If you’re anything like me, you know the magic that happens when you bring Biscoff cookie butter into a chewy, buttery cookie. This Biscoff Cookie Butter Cookies Recipe is an absolute game-changer. The way the rich, caramelized flavor of biscoff melds into the dough and then hides in little pockets of cookie butter inside each bite is pure bliss. Whether you’re craving a cozy afternoon treat or want something special to share at your next gathering, these cookies hit every note perfectly.
I first tried baking with biscoff cookie butter years ago and was instantly hooked, but incorporating frozen dollops of the cookie butter inside the dough took it to a new level for me. You’ll find that these cookies come out soft, gooey, and just sweet enough, with a delightful salted drizzle on top that makes them truly unforgettable. Trust me, this Biscoff Cookie Butter Cookies Recipe is one you’ll want to bookmark and pull out again and again.
Why You’ll Love This Recipe
- Unique Flavor Boost: Frozen cookie butter centers melt into gooey pockets inside each cookie for an irresistible surprise.
- Perfect Texture: Soft and chewy edges with a slight crispness balance out the rich filling beautifully.
- Simple Ingredients: Made from pantry staples with a biscoff twist, so no complicated shopping runs needed.
- Great for Gifting: These cookies look as fantastic as they taste, making them ideal for holiday tins or anytime treats.
Ingredients You’ll Need
The magic of this Biscoff Cookie Butter Cookies Recipe comes from a balance of buttery richness, the signature biscoff flavor, and just the right amount of sugar and salt. Using room temperature butter and egg makes blending easier and ensures consistent cookie texture.
- Biscoff cookie butter: This is the star—go for the classic smooth kind. Freezing some beforehand is crucial for the filled centers.
- Butter: Room temperature unsalted butter blends best and lets you control the saltiness precisely.
- Brown sugar: Adds moisture and chewiness to the cookies.
- Granulated sugar: For a slight crisp edge and balanced sweetness.
- Egg: Use one large and at room temperature to bind everything perfectly.
- Vanilla extract: Enhances the flavors and complements the biscoff beautifully.
- Baking soda: Gives the cookies a light lift without making them cakey.
- Salt: Essential to balance the sweetness and highlight the biscoff notes.
- All-purpose flour: The base for the cookie’s structure—don’t overmix to keep them tender.
- Flaked salt: Sprinkled on top for a finishing touch that elevates every bite.
Variations
I love tinkering with this Biscoff Cookie Butter Cookies Recipe to suit different occasions or cravings. You can easily swap or add ingredients to keep things exciting or cater to dietary needs.
- Nutty Upgrade: Adding chopped toasted pecans or walnuts gives a wonderful crunch; my family can’t get enough of this twist.
- Gluten-Free Version: Use a 1:1 gluten-free flour blend to make these cookies friendly for gluten sensitivities — just watch the dough as the texture might differ slightly.
- Spiced Biscoff: Sprinkle in a pinch of cinnamon or pumpkin spice for a warm, seasonal vibe.
- Chocolate Drizzle: Melt some dark or white chocolate for drizzling alongside the cookie butter drizzle for extra indulgence.
How to Make Biscoff Cookie Butter Cookies Recipe
Step 1: Freeze the Cookie Butter Balls
Start by scooping small teaspoon-sized balls of biscoff cookie butter onto parchment paper. Pop them into the freezer for at least 15 minutes – this step is key! The frozen pockets hold up in the dough and create that luscious gooey center when baked, so don’t skip it.
Step 2: Cream Butter and Sugars
While your cookie butter freezes, preheat the oven to 350°F and line your baking sheets with parchment. Then, in a medium bowl, mix your room-temperature butter with ½ cup biscoff cookie butter until smooth. Add brown and granulated sugars, and beat until the mixture is light and fluffy. This step adds air to your dough, helping the cookies be tender and soft.
Step 3: Mix in Egg and Vanilla
Next, add the egg and vanilla extract, mixing until combined. Make sure your egg is at room temperature, so it blends seamlessly, preventing the dough from curdling or becoming grainy.
