These easy Biscoff butter cookies are crispy on the outside and chewy on the inside, with that bakery-style thick cookie crackle top. What's even better? They only require one bowl, no chill, and are ready in under an hour!
Three Cookies in a Cookie
Sooo...I have a confession to make.
For the first 30 years of my life, I was a Biscoff amateur (so many delicious missed opportunities...I know). I thought Biscoff cookies were just some run-of-the-mill snack that Delta airlines handed out, and I never quite gave them much credit.
And then...my eyes were first opened to the magic of Biscoff when making Biscoff ice cream (well, technically Biscoff gelato) while I was a Full-Time Gelato Maker at Morano Gelato in Hanover, NH. Our Biscoff flavor (especially when transformed into S'mores!) was always my favorite of the 100+ flavors we made.
So that got me thinking...since we're not all whipping up gelato at home, how do you use Biscoff cookie butter and Biscoff cookies in an easier-to-make sweet treat?
Well, my answer for what to do with Biscoff cookie butter came in the form of an easy, yet oh-so-delicious cookie that is this very Biscoff cookies recipe. (I wish all answers in life could come in the form of a cookie lolz).
What makes this cookie so delicious? Well, it's actually three cookies in one! It's a cookie itself, with crushed cookie pieces, and a spread made from cookies too for maximum flavor and yumminess. I mean...what more could you ask for?!
So exactly what flavor is Biscoff?
Many people liken Biscoff cookies and butter to a "speculoos" flavor. But since not a lot of people have a clear concept of what that means, I always talk about them as an extra flavorful cinnamon graham cracker.
There is most notably a sweet cinnamon flavor to the Lotus Biscoff cookies, followed by a toasty, caramel, brown sugar flavor - all of which comes through really nicely in this triple cookie recipe.
What I love about these cookies is that the cinnamon isn't too strong so the other caramelly notes can still shine through, similar to a snickerdoodle cookie where you can still taste their buttery-ness through the spice.
And what about that Biscoff cookie butter?
Biscoff cookie butter goes by many names - Biscoff butter, Biscoff cookie butter, Biscoff cookie spread, just cookie butter - but whatever you call it, the stuff is addictively delicious.
It has a peanut butter look and texture, but tastes like you ground up a bunch of Biscoff cookies into the most delicious butter you've ever tasted. Because there is so much Biscoff spread in these Biscoff butter cookies, the closest standard cookie to them is a peanut butter cookie. But I promise you...these cookies are worlds beyond any old PB cookie.
Ingredient Tips for Better Baking
(Pssst…if you're ready to just get baking, get all the details in the recipe card below!)
- Butter: we're using a good deal of butter in this recipe so make sure it's unsalted.
- Biscoff butter: make sure you use smooth Biscoff spread for this recipe as we'll be adding the "crunchy" part ourselves with some extra crushed cookies. (For where you can find Biscoff cookie butter, read the FAQs below!)
- Brown Sugar + White Sugar: you do really need both to get that crisp cookie on the surface (from white sugar) with a perfectly chewy center (from brown sugar). Feel free to use light or dark brown sugar too. I like the milder flavor of light brown sugar for these cookies. But, if you'd like a little extra note of molasses, go for the dark brown sugar.
- Baking Powder + Baking Soda: making these cookies with baking powder and baking soda gives us that tall cookie that still spreads enough to not look like a dough ball coming out of the oven. Baking powder helps cookies spread "up" (so they aren't too doughy), while baking soda helps cookies spread "out." By using both in this cookie, we get the best of both worlds!
- Crushed Biscoff Cookies: for extra Biscoff flavor in every bite, we're adding crushed Biscoff cookies. These should be roughly crushed, so they aren't in huge pieces, but shouldn't be pulverized to crumbs or they can dry out the cookies and essentially act like flour (check out the ingredient photo above for a visual example). If you'd prefer chocolate chips, you can substitute a cup of chocolate chips in place of the crushed cookies, or use ½ cup chocolate chips and ½ cup crushed cookies.
(p.s. for basic tips to help you bake your best, check out my Baking 101 series!)
How to Make Biscoff Cookies from Scratch
(Pssst…if you're ready to just get baking, get all the details in the recipe card below!)
- Preheat your oven and line your baking pans.
