Biscoff Butter Cookies are gooey cookies with slightly crunchy edges that are topped with biscoff butter.
Biscoff Butter is one of my guilty pleasures. Like, it is crazy delicious and almost feels sinful. Add it to cookies was honestly a stroke of genius. I could eat these forever and be the happiest girl alive.
Ingredients for Biscoff Butter Cookies:
- Unsalted butter. I always make sure to use unsalted butter when baking because there is no “standard” for the amount of salt they can add to butter. So if you add salt to a recipe and then use salted butter you could end up with a very salty end product.
- Granulated Sugar. This will sweeten the cookie dough and make it chewier.
- Brown sugar. Brown sugar adds a softer texture to the finished product.
- Eggs. It will be easier to incorporate the eggs into the batter if they are at room temperature.
- Vanilla extract. Vanilla is a must in baked goods just like salt. Real vanilla adds a better flavor than imitation vanilla.
- All-purpose flour. Measuring the flour correctly is very important. I suggest weighing your flour out (I use this scale). If you want to use a measuring cup, make sure you spoon the flour into the cup and level it off with a knife. Don’t use the cup to scoop directly from the flour.
- Baking soda. This will help the cookies to rise.
- Baking powder. This will also help the cookies to rise.
- Salt. Salt is a must in baked goods. It will help to balance out the sweetness and improve the overall flavor.
- Biscoff Butter. If you can’t find biscoff butter at your local store you can buy it here or use another type of cookie butter.
How To Make Biscoff Butter Cookies:
STEP 2: Add the eggs one at a time, mixing fully before adding the next. Pour in the vanilla and combine.
STEP 3: In a medium bowl combine the flour, baking soda, baking powder, and salt. Whisk to combine.
STEP 4: Add the dry ingredients to the wet ingredients and mix until just combined. Be sure not to over-mix.
STEP 5: Cover the cookie dough. Chill for at least 30 minutes.
STEP 6: Preheat your oven to 350 degrees (F). Line a baking sheet with parchment paper or a silicone baking mat.
STEP 7: Make scoops of cookie dough about 1 1/2 to 2 tablespoons in size. Flatten out the dough slightly and add about a teaspoon of biscoff butter on top.
STEP 8: Place at least 3 inches apart on the prepared cookie sheet. Repeat with remaining cookie dough.
STEP 9: Bake the cookies for 10-12 minutes or until the edges are golden brown.
STEP 10: Remove the biscoff butter cookies from the oven and allow them to cool on the cookie sheet.
Tips For Making The Best Cookies
- Chill your cookie dough. I know skipping this step is tempting (you want your cookies as quickly as possible and I can’t blame you for that!) but don’t do it! Chilling cookie dough prevents the cookies from overspreading. This can cause them to be thinner, and crispier, and change the overall flavor of the end product.
- Use an oven thermometer. Most ovens run either hot or cold. Using an oven thermometer ensures that you are baking your biscoff butter cookies at the perfect temperature.
- Don’t use cold ingredients. Ensure that all of your cold ingredients are at room temperature before making your cookies. The ingredients will combine much easier and you won’t have chunks of cold butter in your cookie dough, which can lead to greasy cookies.
- Weigh your ingredients. One of the most common baking mistakes that I see is measuring incorrectly, especially with flour. The best way to get accurate measurements every time is to weigh them with a kitchen scale.
Your Questions Answered
HOW LONG WILL THESE COOKIES LAST?
If stored correctly in an airtight container these Biscoff Butter Cookies can last up to a week at room temperature.
CAN I FREEZE THE COOKIE DOUGH?
Yes! I do this all the time. I recommend scooping the cookie dough, topping with biscoff butter, and freezing it on a baking sheet, then transferring them to an air-tight container. That way you can pull out one or two cookies whenever you’d like them. I leave them sitting out at room temperature for about 30 minutes and then bake normally.
CAN I ADD MORE OR REMOVE SOME OF THE BISCOFF BUTTER?
Absolutely. You can remove the biscoff butter from the top of the cookies if desired. You can also add a bigger scoop on top.
More Cookie Recipes From Kitchen 335
- Chocolate Filled Cookies– perfectly gooey chocolate chip cookies with slightly crunchy edges, filled with melty chocolate.
- Matcha Cookies– gooey cookies with slightly crunchy edges, they are flavored with matcha powder and packed full of rich white chocolate chunks
- Cornflake Crunch Cookies– chocolate chip cookies full of toasted marshmallows and cornflake crunch.
- Strawberry Crunch Cookies– soft and chewy cookie base packed with freeze-dried strawberries and golden Oreos.
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Biscoff Butter Cookies
For Biscoff Butter Cookies:
- 1 stick (113 grams) unsalted butter softened
- 1/4 cup (56 grams) biscoff butter
- 1 cup (198 grams) granulated sugar
- 1 cup (213 grams) light brown sugar packed
- 2 large (100 grams) eggs
- 2 teaspoons vanilla extract
- 3 cups (360 grams) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- more biscoff butter as needed
For Biscoff Butter Cookies:
- In a large bowl using a hand mixer cream together the butter, biscoff butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs one at a time, mixing fully before adding the next. Add the vanilla and combine.
- In a medium bowl combine the flour, baking soda, baking powder, and salt. Whisk to combine.
- Add the dry ingredients to the wet ingredients. Mix until just combined.
- Cover the cookie dough and chill for at least 30 minutes.
- Preheat your oven to 350 degrees (F). Line a baking sheet with parchment paper or a silicone baking mat.
- Make scoops of cookie dough about 1 1/2 to 2 tablespoons in size. Flatten out the dough slightly and top with about a teaspoon of biscoff butter.
- Place at least 3 inches apart on the prepared cookie sheet. Repeat with remaining cookie dough.
- Bake the cookies for 10-12 minutes or until the edges are golden brown.
- Remove the biscoff butter cookies from the oven and allow them to cool on the cookie sheet.