There’s something magical about that first bite of a cookie that tastes like liquid caramel and warm spices all rolled into one. Biscoff Cookie Butter Cookies are having a major moment on TikTok right now, and honestly? I get it. That distinctive cinnamon-spiced flavor hits different when it’s baked into a soft, chewy cookie that melts in your mouth.
Think of these as the ultimate pantry hero recipe. You need just a handful of ingredients – mainly that gorgeous jar of Biscoff spread sitting in your cabinet, some flour, and a couple eggs. They’re like snickerdoodles and sugar cookies had the most delicious baby, but way easier to make. Full details in the blog!
I’ve been tweaking cookie recipes in my test kitchen for years, and let me tell you – this one made my culinary school friends actually gasp when they tried it. The secret is in how the cookie butter caramelizes just slightly around the edges while keeping the center perfectly soft. I tested it six different ways. You’ll love the secret!
Biscoff Cookie Butter Cookies: Tantalizing Best Bakes You Need
Ingredients
Method
- Place 13 teaspoons of biscoff cookie butter on parchment paper in small balls and freeze for at least 15 minutes.
- Heat your oven to 350°F and prepare two baking sheets by lining them with parchment paper.
- Cream together the softened butter and ½ cup biscoff cookie butter in a bowl until smooth and even.
- Add brown sugar and granulated sugar into the butter mixture and beat until light and fluffy.
- Mix in the egg and vanilla extract until well combined.
- Blend in salt, baking soda, and flour gently on low speed, stopping as soon as the flour is almost fully mixed.
- Scoop the dough into large balls using a 3-tablespoon scoop.
- Remove the frozen biscoff butter balls from the freezer and press each one into the center of a dough ball, fully enclosing it.
- Arrange 6 to 7 cookies on each baking sheet.
- Bake in the preheated oven for 11 to 13 minutes, until the edges turn golden brown.
- Warm 2 tablespoons of biscoff cookie butter in the microwave for 15 to 20 seconds and drizzle over the warm cookies.
- Sprinkle flaked salt on top and allow cookies to cool and the drizzle to set before serving.
Notes
- If you prefer, you can skip the cookie butter center for a simpler biscoff flavored cookie. For accurate results, weigh flour rather than using cups, but if using cups, gently spoon flour into the cup to avoid packing. Light and fluffy flour measurement is important to keep the cookies soft.
Why You’ll Love These Biscoff Cookie Butter Cookies
These cookies are an unexpected delight, much like discovering a forgotten twenty-dollar bill in your winter coat pocket. The magic lies in their frozen cookie butter center, which melts into a molten surprise with every bitethink lava cake, but in cookie form.
What truly makes this recipe special is how wonderfully foolproof it is. Even if you’re new to baking from scratch, the technique is incredibly forgiving. The rich flavor of the cookie butter does most of the work for you, allowing you to focus on achieving that perfect chewy texture without the stress of complex spice blends.
- Enjoy a double dose of cookie butter: in the dough AND as the gooey, irresistible center.
- Savor the perfect balance of sweet and salty, enhanced by a delicate flaked salt finish.
- No lengthy chilling required for the main dough, only for those tiny, delicious centers.
- Transform your kitchen into a fragrant European bakery with their delightful aroma.
Key Ingredients That Make the Magic Happen
The undisputed star of this recipe is Biscoff cookie butter. You’ll need about a cup in total, divided among the dough, the frozen centers, and a potential drizzle. Pro tip: Ensure your cookie butter is at room temperature for effortless mixing, but avoid letting it get too warm or runny.
The precise ratio of flour to butter is key to achieving that wonderfully chewy texture we’re aiming for. I’ve successfully tested this recipe using both regular butter and plant-based alternatives; both yield beautiful results. The secret to smooth incorporation is having all your ingredients at room temperature.
| Ingredient | Easy Swap | Result |
|---|---|---|
| Regular butter | Plant-based butter | Slightly softer texture |
| Brown sugar | Coconut sugar | More caramel notes |
| All-purpose flour | 1:1 gluten-free flour | Same great taste |
| Flaked salt | Coarse sea salt | Crunchier finish |
Step-by-Step Instructions (The Fun Part!)
Begin by scooping out the small cookie butter centers and placing them in the freezer. This crucial 15-minute head start will make assembly much simpler later on. While they’re firming up, you can take this time to prepare your baking sheets and gather all your ingredients (your “mise en place”).
The mixing technique is vital for the cookies’ texture. When creaming together the butter and cookie butter, allow your mixer to work thoroughly for a full 2-3 minutes until the mixture becomes genuinely light and fluffy. This process incorporates air pockets, which contribute to a perfectly tender crumb.
Assembly trick: When encasing the frozen centers with dough, imagine you’re making a dumpling. Flatten a dough ball in your palm, place a frozen cookie butter center in the middle, then carefully gather the edges of the dough up and around the center. Gently roll to seal, ensuring the center is completely covered to prevent any leaks during baking.
