These Biscoff Butter Cookies are the best cookie butter cookies you can make in under an hour with just a handful of ingredients. They’re irresistibly soft, chewy and filled with a warm speculoos cookie flavor. This quick and easy, no chill cookie recipe is an absolute must-bake when your next cookie craving strikes!
Why Should You Make This Recipe
You guys know how much I love incorporating fun and flavorful ingredients into my cookies, like in my Tahini Chocolate Chip Cookies and Caramel Chocolate Chip Cookies. These speculoos spread filled cookies are no exception! This recipe for wonderfully chewy, buttery, cookie butter filled cookies is going to be your new go-to cookie recipe. I know you’ll love it because:
- Soft and chewy cookies are the best. The contrasting texture of slightly crisp edges with gooey centers is an irresistibly delicious combination.
- Biscoff cookie spread, aka Speculoos, instantly brings warm, spiced flavor that pairs perfectly with sweet chocolate chips. Not only is the cookie butter mixed into the cookie dough, it is also gently folded into the prepared dough.
- Quick, easy and no chill. Cookie recipes that come together in under an hour and require no chilling time, but still deliver big on flavor are the best. This Biscoff cookie recipe is THE recipe to make when you’re short on time, but still need to satisfy your sweet tooth. Check out my Snickerdoodles without Cream of Tartar for another quick, easy and no chill cookie you will love.
This Biscoff Cookie Butter Recipe requires only a handful of ingredients to make and you probably already have them in your house!
- Dry Ingredients: Gather all purpose flour, baking soda, and salt. For even more warm cinnamon flavor, you can add a teaspoon of ground cinnamon.
- Wet Ingredients: Gather unsalted butter, Biscoff Cookie Butter (or your favorite Speculoos cookie butter), light brown sugar, granulated sugar, 3 eggs and vanilla extract.
- Optional Mix-ins: I highly recommend mixing chocolate chips and more cookie butter spread both inside the cookie dough and a few dollops right out of the oven to really make these the BEST cookie butter cookies.
Substitutions and Variations:
These Speculoos cookies are meant to be quick and easy. Here are my recommended substitutions to make these cookies as easy as possible.
- Unsalted Butter: Make these cookies dairy free by using vegan or dairy free butter.
- Lotus Biscoff Cookie Butter: Feel free to use your favorite cookie butter in this recipe. Major grocery chains like Walmart and Target both carry the Lotus Biscoff Cookie Butter. When I’m shopping at Trader Joe’s I love to pick up some of their famous Creamy Speculoos Cookie Butter. You can also use a crunchy cookie butter, but I prefer creamy.
- Chocolate Chips: If you love chocolate chip cookies, I highly recommend adding some to your biscoff cookie spread cookies. Semi- sweet, milk or dark chocolate chips work well in this recipe. You can also chop up a chocolate bar or omit the chocolate chips if needed. If you're looking for a simple chocolate chip cookie recipe, make sure to check out my Chocolate Chip Cookies without Brown Sugar.
With a few simple ingredient swaps, these Biscoff cookies can be made dairy free and vegan.
- Biscoff Cookie Butter: This delicious spread is vegan friendly. Trader Joe’s Cookie Butter is also another vegan speculoos flavored cookie spread.
- Use an equal amount of vegan butter in place of the unsalted butter.
- Replace the egg with a “flax egg.” To make a flax egg, simply mix 1 tablespoon ground flaxseed with 2.5 tablespoons water. Allow the mixture to sit for about 10 minutes or until it becomes gelatinous. For this recipe you will need to make 2 flax eggs.
- Use a vegan friendly chocolate chip such as Enjoy Life or Lily’s Chocolate.
How To Make
These quick and easy biscoff cookie butter cookies require no chilling time and are ready in as little as 30 minutes. Here’s how to make them:
- Optional step: For pockets of gooey cookie butter, freeze small quarter teaspoon sized scoops of cookie butter spread on a lined baking sheet about 20-30 minutes before baking the cookies. Preheat the oven to 350 F and line two large baking sheets with parchment paper.
- Whisk the flour, baking soda and salt together.
- Combine with room temperature butter and Biscoff cookie butter spread in a large mixing bowl.
- Beat until smooth and well combined.
- Add in the light brown sugar and granulated sugar to the creamed butter and cookie butter.
- Beat in the sugars until fluffy and light in color.
- Beat in the eggs, egg yolk and vanilla extract until smooth and well combined.
- Stir in the dry ingredients until just combined.
- Fold in the chocolate chips until just combined.
- Quickly but gently fold in the frozen cookie butter pieces (if using).
- Drop 2 tablespoon sized balls of cookie dough onto the prepared baking sheets. Cover the remaining cookie dough with plastic wrap and store in the fridge until ready to bake.
- Bake at 350 F for 12 - 16 minutes. The edges should be set and the centers will look slightly underbaked. Cool these buttery Biscoff cookies on the hot baking pan for 3 - 4 minutes before transferring them to a cooling rack. While the cookies are cooling on the pan, drop more cookie butter on top if you like.
How To Make Ahead, Freeze and Store
Although these gooey cookie butter cookies are easy to make and come together quickly, they can easily be made ahead of time. To do this simply prepare the cookies according to the recipe directions through step 8 and decide which storage method meets your needs.
