Biscoff Cookie Butter Cookies

My Biscoff cookie butter cookies contain all the flavor and texture! The dough is made with both creamy cookie butter and crumbled Biscoff cookies. They’re topped with a silky pool of cookie butter and topped with even more crunchy cookie pieces. Cozy cinnamon spice is the flavor in these incredible cookies.

Overview

• Skill Level: Intermediate
• Technique Used: How to Brown Butter

You’ve probably noticed that Biscoff cookies and cookie butter are everywhere right now. They’re delicious on their own and trendy to use as ingredients in other recipes. I’ve used the crumbled cookies in my Banoffee Pie Cookies and Salted Caramel Apple Cookies. I’ve also used them to make a cookie crust for cheesecake and other pies.

But for this cookie recipe, I wanted to use both Biscoff cookies and creamy cookie butter. They are the star of the show! These two ingredients provide the ultimate texture surprise with both a silky filling and incredible crunch.

Why you’ll love these cookies

• The flavor of these cookies comes from the cookie butter and cookie crumbles. This is a cookie filled with warming spices like cinnamon and clove.
• The silky, melty pool of cookie butter in the center of the cookie is a surprising mouthful.
• The crumbled crunchy cookies add a needed texture change to these chewy cookies.

What is cookie butter?

Cookie butter is a creamy spread made from pulverized cookies. Doesn’t that sound delicious? That’s because it is! I urge you to try a small spoonful right out of the container. In a cookie recipe, it works the same way as peanut butter. It’s the same texture and consistency and becomes the main flavor of the cookie.

You could technically make cookie butter out of any type of cookie as long as it pulverizes well. However, if you see it in a recipe or mentioned online, it is most definitely referring to finely ground Belgian speculoos cookies. They are spiced similarly to gingerbread with warm flavors of cinnamon, nutmeg and cloves.

Biscoff is a popular brand of speculoos cookies and they’re fairly easy to find in most grocery stores. They make the crispy spiced cookies as well as the creamy cookie butter.

For these cookie butter cookies, I am including both the creamy cookie butter and the crunchy spiced cookies.

How to make Biscoff Cookie Butter Cookies

Instead of room temperature butter, which is what is called for in the creaming mixing method for cookies, I am using melted browned butter. By using melted butter, we don’t have to cream together the butter and sugars. They are simply stirred together to combine.

There are a few steps to complete before making the cookie dough. Let’s get into it!

Brown the Butter

If you are not familiar with how to brown butter, heat butter over medium-low heat in a saucepan and continue cooking until the milk fats fall to the bottom of the pan and begin browning. 

You will start to smell the butter when it is getting close to browning. It will smell nutty and then turn an amber color. You want it to be a fairly deep amber color but watch it closely because it can burn quickly. This whole process takes about 15 minutes.

After the butter is brown, remove it from the heat and let it cool at room temperature while you continue with the other steps. I like to throw in an ice cube to cool it down more quickly and to replace the liquid that was lost while browning. The butter does not need to re-solidify before using it.

Crumble the biscoff cookies

Place the Biscoff cookies into a zipper bag and beat with a rolling pin until roughly broken. I like to keep the pieces fairly large as they will break up more as they mix into the dough. Alternatively, you can use a food processor but only pulse it a few times. Stop before you have small crumbs.

Make the Cookie Dough

Combine the browned butter and brown sugar in a bowl. The butter does not need to be fully cooled or solidified, it can still be warm. I’m using a large bowl with large mixing spoon but you can use a stand mixer or hand mixer but since we aren’t creaming the two together it’s not essential.

Add the wet ingredients which include the egg and vanilla extract and combine. Next, add the baking soda and salt and combine.

After that, mix in the creamy cookie butter. Stir it vigorously to fully incorporate the cookie butter into the mixture, there should not be any lumps after mixing.

Add the flour and stir it together. Scrape down the sides and bottom of the bowl to make sure it’s fully incorporated. Try not to over-mix, stop when you see still see a few streaks of white. Then, add the crumbled Biscoff cookie pieces and gently fold it in. This folding step will finish mixing in the flour as well. You should no longer see any white streaks.

Refrigerate the entire bowl of dough for at least 30 minutes. This chilling time will make it easier to scoop out and help keep it’s shape when baking. To prepare the dough ahead of time, you can refrigerate the dough for up to 3 days. If chilling longer than 30 minutes, cover with plastic wrap.

Scoop and Bake

For these cookies, I’m scooping medium to large sized cookies about 2-3 tablespoons each. I like to use a cookie scoop to ensure they are the same size but you can keep it simple and eyeball it if you’d like. Scoop rounded mounds of dough and roll in the remaining Biscoff cookie crumbs.

Place 6-8 cookie dough balls on a parchment lined baking sheet. Bake until the edges are set and the centers look just slightly under-baked.

Immediately after removing from the oven, take a small spoon or teaspoon and indent a well into the center of each cookie. Let cool 1-3 minutes and then fill with additional creamy cookie butter. You can spoon it in or use a piping bag. Do not over-fill. The warm cookie will soften the cookie butter and level it out.

Optional: Top each cookie with additional Biscoff cookie crumbles and coarse salt on top of the filling.

Allow to cool for another 5 minutes on the sheet pans before moving to a cooling rack to cool completely.

Storage

Baked Cookies: Store cooled cookies in an airtight container at room temperature for 3-4 days or in the freezer for up to 3 months.

Unbaked Cookies: After scooping the cookie dough and rolling in cookie crumbs, place the sheet pan in the freezer to freeze until rock solid. Move the dough balls into a zipper bag and freeze for up to 3 months. Bake directly from frozen adding 2-3 minutes to the baking time. Fill the cookies as instructed.

MORE RECIPES FROM BAKER BETTIE!

If you loved this recipe, you might like to try these other delicious cookie recipes!

• Banoffee Pie Cookies
• Salted Caramel Apple Cookies
• S’mores Cookies
• White Chocolate Cranberry Oatmeal Cookies