Pro Tips and Creative Variations
Here’s where you can explore a little creativity with this adaptable base recipe. I’ve found that a pinch of cardamom added to the dough beautifully complements the cinnamon notes in the cookie butter. For delightful textural surprises, a tablespoon of mini chocolate chips mixed into the dough also works wonderfully.
Texture note: If your dough feels too sticky to manage, simply pop it into the fridge for 10 minutes. Conversely, if it appears too dry and prone to cracking, add a teaspoon of milk and mix gently until it reaches the desired consistency.
- Experiment with different center flavors; Nutella or peanut butter are fantastic alternatives.
- Roll the dough balls in cinnamon sugar before baking for an extra layer of sweetness.
- For added texture, press a few extra cookie butter crumbs onto the tops of the dough balls before baking.
- Create charming mini-sized cookies perfect for party platters; just reduce the baking time to 8-9 minutes.
Storage Tips and Reheating Tricks
These cookies are at their absolute best within the first two days, when their centers remain perfectly gooey. Store them in an airtight container at room temperature. Here’s a little secret for maintaining their softness: tuck a slice of fresh bread into the container with them.
For longer storage, you can freeze the baked cookies for up to three months. When you’re ready to enjoy them, let them thaw at room temperature for about 30 minutes, then briefly warm them in a 300°F oven for 2-3 minutes to revive that irresistible just-baked texture.
| Storage Method | Duration | Best For |
|---|---|---|
| Room temperature | 3-4 days | Daily snacking |
| Refrigerated | 1 week | Firmer texture fans |
| Frozen (baked) | 3 months | Meal prep |
| Frozen (dough balls) | 2 months | Fresh-baked anytime |
Expert Insight: The Magic of Cookie Butter in Baking
According to pastry chef Julia Richardson from King Arthur Baking, Biscoff cookie butter cookies exemplify “flavor layering” at its finest:
“Using cookie butter as both a flavoring agent and fat component creates an intensely concentrated taste while maintaining ideal texture. The spiced notes become more complex when baked, making these cookies irresistibly rich.”
King Arthur Baking: Cookie Butter Basics
This clever technique elevates a simple cookie into a sophisticated treat with surprisingly minimal effort.
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My Biscoff Cookie Butter Cookies Story
I first discovered the joy of these Biscoff Cookie Butter Cookies during a late-night baking experiment, prompted by a jar of cookie butter beckoning from my pantry. The next morning, my kids woke up to the most incredible aroma, and ever since, they’ve been begging me to make them whenever friends come over. There’s something truly magical about transforming their favorite spread into such delightful cookies!
FAQs ( Biscoff Cookie Butter Cookies )
Yes, homemade cookie butter works perfectly in this recipe. Make sure it has a similar consistency to store-bought versions – smooth and spreadable. If it’s too thick, warm it slightly before mixing into the dough for easier incorporation.
These cookies stay fresh for up to one week when stored in an airtight container at room temperature. For longer storage, freeze them for up to 3 months. The cookie butter keeps them moist and chewy longer than regular cookies.
Excessive spreading usually means the dough is too warm or needs more flour. Chill the dough for 30 minutes before baking and ensure your cookie butter wasn’t too soft when mixing. Using room temperature ingredients helps achieve the right consistency.
Can I make the dough ahead of time?
Absolutely! The dough can be made up to 3 days ahead and stored covered in the refrigerator. You can also portion and freeze the dough balls for up to 3 months. Bake frozen dough balls directly, adding 1-2 extra minutes to the baking time.
Cookie butter works wonderfully in brownies, cheesecakes, and no-bake treats. Try swirling it into vanilla ice cream, spreading it on toast, or using it as a filling for sandwich cookies. It also makes an excellent frosting when mixed with cream cheese.
Conclusion
These Biscoff Cookie Butter Cookies truly deliver that perfect balance of crispy edges and molten centers, guaranteed to capture everyone’s attention. The brilliance lies in the simplicity of the technique – once you master the dough-wrapping method, you’ll feel like a true pastry wizard. These delightful treats bake up in just 12 minutes, filling your kitchen with an irresistible aroma of caramelized spice.
Here’s a clever trick I’ve discovered after testing countless batches: for an extra touch of indulgence, brush the tops of the cookies with a little melted cookie butter right after they emerge from the oven. For variations, try rolling some in crushed Biscoff cookies before baking, or experiment with different nut butters for the centers. Store them with parchment paper between layers to ensure they remain perfectly chewy for days.
I’d absolutely love to see your cookie creations! Please tag me when you make these – there’s something incredibly satisfying about watching that gooey center ooze out with the very first bite. Did you also grow up sneaking spoonfuls of cookie butter straight from the jar? Save this recipe for your next baking adventure, and perhaps even make an extra batch for those neighbors who are sure to come knocking once they catch that heavenly scent.
