These Biscoff cookie butter cookies use Biscoff cookie butter both in the cookie and on top. These are ultra chewy, gooey, and bakery style type of cookies. They are full of mini chocolate chips and topped with a pool of Biscoff cookie butter.

Top view of Biscoff cookie butter cookies.

When I was first recipe testing these Biscoff cookie butter cookies, I tried just doing Lotus Biscoff cookie butter in the cookie dough. However I felt the cookies needed a stronger cookie butter flavor! I added a teaspoon of melted cookie butter to really make them stand out.

Bite missing from Biscoff cookie butter cookies.

Tips for making keyword

Here are my tips, so yours turns out like this recipe!

  • Tip 1: Make sure the flour is spooned and leveled. If you stick the measuring cup inside the flour, it can become compacted. This results in a cookie that doesn’t spread.
  • Tip 2: Don’t skip the chill time, this helps to reduce the spread. Also, use a large biscuit cutter to scoot the cookie to a perfect circle.
  • Tip 3: Right when they are out of the oven, I will scoot the cookies to a perfect circle. Use a teaspoon to press a hole in the middle of the cookie, and add chocolate chips around the outside. Then, once they are cool, add 1 teaspoon of melted cookie butter on top.
Wet ingredients in a bowl.
The wet ingredients will be thicker because of the cookie dough.
Cookie dough in a bowl.
Add the mini chocolate chips and mix on low until combined. Then, chill for 30 minutes before scooping.
Cookie dough balls on parchment paper.
I used a large cookie scoop to scoop them.
Cookie with a hole in the middle on a wire rack.
Use 1 teaspoon to press a hole in the middle of the cookie.
Close up of one cookie.

Save this Recipe!

Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

For more Biscoff recipes, try my biscoff cupcakes and biscoff cake.

Two cookies split half.

Make sure to leave a star review if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.

Recipe Video

Top view of Biscoff cookie butter cookies.
5 from 24 reviews

Biscoff Cookie Butter Cookies

Stephanie Rutherford
These Biscoff cookie butter cookies are large and chewy and full of cookie butter. They are filled with mini chocolate chips and topped with a puddle of cookie butter.
Print Recipe Pin Recipe Leave a Review
Prep Time: 20 minutes
Cook Time: 13 minutes
Chilling Time: 30 minutes
Total Time: 1 hour 3 minutes
Servings: 24 large cookies

Ingredients
 
 

  • 2 1/2 cups All-purpose flour
  • 1 tsp Baking soda
  • 1 tsp Salt
  • 1 cup Unsalted butter, room temperature
  • 1 cup Brown sugar, packed light or dark
  • 1/2 cup White granulated sugar
  • 3/4 cup Biscoff cookie spread, smooth not crunchy
  • 2 tsp Pure vanilla extract
  • 2 Large eggs, room temperature
  • 1 cup Mini chocolate chips
  • 1/2 cup Biscoff cookie butter, the rest of the container

Instructions
 

  • In a mixing bowl, sift the flour. Add in baking soda and salt. Set aside.
    2 1/2 cups All-purpose flour, 1 tsp Baking soda, 1 tsp Salt
  • Using a mixer, beat the butter, brown sugar, and sugar. Beat on high for 2 minutes. Add in the cookie butter. Mix until just combined.
    1 cup Unsalted butter, 1 cup Brown sugar, 1/2 cup White granulated sugar, 3/4 cup Biscoff cookie spread
  • Add in vanilla and eggs. Mix on high for 1 minute. Add in the dry ingredients and mix on low until just combined. Add in the mini chocolate chips.
    2 tsp Pure vanilla extract, 2 Large eggs, 1 cup Mini chocolate chips
  • Chill the dough for 30 minutes.
  • Preheat oven to 350F. Line two cookie sheets with parchment paper. Use a large cookie scoop to scoop the dough. Place 6 cookies per cookie sheet. Bake 1 sheet at a time. Keep the rest of the dough in the fridge while the cookies bake.
  • Bake the cookies for 13-15 minutes. Bake until the edges are lightly golden brown. When the cookies are right out of the oven, use a 1 tsp to press a hole in the middle of the cookies. I added chocolate chips around the edge of the hole.
  • Let the cookies sit on the pan for 5 minutes. Transfer to a wire rack. Once cool, melt the cookie butter for 30 seconds. Add 1 teaspoon of melted cookie butter in the hole of the cookies. I added a little Biscoff cookie crumbs on top.
    1/2 cup Biscoff cookie butter

Notes

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cookies.
High altitude baking- Add an extra 2 TBSP of flour
Pull butter and eggs out 2 hours before baking.
Calories: 234kcal, Carbohydrates: 31g, Protein: 2g, Fat: 12g, Saturated Fat: 6g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 2g, Trans Fat: 0.3g, Cholesterol: 21mg, Sodium: 152mg, Potassium: 29mg, Fiber: 1g, Sugar: 19g, Vitamin A: 253IU, Vitamin C: 0.05mg, Calcium: 21mg, Iron: 1mg
Did you make this recipe?Please leave a star rating and review below!