I shoved my Biscoff obsession into ultra-chewy, gooey, bakery-style cookies studded with mini chocolate chips and crowned with molten pools of cookie butter that you won’t be able to resist.

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I am obsessed with these Biscoff Butter Cookies because every bite hits like cookie butter lava. I love that the dough itself is studded with mini chocolate chips and then crowned with glossy pools of Biscoff cookie butter on top.

They come out ultra chewy and gooey, straight up bakery vibes that wreck my willpower. I sneak them into empty Tupperware and deny any sharing.

But honesty: I bake them to have an excuse to eat one warm, right away. The contrast of melty chips and cinnamon-spiced Biscoff is dumb good.

Try to resist. You can’t.

Not gonna happen, seriously.

Ingredients

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Unsalted butter: rich, tender crumb and that comforting buttery cookie feel.
Biscoff cookie butter: caramelly spread for deep cookie flavor.
Basically irresistible.
Brown sugar: adds chew and molasses warmth, keeps cookies soft and cozy.
Granulated sugar: gives crisp edges and light sweetness, balances the chew.
Eggs: bind everything together and give structure.
Plus, they help rise.
Vanilla extract: sweet perfume that rounds out the cookie’s flavor profile.
All purpose flour: the backbone that holds dough together without being heavy.
Baking soda: helps cookies spread and brown.
You’ll get nice texture.
Baking powder: adds gentle lift so cookies aren’t flat and dense.
Fine salt: brightens flavors and balances sweetness.
Basically essential.
Mini chocolate chips: melty pockets of chocolate, tiny bursts in every bite.
Flaky sea salt: optional finish that contrasts sweet with crunchy salt pops.

Ingredient Quantities

2 sticks (1 cup / 227 g) unsalted butter, softened

3/4 cup (180 g) Biscoff cookie butter, divided (about 1/2 cup in dough and 1/4 cup for topping)

1 cup (220 g) packed light brown sugar

1/2 cup (100 g) granulated sugar

2 large eggs, room temperature

2 teaspoons vanilla extract

2 1/4 cups (280 g) all purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon fine salt

1 1/2 cups (260 g) mini chocolate chips

Flaky sea salt for sprinkling, optional

How to Make this

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1. Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper; set aside.

2. In a large bowl cream together 2 sticks (1 cup / 227 g) softened unsalted butter, 3/4 cup (180 g) Biscoff cookie butter (reserve about 1/4 cup for topping), 1 cup (220 g) packed light brown sugar and 1/2 cup (100 g) granulated sugar until light and fluffy, about 2 to 3 minutes.

3. Beat in 2 large room temperature eggs one at a time, then stir in 2 teaspoons vanilla extract, scraping the bowl so everything’s fully combined.

4. In a separate bowl whisk together 2 1/4 cups (280 g) all purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder and 1 teaspoon fine salt.

5. Gradually add the dry ingredients to the wet mixture and mix just until combined; don’t overmix or the cookies will get tough.

6. Fold in 1 1/2 cups (260 g) mini chocolate chips, making sure they are evenly distributed.

7. Scoop dough by heaping tablespoons or use a medium cookie scoop (about
1.5 tablespoons each) onto prepared sheets, spacing them 2 inches apart. For extra gooey centers chill the scooped dough for 20 to 30 minutes, or skip chilling for slightly thinner cookies.

8. Bake for 9 to 12 minutes until edges are set and centers still look slightly underbaked; rotate pans halfway through for even baking. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.

9. While cookies are still warm, dollop about 1/2 teaspoon to 1 teaspoon of the reserved Biscoff cookie butter on top of each cookie and let it melt into a little pool. Sprinkle lightly with flaky sea salt if you like a sweet salty contrast.

10. Cool completely before stacking or storing in an airtight container; they’ll stay soft for 3 to 4 days or freeze well for longer. If the cookie butter firms up too much, microwave briefly to re-soften before serving.

Equipment Needed

1. Oven (preheated to 350°F / 175°C)
2. Two rimmed baking sheets
3. Parchment paper (to line the sheets)
4. Large mixing bowl and a medium mixing bowl
5. Electric hand mixer or stand mixer (or a sturdy whisk)
6. Measuring cups and spoons and a kitchen scale (optional but helpful)
7. Rubber spatula and wooden spoon for scraping and folding
8. Medium cookie scoop or tablespoon for portioning dough
9. Wire cooling rack
10. Small bowl or microwave-safe dish for the reserved cookie butter topping

FAQ

Q: Can I use crunchy Biscoff cookie butter instead of smooth? A: Yes, you can. Crunchy will add little bits and extra texture, but know cookies might spread a hair less because of the chunks.

Q: Do I have to chill the dough before baking? A: You don't have to, but chilling for 30 minutes makes the cookies thicker and less likely to flatten. If you're short on time bake right away but watch the edges.

Q: What's the best oven temp and bake time? A: Bake at 350 F for 9 to 12 minutes. Cookies should be lightly golden at the edges and soft in the center, they'll firm up as they cool.

Q: Can I swap all purpose flour for whole wheat or gluten free flour? A: You can, but results change. Whole wheat makes denser, nuttier cookies. For gluten free use a 1-to-1 GF blend with xanthan gum for best texture.

