Cookie Butter Cookies

Soft, chewy, and loaded with warm cookie butter flavor these Cookie Butter Cookies are every Biscoff lover’s dream! Each bite has a rich, caramelized taste with bits of crushed Biscoff cookies and melty chocolate chips. Perfect for coffee breaks, dessert trays, or anytime cookie cravings hit.

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Ingredients

Dry Ingredients

• 1 ½ cups all-purpose flour
• ¾ cup cake flour
• 2 teaspoons cornstarch
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt

Wet Ingredients

• ½ cup unsalted butter, cold and cubed
• ½ cup creamy cookie butter (such as Lotus Biscoff)
• ¾ cup packed brown sugar
• ¼ cup granulated sugar
• 1 large egg
• 1 large egg yolk
• 1 tablespoon cookie butter emulsion (or use less to taste; substitute with vanilla extract if needed)
• 1 teaspoon vanilla extract

Mix-Ins

• 1 ½ cups chocolate chips (milk, semi-sweet, or dark)
• 10 Biscoff cookies, crushed (leave some chunks for texture)

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Instructions

1. Preheat and Prep
   Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats and set aside.
2. Mix the Dry Ingredients
   In a large mixing bowl, whisk together all-purpose flour, cake flour, cornstarch, baking soda, baking powder, and salt. Set aside.
3. Cream the Butter and Sugars
   In a stand mixer fitted with the paddle attachment, cream together the cold butter, cookie butter, brown sugar, and granulated sugar on medium speed for about 2–3 minutes, until smooth and well combined.
4. Add Wet Ingredients
   Mix in the egg, egg yolk, cookie butter emulsion, and vanilla extract. Scrape down the sides of the bowl to ensure everything is fully incorporated.
5. Combine Wet and Dry
   Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Stir in the chocolate chips and crushed Biscoff cookies by hand.
6. Shape the Dough
   Divide the dough into 8 large balls. For a bakery-style look, pull each ball in half, then press the jagged edges together with the rough sides facing up (this is the “Crumbl cookie” method).
7. Bake
   Arrange the cookie dough balls on the prepared baking sheets, spacing them several inches apart. Bake for 10–12 minutes, or until the edges are lightly golden and the centers still look slightly soft.
8. Shape and Cool
   While the cookies are still warm, use a large circular cookie cutter or glass to gently swirl around each cookie to create a perfectly round shape.
   Allow the cookies to cool on the baking sheet for 15 minutes, then transfer to a wire rack to cool completely.
9. Optional Garnish
   Top warm cookies with a few extra chocolate chips. Once cooled, drizzle with melted cookie butter and sprinkle with additional crushed Biscoff cookies for the perfect finishing touch.

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Why You’ll Love This Recipe

• Loaded with flavor: Buttery, spiced, caramel-like cookie butter in every bite.
• Soft and chewy: Perfect texture — crispy on the edges, gooey in the center.
• Beautiful presentation: Bakery-style cookies that look as good as they taste.
• Quick to make: No chilling required — just mix, bake, and devour!

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Tips

• Use cold butter: It helps create thicker, bakery-style cookies.
• Don’t overbake: The centers should look slightly underdone when you remove them — they’ll finish baking on the sheet.
• Crush, don’t powder, the Biscoff cookies: A few chunks give the cookies amazing texture.
• Make them smaller: For more servings, use a smaller cookie scoop and reduce bake time slightly.
• Round after baking: The cookie cutter swirl trick gives perfect edges.

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Variations and Substitutions

• Chocolate: Swap chocolate chips for white chocolate or caramel chips.
• Stuffed version: Add a small scoop of cookie butter inside each dough ball before baking for a gooey center.
• Nut-free: Use sunflower seed butter instead of cookie butter.
• Add crunch: Mix in chopped pecans, walnuts, or toffee bits.
• Flavor twist: Try adding a dash of cinnamon or espresso powder for extra depth.

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FAQs

Can I make these cookies ahead of time?
Yes! You can refrigerate the dough for up to 24 hours or freeze it for up to 2 months. Bake straight from frozen — just add an extra minute or two.

Do I need cookie butter emulsion?
It boosts the flavor but isn’t essential. Vanilla extract works perfectly as a substitute.

Why are my cookies flat?
Make sure your butter is cold, and don’t overmix the dough. Chilling the dough briefly before baking also helps.

Can I double the recipe?
Absolutely. This recipe doubles well — perfect for gifting or freezing extras.

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Serving and Suggestions

• Serve warm with a glass of cold milk or a latte for the ultimate cozy treat.
• Drizzle with melted white chocolate or extra Biscoff spread for a gourmet touch.
• Package in boxes or jars for homemade gifts during the holidays.
• Pair with vanilla ice cream to make cookie butter ice cream sandwiches!