Last updated on July 31st, 2024 at 08:33 pm
Welcome to a delicious journey into the world of Biscoff Cookie Butter Cookies! If you’re a fan of the iconic Biscoff (or Speculoos) cookies and the rich, creamy cookie butter spread, then this recipe is sure to become a new favorite. These cookies combine the irresistible flavors of white chocolate and cookie buttery goodness into a chewy, indulgent treat that will have your taste buds dancing with delight. Personally, I like the Trader Joe’s brand cookie butter, but if you don’t have a Trader Joe’s near you, you can usually find the Lotus brand cookie butter in grocery stores in the peanut butter aisle.
So, are you ready to embark on a baking adventure that will leave you craving more with each bite? Let’s get started!
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Ingredients for Biscoff Cookie Butter Cookies
To create these heavenly Biscoff Cookie Butter Cookies, you will need the following ingredients:
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 3/4 cup cookie butter (such as Biscoff or Speculoos from Trader Joe’s)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup white chocolate chips
- Optional: chopped up Speculoos cookies for extra texture
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Video How to Make Cookie Butter Cookies
How to Make Biscoff Cookie Butter Cookies
Now, let’s get to the fun part—making the cookies! Follow these simple steps, and you’ll have a batch of scrumptious cookies in no time.
1. Preheat Your Oven: Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
2. Cream the Butter and Sugars: In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. This should take about 2-3 minutes.
3. Add the Cookie Butter: Mix in the cookie butter until well combined. This adds that irresistible spiced flavor to the dough.
4. Incorporate the Wet Ingredients: Beat in the egg and vanilla extract until the mixture is smooth and creamy.
5. Add Dry Ingredients: Add in flour, baking powder, baking soda and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix.
6. Add Optional Mix-Ins: Fold in some white chocolate chips. Optional: Add in some chopped up speculoos cookies for texture.
7. Scoop the Dough: Use a cookie scoop or spoon to drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. If you like, you can press in some extra white chocolate chips to the outside of your dough balls before bakin.
8. Bake: Bake the cookies for 10-14 minutes, or until the edges are lightly golden. The centers may look slightly underbaked, but they will firm up as they cool.
9. Cool and Enjoy: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy your freshly baked cookie butter cookies with a glass of milk or a cup of coffee!
Pro Tips
- Adding crushed speculoos cookies on top of the cookie dough before baking will create a delicious caramelized flavor and a satisfying crunch. This simple addition elevates the overall taste of the cookies, making them irresistible to anyone who takes a bite.
- If you prefer a softer cookie, slightly underbake them by removing them from the oven a minute or two before the recommended baking time. This will result in a chewier texture and prevent the cookies from becoming too crisp. Allowing them to cool on the baking sheet for a few extra minutes will help them continue to bake from the residual heat, ensuring a soft and gooey center. Just be careful not to underbake them too much, as these do have eggs in them.
- If you have time, chill the dough for 30 minutes before baking. This helps the cookies hold their shape better. Also, if you don’t have time to chill your dough before baking, you can stick your bowl of batter in the fridge to chill while your first batch bakes, as you’ll probably get about 3 dozen cookies out of this, and I wouldn’t recommend overcrowding your oven and baking more than a dozen at a time. I always do 1 dozen at a time, just in case, but 2 can also work if you have a large oven..
- If you want pretty, picture-worthy cookies, stick some extra white chocolate chips to the outside of your dough balls before you pop them in the oven. Then, those yummy white chocolate chips will be on top when your cookies are baked, making your cookies look even more delicious.
- -Store your cookies in an airtight container at room temperature for up to 4 days. If you want to save them for longer, consider freezing them instead. Freezing your cookies will help preserve their flavor and texture for weeks, allowing you to have a sweet treat on hand whenever you need a pick-me-up.
FAQs
- Can I use crunchy cookie butter spread in this recipe? Yes, you can definitely use crunchy cookie butter spread for added texture in your cookies!
- Can I substitute the Biscoff with anything else?: While the Biscoff cookies add a unique flavor and texture to these cookies, you can experiment with other flavors if desired. I’m sure this recipe would also work with peanut butter or almond butter, for example.
- How can I prevent my cookies from spreading too much during baking? Chilling the cookie dough for at least 30 minutes before baking can help prevent excessive spreading.
- Can I make cookie butter at home? For those who love kitchen hacks and a bit of food blog exploration, making cookie butter at home is definitely possible! It typically involves blending speculoos cookies into crumbs, then mixing with oil and sweetener until you achieve that creamy, spreadable consistency. I’ve never tried it myself, but I know there are several recipes and tutorials available online.
- Where I can buy cookie butter? You can usually find the Biscoff or Lotus brand of cookie butter at a regular grocery store in the same aisle as the peanut butter. I like to buy mine from Trader Joe’s, personally. Their brand of cookie butter tends to be cheaper than the Biscoff at the grocery store, as well.
With these helpful tips and tricks in mind, you are now equipped to create your own batch of irresistible Biscoff Cookie Butter Cookies. So, gather your ingredients, preheat your oven, and let the sweet aroma of freshly baked cookies fill your kitchen! Happy baking!
If You Liked These Cookie Butter Cookies, Check Out:
Cookie Butter Ice Cream Pie
Cookie Butter Biscotti
Salted Caramel Cookie Butter Truffles
No Church Cookie Butter Ice Cream
Cooke Butter Cookies
Ingredients
- 1/2 cup butter softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 3/4 cup cookie butter
- 1 egg
- 1 tsp vanilla
- 1 1/2 cups flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 cup white chocolate chips Plus some extra to sprinkle on top before baking (if you like!)
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. This should take about 2-3 minutes.
- Mix in the cookie butter until well combined.
- Beat in the egg and vanilla extract until the mixture is smooth and creamy.
- Add in flour, baking powder, baking soda and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix.
- Fold in white chocolate chips or chopped speculoos cookies for extra texture and flavor.
- Use a cookie scoop or spoon to drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. If you want some extra white chocolate goodness, press a few extra white chocolate chips into the outer part of each ball of dough before baking.
- Bake the cookies for 10-14 minutes, or until the edges are lightly golden. The centers may look slightly underbaked, but they will firm up as they cool.
