There’s something utterly irresistible about these soft, gooey cookies oozing with rich biscoff cookie butter. That cozy, spiced caramel flavor wraps around every bite, making this Biscoff Cookie Butter Cookies Recipe an absolute must-bake for any sweet treat enthusiast.
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Why You'll Love This Recipe
I was hooked the first time I tried these cookies—the biscoff cookie butter filling is pure magic. They're not just cookies; they’re tiny pockets of buttery, spiced caramel happiness, perfect anytime you need a little sweet comfort.
- Ultimate flavor combo: The cookie dough packed with biscoff crumbs plus the creamy cookie butter filling gives every bite layers of deliciousness.
- Soft and gooey texture: They’re thick and tender, not flat or crunchy, perfect if you prefer cookies that feel fresh from a bakery.
- Fun and a little fancy: The filled, rolled, and crumb-coated dough balls look impressive but aren’t tricky to make.
- Make ahead friendly: You can prep the dough ahead of time, and chilling helps the flavors deepen beautifully.
Ingredients & Why They Work
Every ingredient in this Biscoff Cookie Butter Cookies Recipe plays its part to create that soft, flavor-packed perfection. Using softened butter and room-temp eggs ensures the dough blends smoothly, while cinnamon enhances that warm, spiced flavor you expect from biscoff treats.
- All-purpose flour: The foundation; provides structure without making the cookies tough.
- Cornstarch (or arrowroot starch): Helps keep the cookies tender and soft by lightening the flour’s texture.
- Baking powder and baking soda: Work together to give a gentle rise and a soft crumb.
- Cinnamon: Adds warm spiced notes that highlight the biscoff flavor beautifully.
- Butter (softened): The richness and moisture come from butter, and soft butter blends right into the dough.
- Brown and granulated sugar: Brown sugar lends moisture and depth, while granulated sugar adds lightness and a subtle crunch.
- Sea salt: Balances the sweet and enhances the cookie’s overall flavor.
- Egg and egg yolk (both room temperature): Eggs hold the dough together and add tenderness and chew.
- Vanilla extract: The classic flavor booster, rounding out the sweetness.
- Biscoff cookie butter: The magical filling and mix-in that makes these cookies stand out.
- Biscoff cookies: Crushed into crumbs for texture and rolled on the outside for an irresistible crunch.
Make It Your Way
I love tweaking this Biscoff Cookie Butter Cookies Recipe depending on the season or mood. Sometimes I swap the cinnamon for pumpkin spice in fall, or sprinkle a little coarse sea salt on top just before baking for that perfect sweet-salty combo.
- Variation: I once added a handful of white chocolate chips for extra indulgence, which paired wonderfully with the biscoff cookie butter.
- Dietary tweak: Swap regular butter for vegan butter to make these dairy-free—just be sure to chill the dough a little longer as vegan butter tends to soften faster.
- Mix-ins: Chopped toasted pecans add delightful crunch to balance the soft cookie texture.
Step-by-Step: How I Make Biscoff Cookie Butter Cookies Recipe
Step 1: Crush and prep your Biscoff cookies
Start by lining a baking sheet with parchment—this’ll be your cookie’s resting spot later. Crush about 10 Biscoff cookies into medium-coarse crumbs. I find using a food processor easiest, but a rolling pin and a sealed bag works just as well. Keep the crumbs aside; you’ll mix some into the dough and roll the cookies in the rest, adding that irresistible crunch outside.
Step 2: Whisk the dry ingredients
In a large bowl, sift together all-purpose flour, cornstarch, baking powder, baking soda, and cinnamon. Stir in ¼ cup of your crushed biscoff crumbs. This step makes sure your cookies have bursts of biscoff crunch baked right in.
Step 3: Cream the butter and sugars
In a separate bowl or your stand mixer, beat the softened butter with brown sugar, granulated sugar, and salt until light and fluffy, about 2 minutes. Scrape down the bowl halfway to mix everything evenly—this aeration is key for a soft texture.
Step 4: Incorporate eggs and vanilla
Add the room temperature whole egg, egg yolk, and vanilla extract to your butter mixture. Beat for about 1 minute until the mixture is very light and fluffy, scraping the bowl halfway through again. This extra step makes your dough luscious and airy.
