These Biscoff Butter Cookies are soft, chewy, and loaded with that signature spiced caramel flavor. Made with creamy Biscoff spread as well as chunks of crushed Biscoff cookies folded in, they’re a must for cookie butter lover. Plus, the brown butter adds a subtle toffee-like depth that takes these cookies to the next level.
Couple of weeks ago, I tested this recipe again and packed half a dozen to share with my daughter’s best friend’s family. Her dad texted me right away saying these cookies reminded them of the butter and salt doughnuts from Sidecar. Now, I’ve never been to Sidecar but it is a famous doughnut shop in these parts of town, so I can only take it as a compliment. 🤪
All that to say, you will want every last bit of these Biscoff butter cookie crumbs, trust me! Now on to the delicious bits.
Trang’s Recipe Highlights
- FLAVOR: Iconic Biscoff cookie flavor (if you know, you know!) of sweet caramel and cinnamon, with warm toffee notes from the addition of brown butter.
- TEXTURE: These little Biscoff butter cookies are ultra chewy with a slight crunch from the crushed Biscoff cookie chunks.
- EASE: I adapted these from my brown butter peanut butter cookies, so I’ve had plenty of practice making them already. But if I was me 20-some years ago, when I first started baking, I think I’d be slightly apprehensive of making the brown butter – a round-about way to say it is a bit more advanced than a typical cookie recipe. However, I promise you, it is completely doable with my step-by-step photo instructions. And if you need more help, I also have a guide for how to brown butter!
Key ingredients
As always, you’ll find the complete list of ingredients and quantities in the recipe card at the end of this post. Below are some notes on the key ingredients I used in this Biscoff butter cookie recipe:
- Unsalted butter – browned to add a rich, nutty, toffee-like depth that pairs beautifully with the caramelized cinnamon flavor of Biscoff. It’s worth the extra step, but if you’re not comfortable browning butter, you can use melted butter instead. Just note—you’ll miss out slightly on that deeper toffee note that really makes these cookies shine.
- Biscoff spread – the base of the flavor in these Biscoff spread cookies—sweet, creamy and perfected spiced. Smooth Biscoff spread works best here, no need to use chunky Biscoff spread since you’ll be adding crushed Biscoff cookies to the batter. You can find Biscoff spread at Target for a good price, or Albertsons and most grocery stores. Trader Joe’s has their own brand of Speculoos cookie butter.
- Brown sugar – keeps the cookies soft, chewy, and moist. The molasses in it complements the brown butter and Biscoff beautifully. If you prefer a slightly crispier cookie, you can use all granulated sugar, or go half-and-half with brown and white sugar.
- Biscoff cookies – I just break them up by hand and stir them into the dough at the end for an extra layer of crunch and bursts of caramelized spice.
A couple of tips
- Double the recipe – this smaller batch of Biscoff butter cookies makes just 14 cookies and were gone pretty quickly. I highly recommend doubling the recipe if you want them to last longer.
- Chilling the dough – you can bake these right away because they don’t spread a lot when using brown butter. But I’d still recommend giving them 30 minutes to an hour to allow the flavor to develop. However, if you’re using melted butter instead, refrain from baking right away, you’ll want to chill for longer to give the fat enough time to solidify before baking so the cookies don’t spread too much.
Hungry for more?
Biscoff Butter Cookie Recipe
These Biscoff Butter Cookies are soft, chewy, and loaded with that signature spiced caramel flavor. Made with creamy Biscoff spread as well as chunks of crushed Biscoff cookies folded in, they’re a must for cookie butter lover. Plus, the brown butter adds a subtle toffee-like depth that takes these cookies to the next level.