- Cream together the butters, sugars, and vanilla extract. (More on why you want to add the vanilla early in this lesson on butterfat!)
- Beat in the egg.
- Mix in the dry ingredients, about 80% of the way.
- Mix in the crushed Biscoff cookies until evenly blended.
- Scoop your cookies into 2" dough balls. Round as needed.
- Tray on prepared pans and bake until bottoms are golden brown and tops are crackly and set. We want these cookies a little underbaked for that nice chewy texture.
- Knock tray on the counter immediately after removing it from the oven to settle molten dough.
- Cool, share, and enjoy these perfectly spiced treats!
Full video tutorial!
So that's the steps in a nutshell, but let's check out the full video tutorial below to see it all in action...
And check out the full RECIPE WEB STORY for a click-through tutorial!
Test Kitchen Tips for Sweet Success
- Get the butters fluffy: we want to really beat these cookies well before adding the eggs and dry ingredients. Whipping our batter well at the early stages traps air bubbles in the dough and lightens up what can be a denser cookie (this is why it's important to use a mixer!). When your dough heats up in the oven, those air bubbles expand to help the baking powder and baking soda give you that risen, crackly top.
- Knock it when it's hot: hitting the cookies on the counter fresh out of the oven helps collapse their lofty domes and settle the molten batter to give you that nice chewy texture in the centers.
- Use a scoop: while not required, you’ll find an ice cream scoop to be very helpful for these cookies. It will allow you to quickly and evenly portion and form your dough balls, let you skip rounding the dough balls by hand, and produce much more uniform cookies than scooping with a dinner spoon as well.
- Don't overbake! Because these cookies are on the crunchier side on the surface, we want to make sure we don't overbake them or they can harden up quickly. This is why we want to look for set tops and brown bottoms, but also a little molten dough still peaking out through those cracks.
More Tips + FAQs
Can you make these cookies ahead of time?
While these cookies are best baked just after mixing at room temperature, you can bake them directly from the fridge or freezer in a pinch. Just know that doing so will make the cookies spread less and will yield slightly taller, doughier middles.
You can chill scooped dough balls for 1 month in the freezer or 3 days in the fridge. When baking chilled or frozen dough balls, you’ll need to increase your bake time to 15-17 minutes.
If you have time, I highly recommend you pull your chilled dough out 2-3 hours before baking and leave it on the counter to thaw to room temperature. That will get you closer to the original, just-mixed texture, in which case you’d bake your cookies for the original 13-15 minutes.
How do you store leftover cookies?
These cookies rarely last more than a few days in our house (lol). But, if you do need to store them, keep them at room temperature in an air-tight container for up to 5 days.
Please note, as these are a crunchier cookie, they do dry out fast and are best enjoyed in the first 2-3 days after baking. If your cookies get too crunchy for your taste, just crumble them over some ice cream with hot fudge sauce for a delicious new take on a sundae!
Where can I find Biscoff cookie spread?
While it used to be tricky, you can now find Biscoff spread at most specialty food stores and even your run-of-the-mill grocery stores. If all else fails, you can also buy it online from Amazon, Target, or directly from Lotus.
Other Biscoff Cookie Butter uses...
I would be remiss if I didn't mention that Biscoff is delicious as a dip for apples or you can even carefully heat it up in the microwave and pour it over your ice cream.
Essentially anyway you can use peanut butter, you can use Biscoff spread too!
Is Biscoff butter and cookie butter the same thing?
Essentially, yes. My understanding is that Biscoff is the original cookie butter (essentially because it's seemingly made from crushing up Biscoff cookies and turning them into a spread).
Nowadays, there are several copy-cat versions from Trader Joe's Speculoos Cookie Butter, to a Cookie Butter from Walmart. But in my opinion, the original is still the best and worth searching out for these cookies!
Other Cookie Recipes You'll Love
Here are a few of my other favorite soft and chewy cookie recipes:
- Sea Salt Chocolate Chip Cookies
- Classic Chewy Sugar Cookies
- Double Chocolate Chip Cookies
- Chewy S'mores Cookies
And if you're looking for more cinnamony goodness, be sure to whip up these recipes soon:
- Cinnamon Donut Muffins
- Cinnamon Streusel Apple Hand Pies
- Blueberry Muffins with Cinnamon Streusel
- Pumpkin Whoopie Pies with Cinnamon Cream Cheese Filling
⭐ If you bake up this tasty recipe please give it a ⭐ rating in the recipe card or leave a comment and feel free to ask any questions at the bottom of the page to help others find their way to this sweet recipe too! ⭐
~The Sweet Recipe Card~
Biscoff Butter Cookies
- Prep and line: preheat your oven to 350°F and line two baking sheets with parchment paper.
