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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
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!
If your cookies didn’t spread, you likely added too much flour to the dough. I recommend using a $15 kitchen scale to measure the flour and avoid this next time.
Absolutely! If you prefer to enjoy them without chocolate, they will still taste amazing!
To make these cookies vegan, I recommend replacing the egg with 1 flax egg (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of warm water. Let the mixture sit until it becomes gelatinous).
Yes! You can either chop them up and fold them into the cookie dough, or crush them and sprinkle on top of the dough before baking.
You can buy Biscoff spread online on Amazon, but they also sell it at most grocery stores. It will be labeled cookie butter or speculoos spread sometimes, as biscoff is actually a brand name. Certain grocery stores actually sell it under their own brands, like Walmart, Trader Joe's, or President's Choice!
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.
More Recipes You'll Love
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!
Biscoff Butter Cookies
Equipment
- Baking Sheets
- Handheld or Standing Mixer
Ingredients
- ½ cup butter, softened (regular or dairy free)
- ½ cup Lotus Biscoff Spread (or Speculoos brand, or other Cookie Butter Spread)
- ½ cup granulated sugar
- ¼ cup light brown sugar
- 1 egg
- 1½ teaspoon vanilla extract
- ¾ teaspoon baking soda
- ¾ teaspoon salt
- 1½ cup all-purpose flour
- ⅓ cup semisweet chocolate, chopped (or chocolate chips) (regular or dairy free)
Instructions
- Preheat oven to 350°F and line 2 baking sheets with parchment paper. In a medium bowl, combine flour, baking soda, and salt. Set aside.
- In the bowl of a standing mixer with the paddle attachment or a handheld mixer, combine butter and biscoff spread and beat until smooth. Add white sugar and brown sugar, then mix until light and fluffy, around 1-2 minutes.
- Add in the egg and vanilla extract, and mix until combined. Mix in the dry ingredients (flour, salt, baking soda) until combined. Do not over-mix! Fold in the chopped chocolate (or chocolate chips).
- Use a cookie scoop or your hands to form 1.5 tablespoon sized balls of dough. Place the dough onto the baking sheets, around 3-4 inches apart. Add a few more pieces of chocolate on top of the dough if desired, then bake one sheet at a time, for 8-10 minutes. The edges will be a light golden brown and the tops should look slightly under-baked. Slightly under-baking the cookies is the key to making cookies that stay soft!
- Let the cookies cool on the baking sheet for 5-10 minutes then transfer to a wire rack to cool completely.
Video
Notes
Nutrition
The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.
Adrienne
My mouth just waters thinking about how amazing these cookies were. Impossible to eat just one.
Gabby
Hi Adrienne! I'm so happy that you loved the cookies, yay! Thanks for the review 🙂
Susan
This recipe is AMAZING! So much Biscoff flavor and I didn't add the chunks into the cookies. Love these.
Gabby
Hi Susan! Yay! I am so happy to hear that you loved the cookies 😀 Thanks so much for taking the time to come back and leave a review!
kim
hihi, can i reduce the amt of sugar for this recipe
Gabby
Hi Kim, I don't recommend reducing the sugar in this recipe. Reducing the sugar will significantly affect the texture of the cookies. If you want to try it anyway, you could try to reduce the sugar by up to 1/3 of the total sugar amount, but again, they likely won't spread as much and the texture will be different.
Sydney Catlett
These cookies were delicious, in fact, my friends not only ate several apiece but begged for the recipe. I also liked the fact that they stayed chewy instead of crunchy even when room temperature. I shared the recipe with my mother-in-law who makes friendship bread, wondering if she could adapt your recipe to hers. The only recipe comment I would make is that it did take an extra couple of minutes to get them lightly browned in my convection oven. Highly recommend .
Gabby
Hi Sydney! Yay I am so happy to hear that you and your friends loved the cookies! Thanks so much for taking the time to leave a review! 🙂
anna
these are seriously divine had to give half the batch away because I couldn't control myself LOL. thx for the recipe!
Gabby
Hi Anna! I'm so happy to hear you loved the cookies! I too find them hard to resist 😀 Thanks so much for the review!
Tina M
So so good!!! I doubled the recipe and added broken cookie pieces in the dough… I even added some mini marshmallows to some of the dough and that was really good too!! Thanks for sharing!! I will definitely make this again!!
Gabby
Hi Tina! Yay I'm so happy to hear that you loved the brownies! Love the addition of the marshmallows too! Thanks so much for taking the time to leave a review 🙂
Beth
My husband said this is his favorite cookie I've ever made!!! We can't stop eating them so we had to freeze them or they'd be gone by the end of the day. Thanks for the recipe!
Gabby
Hi Beth! I'm so happy to hear that! They are very hard to stop eating, I agree! Thanks so much for the review 🙂
Jill
Such a great twist to a choc chip cookie! I’m obsessed with biscoff and love the flavor it adds. Very quick and easy to make as well, I whipped these up while I was waiting for another batch of cookies to refrigerate!
Gabby
Hi Jill! Yay! I'm so happy that you loved the cookies! Thanks so much for taking the time to leave a review! 🙂
Laura
These are amazinggg omg. I didn’t add the optional extra cookie butter in and they were still perfect - will be making them again today lol.
Gabby
Hi Laura! I'm so happy to hear that you loved them - thanks so much for the review 🙂
G
How much vanilla extract? I don’t see it in the recipe.
Gabby
It's 1 1/2 tsp of vanilla extract! 🙂
Katherine Green
I wonder how these would be with cinnamon or butterscotch chips instead of chocolate. Have you played with that at all?
Gabby
Hi Katherine! I haven't tried those in this recipe before but I think both would be delicious!! Please let us know how it goes if you try it 🙂