Biscoff Butter Cookies Recipe
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!
Equipment
- 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)
Ingredients
- 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
Instructions
- 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.
Notes
Bring the butter and eggs to room temperature before using in the recipe. I like to bring my cold ingredients to room temperature about 30 - 60 minutes before using in a recipe.
To properly measure flour, use a digital food scale or the scoop and level method. A properly measured cup of flour weighs around 125 grams.
Freeze ¼ teaspoon sized drops of cookie butter spread about 30 minutes before mixing into the cookie dough.
This Biscoff Cookie recipe is created to be a no chill recipe. However, the flavors and texture of the cookie will be even better and more developed with some chill time. If you have the time, cover the cookie dough (without the frozen cookie butter pieces) in the fridge for 2 hours and up to overnight. When the dough is ready to bake, fold in the frozen pieces of cookie butter and follow the baking instructions in the recipe.
Store these cookies in an airtight container at room temperature for up to 5 days.
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