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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.
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!
- 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.
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!
- 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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Biscoff Butter Cookies
- 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)
- 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.
- 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.
The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.