To store leftover cookie dough: Wrap the dough tightly with plastic wrap and store in the fridge for up to one week or in the freezer for up to 2 months.
To store baked cookies: Keep these Biscoff spread cookies stored in an airtight container at room temperature for up to 5 days.
Freeze and Thaw:
Once the speculoos butter cookies are prepared, they can also be frozen and thawed the next time your cookie craving strikes!
To freeze the cookies: Place the cookie dough balls onto a parchment lined baking sheet, place the baking sheet into the freezer and freeze until the cookie dough is frozen. Remove the baking sheet from the freezer and place the cookie dough into a ziplock bag. These cookie butter cookies can be stored in the freezer for up to 2 months.
To thaw the cookie dough: Transfer your desired amount of cookie dough balls onto a lined plate or baking sheet. Allow them to thaw overnight in the fridge. Bring the cookie dough balls to room temperature before baking. The frozen cookie dough can also be baked straight from the freezer. Just make sure to add about 2 - 3 more minutes to the baking time.
M's Expert Tips
- Bring cold ingredients to room temperature: This allows the cookies to mix together more evenly which requires less mixing, resulting in a soft, chewy and delicious cookie.
- Measure the flour properly: I highly recommend using a food scale for many reasons (like less dishes to clean), but the main reason is to get perfectly measured dry ingredients every time. Using too much flour can cause these buttery cookies to be dry and crumbly.
- Don’t overmix the cookie dough: Always use the lowest speed on your electric mixer or mix in the dry ingredients by hand. Make sure to mix the dry ingredients into the wet until just combined.
- Slightly under-bake the cookies: For cookies that are soft and chewy for days, the secret is to bake them until the edges are set, while the centers look slightly underbaked. The cookies continue to “bake” while on the hot cookie sheet.
- For pockets of gooey cookie butter make sure to include the optional step of freezing teaspoons of cookie butter spread to fold into the cookie dough before baking.
- For the best tasting cookies the next day: The easiest way to give your cookies that “fresh from the oven” taste the next day is to microwave them for about 15-20 seconds and enjoy immediately.
The flavor of cookie butter is rich, toasted and caramel-y with notes of cinnamon and brown sugar.
Use cookie butter in any recipe the same way as a peanut butter or any other nut butter spread. This rich spread can also be enjoyed on toast or even on top of a piece of chocolate!
This creamy and spiced cookie spread is made from speculoos crumbs, vegetable oils, salt, cinnamon and sugar.
Similarly to nut butter spreads, cookie butter does not require refrigeration and can be stored at room temperature.
No, they are both cookie butters. Lotus Biscoff Butter is simply the brand name of a popular version of speculoos cookies. Biscoff butter is made from Lotus Biscoff cookies.
More Biscoff Recipes to Try
If you try this Biscoff Butter Cookies recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking!
Biscoff Butter Cookies Recipe
- 1 Electric hand mixer or stand mixer with paddle attachments
- 1 small baking sheet or large plate
- 2 mixing bowls (one medium and one large)
- 2 large baking sheets
- parchment paper
- 1 medium cookie scoop (2 tablespoons)
- ½ cup (120 g) Biscoff Cookie Butter to freeze, optional step
- 2¼ cups (270 g) all purpose flour
- 1 tsp baking soda
- 1 tsp salt
- ½ cup (113 g) unsalted butter
- ½ cup (120 g) Biscoff Cookie Butter Use any cookie or speculoos butter spread of choice
- 1 ¼ cups (250 g) light brown sugar
- ¼ cup (50 g) granulated sugar
- 2 large eggs, room temperature
- 1 large egg yolk, room temperature
- 2 tsp (10 ml) vanilla extract
- 2 cups (340 g) chocolate chips or chopped chocolate of choice
- ¼ cup (60 g) Biscoff Cookie Butter for topping Optional
- Optional step: Freeze small ¼ teaspoon sized scoops of cookie butter spread on a lined baking sheet about 30- 60 minutes before baking the cookies. Pull out the eggs and butter to come to room temperature.
- Preheat the oven to 350 F (177 C). Line two large aluminum baking sheets with parchment paper. Set aside.
- In a small mixing bowl whisk the flour, baking soda and salt together.
- In a large mixing bowl beat together room temperature butter and Biscoff cookie butter spread until smooth.
- On medium-high beat in the light brown sugar and granulated sugar until light in color. This takes about 2-3 minutes.
- On low, beat in the eggs, egg yolk and vanilla extract until smooth and well combined.
- Stir in the dry ingredients until just combined.
- Fold in the chocolate chips and frozen cookie butter pieces (if using). Tip: Reserve ½ cup of chcolate chips for topping the cookies before baking.
- Using a medium cookie scoop, drop 2 tablespoon (30 ml) sized balls of cookie dough onto the prepared baking sheets about 3 inches apart. Cover the remaining cookie dough with plastic wrap and store in the fridge until ready to bake.
- Bake at 350 F (177 C) for 12 - 16 minutes. The edges should be lightly golden and set with barely set centers.
- Cool the Biscoff cookies on the hot baking pan for 3 - 4 minutes before transferring them to a cooling rack. During this time, you can also add a few more dollops of cookie butter on top of the hot cookies.