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5 from 49 reviews

These are the best biscoff butter cookies you’ll ever have! They are soft and chewy inside, with buttery crisp edges and are full of cinnamon brown sugar flavor from the speculoos cookie butter spread! They have pools of gooey chocolate chips in every bite and are so easy to make. Best of all they are ready in just 25 minutes with no need to chill the dough.

overhead shot of cookies laying on top of each other beside a bowl of biscoff spread.

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.

Unlike my biscoff stuffed blondies and chocolate stuffed biscoff cookies, these biscoff cookies have the biscoff mixed directly into the dough. They are soft and buttery on the inside with a slight crunch on the outside – the perfect cookie texture in my opinion!

Featured Reader Review

5 stars

“These cookies are phenomenal! They are super easy to make and are now my top requested cookies to bring. I like to add in crushed chunks of Biscoff cookies at the end when I add in the chocolate chips.” 

Tianna
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This is truly the only biscoff cookie recipe you need and it can be easily customized with more biscoff spread, white chocolate chips, or the addition of crushed up biscoff cookies!

biscoff butter cookies in a pile with more speculoos spread in the background

I did find that adding frozen chunks of biscoff spread into the dough created the beautiful pools of biscoff in the cookies, but it does take a little bit of extra work and I wanted to keep these cookies super simple. Because of that, I decided to provide instructions to that optional step for anyone who wants to try it!

Oh and as always, I’ve also tested this recipe with both dairy butter as well as dairy free butter to make sure it works both ways for you.

six cookies stacked on top of each other with more cookies in the background and a spoon of biscoff spread in the foreground.

Ingredient Notes

  • Butter: you can use regular butter or dairy free butter for these cookies
  • 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!
cookie ingredients in small white bowls on a white tile countertop.

How To Make These Cookies

butter, biscoff spread, and sugars mixed together in a glass mixing bowl on a white tile countertop.

Mix butter, biscoff, and sugars.

wet ingredients for cookies in a glass bowl on a white tile counter.

Add egg and vanilla.

cookie dough in a glass mixing bowl on a white tile countertop with chocolate chips in it.

Mix in dry ingredients and chocolate!

cookie dough on a parchment lined baking sheet before baking.

Scoop and bake!

six half-cookies stacked on top of each other showing the texture inside and melted chocolate chips. More cookies and a bowl of biscoff spread are in the background.

Recipe Developer Expert Tips

  • For extra biscoff flavor, sometimes I like to add frozen biscoff into the dough before baking! Check out the notes in the recipe card below for detailed instructions on this.
  • Under-bake, don’t over-bake! That’s my ultimate secret for soft cookies – these biscoff cookies will still be perfectly soft the next day as long as you don’t over-bake them!

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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!

Baking FAQ

These are the topics I’m asked about most frequently:

You can get these answers and more in my frequently asked questions post!

biscoff butter cookies on a baking sheet
5 from 49 reviews

Biscoff Butter Cookies

Gabby Kislanko
These are the best biscoff butter cookies ever! They are soft, gooey, so easy to make, and ready in 25 minutes!
Prep Time: 15 minutes
Cook Time: 8 minutes
Total Time: 23 minutes
Servings: 18 cookies
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Video

Ingredients
 

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.

Equipment

Mixing Bowl
Baking Sheets
Baking Sheets
Measuring Spoons
Handheld or Standing Mixer
Handheld or Standing Mixer

Notes

OPTIONAL STEP – ADDING EXTRA BISCOFF: If desired, you can add extra frozen biscoff spread to the dough before baking. It adds little bit of extra biscoff flavor to the cookies. 20 minutes before making the dough, scoop out 15 heaping teaspoons 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 cookie dough, then after folding the chocolate chips into the dough, remove the biscoff from the freezer. Gently and quickly, fold them into the dough. They will start to soften very quickly. Scoop the dough onto the baking sheet and bake.
LOTUS BISCOFF COOKIES: You can also add crushed or roughly chopped lotus biscoff cookies on top of the dough before baking for extra crunch.
Storage Instructions:
Store the cookies for up to 5 days at room temperature in an airtight container. Baked cookies can be frozen in a ziploc bag for 2-3 months. Let thaw at room temperature.
To freeze the cookie dough, 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. Bring dough to room temperature then bake as instructed.
Calories: 170kcal, Carbohydrates: 22g, Protein: 2g, Fat: 8g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 9mg, Sodium: 188mg, Potassium: 39mg, Fiber: 1g, Sugar: 12g, Vitamin A: 255IU, Calcium: 8mg, Iron: 1mg
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The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.