These Biscoff Butter Cookies are soft and chewy cookies loaded with Biscoff spread and crispy Biscoff cookie crumbs. They're bursting with a caramel-like and cinnamon cookie butter flavor, with a surprise gooey Biscoff center. They're ready in under an hour, and are the ultimate treat for those who love Biscoff flavor!
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If you ever need a really special dessert for any gathering or occasion, you have to try these Biscoff cookie butter cookies!
The dough has both creamy cookie butter spread and crushed cookie crumbs surrounding an ooey-gooey cookie butter center. They're drizzled with more cookie butter and topped with crumbs at the end for an incredible bite!
Love Biscoff? Check out our Biscoff cheesecake recipe!
For more super decadent dessert recipes, be sure to check out our chocolate chip pecan cookies, these chocolate chip and white chocolate chip cookies, this turtle cheesecake, and these monster cookie bars!
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❤️Why we love this recipe
- Made with simple ingredients. As long as you can get your hands on Lotus Biscoff butter and cookies (most grocery stores will have them!) then you're in business. Everything else you need for the cookies is a pantry and kitchen staples, and can be found at all grocery stores.
- Distinctive flavor. Lotus Biscoff cookie butter and crushed cookies offer a unique, rich cinnamon and caramel-like taste that sets these cookies apart from other cookies.
- Comforting. The warm, spiced flavors of the cookies evoke a sense of comfort and nostalgia, making them a hit for cozy gatherings, holidays like Christmas, or as a treat with a cup of tea or coffee.
- Awesome textures. This chewy and soft cookie with an ooey-gooey cookie butter center contrasts beautifully with the crunchy cookie crumbs, creating an awesome texture for this cookie.
- Perfect for special occasions. These cookies are ideal for Christmas, birthdays, and cozy gatherings with their warm, comforting flavors.
🍪Ingredients
Here are the ingredients we used for this recipe. You can find more information for substitutions below.
- Biscoff cookie butter. Choose the creamy variety of Biscoff cookie spread for the best results. The cookie butter can be found near the peanut butter in most grocery stores, and often on end caps in the store during the holiday season.
- An egg and an egg yolk. Make sure these are at room temperature so that they combine well with the other ingredients.
- Biscoff cookies. These are the iconic cookies that have a light cinnamon and caramel-like flavor to them. They have a less spicy, mild, and buttery gingerbread flavor and they have a very distinct taste! Make sure you get the plain cookies and now the ones stuffed with caramel filling.
- Unsalted butter. For this recipe, we'll use room temperature, slightly softened butter.
Visit the recipe card for the full quantities and nutritional information.
✨Substitutions
Here are a few suggestions on additional flavors to try, or simple variations to this recipe.
- No Lotus Biscoff spread? You can use any speculoos cookie butter if you can't find Lotus Biscoff cookie butter spread. Lotus Biscoff spread is almost identical to Trader Joe's speculoos cookie spread.
- No Lotus Biscoff cookies. If you can't find Biscoff cookies, use any speculoos cookies that you prefer.
- Brown the butter. For even more depth of flavor, swap out the softened butter with an equal amount of browned butter. Don't know how to make it? Here's our guide on how to make brown butter! Just be aware that if your butter is slightly warm and melted, the cookie dough may need a bit longer to chill than if you use room temperature butter, as the dough will be more wet.
✨Variations
- Add chocolate chips. Anything from white chocolate chips to milk chocolate, semi-sweet, or even dark chocolate would taste amazing in these cookies. We'd prefer semi-sweet or dark personally to complement this sweet cookie.
- Add more spices. Incorporate spices like nutmeg, ginger, or cardamom for more of a spiced taste.
- Chocolate dipped. Dip one side of the baked cookie in either white or dark chocolate for an extra special touch!
- Citrus zest. Add lemon or orange zest to the dough for a citrusy flavor. Orange would be especially delicious around Christmastime.
- Add nuts. Mix in finely chopped nuts like almonds, walnuts, or pecans for added texture and flavor.
*This recipe hasn't been tested with other substitutions or variations. If you change or add any ingredients, please let us know how it turned out in the comments below.
🔪Prep work
- Allow the butter and the egg to sit out at room temperature for about an hour.
