Biscoff Cookies are soft, flavorful cookies that feature the rich caramel and spice flavors of cookie butter, enhanced by chunks of Biscoff cookies for extra crunch and texture. These cookies are buttery and moist with a delightful candy butter drizzle finish.
You’ll love these cookies because the cookie butter adds a unique depth of flavor that combines caramelized sweetness with a hint of warm spice. The texture is soft yet sturdy, perfect for enjoying with tea or coffee. Adding crushed Biscoff cookies inside and on top enhances the buttery cookie experience.
Ingredients
- ½ cup unsalted butter, softened
- ½ cup white sugar
- ¾ cup brown sugar
- 2 eggs
- ¾ cup cookie butter
- 1 tsp vanilla extract
- 2.5 cups all-purpose flour
- ½ tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- 18 Biscoff cookies, roughly crushed
Extra cookie butter for drizzle
Instructions
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Preheat oven to 350°F (177°C) and line baking sheets with parchment paper.
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In a large bowl, beat butter and sugars until creamy. Add eggs, cookie butter, and vanilla; beat until smooth and creamy.
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In a separate bowl, whisk flour, baking soda, baking powder, and salt. Slowly add dry ingredients to wet and beat until combined.
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Fold in crushed Biscoff cookies.
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Roll dough into balls and place on prepared baking sheet; gently press down slightly. Top each cookie with extra or larger pieces of broken Biscoff cookies.
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Bake 13-15 minutes until edges are lightly golden.
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Cool completely and drizzle with extra warmed cookie butter before serving.
Tips for Success
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Use softened butter for easy creaming with sugars.
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Don’t overmix flour to keep cookies tender.
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Chill dough briefly if it’s too soft to roll balls.
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Warm cookie butter gently before drizzling.
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Use fresh Biscoff cookies to keep crunch.
Delicious Variations
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Add a sprinkle of sea salt on top before baking.
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Mix in chocolate chips or nuts for extra texture.
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Flip drizzle with melted white or dark chocolate for variety.
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Substitute peanut butter cookie spread for a nutty twist.
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Serve with a scoop of vanilla ice cream for dessert.
Frequently Asked Questions
Can I freeze cookie dough?
Yes, shape into balls and freeze; bake from frozen adding a minute or two.
How long do the cookies stay fresh?
Store in an airtight container at room temperature up to 5 days.
Are these gluten-free?
Use gluten-free flour blend as a substitute for all-purpose flour.
Is cookie butter necessary?
Cookie butter adds signature flavor but can be substituted with smooth peanut or almond butter.
How to get best texture?
Use room temperature ingredients and avoid overmixing dough.
Biscoff Cookies
- Total Time: 35 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Buttery, soft cookies filled with rich caramelized cookie butter flavor and crunchy crushed Biscoff cookies. Golden, spiced, and fragrant with a perfect soft-crisp texture, finished with a warm cookie butter drizzle.
Ingredients
½ cup unsalted butter, softened
½ cup granulated sugar
¾ cup brown sugar
2 large eggs
¾ cup cookie butter (such as Biscoff Spread)
1 tsp vanilla extract
2½ cups all-purpose flour
½ tsp baking soda
½ tsp baking powder
¼ tsp salt
18 Biscoff cookies, roughly crushed
Extra cookie butter, for drizzle
Instructions
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Preheat oven: Set to 350°F (177°C) and line baking sheets with parchment paper.
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Cream butter and sugars: Beat softened butter, granulated sugar, and brown sugar together until light and fluffy.
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Add wet ingredients: Mix in eggs, cookie butter, and vanilla extract until smooth and creamy.
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Combine dry ingredients: In another bowl, whisk flour, baking soda, baking powder, and salt. Gradually add to the wet mixture, stirring until a dough forms.
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Add cookies: Fold in crushed Biscoff cookie pieces for added crunch.
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Shape cookies: Roll dough into balls and place on prepared baking sheets. Slightly flatten each ball and press in a few extra Biscoff cookie pieces on top for decoration.
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Bake: Bake 13–15 minutes, until edges are lightly golden.
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Finish and cool: Allow cookies to cool completely, then drizzle with warmed cookie butter before serving.
Notes
Soften butter to room temperature for easy mixing.
Chill dough if too soft to roll.
Avoid overmixing once flour is added for soft cookies.
Use fresh Biscoff cookies for best crunch.
Store airtight at room temperature up to 5 days or freeze dough balls.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: European-Inspired
Nutrition
- Serving Size: 1 cookie (1/24 recipe)
- Calories: 185
- Sugar: 16
- Sodium: 85
- Fat: 9
- Saturated Fat: 5
- Unsaturated Fat: 4
- Carbohydrates: 24
- Fiber: 1
- Protein: 2
- Cholesterol: 30
Keywords: biscoff cookies, cookie butter cookies, soft caramelized cookies, speculoos cookie recipe, easy biscoff dessert