Step 5: Combine wet and dry ingredients
Slowly add your dry mixture to the wet ingredients and mix just until everything comes together. Stop mixing as soon as you don’t see any streaks of flour—overmixing can make cookies tough, so just gentle folding here is perfect.
Step 6: Form the stuffed cookie dough balls
Weigh or scoop about 2 ounces of dough per portion (about 3 tablespoons if you don’t have a scale). Take two of these dough portions, flatten each, then place half a biscoff cookie on each dough disk. Top one cookie half with a heaping tablespoon of biscoff cookie butter, then sandwich with the second dough disk. Seal all edges carefully, making sure the cookie butter filling stays near the top inside the dough ball.
Step 7: Coat and chill
Roll each stuffed cookie dough ball in the remaining crushed biscoff crumbs to coat the top. Place all dough balls on your parchment-lined baking sheet and chill them in the fridge for at least 6 hours or in the freezer for 3 hours. This step is crucial—it stops the cookies from spreading too much and keeps all that delicious cookie butter nestled inside.
Step 8: Bake and enjoy
Preheat your oven to 375°F (190°C). Bake two cookies at a time for 10-13 minutes, until they’re just set but still soft. Let them cool on the baking sheet for 10 minutes before moving to a wire rack. I love serving these slightly warm so the biscoff cookie butter is perfectly gooey and melty.
Top Tip
From my experience making these cookies multiple times, the chill time is a game changer. Rushing this step leads to cookies that spread and lose their shape, plus the filling can leak out. Patience here really pays off!
- Chill thoroughly: Giving the dough 6+ hours or overnight chills the fats, helps flavor meld, and creates that perfect thick cookie texture.
- Don’t skip sealing edges: I learned the hard way—if the edges aren’t well-sealed, biscoff butter leaks during baking. Use your fingers to smooth and seal gently.
- Use parchment paper: It protects the baking sheet from sticky dough and keeps cookies from sticking without extra oils.
- Watch your oven time closely: Cookies continue to cook on the hot pan after you remove them, so take them out when edges are set but centers still look soft.
How to Serve Biscoff Cookie Butter Cookies Recipe
Garnishes
I love a quick dusting of powdered sugar for a festive touch, or a sprinkle of flaky sea salt right when they come out of the oven to elevate that sweet and salty sensation. A drizzle of melted white or dark chocolate on top can also make these cookies look and taste extra special.
Side Dishes
Serve these with a cold glass of milk, a hot cup of coffee, or chai tea for a perfect afternoon treat. They also pair surprisingly well with vanilla ice cream if you want to turn these cookies into a dessert extravaganza.
Creative Ways to Present
For special occasions, I’ve arranged these cookies in a cookie jar layered with parchment and tied with a festive ribbon, making a beautiful gift. Another fun idea is to stack them with little gaps of whipped cream or mascarpone between for a quick cookie sandwich dessert.
Make Ahead and Storage
Storing Leftovers
I store leftover cookies in an airtight container at room temperature for up to 3 days. If they soften too much, popping them into the oven at a low temp for a few minutes refreshes the crisp edges while keeping the gooey center intact.
Freezing
These cookies freeze beautifully—just chill the formed dough balls first, then freeze them on a tray before transferring to a container or bag. When you’re ready to bake, just add a few extra minutes to the bake time straight from the freezer.
Reheating
To reheat, I gently warm a cookie in the microwave for about 10 seconds or in a warm oven for 5 minutes. This brings back that signature gooey biscoff center without drying out the cookie.
Frequently Asked Questions:
While peanut butter will give you a creamy filling, it’s quite different in flavor and won’t replicate the iconic spiced caramel taste of biscoff cookie butter. If you’re craving that unique biscoff character, best to stick with actual biscoff cookie butter.
Chilling the dough balls well before baking is essential, as it firms up the dough and keeps the cookie butter inside. Also, be sure to seal the dough edges tightly around the filling to prevent any leaks.
Absolutely! Just adjust the baking time accordingly—smaller cookies will take less time, while larger ones need a bit longer. Keep an eye on them and bake until edges are set and centers look just firming up.
