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Soft and chewy with all of that Biscoff cookie flavor, these cookie butter cookies are magical! They taste delicious and are very simple to make.
The long awaited cookie butter cookies! I say long awaited only because I teased them on Instagram last week and have since had multiple messages asking for the recipe. I couldn’t make you wait any longer!
It’s funny, when I was testing these, Etienne was asking what’s in them and I said “cookie butter”. And chopped up Biscoff cookies. He had a puzzled look on his face and asked “sooo, you’re making cookies out of cookies”? And I definitely had to stop to think what I was doing. I’m crushing up cookies to put into cookies, along with COOKIE butter. Anyway, don’t think about it too much. They’re delicious.
What is cookie butter?
Please tell me you’ve experienced the magic of cookie butter!? It’s so addictive!! I want to put it in everything. It tastes just like a Biscoff cookie, but in a spread form. It’s kind of like Nutella, in the sense that its a sweet spread alternative to peanut butter or another nut butter.
You can put cookie butter on toast, stirred into oatmeal or – bake it into cookies!
Find cookie butter in most grocery stores, where you’d find the other spreads such as Nutella.
How do you make these cookie butter cookies?
Begin the recipe by measuring out all of your wet ingredients:
- cookie butter
- egg + 1 egg yolk
- unsalted butter
- brown sugar
- white sugar
- vanilla
Sift together all of the dry ingredients:
- all-purpose flour
- cinnamon
- baking soda
- cornstarch
- salt
In the bowl of a stand mixer fitted with the paddle attachment, or using a handheld electric mixer, blend the unsalted butter on high with the brown and white sugars, until light and fluffy, about 1 minute.
Add the egg and egg yolk, mixing to combine. Next, add the vanilla and mix to combine. Add the cookie butter and mix thoroughly.
Slowly add in the dry ingredients, mixing on low until just combined. Use a large spoon to stir in the broken Biscoff cookies.
Cover and chill the dough for 30 minutes and up to 1 hour. Remove the dough from the fridge, then use a large cookie scoop to scoop the cookie dough on to a parchment lined baking sheet.
Space the cookie dough balls a few inches apart from one another (unlike this photo, which I think just looks pretty) 😉
Bake the cookies for 9-10 minutes in an oven preheated to 350 F. When you remove the cookies from the oven they will look slightly underbaked, but they’ll firm up and spread out a bit on the cookie sheet after a few minutes when you take them out.
Let the cookies rest on the baking sheet for 10 minutes before removing them to a wire rack to cool completely – try your best to resist them when they’re perfectly soft and fresh!
How long do these cookies last?
At room temperature in a sealed container, these cookies will stay chewy and fresh for 4-5 days. After that they’ll still be delicious but will crisp up!
You can also freeze cookie dough balls and bake them right from frozen – just increase the bake time by a few minutes. Alternatively, bake the cookies and freeze them once they’re cooled for up to 2 months.
This recipe makes around 25-27 cookies, depending on the size of your scoop.
We love cookies around here!! Here’s a few more of my favorites from the blog:
Print
Cookie Butter Cookies
- Total Time: 1 hour
- Yield: 26–27 cookies 1x
Description
Soft and chewy with all of that Biscoff cookie flavor, these cookie butter cookies are magical! They taste delicious and are very simple to make.
Ingredients
- 1 1/4 cup all purpose flour
- 1 tsp baking soda
- 1 tsp cornstarch
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened to room temperature
- 1/2 cup brown sugar, packed
- 1/4 cup granulated white sugar
- 1 egg + 1 yolk
- 2 tsp pure vanilla extract
- 1 cup cookie butter, room temperature
- 1/2 cup chopped Biscoff cookies*
Instructions
- Preheat the oven to 350 F and line two baking sheets with parchment paper. In a large mixing bowl, sift together the flour, baking soda, cornstarch, ground cinnamon and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or using a handheld electric mixer, beat the unsalted butter with the two sugars on high, for about a minute, until light and fluffy. Add the egg and egg yolk and beat again for another minute, scraping down the sides of the bowl with a spatula as needed. Add in the vanilla extract and combine. Next, add in the cookie butter and mix on high until combined.
- With the mixer running on low, gently add in the dry ingredients until everything is just combined. Use a large wooden spoon to stir in the chopped up Biscoff cookies. Place the cookie dough in the fridge, covered, for 30 minutes to an hour.
- Remove the cookie dough from the fridge, and using a large cookie scoop, place the cookie dough balls about 2 inches apart on the prepared sheets. Bake the cookies for 9-10 minutes, until the edges have browned slightly.
- Remove the cookies from the oven, and allow them to rest on the pan for 10 minutes before removing them to a wire rack to cool completely.
Place cooled cookies in a sealed container to store. They’ll stay fresh at room temperature for 4-5 days, and even longer (but crispier) or in the freezer for up to 2 months.
Notes
*The chopped cookies are optional but delicious! I just break them up with my hands into 1/2″ pieces
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: cookies
- Method: oven bake
- Cuisine: american
Fascinating! I don’t bake much but I’m printing this recipe!
It’s a good one!!
Yum, the perfect way to use all those Biscoff cookies I’ve got lying around in the pantry!
Thanks Michelle! I’ve got so many lying around too!!
Cookie butter is irresistible. These cookies really do look magical, Katherine!
It really is, isn’t it!? Thank you Marissa!!
That was a great tip for freezing the cookie dough balls for later. That would make is so much easier to bake up some fresh homemade cookies, even on busy days!
Exactly!! I love having a freezer stash of cookie dough!! Thanks Heidi!
Cookie butter is such a dangerous thing, don’t you think so? I’ve bought a jar few times intending to use it for my recipes. And guess what? All those times the content disappeared way before I had a chance to utilize it in a recipe. And worse, I have no idea what had happened. We did not touch it, I swear! 🙂
These cookies look fabulous, so rich and buttery. Maybe, just maybe I should make another attempt getting a jar of cookie butter 🙂
It is SO dangerous. My husband didn’t know it existed until recently and now I have to hide it from him if I want any left for a recipe, haha! Just like you! Thank you Ben – hopefully you can make a jar last long enough to bake with!