Step 4: Add Dry Ingredients Carefully
Incorporate the baking soda, salt, and flour on low speed. Resist the urge to overmix here—I usually stop as soon as I see some flour still clinging to the sides. Overworking the dough can lead to tough cookies, and that’s the last thing you want.
Step 5: Assemble Cookies with Frozen Biscoff Centers
Use a large cookie scoop (about 3 tablespoons) to portion out the dough into balls. Grab those frozen biscoff cookie butter balls from the freezer and gently press one into each dough ball. Be sure to fully encase the cookie butter with dough to prevent leaking while baking. Arrange 6–7 cookies per baking sheet for even spacing.
Step 6: Bake and Finish with Drizzle
Bake for 11–13 minutes, until the edges are golden but centers remain soft. While still warm, melt 2 tablespoons of cookie butter in the microwave for about 15 to 20 seconds and drizzle over the cookies. Top with a sprinkle of flaky sea salt for that perfect salty-sweet balance. Let the cookies cool so the drizzle sets before enjoying.
Pro Tips for Making Biscoff Cookie Butter Cookies Recipe
- Freeze the Biscoff Butter Well: Make sure the cookie butter balls are fully frozen before stuffing into the dough—this prevents them from melting out during baking.
- Don’t Overmix the Dough: Stopping when some flour is still visible keeps the cookies tender and prevents toughness.
- Use Room Temperature Ingredients: It makes mixing smoother and prevents lumps, keeping your dough consistent.
- Drizzle While Warm: Melted cookie butter drizzles best on warm cookies and sets nicely once cooled, giving a beautiful finish.
How to Serve Biscoff Cookie Butter Cookies Recipe
Garnishes
I love topping these cookies with a sprinkle of flaky sea salt—it cuts through the sweetness perfectly and adds just the right crunch. Sometimes, I also add a light dusting of cinnamon or drizzle a little extra melted biscoff cookie butter or even dark chocolate on top for a decadent touch.
Side Dishes
These cookies are a dream paired with a hot cup of coffee or chai tea. They also make a delightful post-dinner treat alongside vanilla ice cream or a creamy latte. I’ve found they brighten up dessert plates when served with fresh berries or whipped cream too.
Creative Ways to Present
Whenever I’m bringing these to parties, I love stacking them up like mini towers on a pretty platter, tied with twine for a rustic look. For special occasions, placing them in decorative tins layered with parchment paper makes them perfect gifts. You could also serve them warm in little ramekins with a drizzle of warmed biscoff butter and a scoop of vanilla ice cream for extra wow-factor.
Make Ahead and Storage
Storing Leftovers
Once fully cooled, I store leftover cookies in an airtight container at room temperature. They stay soft and delicious for up to 4 days—though in my house, they rarely last that long! If you want to keep them fresh longer, adding a slice of bread in the container helps maintain moisture.
Freezing
If you want to batch bake, these cookies freeze beautifully. I recommend freezing the unbaked cookie dough balls on a tray first, then transferring them to a freezer-safe bag. When you’re ready, bake straight from frozen, adding a minute or two to the bake time.
Reheating
To revive day-old cookies, pop them in the microwave for 10-15 seconds or warm lightly in an oven at 300°F for about 5 minutes. This refreshes that soft, melty texture like they just came out of the oven.
FAQs
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Can I use crunchy Biscoff cookie butter instead of smooth?
While smooth biscoff cookie butter is ideal because it blends well and creates gooey centers, you can use crunchy for some extra texture inside the cookie butter balls. Be aware that crunchy bits might affect how evenly the balls freeze and bake.
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Do I need to chill the entire dough before baking?
Chilling the dough isn’t necessary for this recipe since the frozen biscoff centers provide structure and chill, but if your kitchen is warm or the dough feels too soft, a quick 15-minute chill can help with shaping.
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Can I make these cookies vegan?
To go vegan, swap the butter for a plant-based alternative, use a flax or chia egg to replace the chicken egg, and ensure your biscoff cookie butter doesn’t contain animal products. The texture might be slightly different but still delicious!
