Cookie Butter Cookies
As if biscoff cookies weren’t already amazing on their own, use them to make the ultimate biscoff cookie butter cookies! There’s crushed cookies in the dough along with cookie butter and then they’re topped with extra cookies and a drizzle of cookie butter.
Why you’ll love these biscoff cookie butter cookies
- There is biscoff in EVERY part of them so they’re the ultimate biscoff cookies.
- They’re a little crisp on the outside and soft in the center when they’re warm but nice and chewy when they’ve cooled.
- They’re super easy and quick to make but look a little more impressive than a traditional cookie.
Last year I posted a ton of quick and easy cookie recipes like this one. Make sure to check them out, I have a gingerbread snickerdoodles, small batch chocolate chip cookies, chocolate peppermint cookies, small batch double chocolate cookies, s’mores cookies and cookies and cream cookies.
Ingredients & Substitutions
- Flour: I HIGHLY recommend using a digital scale, as flour is so often over measured. If not, make sure to scoop the flour into the measuring cup and level it off.
- Sugar: I used brown sugar for the cookies. These cookies are sweet but reducing the sugar will affect the texture. If you do want to reduce the sugar, feel free to skip the cinnamon sugar roll and the toppings.
- Cookie Butter: I used biscoff cookie butter but you can use any creamy cookie butter. Trader Joes has a good one.
- Biscoff Cookies: I used biscoff cookies but any speculoos cookie will work well. Make sure it’s crispy.
- Butter: I like to use salted butter because these cookies are quite sweet and that helps balance them out.
- Dairy free butter also works well.
- Eggs: make sure to use a room temperature large egg.
- Pop it in hot water for a few minutes if it’s cold.
Step-by-Step Instructions
Step 1: Combine the melted butter with the cookie butter, sugar and egg. Whisk aggressively, for 2-3 minutes, until it lightens in color.
Step 2: Add the flour, biscoff cookie crumbs, baking powder and salt and use a rubber spatula to fold the dough just until the flour is almost combined.
Step 3: Add the chopped cookies and fold until all the flour is combined and the cookies are evenly distributed.
Step 4: Scoop the dough into 8 round balls with a 2 ounce cookie scoop. Roll them so they’re smooth and then toss them in a bowl of cinnamon sugar.
Step 5: Bake halfway then remove the pan from the oven and bang it on the counter a few times so the cookies flatten a little. Quickly use a biscuit cutter (or anything round) to scoot the cookies back into a round shape and finish baking. Then bang them on the counter and scoot them with the biscuit cutter again.
Step 6: Top with the roughly chopped biscoff cookies and a drizzle of cookie butter. Allow them to cool on the pan for at least 10 minutes to set before serving.
How to bake cookies
I always bake in a convection oven but when I took some polls on instagram, most of you said you either don’t have one or you don’t know how to use your convection oven. So since I just about developed all my recipes in a 350F(180C) convection oven, I decided to experiment with a conventional.
If you don’t know the difference, a convection oven has a fan that circulates the heat more evenly. This usually results in a quicker bake, so always do less time if you’re unsure and it also gives a more even browning. If you’re not used to it, the change can be frustrating but I find them convenient.
These cookies don’t spread as much as others so 6 per pan is safe. I was able to squeeze all 8 cookies on my large 15×11” cookie pan, if it was any smaller, I would do 6 at a time.
Baking with a conventional oven (no fan)
Bake 2 oz cookies at 325F (163C) for 16-17 minutes
Baking with a convection oven (fan)
Bake 2 oz cookies at 350F (177C) for 14-15 minutes
How to make cookies ahead of time
The cookie dough can also be made ahead of time. Just finish the cookie dough, scoop the dough balls and place them in an airtight container or bag and refrigerate for a few days or freeze for a few months.
Before baking, bring them back to room temperature, roll them in the cinnamon sugar and bake.
How to store cookie butter cookies
I love these cookies fresh because they’re warm and soft but they’re great left over too. They’re definitely more firm and chewy after they’ve cooled though. Store them in an airtight container or bag at room temperature for 3-4 days. Feel free to microwave them for 5-10 seconds before serving again.
Frequently Asked Questions
I haven’t tested these with dairy free butter but all of my recipes that I have tested have worked with dairy free butter so I don’t see why it wouldn’t work.
I haven’t tested these with gluten-free flour but all of my recipes that I have tested have worked with dairy free butter so I don’t see why it wouldn’t work. I recommend a 1:1 gluten-free substitute like King Arthur or Bob’s red mill.
Thanks so much for reading today’s post, if you have any questions just comment down below. Make sure to leave it in the comment section because I can’t answer in the rating section.
If you make these crazy biscoff cookie butter cookies, I’d love it if you left a star rating for me. If it’s less than five stars, please leave a comment with the rating so I know why! 🙂
As always, have a blessed day and happy baking!
Love, B
Yum!! I made a batch of these yesterday, then made another batch today ?? they’re so quick and easy to make, as there’s no need to refrigerate prior to baking. I added dark choc chips (because I love biscoff + choc), and also added a teeny bit of cinnamon into my dough. Will definitely be one of my go-to cookie recipes. Thank you, Bernice ?
If I do not want to bake immediately, can I chill the dough 1 to 2 days in the fridge before baking?
Yes but I would bring them back to room temperature before baking. If they’re cold, they won’t spread much 🙂