These Biscoff butter cookies are soft and chewy with tons of cinnamon and brown sugar flavor from Biscoff cookie butter! There is cookie butter (or Speculoos) and Biscoff cookie pieces folded in the dough and more Biscoff spread dolloped on top for a gooey finish. This is a no-chill cookie recipe made in 1 bowl that comes together in just 25 minutes!
If you love my Biscoff overnight oats, you're going to love these Biscoff butter cookies! They come together in one bowl and, with no chill time required, are ready to eat in just 25 minutes.
A lot of cookie butter cookie recipes include chocolate chips. As a professional recipe developer, I really wanted the warm, caramelized cinnamon flavor of the speculoos spread to shine, so I added brown butter, cookie butter, and crunchy Biscoff cookie pieces into the dough!
There's also a hunk of cookie butter on top of each dough ball, which melts and gets ooey-gooey in the oven, packing these cookies with flavor.
If you love these cookies, you'll also enjoy these dulce de leche cookies, brown butter peanut butter cookies, molasses crinkle cookies, and brown butter pecan chocolate chip cookies.
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Why You'll Love This Recipe
- Soft and chewy cookies- These speculoos butter cookies get their soft and chewy texture from creamy Biscoff spread, browned butter, and an extra egg yolk.
- Biscoff flavor in every bite- The cookie dough has a Biscoff base (like a peanut butter cookie but with Biscoff!) and crunchy Biscoff cookie crumbs for a deep, spiced caramel flavor in every bite.
- No chill cookie dough- These cookies are quick and easy to make in just 25 minutes with no chill time required. You also don't need a mixer!
Ingredient Notes
Here are notes about some of the ingredients used. For quantities and full instructions, see the recipe card below.
- Unsalted butter- The butter is browned to add a delicious nutty flavor that complements the Biscoff spread perfectly. Use unsalted butter to control the amount of salt in the cookies.
- Biscoff cookie butter- You can use either creamy Biscoff Cookie Butter or speculoos spread. Both have a similar flavor and can be used interchangeably. Any brand works! I've seen speculoos cookie butter at Trader Joe's and other grocery stores. Look for it in the peanut butter aisle.
- Granulated sugar- This sweetens the dough and promotes the spreading in the oven.
- Brown sugar- You can use light or dark brown sugar to add a subtle molasses flavor and moisture.
- Egg and egg yolk- The egg binds the ingredients together and the extra egg yolk makes the cookies incredibly rich and chewy! Make sure they're room temperature; pull them out of the fridge 1-2 hours before baking.
- Vanilla extract- Use vanilla bean paste or pure vanilla extract for the best flavor.
- All purpose flour- Make sure to measure the flour in grams with a digital kitchen scale for accuracy.
- Baking powder and baking soda- These leaveners work together to make the cookies rise and spread in the oven, giving them a thick and chewy texture. Make sure they aren't expired!
- Salt- This activates the leaveners and helps offset the sweetness.
- Biscoff cookies- Also known as speculoos cookies, Biscoff cookies are crispy biscuits with a distinct caramelized flavor and a hint of cinnamon and other spices. They originated in Belgium and have become popular worldwide for their delicious taste and crunchy texture. You can typically find them in the cookie aisle of most supermarkets. Also check the international aisle!
Substitutions and Variations
- Butter: Dairy-free butter works as well.
- Fold chocolate chips, chopped dark chocolate, or white chocolate chips into the dough to make the cookie butter cookies extra tasty! Chopped nuts, like pecans or walnuts, would be so good too.
Helpful Equipment and Tools
- For browning the butter, I recommend a medium saucepan with a heavy bottom to prevent the butter from getting scorched.
- I recommend an oven thermometer! All ovens vary slightly in temperature accuracy, so the setting you select might not match the actual temperature inside. An oven thermometer will tell you the precise temperature so you can adjust accordingly.
- For scooping the dough, use a 1.5 ounce cookie scoop (2-3 tablespoons). You can use a bigger scoop, but it'll yield fewer cookies that will take a bit longer to bake.
Step by Step Instructions
Before you start making the Biscoff cookie butter cookies, preheat the oven to 350 degrees Fahrenheit/180 degrees Celsius and line 2 baking sheets with parchment paper. Remember to crush your Biscoff cookies by hand or by pulsing in a food processor.
Step 1: Start by melting the butter in a saucepan over medium-low heat stirring constantly. The butter will begin to foam and sizzle. After 5-8 minutes, white milk solids will separate, sink to the bottom of the pan, and turn brown with a delicious nutty aroma.
Immediately take the brown butter off the heat and pour in a heat-proof bowl to stop the cooking process.
Step 2: Next, whisk the browned butter and Lotus Biscoff spread together in a large mixing bowl until combined. The lukewarm butter will melt the cookie butter as you mix.
Step 3: Next, vigorously whisk in the sugar, brown sugar, egg, egg yolk, and vanilla until the mixture lightens in color.
Step 4: Fold the flour, baking powder, baking soda, and salt into the wet ingredients with a rubber or silicone spatula until everything is just combined with a few dry streaks of flour remaining. Then fold in the crushed Biscoff cookies.
Step 5: Scoop the cookie dough with a medium cookie scoopย onto the prepared baking sheets, spacing them 1-2 inches apart.ย Then dollopย 1 teaspoonย of cookie butter on top of each dough ball.