They’re delicious fresh out of the oven, with a melty cookie butter center. But after chilling overnight, the flavors deepen and the texture becomes even more tender, so you really can’t go wrong either way.
Final Thoughts
This Biscoff Cookie Butter Cookies Recipe has become a favorite whenever I want to impress friends or just treat myself. It’s rich without being overwhelming and brings the perfect balance of gooey and crunchy, soft and spicy. Give it a try—I promise these cookies will quickly become one of your go-to indulgences.
Print
Biscoff Cookie Butter Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6 large cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Deliciously thick and gooey Cookie Butter Cookies featuring biscoff cookie crumbs and a rich biscoff cookie butter filling. These bakery-style cookies are soft, packed with flavor, and perfect for any cookie butter lover craving a sweet treat.
Ingredients
Dry Ingredients
- 2 ½ cups all purpose flour (300g)
- ½ tablespoon cornstarch
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ cup crushed biscoff cookies (from 10 cookies)
Wet Ingredients
- 1 cup butter (softened)
- ¾ cup brown sugar (packed)
- ¼ cup granulated sugar
- ¼ teaspoon sea salt
- 1 large egg (room temperature)
- 1 large egg yolk (room temperature)
- 1 tablespoon pure vanilla extract
- ½ cup biscoff cookie butter
- 16 biscoff cookies (about half a pack, for filling and rolling)
Instructions
- Prepare the baking sheet and crush cookies. Line a baking sheet with parchment paper. Crush 10 biscoff cookies into medium-coarse crumbs using a food processor or by placing them in a bag and crushing with a rolling pin.
- Mix dry ingredients. In a large bowl, sift together flour, cornstarch, baking powder, baking soda, and cinnamon. Stir in ¼ cup of the crushed biscoff cookies. Mix well and set aside.
- Cream butter and sugars. In a separate large bowl or stand mixer, beat softened butter, brown sugar, granulated sugar, and sea salt until light and fluffy, about 2 minutes, scraping down the bowl halfway.
- Add eggs and vanilla. Beat in the egg, egg yolk, and vanilla extract until very light and fluffy, about 1 minute, scraping the bowl halfway through.
- Combine wet and dry ingredients. Gradually add the dry ingredient mixture into the wet ingredients, mixing just until combined and no dry flour streaks remain. Do not overmix.
- Portion the dough. Weigh or scoop 2-ounce portions of cookie dough (about 3 tablespoons per portion).
- Assemble cookies with filling. Take two dough portions and flatten each in your hands. Break a biscoff cookie in half and place each half on top of the dough disks. Spoon a heaping tablespoon of biscoff cookie butter over the stacked biscoff halves. Place the second dough disk on top and carefully seal all edges to encase the filling, keeping the cookie butter at the top of the dough ball.
- Roll in crushed biscoff cookies. Place remaining crushed biscoff cookies in a bowl. Roll each filled dough ball in the crumbs to coat the outside top. Set the coated cookie balls on the prepared baking sheet.
- Chill the dough. Chill the cookie dough balls in the refrigerator for 6 hours or in the freezer for 3 hours to prevent spreading and maintain the filling's gooey texture. You may chill overnight if preferred.
- Preheat oven and bake. Preheat the oven to 190°C (375°F). Bake two cookies at a time for 10-13 minutes. Remove from oven and let them cool on the baking sheet for 10 minutes.
- Cool completely and serve. Transfer cookies to a cooling rack with a spatula and cool completely. Serve slightly warm for an extra gooey biscoff filling experience.
Notes
- Chilling the dough is essential to prevent the cookies from spreading too much and to keep the biscoff filling from oozing out.
- You can use arrowroot starch instead of cornstarch as a substitute.
- If you don’t have a scale, a large 3 tablespoon cookie scoop works well to portion the dough correctly.
- These cookies are best enjoyed slightly warm to experience the gooey biscoff filling at its best.
- Store leftovers in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 883 kcal
- Sugar: 48 g
- Sodium: 536 mg
- Fat: 48 g
- Saturated Fat: 24 g
- Unsaturated Fat: 14 g
- Trans Fat: 1 g
- Carbohydrates: 104 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 141 mg
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