- Cream butters, sugars, and flavor: cream the butter, Biscoff butter, sugars, and vanilla together for about 2 minutes until very light and fluffy on medium-high speed using a hand or stand mixer.
- Beat in the egg: add in the egg and beat for 30 seconds more on medium-high until the batter is smooth and fluffy again.
- Add in dries: stir together flour, baking powder, baking soda, and salt in a small bowl until blended.*2 Add that dry mix to the batter, and mix on low speed until the flour is about 80% incorporated (p.s. be sure to scrape the bowl really well about halfway through mixing!).
- Add crushed cookies: add in the crushed Biscoff cookies all at once, and mix in by hand, just until they’re evenly distributed throughout the dough and no flour pockets remain (you can do this using a mixer carefully too on the lowest setting).
- Scoop and tray: scoop dough into rounds using a scant ¼ cup of dough per cookie (an ice-cream scoop works well here for easy portioning!). Roll between your hands to round off into 2" round dough balls (only necessary if you didn't use an ice cream scoop). Place scooped cookies on baking sheets at least 2” apart.
- Bake immediately: bake for 13-15 minutes, just until the bottoms are a medium golden brown. The tops should be crackly and look dry, but the dough peeking through the cracks may still look a little molten which is good (a touch underbaked is actually good for these cookies as they’ll crisp up when they cool).
- Knock ‘em down: as soon as you take the cookies out of the oven, knock the tray firmly on the counter, or hit it a few times from underneath with an oven mitt on (this helps to settle the molten batter while it’s still all gooey and give you that nice crackly finish).
- Cool, share and enjoy: cool cookies as long as you can resist the toasty cinnamon scents wafting through your kitchen, then pass around these chewy double Biscoff delights and enjoy!
Test Kitchen Tips
- *1Crushed Biscoff Cookies: these should be roughly crushed, so they aren't in huge pieces, but shouldn't be pulverized to crumbs (check out the ingredient photo in the full recipe post for a visual example). If you'd prefer chocolate chips, you can substitute a cup of chocolate chips in place of the crushed cookies, or use ½ cup chocolate chips and ½ cup crushed cookies.
- *2Spice it up! These cookies have a pleasant, mild cinnamon flavor that matches the spice level of the classic Biscoff cookies, and is similar to a cinnamon graham cracker. However, if you’d like an extra little cinnamon kick, feel free to add ½ teaspoon to your dough with the dry ingredients to kick the spice up a notch.
- Storage: store these cookies at room temperature in an air-tight container for up to 5 days. Please note, as these are a crunchier cookie, they do dry out fast and are best enjoyed in the first 2-3 days after baking. If your cookies get too crunchy for your preference, just crumble them over some ice cream with hot fudge sauce for a delicious new take on a sundae!
- Fridge or freezer bake: while I prefer these cookies when baked fresh just after mixing, you can chill this dough for up to 3 days or freeze it for up to a month. For best results, thaw the dough to room temperature before baking. If dough is thawed, simply follow the baking instructions in the recipe card. To bake directly from the freezer or fridge, follow recipe instructions for temperature and preparation, but know that your bake time will be a little longer (15-17 minutes), and your cookies will be a little taller and a little doughier in the center than fresh mixed ones.
I hope you and your loved ones enjoy this recipe and when you give these a try, please share (literally and electronically!) and tag me on Instagram or Facebook @mint.and.mallow.kitchen so I can see all your amazing sweets and help you with any baking conundrums that come up!
Love, light and sweets always,
This website contains Amazon affiliate program links. This means that I earn a small commission on qualifying purchases at no additional cost to you. I will never provide a link to nor recommend any product or service that I don’t genuinely love or personally use. Thank you for supporting MINT + MALLOW kitchen and the brands that keep this blog running.
Are you ready to learn how to bake everything better?
Check out our lesson collections to learn how to play and develop your own recipes in the kitchen, so we can help you take all your bakes to the next level!