- Gently separate an egg yolk from the egg white. Don't discard the white! Save it for an omelette or scramble.
- Line baking sheets with parchment paper.
- Measure out the rest of the ingredients using a kitchen scale.
📋Instructions
Divide some of the Biscoff cookie butter spread into ½ tablespoon balls. Place them on a parchment paper lined baking sheet, and transfer to to the freezer to freeze solid while you make the cookies. (Image 1)
Crush the Biscoff cookies into medium-coarse crumbs using a food processor or by placing them into a bag and crushing them with a rolling pin. Divided the crumbs roughly in half. (Image 2)
In a bowl, combine the all purpose flour, half of the Biscoff cookie crumbs, ground cinnamon, baking soda, and kosher salt. (Image 3)
Whisk well to combine. (Image 4)
✨Pro Tip: Use a digital food scale for precise results when measuring the flour especially! Even a little bit too much flour can result in a dense, dry cookie.
In a separate large bowl, combine the softened butter, the white sugar, and light brown sugar. (Image 5)
Using an electric hand mixer, or a stand mixer with the paddle attachment, cream together the butter and sugars on medium speed until pale and fluffy. This will take about 4-5 minutes. Once fluffy, add in the remaining cookie butter. (Image 6)
Mix again on medium speed until smooth and well incorporated. (Image 7)
Add in the vanilla extract and the whole egg. (Image 8)
Mix until just combined, then add in the egg yolk. (Image 9)
Mix until combined, and be sure to scrape down the bowl to ensure everything is incorporated. (Image 10)
Gently add the dry ingredients to the wet ingredients. (Image 11)
Mix gently until the dough starts to come together. Switch to a rubber spatula about halfway through to avoid overmixing, and stop mixing as soon as no more dry streaks of flour remain. (Image 12)
✨Pro Tip: Be careful not to overmix once the dry ingredients are added, or else your cookies may become dense and tough.
Using a food scale, weigh out 16 portions of cookie dough that weigh 66-67g each and roll them into a round shape. This is about the size of a large cookie scoop.
Using your thumb, press a hole into the center of each cookie dough ball, (Image 13) and stuff it with a piece of frozen cookie butter. (Image 14)
Gently roll the dough around the cookie butter to enclose it. It's okay if a little bit of cookie butter still shows. Continue until each cookie has been stuffed. If the cookie butter becomes too warm and sticky to work with, return it to the freezer for 5-10 minutes so it can firm up again.
Place the rest of the crushed Biscoff cookie crumbs into a small bowl. Roll each cookie dough ball in the crushed cookie crumbs, pressing lightly to adhere. (Image 15)
Place the cookie dough on a parchment-lined baking sheet, and place them in the fridge, or freezer, covered with plastic wrap, for at least 30 minutes, but preferably 2 hours or even overnight. (Image 16) This step is very important and helps prevent the Biscoff spread from oozing out of the cookies when they bake.
When it's time to bake, preheat the oven to 350°F and place 5-6 cookie dough balls on a prepared baking sheet, leaving plenty of room in between them.
Bake until the edges are set but the centers look slightly gooey and underdone. Remove from the oven, and if needed, scoot the edges of the cookie with a large circular cookie cutter to make them perfectly round. (Image 17)
Let them cool on the baking sheet for 5 minutes or so, until they are firm enough to transfer to a cooling rack. (Image 18)
✨Pro Tip: Don't skimp on the chill time for these cookies! It's a very important step that will prevent all of the cookie butter from leaking out of the cookie when it bakes!
Before serving, melt a bit more Biscoff spread and drizzle it over top of the cookies with a spoon. Sprinkle on the remaining crushed Biscoff cookie crumbs so they can stick to the warm cookie butter.
Serve while still slightly warm so the Biscoff center is still gooey. Enjoy!
✨Tips & tricks
- Always measure with a kitchen scale instead of a measuring cup! This will give you the most accurate results. It's especially important for the dry ingredients. (We're looking at you, flour!) Adding even a little bit too much flour can result in a dry cookie. Using a digital scale ensures accuracy, and it also creates less dishes and mess!
- Don't skip the cinnamon! It adds such a subtle, complementary flavor that we highly recommend!
