Biscoff Cookies Recipe: Irresistible Cookie Butter Delights

There’s something so irresistibly cozy about a cookie packed with rich, spiced flavors and a gooey center. That’s exactly what you get with this Biscoff Cookie Butter Cookies Recipe—soft, thick cookies bursting with that signature caramelized crunch and creamy biscoff delight inside. They’re a total treat worth baking whenever you want to indulge.

The image shows close-up of several soft cookies with a light brown color and rough texture caused by small crumb pieces on top. One cookie in the center has a shiny pool of smooth, caramel-like syrup filling a small round hollow on its surface, surrounded by crumbly cookie edges. Around the cookies are scattered small broken pieces of the crumb topping on a white marbled surface. The cookies vary slightly in shape but all have a thick, soft look with a golden brown hue and rough, crumb-speckled tops. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Biscoff Cookie Butter Cookies Recipe
Top Tip
How to Serve Biscoff Cookie Butter Cookies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Biscoff Cookie Butter Cookies Recipe

Why You'll Love This Recipe

I’m genuinely excited to share this Biscoff Cookie Butter Cookies Recipe because it combines two of my all-time favorite cookie elements—crunchy spiced biscuit pieces and that luxurious, creamy cookie butter inside. Baking these feels like a warm hug after a long day.

Intense Biscoff Flavor: The recipe uses both cookie crumbs and cookie butter, layering the biscoff taste in every bite.
Crazy Gooey Center: That hidden dollop of cookie butter melts into a dreamy, almost lava-like filling that’s simply addictive.
Perfect Texture: Slightly crisp edges with a soft, chewy middle—cookies that satisfy every texture craving.
Fun to Make and Share: I love how these cookies always wow guests, especially when served warm, making them a delightful treat for any occasion.

Ingredients & Why They Work

Each ingredient in this Biscoff Cookie Butter Cookies Recipe brings something special to the dough. From the flour blend giving structure to the cinnamon adding warmth, everything plays a role to deliver that signature taste and texture we all crave.

Flat lay of a small mound of all purpose flour on a simple white ceramic plate, a small white ceramic bowl filled with fine cornstarch powder, a small white ceramic bowl with light brown cinnamon powder, a small white ceramic bowl of white granulated sugar, a small white ceramic bowl with packed dark brown sugar, a square of pale yellow softened butter, two whole large brown eggs with clean shells, a small white ceramic bowl containing smooth golden biscoff cookie butter, several whole golden-brown biscoff cookies stacked neatly, a small white ceramic bowl of fine sea salt, a small white ceramic bowl of pure vanilla extract liquid placed symmetrically, all ingredients arranged with perfect balance and symmetry, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

All Purpose Flour: The foundation—you want regular AP flour for the best balance between tenderness and structure.
Cornstarch (or arrowroot starch): This helps keep the cookies soft and gives them a delicate crumb.
Baking Powder & Baking Soda: A combo that ensures the cookies rise just right with a bit of lift without puffing too much.
Cinnamon: Adds that warm spiciness which complements the biscoff flavors perfectly.
Butter (softened): The secret behind the rich, tender bite—room temp butter creams well with sugars for great texture.
Brown Sugar & Granulated Sugar: Brown sugar gives moisture and chew, while granulated sugar adds a slight crunch.
Sea Salt: Salt enhances the cookie’s sweetness and balances the biscoff’s caramel notes.
Egg & Egg Yolk: The egg yolk boosts richness, keeping cookies moist and tender.
Vanilla Extract: A splash of vanilla deepens the cookie’s flavor complexity.
Biscoff Cookie Butter: This gooey superstar is what makes the filling delightfully decadent.
Biscoff Cookies: Crushed into the dough and coating, they add texture and extra biscoff goodness.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best parts about the Biscoff Cookie Butter Cookies Recipe is how easy it is to tweak. I often experiment with adding chopped nuts or swapping cinnamon for pumpkin pie spice to mix things up according to the season or what’s in my pantry.

Nutty Upgrade: I love folding in some chopped pecans or walnuts for an extra crunch that complements the cookie butter perfectly.
Chocolate Twist: Adding a handful of semi-sweet chocolate chips gives a contrasting flavor to the biscoff that many friends rave about.
Spice Change-Up: Swap the cinnamon for a pinch of cardamom or ginger for a unique twist that’s perfect in cooler months.
Diet-Friendly: Use a dairy-free butter and gluten-free flour blend if you want to keep these cookies allergy-friendly without sacrificing flavor.

A stack of four cookies is shown on a white marbled surface. The bottom two cookies are whole, with a light golden brown color and rough, crumbly texture dotted with darker brown bits. On top, two cookie halves reveal a soft, slightly melted caramel center that is a rich amber color, surrounded by the thicker cookie dough that is golden and textured. Crumbs are scattered around the cookies, and a few caramel pieces lie nearby, adding to the warm, inviting look of the scene. photo taken with an iphone --ar 2:3 --v 7

Step 1: Crush & Prep the Biscottos

I start by crushing about 10 biscoff cookies into medium-coarse crumbs. You can use a food processor or just pop them in a zip bag and gently bash with a rolling pin. They shouldn't be powder-fine—those little chunks are what give the cookies their famous texture.

