These Biscoff butter cookies are soft, chewy, and full of warm cinnamon–brown sugar flavor from the Biscoff spread and biscuits.
These Biscoff butter cookies are soft, chewy chocolate chip cookies taken to the next level with creamy Biscoff spread and lots of crushed Biscoff biscuits mixed right into the dough.
Each bite is packed with warm cinnamon–brown sugar flavor, melty pockets of chocolate chips, and crunchy bits of cookie that add amazing texture.
They bake up thick, rich, and incredibly flavorful, blending the best parts of a classic chocolate chip cookie with the cozy taste of cookie butter.
They’re easy to make, mix together in one bowl, and are perfect for anyone who loves Biscoff or wants a fun, flavorful twist on a traditional cookie.
For more cookie recipes, check out my Oreo chocolate chip cookies, double chocolate cookies, brown butter chocolate chunk cookies, crème brûlée cookies, and lemon crinkle cookies.
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Why this recipe works
- Texture– These cookies bake up with soft, chewy centers, crisp edges, and crunchy bits of Biscoff biscuits for the perfect mix of textures.
- Flavor– They’re full of warm cinnamon–brown sugar flavor from the Biscoff spread, balanced by rich, melty chocolate chips.
- Biscoff spread + biscuits in the dough– The cookie butter adds deep flavor and moisture, while the crushed biscuits add crunch and extra Biscoff taste in every bite.
- One-bowl recipe– The dough comes together easily in a single bowl, making the process quick and cleanup simple.
- Easy to customize– You can add more chocolate, extra Biscoff, nuts, or even swirl Biscoff on top to make them exactly the way you like.
Ingredients
Before you start to make these recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Flour– use all-purpose flour for the best structure and chewy texture.
Baking soda– helps the cookies rise and bake with soft, chewy centers.
Kosher salt– balances the sweetness and brings out the warm Biscoff flavor.
Brown sugar– adds moisture, chewiness, and a deep caramel flavor that pairs perfectly with Biscoff.
Granulated sugar– helps the cookies spread and creates crisp edges.
Biscoff butter– adds rich, warm cookie-butter flavor and makes the dough extra soft and flavorful.
Butter– use unsalted, softened butter so it creams easily and keeps the dough balanced.
Vanilla extract– enhances the flavor and adds warmth that blends beautifully with the chocolate and Biscoff.
Chocolate chips– use semisweet, milk, or a mix for melty pockets of chocolate in every bite.
Egg – use alarge room-temperature eggs for smooth mixing and the perfect cookie texture.
Egg yolk– adds extra richness and keeps the centers soft and chewy.
Biscoff cookie chunks– crumble classic Biscoff cookies to mix in after baking for added crunch and more cookie-butter flavor.
Instructions
In a large mixing bowl, add the room-temperature butter, Biscoff spread, vanilla extract, and kosher salt. Cream together with an electric hand mixer for 2–3 minutes, or until the mixture is smooth, light, and fluffy.
Add the brown sugar and granulated sugar and mix for another 1–2 minutes until well combined. Add the eggs and egg yolk, and mix again until the mixture is creamy and fully blended.
Add the flour and baking soda, and mix on low speed until the dough is almost combined.
Fold in the chocolate chips with a spatula until evenly distributed and the dough is just combined.
Cover the bowl with plastic wrap and chill the dough in the fridge for at least 1 hour. For best flavor and texture, chill overnight.
Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
Use a cookie scoop (or about 1½ tablespoons of dough) to form evenly sized cookie dough balls.
Place the dough balls on the prepared baking sheet and bake for 11–12 minutes, or until the edges are lightly golden and the centers still look soft.
Immediately top the warm cookies with extra chocolate chips and Biscoff cookie chunks. You can also add small drops or a drizzle of melted Biscoff on top for extra flavor.
Let the cookies cool on the tray for 5 minutes before transferring them to a wire rack to cool completely.
