Soft, chewy, and loaded with cookie butter flavor — these Biscoff cookie butter cookies are gooey, sweet, and impossible to stop eating.
Jump to:
If you love classic chocolate chip cookies, these are their spiced, caramel-flavored cousins. Made with crushed Lotus Biscoff cookies and a creamy cookie butter center, every bite hits that sweet spot between chewy and melty.
The texture says bakery-style: crisp edges, soft middle, and that molten Biscoff spread heart when warm. Simple, rich, and way too good to share.
Why you'll love this recipe
Ingredients For Cookie Butter Cookies
Simple pantry staples—plus creamy Biscoff spread for that molten center.
- Butter: Unsalted and softened for that rich, chewy texture.
- Sugar: A mix of brown sugar and granulated sugar for flavor and softness.
- Egg: One large egg at room temperature binds everything perfectly.
- Biscoff Spread: Smooth cookie butter for the dough and the gooey filling.
- Flour: All-purpose flour gives structure without making them dry.
- Baking Powder & Soda: For a light, chewy lift.
- Crushed Biscoff Cookies: Adds crunch and extra caramelized spice.
- Vanilla & Salt: Balance the sweetness and deepen the flavor.
How to Make Cookie Butter Cookies
Scoop small teaspoons of cookie butter spread onto a plate and freeze while you make the dough.
In a large bowl, beat softened butter, brown sugar, and granulated sugar for 2–3 minutes until creamy and smooth.
Add the egg, vanilla extract, and Biscoff cookie butter, then mix again until combined.
Fold in flour, baking powder, baking soda, salt, and Biscoff cookie crumbs with a spatula until a soft dough forms.
Gently mix in some crushed cookies for texture.
Preheat the oven to 350°F / 180°C and line baking sheets with parchment paper. Shape dough into balls, press a frozen cookie butter center inside, seal, and top with Biscoff chunks.
Bake 15–17 min until edges are golden and centers look slightly underdone; they’ll set as they cool.
Let cool slightly, then move to a wire rack. Enjoy warm with a drizzle of Biscoff spread or a touch of sea salt.
Tips for this recipe
Variations & Substitutions
Recipe Questions
Yes — chill for up to 48 hours or freeze cookie dough balls for 3 months.
Store them in an airtight container with a small piece of bread — it keeps the cookie butter cookies fresh and chewy.
Absolutely. The cookies are still rich and flavorful without the molten Biscoff center.
You will also love
More Biscoff Recipes
I hope you love these cookie butter cookies. If you make them, be sure to leave a comment and a rating so I know how you liked it. Happy Baking!
Print
Cookie Butter Cookies
- Total Time: 25 minutes
- Yield: 12 cookies
Description
Soft, chewy, and packed with caramelized flavor — have a melty Biscoff center that makes them irresistible. Made with creamy cookie butter spread and crushed Biscoff cookies, they’re sweet, spiced, and perfectly gooey inside with golden, crisp edges. The kind of cookies you bake once and crave forever. (Makes 12 cookies)
Ingredients
Cookie dough
- 120 g (½ cup) unsalted butter, softened
- 50 g (¼ cup) granulated sugar
- 100 g (½ cup) brown sugar
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 100 g (⅓ cup) cookie butter spread
- 190 g (1½ cups) all-purpose flour
- 55 g crushed Biscoff cookies (about 8 cookies)
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp fine or sea salt
- 8 crushed Biscoff cookies (for topping)
Optional:
- 12 tsp creamy Biscoff spread (for filling)
- 100 g (⅔ cup) chocolate chips — dark, milk, or white
Instructions
- Scoop small mounds (about 1 tsp each) of Biscoff cookie butter onto a plate and freeze for 30 minutes.
- In a large bowl, beat softened butter, granulated sugar, and brown sugar for 2–3 minutes until smooth and creamy.
- Add the egg, vanilla, and cookie butter spread, and mix again to combine.
- Add flour, baking powder, baking soda, salt, and cookie crumbs. Mix with a spatula until just combined.
- Fold in crushed Biscoff cookies.
- Preheat oven to 350°F / 180°C and line baking sheets with parchment paper.
- Shape 12 dough balls and insert a frozen Biscoff center inside each. Seal and place on the tray, leaving space between.
- Bake for 12–15 minutes, until golden at the edges and soft in the middle.
- Let cool on the baking sheet for a few minutes, then transfer to a wire rack.
Notes
Storage: Store cooled cookies in an airtight container at room temperature for up to 5 days, or freeze baked or raw cookie dough balls for up to 3 months.
Tips:
- Use a kitchen scale: Precise weights = perfect chewy cookies every time.
- Don’t overmix: Just combine ingredients for soft texture.
- Freeze the filling: Keeps the Biscoff center molten and cleanly sealed.
- Slightly underbake: They’ll stay chewy once cooled.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: cookies, biscuits,
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 387
- Sugar: 18.7 g
- Sodium: 353 mg
- Fat: 19.8 g
- Carbohydrates: 51.5 g
- Protein: 4.6 g
- Cholesterol: 47.2 mg
What size are the dough balls in ounces or grams before you bake them? "Cookie scoop" tells me nothing as cookie scoops come in so many different sizes. I don't own any scoops and prefer to weigh things for accuracy and consistency.
Hi, I always use the regular ice cream cookies scoop, it’s about 5 cm in diameter
Made these for a Christmas cookie exchange and they were a hit!
Terriblement gourmands ces cookies !
Merci beaucoup, beaucoup trop gourmands !!