There’s something utterly magical about biting into a cookie that’s soft, gooey, and bursting with rich, caramelized flavor. This Biscoff Cookie Butter Cookies Recipe captures all those cozy vibes perfectly, making it an irresistible treat that’s just as fun to bake as it is to eat.
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Why You'll Love This Recipe
I’ve made plenty of cookies, but these stand out because they combine that classic soft-baked texture with a loaded biscoff cookie butter center that’s totally indulgent. Every bite feels like a little surprise—a warm, melty hug.
- Biscoff Butter Filled: This recipe stuffs each cookie with a generous spoonful of biscoff cookie butter for that ooey-gooey center you’ll crave.
- Crunch Meets Softness: Crushed biscoff cookies in the dough and on the outside add a delightful crunch that contrasts beautifully with soft dough.
- Simple Ingredients, Big Flavor: Using pantry staples plus that unique cookie butter, you get complex flavors without fuss.
- Perfect for Make-Ahead: The dough chills well, so you can prep ahead and bake fresh anytime.
Ingredients & Why They Work
This cookie dough balances flours and spices to create the perfect structure while the biscoff cookie butter adds that deep caramelized crunch and sweetness combo we all adore. Here’s why each piece is important and tips for shopping smart.
- All-purpose flour: Provides the classic chewy texture; make sure it’s fresh for best results.
- Cornstarch: Helps soften the cookies, giving them a tender bite without spreading too thin.
- Baking powder & baking soda: Give just the right rise and lightness.
- Cinnamon: Adds warmth and a subtle spice that complements biscoff’s cinnamon notes beautifully.
- Butter (softened): Provides richness and moisture, so be sure it’s softened but not melted for even mixing.
- Brown sugar & granulated sugar: Both together balance moisture with crisp edges and deepen the flavor.
- Sea salt: Enhances all the sweet flavors and keeps the cookies balanced.
- Egg & egg yolk: They bind everything together while adding softness and richness.
- Vanilla extract: Not just flavor – it rounds out the cookie’s sweetness.
- Biscoff cookie butter: The star ingredient; I recommend the classic spread for authentic flavor and creamy texture.
- Biscoff cookies: Crushed and added into and on top of the dough, these give the cookies their signature crunch and extra caramelized flavor.
Make It Your Way
I like to think of this Biscoff Cookie Butter Cookies Recipe as a perfect base to experiment with. Sometimes, I swap the cinnamon for a hint of cardamom or add a pinch of nutmeg for a slightly different spice profile. You can easily tailor it to your taste or dietary needs.
- Variation: For a nutty twist, try folding in chopped pecans or walnuts—I've done this and the crunch adds a lovely contrast to the smooth biscoff filling.
- Dairy-Free: Use vegan butter and egg replacers to make these cookies allergy-friendly without losing that rich texture.
- Chocolate Lovers: Adding a few dark chocolate chips pairs amazingly with the biscoff cookie butter, making every bite dreamy.
- Smaller Sizes: If you prefer bite-sized treats, just reduce the scoop size and adjust bake time accordingly. They still stay wonderfully soft inside.
Step-by-Step: How I Make Biscoff Cookie Butter Cookies Recipe
Step 1: Prep Your Biscoff Cookie Crumbs
Start by lining your baking sheet with parchment — this keeps your cookies from sticking and makes cleanup a breeze. Then, crush about 10 biscoff cookies into medium-coarse crumbs. I usually do this by tossing them into a zip-top bag and giving them a gentle whack with a rolling pin. You want a nice mix of crumbs with a few little chunks for texture.
Step 2: Mix Your Dry Ingredients
In a large bowl, sift together the all-purpose flour, cornstarch, baking powder, baking soda, and cinnamon. Add about ¼ cup of your freshly crushed biscoff crumbs and mix them through. This step is important because it ensures even distribution of the spices and crumbs, so every cookie has that signature biscoff flavor.