Expert Tips
- Use room-temperature ingredients. Make sure the butter, Biscoff spread, and eggs are at room temperature so they mix smoothly and create a soft, even dough.
- Chill the dough. Chilling for at least 1 hour helps prevent spreading and deepens the flavor. Overnight is even better.
- Measure flour correctly. Too much flour makes cookies dry. Spoon and level your flour instead of scooping from the bag.
- Don’t overmix the dough. Once you add the flour, mix just until combined to keep the cookies soft and chewy.
- Pull the cookies out slightly underbaked. The centers should look soft; they finish setting as they cool.
- Top while warm. Press extra chocolate chips or Biscoff cookie chunks on top right after baking for a pretty, bakery-style look.
- Bake one tray at a time. This ensures even baking and keeps the cookies from spreading too much or baking unevenly.
- Line your sheet pan with parchment paper or a silicone mat! This step helps the cookies to bake evenly, and it makes sure that your cookies release easily from the pan.
- Use a cookie scoop. Scooping the dough with a cookie scoop helps the cookies bake evenly and stay the same size.
- Add a Biscoff drizzle. For even more flavor, drizzle melted Biscoff on top of the warm cookies or add small Biscoff drops before baking.
Faq's
This usually means that there is too much flour in the dough. It is very important to measure your flour correctly.
Common mistakes include overmixing the dough, using cold ingredients, skipping the chill time, and overbaking the cookies. These can make the cookies tough or dry.
You can find Biscoff butter in most grocery stores, usually near the peanut butter and spreads. It’s also easy to order online if your local stores don’t carry it.
Cookies usually spread too much when the butter is too soft, the dough wasn’t chilled, or there isn’t enough flour in the mix. These factors make the dough melt faster in the oven.
Storing
Store these cookies in an airtight container at room temperature for 3–4 days.
Freezing
To freeze unbaked cookie dough:
Scoop the cookie dough into balls and place them on a baking sheet. Freeze until firm, then transfer to a freezer bag or container. Freeze for up to 2 months.
Bake from frozen—just add 1–2 extra minutes to the baking time.
To freeze baked cookies:
Let the cookies cool completely, then place them in a single layer in an airtight container or freezer bag. Freeze for up to 2 months.
Thaw at room temperature, or warm in the oven for a few minutes for a freshly baked texture.
Make it ahead of time
To make these cookies ahead of time, prepare the dough and keep it covered in the fridge for up to 24 hours before baking.
You can also scoop the dough into balls and refrigerate them on a baking sheet, then bake when ready.
For longer storage, freeze the dough balls and bake straight from the freezer. Just add 1–2 extra minutes to the baking time.
Substitutions
Gluten-free– Replace the all-purpose flour with a 1:1 gluten-free baking flour, and use gluten-free cookie butter cookies for the cookie chunks.
Dairy-free– Swap the butter for vegan butter and use dairy-free chocolate chips. Everything else stays the same.
Biscoff butter substitute – If you can’t find Biscoff, use another cookie butter brand or even peanut butter or almond butter for a different flavor twist.
Variations
Cinnamon- Add a teaspoon of cinnamon to the dough for an even warmer, cozier cookie with extra spice.
Chocolate chips– Swap the semisweet chips for milk, dark, white, or even caramel chips to change the flavor and sweetness.
Biscoff swirl– Add small spoonfuls of Biscoff spread on top of each dough ball before baking for a melty Biscoff swirl.
White chocolate– Use only white chocolate chips for a sweeter, creamier cookie that pairs perfectly with the warm Biscoff flavor.
Biscoff-stuffed cookies– Wrap the dough around a small frozen scoop of Biscoff spread to create a gooey, cookie-butter center.
Nuts– Add chopped walnuts, pecans, or extra Biscoff cookie chunks for more texture and flavor.
Tools
- Mixing bowl (set of 3).
- Whisk Set (pack of 3) to whisk the ingredients together.
- Baking sheet and rack set (my fave).