Step 2: Mix Dry Ingredients

In a large bowl, I sift together the flour, cornstarch, baking powder, baking soda, and cinnamon. Then I stir in a quarter cup of the crushed biscoff crumbs. This mix ensures the dough is perfectly speckled with those biscoff bits.

Step 3: Cream Butter & Sugars

Using a stand mixer or a sturdy hand mixer, I beat together softened butter, brown sugar, granulated sugar, and salt until light and fluffy. It takes about two minutes and doing this right is key to soft cookies with a great crumb.

Step 4: Add Eggs & Vanilla

Next up, I add a whole egg, an extra egg yolk for richness, and vanilla extract. I beat until the mix is pale and puffy—this helps the cookies stay tender when baked.

Step 5: Combine Dry & Wet Ingredients

Gently folding the dry into the wet ingredients is where the dough starts to come together. I stop mixing as soon as no more flour streaks remain—overmixing can make cookies tough.

Step 6: Assemble Cookie Balls with Biscoff Filling

I weigh out 2-ounce portions of dough (or use a large 3-tablespoon scoop). Then, I flatten two portions into disks, stack half a biscoff cookie on each, and add a big spoonful of cookie butter on one side. I seal them up like a sandwich, making sure the cookie butter stays near the top so it oozes while baking.

Step 7: Roll in Crushed Biscottos & Chill

Next, I roll the cookie balls in the remaining crushed biscoff cookies to coat the outside. Then it’s crucial to chill them for at least 6 hours, or up to overnight. I swear by this step—it stops spreading and keeps that delicious biscoff filling intact and gooey.

Step 8: Bake & Cool

I preheat my oven to 375°F (190°C) and bake just two cookies at a time for about 10–13 minutes. Waiting to cool for 10 minutes on the baking sheet before transferring means they set up without breaking, and serving them slightly warm really makes the biscoff filling shine.

Top Tip

From baking these cookies countless times, I’ve learned a few tricks that really step up the results. Trust me, they make a big difference if you want that flawless biscoff cookie butter cookie everyone’s gonna rave about.

Chill Thoroughly: Don't skip or shorten the chilling time; it prevents spreading and keeps the creamy filling from leaking out.
Don’t Overmix Dough: Mix just until combined once the flour goes in to keep cookies tender and airy.
Use Room Temp Eggs: It helps the batter emulsify better and keeps your dough light.
Watch Oven Temperature: Baking at 375°F gives just enough heat to set edges but still keeps that chewy middle gooey.

Garnishes

I keep it simple with a light dusting of powdered sugar or a drizzle of melted biscoff cookie butter right before serving. Sometimes, I sprinkle flaky sea salt on top to make those caramel notes sing even louder.

Side Dishes

These cookies pair beautifully with a big mug of coffee or chai tea—they’re perfect for afternoon breaks. I’ve also enjoyed them alongside vanilla ice cream or whipped cream for a decadent dessert.

Creative Ways to Present

For parties, I like arranging them on a wooden board with little bowls of cookie butter for extra dipping. They also make a stunning gift when wrapped individually in parchment and tied with twine—charming and delicious.

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container at room temperature for up to 4 days. They stay soft but if you want to freshen them up, a quick zap in the microwave brings back that warm, gooey magic.

Freezing

I’ve had great success freezing the unbaked cookie dough balls. Just wrap them tightly and freeze for up to a month. When you’re ready, pop them in the fridge overnight before baking—super convenient for last-minute cravings.

Reheating

To enjoy stored cookies, I heat them gently in the oven at 300°F for 5 minutes or microwave for about 15 seconds. This revives the texture and gets the biscoff filling nice and melty again.

Frequently Asked Questions:

Can I use regular peanut butter instead of Biscoff cookie butter?

Regular peanut butter has a very different flavor and texture; while you can try it, I recommend sticking to Biscoff cookie butter to get the signature caramelized, spiced cookie flavor that makes these cookies special.

How long can I store these cookies after baking?

Stored in an airtight container, these cookies last up to 4 days at room temperature. For best gooey texture, reheat them slightly before serving.

Can I freeze baked cookies or just the dough?

You can freeze both! I recommend freezing dough balls for the best freshness. Baked cookies freeze well wrapped tightly and can be thawed at room temperature or warmed briefly before eating.

What’s the best way to avoid the cookie butter leaking during baking?

Chilling the cookie dough balls thoroughly—ideally overnight—before baking is key. This firms up the dough and filling so the cookie butter stays inside as they bake.

Final Thoughts

This Biscoff Cookie Butter Cookies Recipe is one of those recipes I keep coming back to because it hits all the right notes: rich, thick, soft, and with that ooey gooey biscoff surprise inside. It’s a guaranteed crowd-pleaser and a must-try for anyone who adores cookie butter’s unique, caramelized flavor. I hope you enjoy baking and sharing them as much as I do—they really make ordinary moments a little sweeter.

Why You'll Love This Recipe

Ingredients & Why They Work