Step 3: Cream Butter and Sugars
In a separate bowl or your stand mixer, beat the softened butter with brown sugar, granulated sugar, and salt until the mixture is light and fluffy—usually about 2 minutes. I like to scrape down the sides of the bowl halfway through this step to make sure everything blends evenly; it makes a huge difference in texture.
Step 4: Add Eggs and Vanilla
Add your egg, egg yolk, and vanilla extract into the butter-sugar mixture. Beat again until very light and fluffy—about a minute. This part really adds some lift to your dough and gives these cookies that tender crumb we all want. Scrape the bowl once more to mix everything evenly.
Step 5: Combine Wet and Dry Mixtures
Gradually add your dry ingredients into the wet, mixing gently until everything just comes together. Don’t overmix here—you’ll want to stop as soon as there are no dry streaks left to keep those cookies soft and tender.
Step 6: Form and Fill Your Cookies
Weigh out 2-ounce portions of your dough (if you don’t have a kitchen scale, a large 3-tablespoon cookie scoop works just fine). Take two dough portions and flatten them into disks in your hands. Break a biscoff cookie in half and place one half on each dough disk. Top the cookie halves with a heaping tablespoon of biscoff cookie butter.
Stack the second dough disk on top and carefully seal the edges so all the filling stays inside. Keep track of which side has the filling—you'll want that side facing up.
Step 7: Roll in Crushed Biscoff and Chill
Place the remaining crushed biscoff in a bowl, then gently roll the filled cookie dough balls so the top outside is coated. Set them aside on your parchment-lined sheet as you repeat the process for the remaining dough. Chill the whole tray in the fridge for at least 6 hours or freeze for 3 hours. This chilling step is key—it keeps them from spreading too much and helps lock in that gooey filling.
Step 8: Bake and Enjoy
Preheat your oven to 190°C (375°F). Bake 2 cookies at a time for 10-13 minutes. The edges should be set, and the tops lightly golden but the cookies will still feel soft. Let them sit on the baking sheet for 10 minutes before moving them to a rack to cool completely. My favorite way? Eating them warm, so the biscoff filling is perfectly gooey and irresistible.
Top Tip
From making this Biscoff Cookie Butter Cookies Recipe multiple times, I’ve learned that chilling the dough overnight is a game-changer. It makes the dough easier to handle, prevents spreading, and enhances the flavor depth. Here are some other nuggets from my kitchen experiments:
- Seal Those Edges Well: When you’re assembling the cookie balls, take your time to press the dough edges firmly to avoid any leaks. I've had filling ooze out before, and it’s messier than delightful!
- Measure Your Dough: Using a scale or scoop keeps cookies uniform so they bake evenly—no burnt edges or unbaked centers.
- Crush with Care: Don’t pulverize the biscoff cookies into dust; some chunkiness adds pleasing texture and interest.
- Bake Two Cookies at a Time: Baking just a couple per batch helps keep your oven temperature steady and cookies consistent.
How to Serve Biscoff Cookie Butter Cookies Recipe
Garnishes
I like to keep it simple and let these biscoff-centered cookies shine on their own, but a light dusting of powdered sugar adds a pretty snowy touch. For an extra indulgent treat, drizzle warm melted white or dark chocolate over the top just before serving—it pairs like a dream with the biscoff flavor.
Side Dishes
These cookies are perfect alongside a steaming mug of coffee or chai tea—their cinnamon notes complement spiced drinks beautifully. I’ve also served them with a scoop of vanilla ice cream for a simple dessert that’s always a crowd-pleaser.
Creative Ways to Present
For a special occasion, I arrange these cookies on a tiered dessert stand together with fresh berries and small flowers. They make a stunning holiday display or birthday treat. You could also stack a few on a pretty plate with ramekins of extra biscoff cookie butter for dipping—double the fun!
Make Ahead and Storage
Storing Leftovers
I usually store leftover baked cookies in an airtight container at room temperature for up to 3 days. The cookies stay soft, and the biscoff filling remains delightfully gooey. If you prefer them a bit firmer, pop them in the fridge for a couple of hours.