- Cookies scoop set of 3.
- Electric hand mixer or stand mixer.
- Measuring cups and spoons.
- Rubber spatula.
- Cutting board + knife (for chopping biscoff biscuits).
- Parchment paper.
More biscoff recipes:
No bake biscoff cheesecake- This no-bake Biscoff cheesecake has a Biscoff crust, creamy Biscoff filling, melted Biscoff spread, and crushed cookies on top.
Lotus Biscoff Donuts- These lotus biscoff donuts are made with an easy cake-style biscoff batter and topped with an incredibly delicious biscoff butter glaze and biscoff cookie crumbs.
Biscoff Brownies- These ultra fudgy biscoff brownies are made in one bowl, filled with biscoff cookie butter, and topped with biscoff cookies.
If you tried this recipe, don’t forget to leave a rating and a comment below. I love hearing from you.
If you liked this recipe
📖 Recipe
Biscoff Butter Cookies
Ingredients
- ⅔ cup Butter unsalted, room temp
- ½ cup Biscoff butter
- 1 teaspoon Baking soda
- ½ teaspoon Kosher salt
- 1 cup Brown sugar
- ½ cup Sugar
- 2 teaspoon Vanilla extract
- 1 ½ cups Chocolate chips
- 2 Eggs
- 1 Egg yolk
- 2 ½ cups Flour plain flour, AP
- ½ cup Biscoff cookies chunks
Instructions
- In a large mixing bowl, add the room-temperature butter, Biscoff spread, vanilla extract, and kosher salt. Cream together with an electric hand mixer for 2–3 minutes, or until the mixture is smooth, light, and fluffy.
- Add the brown sugar and granulated sugar and mix for another 1–2 minutes until well combined. Add the eggs and egg yolk, and mix again until the mixture is creamy and fully blended.
- Add the flour and baking soda, and mix on low speed until the dough is almost combined.
- Fold in the chocolate chips with a spatula until evenly distributed and the dough is just combined.
- Cover the bowl with plastic wrap and chill the dough in the fridge for at least 1 hour. For best flavor and texture, chill overnight.
- Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
- Use a cookie scoop (or about 1½ tablespoons of dough) to form evenly sized cookie dough balls.
- Place the dough balls on the prepared baking sheet and bake for 11–12 minutes, or until the edges are lightly golden and the centers still look soft.
- Immediately top the warm cookies with extra chocolate chips and Biscoff cookie chunks. You can also add small drops or a drizzle of melted Biscoff on top for extra flavor.
- Let the cookies cool on the tray for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Use room-temperature ingredients. Make sure the butter, Biscoff spread, and eggs are at room temperature so they mix smoothly and create a soft, even dough.
- Chill the dough. Chilling for at least 1 hour helps prevent spreading and deepens the flavor. Overnight is even better.
- Measure flour correctly. Too much flour makes cookies dry. Spoon and level your flour instead of scooping from the bag.
- Don’t overmix the dough. Once you add the flour, mix just until combined to keep the cookies soft and chewy.
- Pull the cookies out slightly underbaked. The centers should look soft; they finish setting as they cool.
- Top while warm. Press extra chocolate chips or Biscoff cookie chunks on top right after baking for a pretty, bakery-style look.
- Bake one tray at a time. This ensures even baking and keeps the cookies from spreading too much or baking unevenly.
- Line your sheet pan with parchment paper or a silicone mat! This step helps the cookies to bake evenly, and it makes sure that your cookies release easily from the pan.
- Use a cookie scoop. Scooping the dough with a cookie scoop helps the cookies bake evenly and stay the same size.
- Add a Biscoff drizzle. For even more flavor, drizzle melted Biscoff on top of the warm cookies or add small Biscoff drops before baking.
Gardenia says
Great recipe, but please fix the printed version instructions
RichandDelish says
Thank you for letting me know! Fixed!
Frida says
These cookies are super chewy and delicious!