- Use room-temperature ingredients. Make sure the butter, egg, and egg yolk are at room temperature for easier mixing and a smoother batter.
- Don't skip creaming the butter and sugar. This will yield the best results, and we highly recommend it. The butter and sugar mixture should become very pale and fluffy. It helps dissolve and disperse the sugars in the dough, as well as helps the cookies bake properly and prevents spreading. It will yield a thick and chewy cookie!
- Don't overmix. Once you add the dry ingredients to the wet, mix just until combined to avoid tough, dense cookies.
- Use an oven thermometer. Make sure your oven is fully preheated before baking. An oven thermometer can help confirm that the oven has reached the right temperature. Often, the beep you hear from the oven goes off prematurely before the temperature is reached. Also, different ovens run at different temperatures.
- Parchment paper. Always line your baking pan with parchment paper for easier cookie removal and cleanup. It helps prevent the cookies from sticking.
- Chill the cookie dough. We know it's hard to wait! However, chilling the cookie dough for at least 30 minutes allows the flour to absorb the other ingredients (which makes for a very flavorful cookie) and it's a very crucial step to ensure that the Biscoff center doesn't leak out while baking.
- If making smaller cookies, bake for 10-12 minutes.
- If freezing the cookie dough, you may need to bake them for an extra minute or two after pulling them out of the freezer.
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💭Frequently Asked Questions
Store leftovers in an airtight container at room temperature for 3-4 days. Reheat gently in the microwave to make the center melty again.
To freeze, place baked cookies on a parchment-lined baking sheet and freeze until solid. Transfer to a freezer bag and store for up to 3 months. Defrost at room temperature.
These cookies freeze much better as cookie dough, however, and will keep in the freezer for up to 6 months. No need to defrost them when it's time to bake, but you may need to bake them for an extra couple of minutes if baking from frozen.
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📖 Recipe
Biscoff Butter Cookies Recipe
Equipment
- hand mixer (or stand mixer with a paddle attachment)
- mixing bowls
- Rubber Spatula
- large baking sheets (18x13-inch)
- large cookie scoop (#20 size)
Ingredients
- ½ cup + 2 tablespoons Lotus Biscoff creamy cookie butter (150g) This is for the cookie butter filling
- 16 whole Lotus Biscoff cookies crushed into a medium-coarse crumb & divided (about half a package or 125g)
- 2.5 cups all purpose flour (300g)
- 1 teaspoon baking soda
- 1.5 teaspoons kosher salt
- 1.5 teaspoons cinnamon (optional)
- 12 tablespoons unsalted butter, softened (170g)
- 1 cup light brown sugar (200g)
- ½ cup granulated white sugar (100g)
- ¾ cup Lotus Biscoff creamy cookie butter (180g) This goes into the cookie base
- 1 tablespoon vanilla extract
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- More melted cookie butter for drizzling, and Biscoff crumbs for topping
Instructions
Cookie butter filling
- Divide the ½ cup + 2 tablespoons (150g) of Biscoff cookie butter spread into roughly ½ tablespoon (9-10g) balls. Place them on a parchment paper lined baking sheet, and transfer to to the freezer to freeze solid while you make the cookies.
Cookie dough base
- Meanwhile, line a baking sheet with a piece of parchment paper. Crush 16 Biscoff cookies into medium-coarse crumbs using a food processor or by placing them into a bag and crushing them with a rolling pin.
- In a large bowl combine 2.5 cups of all purpose flour, 1 teaspoon of baking soda, 1.5 teaspoons of kosher salt, and 1.5 teaspoons of cinnamon. Add about half of the crushed Biscoff cookies (about 63g), reserve the rest for later. Mix well and set aside.
- In a separate large bowl with a hand mixer or in a stand mixer with the paddle attachment, beat together the 12 tablespoons of softened butter, 1 cup of brown sugar, and ½ cup of granulated sugar. Beat until light and fluffy (about 4-5minutes), scraping down the bowl halfway.
- Add in ¾ cup (180g) of cookie butter spread. Mix on medium speed until smooth and well incorporated.
- Add in 1 tablespoon of vanilla extract and 1 egg. Mix until just combined, then add in 1 egg yolk. Mix until combined, and be sure to scrape down the bowl to ensure everything is incorporated.
