Tasty Biscoff Butter Cookies

These are the cookies you bake when you want the house to smell like a bakery and a cozy coffee shop had a cookie baby. Think buttery, brown-sugary edges with soft, plush middles, warm cinnamon, and big flecks of crunchy Biscoff cookies, plus that shiny ripple of melty Biscoff spread on top. They’re a little over-the-top in the best way—simple to make, deeply caramelly, and dangerously snackable with coffee. If you bring these to anything involving humans, you will not bring them home.

My husband calls these “airplane-cookie cookies” and sneaks two before they’ve cooled, which is bold considering I can absolutely tell by the missing ones. The kids dunk them in milk and then use the last bite as a spoon to scoop more Biscoff from the jar—chaotic, but iconic. I made these once on a Tuesday night and now they’re a thing: I keep scoops of dough in the freezer because apparently we’re that family now.

How to Make It

Okay, friend. Preheat the oven to 350°F (175°C) and line two sheet pans with parchment. In a big bowl, cream 1/2 cup (113 g) room-temp unsalted butter with 1/2 cup (120 g) Biscoff cookie butter, 1/2 cup packed brown sugar, and 1/4 cup granulated sugar for 2–3 minutes until fluffy and a little glossy. Beat in 1 large egg and 2 teaspoons vanilla. In a separate bowl, whisk 1 3/4 cups all-purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon ground cinnamon, and 1/2 teaspoon fine salt. Add the dry stuff to the wet and mix just until you don’t see flour streaks anymore. Fold in about 1 cup crushed Biscoff cookies (roughly 8 cookies smashed—we want chunks). Chill the bowl 20–30 minutes so they don’t pancake out in the oven. Scoop 2-tablespoon mounds (a #40 scoop) onto the sheets, leaving space because they spread a bit. Bake 10–12 minutes until the edges are set and lightly golden but the centers still look a touch soft. Let them sit on the pan 5 minutes; they’ll finish cooking and settle into that wrinkly, perfect look. Microwave another 1/4 cup Biscoff spread 10–15 seconds and drizzle it over the warm cookies. Sprinkle flaky salt if that’s your thing. Try to wait until they don’t scorch your tongue. I never do.

✔Ingredient Notes

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– Biscoff cookie butter: The main flavor engine—caramelly, spiced, and a little toasty. Warm it briefly for drizzling so it flows instead of glopping.
– Biscoff cookies: Smash them but don’t dust them—little shards give crunch. Too fine and your dough drinks them up.
– Unsalted butter: Room temp so it creams easily. If it’s greasy-soft, your cookies will spread too much.
– Brown sugar: Moisture + chew. I like dark brown for deeper molasses vibes, but light works.
– Granulated sugar: Helps with crisp edges. Skip it and you’ll get softer, puffier cookies.
– Egg: Binds everything. Cold eggs can stiffen the butter—quickly dunk in warm water if you forgot to bring it to room temp.
– Vanilla extract: Rounds out the spice. Real vanilla if you can; imitation still gets you there.
– All-purpose flour: Spoon and level; don’t pack it. Too much and the cookies get cakey.
– Baking soda: For spread and browning. A heavy hand turns flavor metallic—measure it.
– Cinnamon: Backs up the speculoos flavor. You can skip, but it’s a nice whisper.
– Salt: Non-negotiable. Wakes everything up. A tiny sprinkle of flaky salt on top is chef’s kiss.
– Extra mix-ins (optional): White chocolate chips, chopped pecans—fun, but keep it to 1/2 cup so the dough doesn’t fall apart.

✔Recipe Steps

1. Preheat oven to 350°F (175°C) and line two baking sheets with parchment.
2. Cream butter, Biscoff spread, brown sugar, and granulated sugar for 2–3 minutes until fluffy.
3. Beat in egg and vanilla until smooth.
4. Whisk flour, baking soda, cinnamon, and salt; add to wet ingredients and mix just to combine.
5. Fold in crushed Biscoff cookies; chill dough 20–30 minutes.
6. Scoop 2-tablespoon balls, bake 10–12 minutes until edges set; cool 5 minutes, drizzle warm Biscoff, sprinkle flaky salt.