Q: How do I prevent cookies from spreading too much? A: Make sure butter is softened but not melted, chill scoops for 15 to 30 minutes, and avoid overmixing once flour is added. Baking on a lined, cool sheet helps too.

Q: Can I add more Biscoff on top or swap chocolate chips for chopped Biscoff cookies? A: Totally. Dollop extra cookie butter on top after they come out of the oven for gooey pockets, or fold in chopped cookies instead of chocolate for extra crunch and flavor. Sprinkle flaky sea salt if you want a sweet-salty pop.

Biscoff Butter Cookies Recipe Substitutions and Variations

Unsalted butter: swap 1:1 with a plant based stick butter (like vegan butter) for dairy free, or use 3/4 cup solid coconut oil if you want a slight coconut note. They’ll change texture a bit, but it works.
Biscoff cookie butter: use natural peanut butter or almond butter in equal amount. Peanut will give a stronger nutty flavor, almond is milder. Nutella works too if you want a chocolate twist.
Packed light brown sugar: replace with equal weight of coconut sugar for a deeper, less sticky caramel note, or use granulated sugar + 1 tbsp molasses per cup to mimic brown sugar if that’s what you have.
Mini chocolate chips: swap for chopped chocolate bars (same weight) or use chopped Biscoff cookies for extra crunch and more cookie flavor instead of chips.

Pro Tips

1) Chill the scooped dough for at least 20 minutes when you can. It really helps keep the cookies thicker and chewier. If you skip chilling they’ll spread more and get thinner, so decide what you want before baking.

2) Measure flour the right way: spoon it into the cup and level it off, or better yet use a scale. Too much flour makes dry, cakey cookies, too little makes them flat. Trust me, the scale saves you from guesswork.

3) Make sure the butter and cookie butter are soft but not melty. If they’re too warm the dough will be greasy and the cookies will spread too fast. If the butter is cold you’ll have lumps and the mixing will be harder.

4) Watch the bake, not the clock. Take them out when the edges look set and the centers still seem a bit underdone. They continue to cook on the hot sheet and you’ll keep them soft and gooey that way. Sprinkle the flaky sea salt right after adding the cookie butter topping so it sticks and gives that great sweet-salty pop.

Biscoff Butter Cookies Recipe

Recipe by Kate Sinclair

0.0 from 0 votes

I shoved my Biscoff obsession into ultra-chewy, gooey, bakery-style cookies studded with mini chocolate chips and crowned with molten pools of cookie butter that you won't be able to resist.

Servings

servings

Calories

260

kcal

Equipment: 1. Oven (preheated to 350°F / 175°C)
2. Two rimmed baking sheets
3. Parchment paper (to line the sheets)
4. Large mixing bowl and a medium mixing bowl
5. Electric hand mixer or stand mixer (or a sturdy whisk)
6. Measuring cups and spoons and a kitchen scale (optional but helpful)
7. Rubber spatula and wooden spoon for scraping and folding
8. Medium cookie scoop or tablespoon for portioning dough
9. Wire cooling rack
10. Small bowl or microwave-safe dish for the reserved cookie butter topping

Ingredients

2 sticks (1 cup / 227 g) unsalted butter, softened
3/4 cup (180 g) Biscoff cookie butter, divided (about 1/2 cup in dough and 1/4 cup for topping)
1 cup (220 g) packed light brown sugar
1/2 cup (100 g) granulated sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
2 1/4 cups (280 g) all purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon fine salt
1 1/2 cups (260 g) mini chocolate chips
Flaky sea salt for sprinkling, optional

Directions

Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper; set aside.
In a large bowl cream together 2 sticks (1 cup / 227 g) softened unsalted butter, 3/4 cup (180 g) Biscoff cookie butter (reserve about 1/4 cup for topping), 1 cup (220 g) packed light brown sugar and 1/2 cup (100 g) granulated sugar until light and fluffy, about 2 to 3 minutes.
Beat in 2 large room temperature eggs one at a time, then stir in 2 teaspoons vanilla extract, scraping the bowl so everything's fully combined.
In a separate bowl whisk together 2 1/4 cups (280 g) all purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder and 1 teaspoon fine salt.
Gradually add the dry ingredients to the wet mixture and mix just until combined; don't overmix or the cookies will get tough.
Fold in 1 1/2 cups (260 g) mini chocolate chips, making sure they are evenly distributed.
Scoop dough by heaping tablespoons or use a medium cookie scoop (about
5 tablespoons each) onto prepared sheets, spacing them 2 inches apart. For extra gooey centers chill the scooped dough for 20 to 30 minutes, or skip chilling for slightly thinner cookies.
Bake for 9 to 12 minutes until edges are set and centers still look slightly underbaked; rotate pans halfway through for even baking. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.
While cookies are still warm, dollop about 1/2 teaspoon to 1 teaspoon of the reserved Biscoff cookie butter on top of each cookie and let it melt into a little pool. Sprinkle lightly with flaky sea salt if you like a sweet salty contrast.
Cool completely before stacking or storing in an airtight container; they'll stay soft for 3 to 4 days or freeze well for longer. If the cookie butter firms up too much, microwave briefly to re-soften before serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.