- Gently add the dry ingredients to the wet ingredients, mixing gently until a dough starts to come together. Switch to a rubber spatula about halfway through to avoid overmixing, and stop mixing as soon as no more dry streaks of flour remain.
- Using a food scale, weigh out 16 portions of cookie dough that weigh 66-67g each and roll them into a round shape. This is about the size of a large cookie scoop.
Fill with cookie butter
- Using your thumb, press a hole into the center of each cookie dough ball, and stuff it with a piece of frozen cookie butter. Gently roll the dough around the cookie butter to enclose it. It's okay if a little bit of cookie butter still shows. Continue until each cookie has been stuffed. If the cookie butter becomes too warm and sticky to work with, return it to the freezer for 5-10 minutes so it can firm up again.
- Place the rest of the crushed Biscoff cookie crumbs into a small bowl. Roll each cookie dough ball in the crushed cookie crumbs, pressing lightly to adhere.
- Place the cookie dough on a parchment-lined baking sheet, and place them in the fridge, or freezer, covered, for at least 30 minutes, but preferably 2 hours or even overnight. This helps prevent the Biscoff spread from oozing out of the cookies when they bake.
Bake
- When it's time to bake, preheat the oven to 350°F and line a large baking sheet with parchment paper. Place 5-6 cookie dough balls on the baking sheet leaving plenty of room in between them.
- Bake for 12-15 minutes, until the edges are set but the centers look slightly gooey and underdone. Remove from the oven, scoot the edges of the cookie to make them perfectly round. Let them cool on the baking sheet for 5 minutes or so, until they are firm enough to transfer to a cooling rack.
- While on the cooling rack, melt a bit more Biscoff spread and drizzle it over top of the cookies with a spoon. Sprinkle on the remaining crushed Biscoff cookie crumbs so they can stick to the warm cookie butter.
- Serve while still slightly warm so the Biscoff center is still gooey. Enjoy!
- Store leftovers in an airtight container at room temperature for 3-4 days.
Save This Recipe! 💌
We'll email this post to you, so you can come back to it later!
Notes
- To freeze, place baked cookies on a parchment-lined baking sheet and freeze until solid. Transfer to a freezer bag and store for up to 3 months. Defrost at room temperature. These cookies freeze much better as cookie dough, however, and will keep in the freezer for up to 6 months. No need to defrost them when it's time to bake, but you may need to bake them for an extra couple of minutes if baking from frozen.
- Always measure with a kitchen scale instead of a measuring cup! This will give you the most accurate results. It's especially important for the dry ingredients. (We're looking at you, flour!) Adding even a little bit too much flour can result in a dry cookie. Using a digital scale ensures accuracy, and it also creates less dishes and mess!
- Don't skip the cinnamon! It adds such a subtle, complementary flavor that we highly recommend!
- Use room-temperature ingredients. Make sure the butter, egg, and egg yolk are at room temperature for easier mixing and a smoother batter.
- Don't skip creaming the butter and sugar. This will yield the best results, and we highly recommend it. The butter and sugar mixture should become very pale and fluffy. It helps dissolve and disperse the sugars in the dough, as well as helps the cookies bake properly and prevents spreading. It will yield a thick and chewy cookie!
- Don't overmix. Once you add the dry ingredients to the wet, mix just until combined to avoid tough, dense cookies.
- Use an oven thermometer. Make sure your oven is fully preheated before baking. An oven thermometer can help confirm that the oven has reached the right temperature. Often, the beep you hear from the oven goes off prematurely before the temperature is reached. Also, different ovens run at different temperatures.
- Parchment paper. Always line your baking pan with parchment paper for easier cookie removal and cleanup. It helps prevent the cookies from sticking.
- Chill the cookie dough. We know it's hard to wait! However, chilling the cookie dough for at least 30 minutes allows the flour to absorb the other ingredients (which makes for a very flavorful cookie) and it's a very crucial step to ensure that the Biscoff center doesn't leak out while baking.
- If making smaller cookies, bake for 10-12 minutes.
- If freezing the cookie dough, you may need to bake them for an extra minute or two after pulling them out of the freezer.
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