These Biscoff butter cookies are soft, chewy, and stuffed to the brim with all things cookie butter. From Biscoff cookies baked in the dough to delightful heaps of Biscoff butter both in the dough and drizzled on top, there’s no mistaking its main ingredient. Add butterscotch chips to the mix, and you have an altogether addictive cookie.
What is Biscoff Butter?
If you aren’t yet familiar, biscoff butter is a dessert spread made from Biscoff cookies. Though sometimes known by other names—Biscoff butter, cookie butter, speculoos butter—one thing is for sure: it is delicious. Similar to creamy peanut butter in consistency, its taste is sweet and molasses-y with hints of cinnamon. Originally hailing from Belgium, Biscoff cookies and cookie butter now stock the shelves at nearly every grocery store in the US. Luckily (and dangerously) for us, that makes these Biscoff butter cookies very easy to make.
How To Make Biscoff Butter Cookies
These Biscoff Butter cookies require a touch more preparation than your typical cookie (mostly at the end when you’re drizzling on the Biscoff Butter, white chocolate, and cookie crumbles). That said, they aren’t the least bit complicated. Follow this breakdown, and you’ll have perfect Biscoff butter cookies in no time.
- Make the dough. Use a food processor to turn the Biscoff cookies into Biscoff cookie crumbles and set aside in two separate portions as directed in the recipe. Simply cream together the wet ingredients, add the dry ingredients (including a portion of your Biscoff cookie crumbs), and mix everything until just combined. Not overmixing is key here.
- Portion the dough. Using a #16 scoop, create 24 portions of cookie dough. Nestle them onto a cookie sheet or baking dish—they’ll spend some time covered in the refrigerator prior to baking. Please note that it’s completely okay for the dough to touch.
- Bake the dough. Line your cookie sheets with parchment paper, portion about 6 dough balls per cookie sheet, and bake until the cookies are just set, about 12-14 minutes. Do not overbake the cookies—you want a cookie that’s nice and soft so it wonderfully contrasts the cookie crumbles both inside and on top of the cookie once you have your end product.
- Drizzle with Biscoff butter and white chocolate. Now comes the fun part! Drizzle about 1 teaspoon of warmed Biscoff butter and melted white chocolate chips onto each cookie.
- Sprinkle Biscoff cookie crumbles on top. Sprinkle the remaining Biscoff cookie crumbles on the drizzled cookies. You’ll most likely have leftover crumbs and won’t need all of them. Let the Biscoff butter and white chocolate firm up slightly and devour.
More Fantastic Cookie Recipes
- Frosted Chocolate Chip Oatmeal Cookies
- Reese’s Pieces Cookies
- Coffee Cake Cookies
- Salted Brown Butter Chocolate Chip Cookies
- Rocky Road Cookies
Biscoff Butter Cookies
- 18 biscoff cookies, divided
- 1 cup unsalted butter, room temperature
- ⅔ cup light brown sugar
- ⅔ cup granulated sugar
- 1 tablespoon vanilla extract
- 1 ½ cups creamy biscoff butter, divided
- 2 large eggs
- 2 ¾ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- ¾ cup butterscotch chips
- ¾ cup white chocolate chips
- Add 10 Biscoff cookies to the bowl of a food processor and pulse until crumbled (there should be a mix of dime-sized pieces and fine powder). Place in a bowl, set aside, and repeat for the remaining 8 cookies, keeping the two batches of crumbled cookies separate.
- In the bowl of a stand mixer fitted with a paddle attachment, add the butter, brown sugar, and granulated sugar. Beat on medium speed until light and airy and the sugar is mostly dissolved—about 1-2 minutes. Add the vanilla extract and 1 cup of the cookie butter, then beat for an additional minute to combine. Finally, add the eggs and beat on medium-high for 30-45 seconds until the paddle leaves behind smooth ribbons, scraping the sides of the bowl as needed.
- In a separate bowl, whisk together the flour, baking powder, and salt. Add the flour mixture to the stand mixer, and mix until just combined, pulsing to combine if needed. Add the first batch of 10 crumbled Biscoff cookies and the butterscotch chips to the dough and mix again, just for a few seconds until combined.
- Use a #16 cookie scoop (about 4 tablespoons) to portion out 24 balls of dough. Nestle each portion of dough onto a cookie sheet or pan. Loosely cover with plastic wrap, then chill dough in the fridge for at least 30 minutes or up to overnight.
- About 30 minutes before baking, preheat the oven to 350° Fahrenheit. Remove the cookies from the fridge a few minutes before transferring to the oven, and arrange on a parchment-lined cookie sheet leaving 2 inches between each cookie, about 6 cookies per cookie sheet. Bake until just set, about 12-14 minutes. Let the cookies slightly cool.
- Transfer the remaining ½ cup cookie butter to a small bowl and warm in the microwave until it reaches a pourable consistency (approx. 15-30 seconds). Warm the white chocolate chips until they also reach a pourable consistency, heating for no longer than 30-second increments stirring after each time it is warmed in the microwave. Drizzle the warmed Biscoff butter and melted white chocolate chips over each cookie, one after the other. Sprinkle each cookie with the remaining crumbled Biscoff cookies (you may not need to use all of the crumbs) and let the Biscoff butter and white chocolate cool and become slightly firm before eating.
Did you make this recipe?
Tag @femalefoodie so we can see what you’re cooking!