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What’s the best way to avoid cookie butter leaking during baking?
Freezing the biscoff cookie butter balls solid and fully enclosing them in the dough helps prevent leaking. Don’t overfill, and make sure the dough wraps completely around each frozen ball for clean baking.
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How long do these cookies keep fresh?
Stored properly in an airtight container, these cookies stay fresh for about 4 days at room temperature. For longer storage, freeze them as described above.
Final Thoughts
I absolutely love how this Biscoff Cookie Butter Cookies Recipe turns out every single time, and I’m confident you will too. The combination of creamy cookie butter centers with soft, buttery dough is just magical—a comforting treat that feels a little fancy but is easy to make. Whether you’re baking for family, friends, or a cozy self-care moment, these cookies really deliver on flavor and texture. So go ahead, give this recipe a try—I can’t wait to hear about your cookie butter success stories!
Print
Biscoff Cookie Butter Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Total Time: 41 minutes
- Yield: 13 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Biscoff Cookie Butter Cookies are soft, chewy, and irresistibly rich with the signature caramelized flavor of Biscoff cookie butter. Featuring a hidden center of frozen cookie butter for a melty surprise, these cookies are drizzled with melted cookie butter and topped with flaky sea salt for the perfect balance of sweetness and saltiness. Easy to prepare and baked to golden perfection, they make a delightful treat for any occasion.
Ingredients
Cookie Dough
- 1/2 cup (113.5 g) butter, room temperature
- 1/2 cup (118.29 g) Biscoff cookie butter
- 1/2 cup (110 g) brown sugar
- 1/3 cup (66.67 g) granulated sugar
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups (210 g) all-purpose flour
Fillings & Toppings
- 13 teaspoons Biscoff cookie butter (for freezing)
- 2 tablespoons Biscoff cookie butter (for drizzling)
- Flaked sea salt (for sprinkling on top)
Instructions
- Freeze Cookie Butter Balls: Scoop 13 one-teaspoon sized balls of Biscoff cookie butter onto a piece of parchment or wax paper and place them into the freezer for about 15 minutes to firm up.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and for easy cleanup.
- Make the Dough Base: In a medium bowl, mix the softened butter and ½ cup of Biscoff cookie butter until smooth and creamy. Add the brown sugar and granulated sugar and continue mixing until the mixture becomes light and fluffy.
- Add Wet Ingredients: Beat in the egg and vanilla extract until fully incorporated to create a smooth batter.
- Combine Dry Ingredients: Add the salt, baking soda, and flour to the bowl. Mix on low speed carefully to combine, stopping when you still see some flour remnants around the edges to avoid overmixing which keeps cookies tender.
- Form Cookie Dough Balls: Use a 3-tablespoon cookie scoop to portion out large dough balls. Take the frozen Biscoff cookie butter balls from the freezer and gently press one into each dough ball, making sure it is fully covered by the cookie dough.
- Arrange on Baking Sheets: Place 6-7 cookie dough balls onto each prepared baking sheet, spaced sufficiently apart to allow spreading.
- Bake: Bake the cookies in the preheated oven for 11-13 minutes or until the edges are golden brown and the centers are set.
- Drizzle and Add Salt: While the cookies bake, melt 2 tablespoons of Biscoff cookie butter in the microwave for 15-20 seconds until smooth. Drizzle the melted cookie butter over the baked cookies and sprinkle with flaked sea salt for a delightful finish.
- Cool and Set: Allow the cookies to cool completely on the baking sheet or a cooling rack so the drizzle sets before serving.
Notes
- Freezing the cookie butter balls helps create a gooey surprise center inside each cookie.
- Room temperature butter and eggs ensure an even texture and proper mixing of the dough.
- Don’t overmix the flour in to keep your cookies soft and tender.
- Flaked sea salt enhances the sweet-salty contrast, but can be omitted if preferred.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 230
- Sugar: 14g
- Sodium: 140mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
