Looking for more recipes using Biscoff cookie butter? Try my Biscoff cake, Biscoff cheesecake, Biscoff brownies, and Biscoff cupcakes next. It’s no secret that over the past few months, I’ve been obsessed with Biscoff spread, AKA speculoos cookie butter. While I can usually be found in the pantry with an open jar and a spoon, Biscoff is even better when baked into your favorite treats. These are the best cookie butter cookies you’ll ever have because, hello, Biscoff!
Why I love this recipe
5 ingredients. And no flour, egg, or dairy is needed. Made in one bowl. So you don’t have a massive mess to clean up afterward. Perfect texture and flavor. These cookies are perfectly sweet, with half-melted chocolate chips that literally melt in your mouth. A must for Biscoff lovers. Biscoff spread has an addictive caramelized, warm cinnamon and ginger spice flavor, and when paired with chocolate chip cookies, it’s instantly ten times better.
Ingredients needed
Biscoff spread. Also known as Lotus Biscoff cookie butter, you want to use the smooth and creamy variety, not the crunchy one. Brown sugar. While any granulated sweetener can be used, brown sugar gives the cookies a soft and gooey middle. Egg OR flax egg. Either room temperature egg or a flax egg can be used. To make a flax egg, combine one tablespoon of flax seeds with 3 tablespoons of water. Baking soda. This helps to keep the cookies from spreading too much. Chocolate chips. What is a good cookie without some chocolate chips? I used a mix of chocolate chunks and chocolate chips.
How to make Biscoff cookie butter cookies
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Step 1- Make the cookie dough. In a large mixing bowl, combine the ingredients except for the chocolate chips. Once mixed, fold in the chocolate chips. Step 2- Chill. Cover the bowl and refrigerate for 2 hours. Step 3- Prep. Preheat the oven to 180C/350F and line a baking sheet with parchment paper. Step 4- Bake. Using a cookie scoop, form 12 cookie dough balls and place them on the baking sheet. Bake for 10-12 minutes or until they begin to golden. Step 5- Cool. Remove the cookies from the oven and let them cool briefly, then transfer them to a wire rack to cool completely.
Arman’s recipe tips
Use a stand mixer. While optional, I find using a stand mixer with a paddle attachment makes quick work of mixing the dough. Just remember to stop periodically to scrape the sides of the bowl. Avoid using other cookie butter. I won’t name names, but I’ve tested this recipe with a few other brands, and they don’t always turn out right, especially if they have too many fillers or water added. Don’t skip the chill time. I know it seems like an unnecessary step, but I assure you it’s necessary to prevent the dough from spreading too much as it bakes. If you don’t mind flat cookies, you can skip this step. Switch up the mix-ins. Fold in white chocolate chips, dark chocolate chips, nuts, or Biscoff cookie crumbs. Add more cookie butter. To go the extra mile, line a plate with parchment paper and scoop heaping tablespoons of cookie butter onto it. Then, freeze until firm, and press the frozen cookie butter into the cookie dough right before baking.
Storage instructions
To store: Leftover cookies can be stored at room temperature for up to two weeks, covered in an airtight container. To freeze: Store leftover cookies in a freezer-safe container for up to 3 months.
More easy cookies you’ll love
Keto peanut butter cookies Almond butter cookies Sugar free cookies Peanut butter oatmeal cookies Or any of these cookie recipes
Originally published April 2021, updated and republished June 2024