Equipment
- 3-Tablespoon Cookie Scoop
Ingredients
- 4 oz unsalted butter, 113 g, browned and cooled
- ½ cup creamy Biscoff cookie butter, 148 g
- ¾ cup light brown sugar, packed, 150 g
- 1 large egg, room temperature
- ½ teaspoon pure vanilla extract
- 1 ¼ cup all-purpose flour, 154 g
- ½ teaspoon kosher salt
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- 8 Biscoff cookies, broken into pieces, 62 g
Prevent your screen from going dark
Instructions
- Brown the butter – place unsalted butter in a light colored saucepan over medium heat. Once the butter melts, it will become foamy. When the foam subsides, you will see clear bubbles, start whisking continuously at this point to keep the milk solids from burning. When the butter is caramel in color and smells nutty, turn off the heat and set aside to cool.4 oz unsalted butter
- Cream the butter and Biscoff spread – Add cooled brown butter, Biscoff cookie butter and brown sugar to the stand mixer bowl and beat with the paddle attachment for 2-3 minutes until light in color and creamy.
- Add remaining wet ingredients – Add the egg, vanilla extract, and continue beating for another 2-3 minutes until fluffy.
- Mix in dry ingredients – In another mixing bowl, sift together the flour, baking soda, and baking powder. Stir in the kosher salt and give it a good mix to distribute. Add the flour mixture to the wet ingredient mixture in the stand mixer bowl, stir until incorporated. Stop the mixer and scrape down the sides and bottom of the bowl as necessary.
- Add Biscoff cookie chunks – Break up the Biscoff cookies into small pieces by hand, add to the cookie dough, stir to incorporate. Stop the mixer and scrape down the bowl with a spatula and give it another good mix as needed.
- Divide dough – Portion the cookie dough with a 3-tablespoon cookie scoop and place them on a lined baking sheet. Refrigerate for 30 minutes to an hour. TIP: You can bake these Biscoff butter cookies without chilling but it is recommended to allow the flavor to develop further.
- Preheat the oven – Set the oven rack in the middle of the oven and preheat to 350°F while your cookie dough is chilling in the refrigerator.
- Bake – Place 8 dough balls on a large lined baking sheet, about 2 inches apart, and bake 1 batch at a time for about 12 minutes. TIP: You'll want the middle of the cookies to be slightly underbaked for maximum chewiness.
- Cool – Remove the baking sheet from the oven and set it on a wire rack. Allow the cookies to cool on the baking sheet for 10 minutes before removing them to a wire rack to cool completely. NOTE: The cookies will finish baking via residual heat as they cool on the baking sheet.
Notes
Tips:
- Bakery style cookies: use a quarter-cup cookie scoop to make 10-11 larger bakery style cookies. Increase baking time to 14-15 minutes.
- Keep them round: take a round cookie cutter, larger than your cookies, place it over a baked cookie and swirl it around in a circular motion as if swirling a glass of wine. Make sure to do this right when the cookies come out of the oven and are still soft. This will gather the cookies up and make them perfectly round.
- For more Biscoff flavor: drizzle warm Biscoff spread over the cookies before serving.
- Baked cookies: store in an airtight container for 3-5 days or freeze for up to 3 months. Thaw at room temperature for a few hours before serving.
- Unbaked cookie dough: refrigerate for 3-4 days if you’re making them ahead of time. You can also freeze the dough for 3-6 months. I prefer freezing the cookie dough over freezing the baked cookies because you can pop them into the oven and get freshly baked cookies anytime you want.
- To freeze cookie dough: simply portion them out on a parchment lined baking sheet and freeze until hardened. Then transfer the dough balls to a freezer bag and keep them frozen.
- To bake frozen cookie dough: you can bake directly from the freezer without thawing. Simply increase baking time by about 1 – 2 minutes. They may not spread a whole lot. Or you can thaw them first and then bake as the recipe directed.
Nutrition
Serving: 49g, Calories: 210kcal
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!More Biscoff recipes
Love Biscoff everything? Check out my other recipes made with Biscoff spread and Biscoff cookies below.
- This Biscoff Pie Crust is the perfect spiced foundation for pies and cheesecakes.
- My no-bake Biscoff Pie is Biscoff all the way from the crust to the filling to the Biscoff spread drizzle.
- I also love the combination of chocolate and Biscoff in these Biscoff Chocolate Chip Cookies – a slightly different version of these cookie butter cookies.
- My easy Biscoff buttercream is perfect for topping cupcakes, sandwiching between cookies, slathering on layer cakes or eating straight off the spoon. 🤪
