This Cookie Butter Cookie recipe combines the rich, spiced flavors of cookie butter with a soft, chewy cookie base, creating a deliciously sweet and aromatic treat. Perfect for both snacking and gifting, these cookies are easy to make and sure to impress with their unique taste.
About these Cookies
HOW is cookie butter just so good?! And why has it taken me so long to use it in sweet recipes!? Cookie butter is so tasty because it’s made from crushed spiced cookies, like speculoos cookies, blended into a creamy spread that combines the flavors of caramelized sugar, warm spices, and a buttery richness. Its smooth, melt-in-your-mouth texture and sweet, spiced flavor make it irresistibly delicious, whether enjoyed on its own, spread on toast, or mixed into desserts.
These Cookie Butter Cookies are decadent. Along with a rich, chewy cookie base, we also mix in pieces of Biscoff cookies providing a little extra texture.
Each year I make ~5 new cookie recipes for the holiday season, this year being my fourth year accounting for more than 20 holiday cookie recipes on the site. And I’m not even kidding when I say these Cookie Butter Cookies are surely in the running for one of my personal favorite cookies. They are similar to a classic chocolate chip (which what’s not to love about chocolate chip), but the cookie butter flavor adds a unique element that I’ve not experienced in other recipes. The texture and richness is just perfect!!
Want another switch up to your typical chocolate chip cookie? Also check out these Pistachio Chocolate Chip Cookies, which I’m sure you’ll LOVE too.
Recipe Ingredients
- Butter – We want it COLD to help hold the cookie shape when baked.
- Sugar – We will use both brown and white sugar.
- Cookie Butter – The star of the show! Creating a thick, luscious cookie with rich flavor.
- Flour – This recipe has all purpose flour as well as cake flour. The combination of both results in the perfect texture.
- Biscoff Cookies – We will crumble these into the cookie dough and place a few extra pieces on top.
See the recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
Can’t find cookie butter? Make your own! Mix almond butter with a little honey or coconut sugar, cinnamon, nutmeg and cloves.
Optionally add dark or white chocolate chips to the dough for another flavor and texture element. I don’t think the cookies need the chocolate, but it certainly can’t hurt!
How to Make This Recipe
1. Preheat the oven to 410°F and line a cookie sheet with parchment. Crush your biscoff cookies. You’ll want some larger chunks and some smaller for optimal texture.
2. In the bowl of your stand mixer (or with an electric hand mixer in a large bowl), cream unsalted butter with the brown and white sugar for 2 minutes or until smooth. Add in the Biscoff cookie spread and continue to mix for another minute. To the butter mixture add the vanilla extract and then the large eggs, one at a time and continue to beat.
3. Once the wet ingredients are thoroughly combined, scrape down the sides of the bowl and add in all purpose flour, baking soda, corn starch, and salt. Mix together allowing some white streaks to remain. Add in the cake flour and mix, again with a little bit of white streaks remaining.
4. Stir in crushed cookies and chocolate chips if you’re using. Use a cookie scoop to scoop into 12-18 cookies onto the prepared baking sheet. Press a few of the remaining Biscoff cookie crumbs on top of each cookie.
5. Bake for 10-12 minutes, or until the edges are dark and middles have begun to set. Note: middles may look slightly underdone. They will continue to bake as they cool. After 10 minutes, transfer to a wire cooling rack. Enjoy!
PRO TIPS
Make sure your butter is COLD!!!! As opposed to using room temperature butter, this creates a thicker dough, creating a beautifully structured cookie that doesn’t spread too much in the oven. The result? Perfectly thick, chewy cookies every time!
Cookie Storage and Freezing 🍪
These can be stored in an airtight container either on the counter or the refrigerator if you like a chewy, chilled cookie. In your storage container, add a piece of bread (I like to use the end piece of a loaf). The cookies will draw out the moisture from the bread and keep your cookies soft.
You can also freeze these cookies baked or unbaked.
- To freeze unbaked dough, scoop, roll in the sugar and place on a cookie sheet as if you’re going to bake them. Place the entire cookie sheet in the freezer for 3-4 hours until each dough ball is frozen (this’ll prevent them from sticking together). Then, place in a Ziplock or airtight container until ready to bake. You can bake the dough balls from frozen for 2-3 extra minutes.
