Biscoff Cookie Butter Cookies Recipe

I absolutely love this Biscoff Cookie Butter Cookies Recipe because it captures that cozy, caramel-spiced flavor we all crave from Biscoff, but in a soft, chewy cookie form. When I first tried baking with cookie butter, I was blown away by how it transforms ordinary dough into something irresistibly rich and nostalgic. You’ll find that these cookies balance sweetness and buttery warmth perfectly, making them a fantastic treat for afternoon tea or a festive holiday bake.

What makes this Biscoff Cookie Butter Cookies Recipe worth trying is the little surprise inside each cookie—a frozen dollop of cookie butter that melts and creates a gooey center. I’ve found this technique not only elevates the flavor but also adds a fun twist that impresses anyone lucky enough to try these. Trust me, whether you’re baking for a crowd or just for yourself, these cookies will disappear fast!

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Ingredients You’ll Need

I love how the ingredients in this Biscoff Cookie Butter Cookies Recipe come together to create that perfect balance of texture and flavor. A quick tip: using room temperature butter and egg helps blend everything smoothly, giving you that tender, chewy bite you want.

• Biscoff Cookie Butter: Make sure to get the classic crunchy or smooth version—you’ll use it in and on the cookies for that signature flavor.
• Butter: Room temperature butter helps to cream easily with the sugars for a fluffy dough.
• Brown Sugar: Adds moisture and a deep molasses flavor that complements the Biscoff perfectly.
• Granulated Sugar: Balances sweetness and gives slight crispness to the cookie edges.
• Egg: Adds structure and richness; room temperature eggs blend more evenly with the dough.
• Vanilla Extract: Enhances the cookie’s depth without overpowering the cookie butter.
• Baking Soda: Helps the cookies rise and spread just enough.
• Salt: A pinch to brighten flavors and balance the sweetness.
• All-Purpose Flour: The foundation that holds everything together with the perfect crumb.
• Flaked Salt: For sprinkling on top—adds a lovely salty contrast to the sweet glaze.

Variations

I often like to tweak this Biscoff Cookie Butter Cookies Recipe depending on who I’m baking for or just to keep things interesting. Don’t be afraid to experiment with add-ins or toppings that suit your taste or dietary needs—there’s lots of room to play around here.

• Chocolate Chips: Adding dark or milk chocolate chips creates a gooey chocolate-biscoff combo; my kids go crazy for this version.
• Vegan Version: Swap butter for coconut oil and use a flaxseed egg to keep that buttery flavor with plant-based ingredients.
• Crunch Factor: Toss in some chopped pecans or walnuts for a delightful crunch and nutty twist that I discovered really complements the cookie butter.
• Spiced Up: Sprinkle a little cinnamon or pumpkin pie spice into the dough to amplify those warm, cozy notes especially in fall.

How to Make Biscoff Cookie Butter Cookies Recipe

Step 1: Freeze Those Biscoff Cookie Butter Balls

This first step is the secret behind the delightful, gooey centers. Scoop 13 small, one-teaspoon-sized balls of Biscoff cookie butter onto parchment paper and pop them in the freezer. Freezing them ensures they hold their shape while baking but melt just right inside the cookie dough later. I usually leave them in the freezer while I prep the rest of the dough—it’s perfect multitasking and ensures the cookie butter is the star surprise.

Step 2: Cream Butter and Biscoff Cookie Butter

In a medium bowl, combine the room temperature butter with ½ cup of Biscoff cookie butter and mix until smooth. This step is crucial: beating them well gives the dough a super creamy base that sets the tone for tender cookies. Once smooth, add brown sugar and granulated sugar and beat again until light and fluffy. You’ll notice the mixture gets paler and airy—that’s what you want for beautifully textured cookies.

Step 3: Add Egg and Vanilla

Next, add a large, room temperature egg and vanilla extract to your sugar-butter-biscoff mixture. Mix them thoroughly; the egg helps bind the cookie dough while vanilla enriches the flavor. I always double-check that the egg is well incorporated but avoid overmixing at this stage to keep the dough tender.

Step 4: Combine Dry Ingredients and Mix Gently

In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Then, slowly add this to the wet ingredients while mixing on low. Here’s what I learned: stop mixing as soon as you see traces of flour around the bowl. Overmixing will develop gluten and make your cookies tough, and that’s the last thing we want!

Step 5: Assemble the Cookies

Scoop out the cookie dough into large balls—I like to use a 3-tablespoon cookie scoop to get just the right size. Now comes the fun part: take your frozen Biscoff cookie butter balls out of the freezer and press one into the center of each dough ball, covering it completely with dough. Place 6-7 cookies on a baking sheet lined with parchment paper to give them room to spread.

Step 6: Bake and Finish

Bake the cookies at 350°F (175°C) for 11 to 13 minutes, or until the edges turn a lovely golden brown but the centers still look soft. While the cookies bake, melt 2 tablespoons of Biscoff cookie butter in the microwave for a quick drizzle topping—I usually zap it for 15-20 seconds. When the cookies come out, drizzle the melted cookie butter on top and sprinkle with flaked salt for a bright finish. Let them cool so the cookie butter drizzle sets, and enjoy!

How to Serve Biscoff Cookie Butter Cookies Recipe

Garnishes

I like to sprinkle a little flaky sea salt on top of these cookies immediately after drizzling the melted cookie butter—it adds such a delightful salty contrast to the sweetness. For special occasions, a light dusting of cinnamon sugar or even crushed Biscoff cookies on top works wonders and looks beautiful.

Side Dishes

These cookies pair wonderfully with a warm cup of chai tea or a creamy latte, which enhances their spicy, caramel notes. For a cozy afternoon spread, I serve them alongside vanilla ice cream or even a dollop of whipped cream to balance their richness.

Creative Ways to Present

When hosting a party, I arrange these Biscoff cookie butter cookies on a rustic wooden board with small bowls of cookie butter for dipping. For holiday gatherings, stacking them in a festive jar tied with ribbon makes an adorable gift. I even tried sandwiching two cookies with some Nutella inside for a kid-friendly twist – it was a big hit!

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container at room temperature for up to 3 days, and they stay soft and chewy just like fresh. Sometimes I place parchment paper between layers to prevent sticking, especially when the cookie butter drizzle is still a bit tacky.

Freezing

If I want to save some for later, I freeze the baked cookies in a single layer on a baking sheet first, then transfer them to a sealed freezer bag. They keep perfectly for up to 3 months. When you’re ready to enjoy, thaw at room temperature for a couple of hours—it’s like freshly baked again.

Reheating

To warm up leftovers, I pop the cookies in the microwave for about 10 seconds just to soften the cookie butter inside—this little trick revives that fresh-baked gooey texture you want. If you have time, reheating gently in a preheated 300°F oven for 5 minutes also works well without drying them out.

FAQs

Final Thoughts

This Biscoff Cookie Butter Cookies Recipe holds a special place in my kitchen because it’s simple, comforting, and always gets rave reviews. I love how the hidden molten cookie butter center feels like a sweet little secret in every bite. If you haven’t tried baking with cookie butter yet, this recipe is the perfect introduction—it’s fun, foolproof, and oh so delicious. Trust me, once you make these cookies, they’ll be your new go-to for sharing and snacking!

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