Bites of Cookie Butter

This step is my favorite little game-changer. Scoop 13 small, one-teaspoon-sized balls of Biscoff cookie butter onto some parchment paper and pop them in the freezer. I do this first because those frozen pockets are the heart of the cookies, giving you that melty, irresistibly gooey center once baked. It takes just about 15 minutes, but you can freeze them longer if you need to.

Step 2: Whip Your Dough to Fluffy Perfection

Preheat your oven to 350°F and line two baking sheets with parchment paper. In a medium bowl, cream together the softened butter and half a cup of biscoff cookie butter until smooth. Then add the brown sugar and granulated sugar, mixing until the mixture is light and fluffy—that’s the texture that sets these cookies apart. Next, beat in the egg and vanilla extract until everything’s well combined.

Step 3: Gently Mix in Your Dry Ingredients

Add the salt, baking soda, and flour to your bowl and mix on low speed. Here’s a trick I learned early on: don’t overmix. The dough can be slightly streaky with flour—that’s totally fine and helps keep your cookies tender instead of tough.

Step 4: Encase Frozen Cookie Butter in Dough Balls

Using a three-tablespoon cookie scoop, portion the dough into balls. Grab your frozen cookie butter balls and gently push one into the center of each dough ball, making sure they’re completely covered. This seals in the delicious melty core. Place the dough balls about six or seven per baking sheet so they have room to spread.

Step 5: Bake, Drizzle, and Sprinkle

Bake the cookies for 11-13 minutes, until the edges turn a lovely golden brown—keep an eye so they don’t overbake. While they’re baking, melt 2 tablespoons of cookie butter in the microwave for about 15-20 seconds until smooth. As soon as the cookies come out of the oven, drizzle that melted cookie butter over each one and finish with a sprinkle of flaked salt for that irresistible sweet-salty combo. Let them cool and set before digging in.

How to Serve Biscoff Cookie Butter Cookies Recipe

Garnishes

I love the combination of the melted cookie butter drizzle with a little flaked sea salt on top—it’s such an easy way to amplify the flavors and add a gourmet touch. Occasionally, I surprise guests with a dusting of cinnamon or a light sprinkle of powdered sugar for a festive look.

Side Dishes

These cookies pair wonderfully with a cup of chai latte, black coffee, or even some creamy hot chocolate. For a fun dessert board, serve alongside sliced apples, soft cheeses, or fresh berries to balance the sweetness.

Creative Ways to Present

For parties, I like placing these cookies in simple glass jars or wrapping them in parchment tied with twine for a rustic gift feel. You can also sandwich two cookies together with some extra cookie butter for a decadent treat that’s sure to impress.

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container at room temperature, and they stay soft and delicious for up to 4 days. If they get a bit firm, just let them sit out for a few minutes or warm slightly before serving.

Freezing

I’ve frozen both the raw dough balls (without the frozen cookie butter) and baked cookies successfully. For dough, freeze in a single layer then transfer to a freezer bag; bake from frozen, adding a few minutes to the bake time. Baked cookies freeze well in airtight containers for up to 2 months.

Reheating

To reheat, pop cookies in a warm oven (about 300°F) for 5 minutes or microwave for 10-15 seconds. This refreshes their softness and reactivates that melty inside without drying them out.

FAQs

Final Thoughts

This Biscoff Cookie Butter Cookies Recipe is one of those rare finds that combines simplicity with irresistibly unique flavor. Every time I bake a batch, it feels like a little treat for my soul and a guaranteed crowd-pleaser. If you love soft, chewy cookies with a gooey surprise inside, I can’t recommend these enough—give them a try and watch how quickly they disappear!

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