What to Serve It With

– Hot coffee, obviously. These were born for dunking.
– Cold milk or a vanilla latte if you’re fancy on a Tuesday.
– Sandwich two around a scoop of vanilla ice cream. Yes, you earned it.
– Crumble over Greek yogurt with berries for “breakfast.” I won’t tell.

✔Tips & Mistakes

– Don’t overbake. Pull when the centers look a little soft; they firm up as they cool.
– Chill the dough. Even 15–20 minutes helps keep them thick and chewy.
– Measure flour right. Too much = dry, cakey cookies. Spoon into the cup, level with a knife.
– Crush cookies chunky. Dust will disappear; you want little freckles and shards.
– Drizzle while warm. The Biscoff melts into the crinkles and sets glossy.
– Bake one test cookie. If it spreads too much, chill longer or add 1–2 tablespoons flour.

✔Storage Tips

Slide cooled cookies into an airtight container at room temp for 3–4 days. They stay soft with that tiny edge-crisp. Freeze baked cookies (and even the dough balls) up to 2 months—bake frozen scoops at 350°F for 12–13 minutes. Cold from the fridge? Extra chewy and perfect with coffee. Breakfast cookie? Absolutely, no shame here.

✔Variations and Substitutions

– No Biscoff spread? Use another speculoos/cookie butter brand. Peanut butter works but changes the vibe; add 2 tablespoons extra flour if it’s very runny.
– Gluten-free: A 1:1 gluten-free baking flour works. Chill a bit longer; they can spread more.
– Dairy-free: Use a good vegan butter stick (not spread). Texture stays close.
– Mix-ins: White chocolate chips, chopped pecans, or a handful of toffee bits. Cap it at 1/2 cup.
– Less sweet: Reduce granulated sugar by 2 tablespoons; they’ll still brown and hold.
– Honey instead of some sugar: Swap in 2 tablespoons honey for 2 tablespoons granulated sugar, then add 1 tablespoon extra flour to balance moisture.
– Spice play: Add a pinch of cardamom or nutmeg for cozy café energy.

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Frequently Asked Questions

Tasty Biscoff Butter Cookies

Soft, chewy cookies flavored with creamy Biscoff cookie butter and studded with crunchy Biscoff cookie bits. Sweet, spiced, and irresistibly buttery—perfect with a glass of milk or your afternoon coffee.

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Prep Time: 20 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 30 minutes minutes

Servings: 22

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 0.5 cup unsalted butter softened
• ▢ 0.5 cup Biscoff cookie butter smooth
• ▢ 0.5 cup light brown sugar packed
• ▢ 0.25 cup granulated sugar
• ▢ 1 large egg room temperature
• ▢ 1 teaspoon vanilla extract
• ▢ 1.5 cup all-purpose flour spooned and leveled
• ▢ 0.5 teaspoon baking soda
• ▢ 0.25 teaspoon baking powder
• ▢ 0.5 teaspoon fine sea salt
• ▢ 0.75 cup Biscoff cookies, lightly crushed about 6 cookies
• ▢ 0.5 cup white chocolate chips optional

Instructions

Preparation Steps

• Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
• In a large bowl, beat butter, Biscoff cookie butter, brown sugar, and granulated sugar until light and fluffy, about 2 to 3 minutes.
• Beat in the egg and vanilla until smooth, scraping down the bowl as needed.
• In a separate bowl, whisk flour, baking soda, baking powder, and salt. Add to the wet mixture and mix on low just until combined; do not overmix.
• Fold in the crushed Biscoff cookies and white chocolate chips (if using).
• Chill the dough for 20 minutes to help prevent excessive spreading.
• Scoop dough into 1.5 tablespoon portions (about 35 g) and place 2 inches apart on prepared sheets.
• Lightly press the tops to level and, if desired, sprinkle a few extra cookie crumbs on each.
• Bake for 9 to 11 minutes, until edges are set and centers look slightly soft.
• Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For thicker cookies, chill the dough up to 60 minutes. Do not overbake—cookies should look slightly underdone in the center when removed. Store airtight at room temperature for up to 4 days or freeze up to 2 months.