Delicious Biscoff Cookie Butter Cookies
Thinking about cookies that melt in your mouth and pack a punch of flavor?
These Delicious Biscoff Cookie Butter Cookies bring a whole new meaning to the phrase “cookie love.” They combine the iconic caramel flavor of Biscoff spread with the classic comfort of homemade cookies. Quick to make and even quicker to devour, these little bites of heaven will have you scheming to make a double batch.
Why make this recipe
The best part about these cookies? You don’t need to be a baking wizard to make them shine! Here are just a couple of reasons why they’ll steal your heart:
- Easy cleanup: Just one bowl and a baking sheet, folks. Less time cleaning means more time enjoying.
- Crowd-pleaser: They satisfy that sweet tooth without being overly fussy—perfect for any occasion or just because you’re craving cookies (which, let’s be real, is the best reason!).
Ingredients
You don’t need fancy stuff — just these basics!
- 13 teaspoons Lotus Biscoff spread
- ½ cup (113.5 g) unsalted butter, softened
- ½ cup (118.29 g) cookie butter spread
- ½ cup (110 g) packed light brown sugar
- ⅓ cup (66.67 g) white sugar
- 1 large egg, at room temperature
- 2 teaspoons pure vanilla extract
- ½ teaspoon baking soda
- ½ teaspoon table salt
- 1½ cups (210 g) plain all-purpose flour
- 2 tablespoons of Biscoff spread for drizzling over
- Flaked sea salt for finishing touch
Directions
- Scoop 13 teaspoons of Biscoff cookie butter onto a baking sheet lined with parchment paper. Freeze until solid, about 30 minutes.
- Cream together the room temperature butter and brown sugar until light and fluffy.
- Add the granulated sugar and mix until smooth.
- Beat in the egg and vanilla extract.
- Gradually blend in flour, baking soda, and salt until combined.
- Preheat the oven to 375°F (190°C).
- Take a scoop of dough, flatten it slightly, and envelop one frozen Biscoff ball. Roll it into a smooth ball.
- Place cookies on a parchment-lined baking sheet. Bake for 10-12 minutes until edges are golden.
- Once cooled slightly, drizzle warm Biscoff cookie butter over the top and sprinkle with flaked salt.
How to make Delicious Biscoff Cookie Butter Cookies (Overview)
Making these cookies is as fun as eating them! Start by freezing your Biscoff spread dollops—trust me, it makes a world of difference. While they chill, whip up the cookie dough by creaming together the butter and sugars until they’re flaky and fluffy.
Then, mix in your dry ingredients, wrap them around the frozen spread, and bake! Pro tip: When placing them in the oven, make sure to leave space for the cookies to spread out.
How to serve Delicious Biscoff Cookie Butter Cookies
Once they’re out of the oven, let those fragrant cookies cool down just a bit. Feel free to serve them warm for an ooey-gooey surprise when you bite in. Pair them with a scoop of vanilla ice cream or a hot cup of coffee. The contrast of warm, soft cookies with the creamy cold ice cream? Absolute bliss!
How to store Delicious Biscoff Cookie Butter Cookies
Store your cookies in an airtight container at room temperature for about 5 days. If you need them to last longer (or you just made too many—who are we kidding?), pop them in the freezer for up to 3 months. Reheat in the microwave for a few seconds to bring back that fresh-baked warmth!
Tips to make Delicious Biscoff Cookie Butter Cookies
- Don’t skimp on the butter: It’s what gives these cookies that melt-in-your-mouth quality.
- Use room temperature ingredients: This helps to mix everything smoothly, leading to fluffier cookies!
- Give them some space: On the baking sheet, they will spread out, so keep them cozy but not squished together.
- Try chilling the dough: If you want a thicker cookie, chill your dough for 30 minutes before baking.
- Add mix-ins: Chopped nuts or chocolate chips can add delightful crunch and flavor variation!
Variation
Want to switch things up? Consider swapping in nut butter for the Biscoff spread, or make them vegan by using a flax egg and vegan butter. You can also get adventurous with add-ins like chocolate chips or cinnamon for an extra kick!
FAQs
Can I substitute the Biscoff spread?
If you’re feeling adventurous, try sunflower seed butter or peanut butter for a different flavor profile. Just know that the taste will change a bit.
How do I make these cookies ahead of time?
Prep the dough and freeze it before baking. You can slice and bake whenever the craving hits!
Can I freeze the baked cookies?
Absolutely! Let them cool completely and then package them in an airtight container. Just reheat when you’re ready to enjoy!
📌 Pin this recipe for your next cozy dinner night!
Biscoff Cookie Butter Cookies
Ingredients
Method
- Scoop 13 teaspoons of Biscoff cookie butter onto a baking sheet lined with parchment paper. Freeze until solid, about 30 minutes.
- Cream together the room temperature butter and brown sugar until light and fluffy.
- Add the granulated sugar and mix until smooth.
- Beat in the egg and vanilla extract.
- Gradually blend in flour, baking soda, and salt until combined.
- Preheat the oven to 375°F (190°C).
- Take a scoop of dough, flatten it slightly, and envelop one frozen Biscoff ball. Roll it into a smooth ball.
- Place cookies on a parchment-lined baking sheet. Bake for 10-12 minutes until edges are golden.
- Once cooled slightly, drizzle warm Biscoff cookie butter over the top and sprinkle with flaked salt.
Notes
Printable Recipe Card
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