Bake the cookies for 9-11 minutes until the edges are golden brown and the cookie butter is melted and cracked.
Step 6: Take the cookies out of the oven and let them cool on the hot cookie sheet for 5-10 minutes. Use a spatula to carefully transfer them to a wire cooling rack.
Let the Biscoff butter cookies cool to room temperature for 30 minutes and enjoy!
Expert Baking Tips
- Use a kitchen scale. Flour is easy to overmeasure, so weigh it in grams with a food scale for the best results. If you don't have a scale, use the spoon and level method. Fluff the flour in the bag, scoop it into your measuring cup, and level off the excess. Don't pack it into your measuring cup!
- Use room temperature ingredients. Make sure to let the brown butter and eggs come to room temperature so the cookie dough mixes well and bakes up evenly.
- Don't overmix the dough. Overmixing causes too much gluten development, leading to tough and dense cookies instead of soft and tender ones. Mix until the dry ingredients just disappear into the dough for the best results.
- Slightly underbake the cookies. For soft and chewy cookies, bake until the edges are set and light golden brown. The centers will look slightly puffy and underdone, but they'll keep baking slightly as they cool on the hot cookie sheet. Your cookies will be crispy and crunchy if you bake them longer.
- Scoot your cookies. To make your cookies perfectly round, reshape them immediately when they come out of the oven. Place a cup or biscuit cutter over each cookie and swirl it around. This pushes the edges in, making the cookies thicker and the perfect shape!
Storage and Freezing
Store your Lotus Biscoff butter cookies in an airtight container at room temperature for 3-4 days. They will naturally dry out as the days go by, so I recommend eating them as soon as possible!
Freezing
Freezing baked cookies: Once the cookies are completely cool, freeze them in an airtight container for up to 3 months. When you're ready to eat, let the cookies thaw on the counter for a few hours. Don't microwave them since they can get soggy.
Freezing cookie dough: After scooping and topping with extra Biscoff, let the cookie dough balls freeze on a baking tray for 2 hours or until frozen solid. Then transfer them to an airtight container and freeze for up to 3 months. Bake the cookies directly from frozen, but add 2-3 extra minutes to the bake time.
Frequently Asked Questions
Yes, Biscoff is the same as speculoos. Speculoos refers to a spiced shortbread cookie. Lotus Biscoff is just the name of the most popular brand of speculoos. Biscoff butter is a cookie butter made from Lotus Biscoff cookies.
You can find Lotus Biscoff at most grocery stores in the peanut butter and jam aisle. I've also gotten it at Target! Trader Joe's and other speciality stores sell their own brand of cookie butters that also work in this recipe.
This is usually caused by over-measuring the flour. Make sure to measure your dry ingredients correctly! Chilling the cookie dough also makes it spread less in the oven.
If you butter is too warm, it can make the cookies spread and get thin in the oven. Make sure to let the brown butter cool slightly before using it in the cookies. It should feel lukewarm when you touch it.
Yes! You can make the dough up to 24 hours ahead of time and store it in a bowl covered with plastic wrap in the fridge. I recommend letting it come to room temperature before baking the cookies off. Otherwise they won't spread in the oven.
More Cookie Recipes to Try
๐ Recipe
Biscoff Butter Cookies
Equipment
- 1 Cookie sheet with parchment paper
Need Metric or US Customary Measurements?
Use the buttons below to toggle between grams and cups!
Ingredients
- 142 grams unsalted butter ยฝ cup + 2 tbsp
- 125 grams Biscoff cookie butter plus more to dollop on top
- 120 grams granulated sugar
- 80 grams brown sugar light or dark
- 1 large egg room temperature
- 1 egg yolk room temperature
- 1 teaspoon vanilla extract
- 210 grams all purpose flour
- ยฝ teaspoon baking powder
- ยผ teaspoon baking soda
- ยฝ teaspoon salt
- 70 grams Biscoff cookies crushed
Instructions
- Preheat the oven to 350ยฐF/180ยฐC and line a 2 baking sheets with parchment paper.
- Melt the butter in a saucepan over medium-low heat stirring constantly. The butter will begin to foam and sizzle and then white milk solids will sink to the bottom of the pan and turn golden brown. As soon as the butter is brown with a nutty aroma, take off the heat and pour in a heat-proof bowl.142 grams unsalted butter
- Whisk the browned butter and Biscoff spread together in a large mixing bowl until smooth and combined.125 grams Biscoff cookie butter
- Add the sugar, brown sugar, egg, egg yolk, and vanilla. Whisk vigorously until the mixture is well combined and slightly lightens in color.120 grams granulated sugar, 80 grams brown sugar, 1 large egg, 1 egg yolk, 1 teaspoon vanilla extract
- Fold the flour, baking powder, baking soda, and salt into the wet ingredients with a rubber spatula until just combined. Fold in the crushed Biscoff cookies.210 grams all purpose flour, ยฝ teaspoon baking powder, ยผ teaspoon baking soda, ยฝ teaspoon salt, 70 grams Biscoff cookies
- Bake for 9-11 minutes until the edges are golden brown and the Biscoff spread is melted and cracked.
- Take the cookies out of the oven and let them cool on the hot cookie sheet for 5-10 minutes. Transfer to a wire cooling rack.
- Let the cookies cool to room temperature for 30 minutes and enjoy!
Jeffrey Davis
This is by far the best cookie butter recipe I've ever tried.