Okay, confession time: I have a borderline unhealthy relationship with Biscoff. If you put a jar of that spiced, caramel-y cookie butter in my hands, I turn into a ticking kitchen hazard — you know, the kind that eats the spoon while pretending to measure. These Triple Biscoff Cookie Butter Cookies fix that problem by putting all that dreamy flavor into chewy cookies with crunchy cookie bits and a glossy Biscoff drizzle. They smell like a cozy European bakery invaded my kitchen (warm spice, caramel, butter), and they vanish just as fast. Ready to make the easiest, most dangerously snackable cookies you’ll hide from company?
Quick Facts
- Yield: Serves 24 cookies
- Prep Time: 20 minutes
- Cook Time: 10–12 minutes
- Total Time: 30 minutes
Why This Recipe is Awesome
These cookies pack triple Biscoff power: creamy cookie butter in the dough, crunchy chopped Biscoff cookies folded in, and an optional Biscoff glaze on top. You get a crackly top, soft and chewy center, and little caramel-spiced pockets from the cookie pieces. They’re cozy, slightly spicy, and so easy your oven will think it’s a spa day. Who doesn’t love buttery edges with a gooey middle?
Ingredients
For the Main Dish:
- 1 cup (8 oz) unsalted butter, softened to room temperature
- 1 cup (8 oz) Biscoff cookie butter (smooth)
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 large eggs, room temperature
- 2 tsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp fine sea salt
- 1 cup crushed Biscoff cookies (about 8–10 cookies; reserve 1/4 cup for rolling)
- 1/2 cup roughly chopped Biscoff cookies for extra crunch (optional)
- Flaky sea salt, for sprinkling (optional)
For the Sauce / Garnish (if applicable):
- 1/2 cup Biscoff cookie butter + 1–2 tbsp milk or cream, to thin — warm until pourable for a drizzle.
How I Make It
Step 1:
Preheat your oven to 350°F. Line two baking sheets with parchment or silicone mats. In a large bowl, cream together the softened butter, Biscoff cookie butter, granulated sugar, and brown sugar until fluffy — about 2–3 minutes with a hand mixer. You’ll smell that warm, caramel-spiced aroma and think about licking the beaters; do it if you must, but save some dough for cookies.
Step 2:
Add the eggs one at a time, mixing until incorporated, then stir in the vanilla. Scrape the bowl so no streaks of butter or cookie butter hide in the corners. Overmixing makes dense cookies, so stop mixing once everything looks evenly combined.
Step 3:
Whisk together the flour, baking soda, baking powder, and salt in a separate bowl. Fold the dry ingredients into the wet until just combined — you want a slightly shaggy dough. Gently fold in the crushed and chopped Biscoff cookies. The dough should feel soft, slightly sticky, and studded with cookie bits that promise crunch.
Step 4:
Scoop tablespoon-sized portions (I use a #40 cookie scoop) and roll them in the reserved 1/4 cup crushed cookies for a textured exterior. Place them about 2 inches apart on the sheet. Bake at 350°F for 10–12 minutes — watch for slightly puffed cookies with golden edges and a surface that’s set but still soft in the center. They’ll firm up as they cool, so resist the urge to overbake.
Step 5:
While they’re hot, if you like, spoon a quick Biscoff glaze (warm the 1/2 cup cookie butter with 1–2 tbsp milk until pourable) over each cookie, or lightly brush it on for shine. Sprinkle with flaky sea salt if you want a sweet-salty zing. Let the cookies cool on the pan for 5 minutes, then transfer to a wire rack. Crunch, chew, repeat.
Pro Tips
- Use room-temperature butter and eggs so they incorporate quickly and your dough stays smooth.
- If your dough is too soft, chill for 15–20 minutes. Chilled dough spreads less and gives taller, chewier cookies.
- For extra chew, replace 2 tablespoons of flour with 2 tablespoons of cornstarch — it makes a tender interior.
- Swap half the chopped cookies for white chocolate chips for a sweet contrast — trust me, it’s dreamy.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- Out of Biscoff? Use natural peanut butter or almond butter for a different but delicious profile; expect a nuttier flavor and less spice.
- Want dairy-free? Use vegan butter and a dairy-free milk for the glaze — cookies still turn out rich and chewy.
- Need gluten-free? Use a 1:1 gluten-free all-purpose flour and swap crushed Biscoff for gluten-free crisp cookies; texture changes slightly but flavor holds strong.
- Reduce sugar: Replace 1/4 cup granulated sugar with a sugar substitute designed for baking, but expect a slight change in browning and texture.
Variations & Tips
- Add 1/2 cup chopped pecans or walnuts for a toasty crunch.
- Fold in 1/2 cup dark chocolate chips to balance the sweetness with bitter chocolate notes.
- Spice it up: add 1/2 tsp ground cinnamon and a pinch of cardamom for extra warmth.
- Make them sandwich-style: spread cookie butter between two cooled cookies for a decadent treat.
- Creative twist: swirl in 1–2 tbsp of salted caramel sauce into the dough for a caramel-biscoff riff.
- Kid-friendly: skip the flaky sea salt and add colorful sprinkles to the tops before baking.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Mix the dough and freeze scooped balls on a baking sheet. Once solid, store them in a freezer bag for up to 3 months. Bake from frozen, adding 1–2 minutes to the bake time.
- Can I double the recipe?
- Sure thing. Use two mixing bowls if needed and bake on multiple sheets, rotating halfway through. Keep space between cookies on the pans so they don’t merge.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.
- How do I know it’s done?
- Look for slightly puffed cookies with set tops and golden edges. Centers should still look a touch soft — they’ll firm as they cool.
- What if I don’t have ingredient X?
- Swap crushed Biscoff cookies with graham cracker crumbs or digestive biscuits. If you lack Biscoff spread, almond or peanut butter works in a pinch but changes the flavor slightly.
How I Like to Serve It
I love these warm with a cold glass of milk or a strong espresso — the contrast makes my kitchen feel like a café. They also travel well to potlucks and make a cozy after-dinner treat with vanilla ice cream. In colder months, pair with chai or mulled cider; in summer, stack them with cold brew for a cheeky brunch snack.
Notes
- Store cooled cookies in an airtight container at room temperature for up to 4 days, or freeze for up to 2 months.
- Reheat briefly in a 350°F oven for 3–4 minutes if you want that freshly-baked warmth.
Final Thoughts
Closing: Now go impress someone — or just yourself — with your homemade masterpiece!