- To freeze baked cookies, allow them to cool completely before adding to a freezer bag or airtight container. I recommend layering parchment paper between each cookie stack. This will prevent the cookies from freezing altogether.
Recipe FAQs
You can find cookie butter at most regular grocery stores. Biscoff is the brand I see most often, but Trader Joe’s has their own version, too. I usually find Biscoff spread in the same aisle as the peanut butter. If it’s not there, sometimes I’ll find it in the baking section.
A cookie scoop is ideal for evenly shaped cookies. I also like to use a mason jar ring or drinking glass placed over the cookie and swirled in a circular fashion right when they come out of the oven to get perfect circle cookies.
When the edges (and edges only!) are golden brown, your cookies are done. You want the slightly gooey centers when the cookies come out of the oven because they will finish setting as they cool. This is how we get a super soft and chewy cookie!
Serving suggestions
Serve warm with an ice cold glass of milk. Or make it supper decadent and crumble one over a scoop of vanilla ice cream, then heat a bit of extra cookie butter so it’s nice and melty then drizzle over like you would caramel or hot fudge.
More Recipes You’ll Love
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Cookie Butter Cookies
Equipment
- stand mixer or electric hand mixer and mixing bowl
- Measuring cups and spoons
- Cookie scoop
- parchment paper
- Baking sheet
Ingredients
- 2 sticks unsalted butter, cold
- 1 cup brown sugar
- 1/4 cup white sugar
- 2/3 cup cookie butter
- 2 eggs
- 2 tsp vanilla extract
- 1½ cups all purpose flour
- 1 ½ cups cake flour
- 1 tsp baking soda
- 2 tsp corn starch
- 1 tsp sea salt
- 12 biscoff cookies
- 1 cup chocolate chips (dark or white), optional
Instructions
- Preheat the oven to 410°F and line a cookie sheet with parchment.
- Crush your biscoff cookies. You’ll want some larger chunks and some smaller for optimal texture.
- In the bowl of your stand mixer (or with an electric hand mixer in a large bowl), cream unsalted butter with the brown and white sugar for 2 minutes or until smooth.
- Add in the Biscoff cookie spread and continue to mix for another minute.
- To the butter mixture add the vanilla extract and then the large eggs, one at a time and continue to beat.
- Once the wet ingredients are thoroughly combined, scrape down the sides of the bowl and add in all purpose flour, baking soda, corn starch, and salt.
- Mix together allowing some white streaks to remain.
- Add in the cake flour and mix, again with a little bit of white streaks remaining.
- Stir in crushed cookies and chocolate chips if you’re using.
- Use a cookie scoop to scoop into 12-18 cookies (depending how large you like them) onto the prepared baking sheet. Press a few of the remaining biscoff cookie crumbs on top of each cookie.
- Bake for 10-12 minutes, or until the edges are dark and middles have begun to set. Larger cookies will take slightly more time. Note: middles may look slightly underdone. They will continue to bake as they cool.
- After 10 minutes, transfer to a wire cooling rack. Enjoy!
Nutrition
Notes
more of our favorite Cookie Recipes…
- Easy Peanut Butter Cookies
- Oatmeal Snickerdoodles
- Chocolate Chip Cherry Cookies
- Lucky Charms Cookies
- Halloween Candy Cookies
- Kit Kat Cookies
- No Bake Chocolate Oatmeal Cookie
- Funfetti Cookie Recipe
- Easy Peppermint Chocolate Cookies
- Avalanche Cookies (No Bake)
- Christmas Shortbread Cookie
- Pretzel Cookies
- Ricotta Chocolate Chip Cookies
- Pistachio Chocolate Chip Cookies
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If you’re using MyFitnessPal, search ‘A Paige Of Positivity’ and find Cookie Butter Cookies calories and nutrition facts. Disclaimer: for most accurate macronutrients and caloric breakdown, it is recommended that you input each ingredient into your MyFitnessPal food diary.
I’d love to hear your thoughts in the comments below. It’s my passion to create dishes that can be shared with others. Tell me something you loved or just say hi!
seriously UNBELIEVABLE. the cookie butter does something to the cookies that I am OBSESSED with
These pop with flavor and aren’t overly sugary. So good!
I’ll be making these for the foreseeable future! T A S T Y.