Biscoff Butter Cookies are gooey cookies with slightly crunchy edges that are topped with biscoff butter. These cookies are a new way to enjoy lotus biscoff butter and, honestly, one of the best ways!
Biscoff Butter is one of my guilty pleasures. I mean, it is literally butter made out of cookies. That is dreamy! Adding it to cookies was honestly a stroke of genius. I could eat these forever and be the happiest girl alive. If you also love all things biscoff you should try our Biscoff Blondies!
Maybe biscoff isn't your thing (and that's okay!) but we have tons of other delicious cookie recipes for you. Check out these Chocolate-Filled Cookies, Chocolate Chip Marshmallow Cookies, or Brownie Stuffed Chocolate Chip Cookies.
Why You'll Love This Recipe
- Biscoff butter has a unique caramelized flavor that pairs so well with the sweet, buttery flavor of the cookies.
- The contrast of the crunchy edges with the soft center and the gooey biscoff butter on top makes for the perfect bite.
- Cookies are such a simple dessert and easy to take on the go.
- This recipe can be ready in less than an hour.
- There is biscoff butter in the cookie dough and on top of the cookies, so there is no missing the delicious biscoff flavor!
- 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 will sweeten the cookie dough and make it chewier.
- Brown sugar adds a softer texture to the finished product.
- It will be easier to incorporate the eggs into the batter if they are at room temperature.
- Vanilla is a must in baked goods just like salt. Real vanilla adds a better flavor than imitation vanilla.
- Measuring the all-purpose flour correctly is very important. I suggest weighing your flour out. 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 will help the cookies to rise.
- Baking powder will also help the cookies to rise.
- Salt is a must in baked goods. It will help to balance out the sweetness and improve the overall flavor.
- If you can't find biscoff butter at your local store you can buy it here or use another type of cookie butter.
See the recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
- You can add chocolate chips for more flavor. White chocolate, milk chocolate, or dark chocolate will all be delicious!
- You can add crushed-up lotus biscoff cookies to the dough for an added crunch to the finished cookies.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
STEP 1: In a large bowl cream together the butter, biscoff butter, granulated sugar, and brown sugar. Add the eggs one at a time. Pour in the vanilla and combine.
STEP 2: In a medium bowl combine the flour, baking soda, baking powder, and salt. Whisk to combine.
STEP 3: Add the dry ingredients to the wet ingredients and mix until just combined. Be sure not to over-mix. Cover the cookie dough. Chill for at least 30 minutes.
STEP 4: Make scoops of cookie dough about 1 ½ to 2 tablespoons in size. Flatten out the dough slightly and add about a teaspoon of biscoff butter on top. Place on prepared baking sheet and bake at 350 degrees (F) for 10-12 minutes.
Expert Baking Tips
- 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.
- Use a cookie cutter to shape your cookies after baking. If you shake a cookie cutter around the cookies when they are fresh out of the oven they will be perfectly round and more visually appealing.
Absolutely. You can remove the biscoff butter from the top of the cookies if desired. You can also add a bigger scoop on top.
Yeah, that would be delicious! I would crush up a few of the cookies and add them to the dough before baking. This will add a crunch to the finished cookies.
You can get it on Amazon. If you don't want to order it you can find other cookie butters at most grocery stores.
The butter was probably too warm when you baked the cookies. This is why I recommend resting the dough in the fridge for 30 minutes before baking.
The cookies can be stored in an airtight container at room temperature for up to 5 days.
If stored correctly in an airtight container the Biscoff Butter Cookies will last up to 1 day in the fridge.
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 them normally. The dough will last up to 2 months.
You can also bake the cookies and then store them in an airtight container in the freezer for up to 2 months.
MORE RECIPES YOU'LL LOVE
Biscoff Butter Cookies
For Biscoff Butter Cookies:
- 1 stick (113 grams) unsalted butter softened
- ¼ 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 ½ 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.
- You can add chocolate chips or crushed-up biscoff lotus cookies to the dough before baking.
- The provided nutrition information is an estimate. The calorie accuracy is not guaranteed.
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