Freezing
I freeze the unbaked dough balls on a tray first, then transfer them to a freezer bag. When I want fresh cookies, I bake straight from frozen—just add a couple of extra minutes to the bake time. This trick means you can always have a biscoff cookie butter treat ready whenever the craving hits.
Reheating
To revive leftover cookies, I warm them gently in the microwave for 10–15 seconds or in a low oven (about 150°C/300°F) for 5 minutes. This helps melt the biscoff filling again and makes them soft and chewy like fresh-baked.
Frequently Asked Questions:
Yes! Crunchy biscoff cookie butter adds extra texture to the filling, making the cookies even more interesting. Just be aware that it might affect the smooth ooey-gooey consistency slightly.
Chilling the dough thoroughly before baking is key to keep the cookie butter sealed inside. Make sure to press the dough edges together firmly to seal without gaps. Baking the cookies on parchment rather than a greased sheet helps prevent sticking if any leaks happen.
Absolutely! You can substitute the all-purpose flour with a gluten-free blend that includes xanthan gum for structure. Keep an eye on the dough texture — you may need to adjust with a little extra flour or cornstarch. The cookies will still be delicious!
I recommend placing them in a sturdy zip-top bag and lightly crushing with a rolling pin to get medium-coarse crumbs with some chunks. Using a food processor can work, but make sure not to over-process into powder — some texture makes the cookies more fun!
Final Thoughts
This Biscoff Cookie Butter Cookies Recipe has become my go-to when I want to impress guests or just enjoy a decadent treat with minimal fuss. It’s comforting, delicious, and feels like a little celebration every time you bake it. I can’t wait for you to try this at home and discover your favorite way to enjoy these luscious, biscoff-filled cookies.
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Biscoff Cookie Butter Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Cookie Butter Cookies are thick, soft, and gooey with a delicious biscoff cookie butter filling. They feature a cookie dough mixed with biscoff cookie crumbs and packed full of ooey gooey cookie butter, making them the perfect treat for any cookie butter lover seeking a bakery-style indulgent cookie.
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 coating)
Instructions
- Prepare Baking Sheet and 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. Set aside.
- Cream Butter and Sugars: In a separate large bowl or stand mixer, beat softened butter, brown sugar, granulated sugar, and salt until light and fluffy, about 2 minutes, scraping down the bowl halfway through.
- Add Eggs and Vanilla: Beat in the egg, egg yolk, and vanilla extract until mixture is very light and fluffy, about 1 minute. Scrape down the bowl halfway.
- Combine Wet and Dry Ingredients: Gradually add dry ingredients into the wet mixture, mixing just until dough forms and no dry streaks remain. Avoid overmixing.
- Portion Dough: Weigh or scoop 2-ounce portions of dough (about 3 tablespoons each).
- Assemble Cookies: Take two dough portions, flatten each, and place half a biscoff cookie on each flattened disk. Top one with a heaping tablespoon of biscoff cookie butter, then place the second dough disk on top. Seal edges around the filling, ensuring cookie butter stays near the top.
- Coat Cookies: Roll each filled dough ball in the remaining crushed biscoff cookies to coat the outside. Place on the parchment-lined baking sheet.
- Chill Dough: Refrigerate the cookie dough balls for 6 hours or freeze for 3 hours. This prevents spreading and filling leakage while enhancing flavor.
- Bake Cookies: Preheat oven to 190°C (375°F). Bake two cookies at a time for 13 minutes. Allow to cool on baking sheet for 10 minutes.
- Cool and Serve: Transfer cookies to a cooling rack with a spatula to cool completely. Serve slightly warm for a gooey biscoff filling.
Notes
- Chilling the dough is essential to keep cookies from spreading and to maintain the gooey filling inside.
- You can substitute arrowroot starch for cornstarch if desired.
- Use room temperature eggs to help create a light, fluffy dough.
- If you don’t have a kitchen scale, use a large 3-tablespoon cookie scoop to portion dough.
- For extra gooey centers, serve cookies slightly warm right after baking.
- Store cookies in an airtight container at room temperature for up to 3 days for best freshness.
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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