Biscoff Butter Cookies

These are the best biscoff butter cookies ever! They are soft, gooey, with cinnamon brown sugar flavor from the speculoos spread! They’re so easy to make, ready in 25 minutes, and absolutely heavenly!

If you’ve taken a look around the blog, you might notice I have quite the list of cookie butter recipes. I’m kind of obsessed with cookie butter and as of the day this post is being written, these biscoff butter cookies are my all-time favorite cookie recipe on the blog.

These biscoff cookies taste like cinnamon and brown sugar from the speculoos spread, but they have the gooey, chewy texture of chocolate chip cookies. Warning: they are extremely hard to stop eating!

Why These Biscoff Butter Cookies Work

• Biscoff butter spread is incorporated into the cookie dough, but to amp up the flavor, you can also fold cookie butter into the final dough, creating ooey-gooey puddles of cookie butter.
• This biscoff cookie recipe takes less than 25 minutes to make - it’s seriously so easy!
• You make these cookies with regular dairy ingredients, or you can make them completely dairy free!
• This recipe is easily doubled, and the cookies freeze extremely well too!

Ingredient Notes

• Butter: you can use regular butter or dairy free/vegan butter for these cookies
• Flour: this recipe uses all-purpose flour, and hasn’t been tested using other flour varieties.
• Biscoff spread (cookie butter): You can use any brand of cookie butter. Walmart, Trader Joe's, or President's Choice make their own brands, and they are all delicious. It is also sometimes labelled "Speculoos" spread. I like to use the smooth variety but you can also use crunchy!
• Chocolate Chips: You can use semi-sweet chocolate chips, a chopped up semi-sweet chocolate bar, or milk or dark chocolate as well. You can also leave the chocolate chips out.

Step By Step Instructions

Note: Full ingredient measurements and instructions can be found in the recipe card at the bottom of this page.

STEP ONE: Preheat the oven to 350°F and prepare two baking sheets with parchment paper or a silicone baking mat. Add flour, salt, and baking soda to a medium bowl and set it aside for later.

STEP TWO: In the bowl of a standing mixer or handheld mixer, beat butter and speculoos spread together until smooth. Add in white sugar and light brown sugar and beat until light and fluffy, around 1-2 minutes. Mix in the eggs and vanilla extract.

STEP THREE: Add in the dry ingredients and mix until just combined, being careful not to over-mix. Fold in the chocolate chips. Remove the biscoff pieces from the freezer and gently, but quickly, fold them into the dough.

STEP FOUR: Use a medium cookie scoop or your hands to form 1.5-2 tablespoon-sized balls of dough and place on the cookie sheet. Bake for 8-11 minutes, or until the edges look set and slightly golden.

Optional Step

If you'd like, you can add extra frozen biscoff spread to these speculoos cookies butter cookies. It adds around 15 minutes of extra time to the recipe, but gives you a little bit of extra biscoff flavor in the cookies!

20 minutes before making the cookies, scoop out 15-20 heaping teaspoon of cookie butter at a time and place it on a parchment lined baking sheet or plate, then put in the freezer for 10 minutes.

Make the cookies as instructed, then after folding the chocolate chips into the dough, remove the biscoff pieces from the freezer. Gently, but quickly, fold them into the dough. They will start to soften very quickly. Scoop the dough and bake as instructed!

FAQs and Expert Tips

Expert Tips

• Properly measure your flour: Always, always, always properly measure your flour using a kitchen scale or the scoop and level method. If your cookies are crumbly or don’t spread, you probably used too much flour!
• Don’t over-mix the dough: The butter, biscoff spread, and sugars should be beaten until light in color, but be careful when mixing in the dry ingredients. You should only mix until the dry ingredients are just incorporated!
• For extra biscoff flavor, add frozen biscoff into the dough before baking! See notes in the recipe card for instructions.
• If you're planning to add extra biscoff to the dough, let the biscoff spread freeze until solid: This will make it much easier to work with the pieces of biscoff butter spread, instead of being a big gooey mess.
• For warm gooey cookies days after baking, microwave a cookie for 10-20 seconds. Enjoy immediately for cookies that taste like they're straight out of the oven!
• Under-bake, don't over-bake! Cookies will be soft the next day if you under-bake them - that's my secret for soft cookies with every recipe!

Storage and Freezing Instructions

Store the cookies for up to 5 days at room temperature in an airtight container. Once the cookies are baked, you can also freeze them in a ziploc bag for 2-3 months and let them thaw at room temperature.

To freeze the cookie dough for later, form the dough into balls, then place it on a lined baking sheet and place in the freezer until frozen. Take the balls of dough off the baking sheet and place in a ziploc bag, then freeze for up to 2 months. Let the dough come to room temperature before baking as instructed.

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If you make this recipe, let me know how it went in the comments below, I’d love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!

The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.