Biscoff butter cookies are soft, chewy, and studded with chocolate chips. Spiced with cinnamon and layered with deep caramel notes from Lotus Biscoff cookie butter, these cookies are dangerously addictive. One bite delivers a rich, spiced-sweet flavor and a tender, slightly crisp edge—the kind of cookie you’ll keep coming back for.
I first bought Biscoff cookie butter over the holidays when my store had a tempting display. I’d never tried it before and was surprised by its deep caramel spice and silky texture. It didn’t take long before I folded it into a classic chocolate chip cookie batter, and these Biscoff butter cookies were born. If you want to elevate a standard chocolate chip cookie with warm caramel spice, this recipe is a great place to start.
Why You’ll Love These Biscoff Butter Cookies
- Simple to make: mix wet and dry ingredients separately, combine, chill, then bake. An electric mixer speeds things up, but you can also whisk by hand.
- Soft and chewy texture: the combination of brown sugar and cookie butter produces cookies with slightly crisp edges and a tender, fudgy center.
- Deep caramel-spice flavor: Lotus Biscoff cookie butter brings cinnamon and caramelized sugar notes in one jar, so you don’t need extra spices.
- Perfect for gifting and holiday baking: these cookies travel well and make a thoughtful homemade gift.
What Is Biscoff Cookie Butter?
Biscoff cookie butter—also called speculoos spread or Lotus cookie butter—is made by grinding spiced speculoos cookies into a smooth, spreadable paste with added oil and sugar. It has a silky texture similar to nut butter and a distinct caramelized, cinnamon-forward flavor. You can find both creamy and crunchy versions; the crunchy type includes cookie pieces for added texture. Cookie butter works beautifully on toast, apples, or folded into cookie dough for a decadent twist.
Biscoff Cookies Ingredients
Butter: Melted unsalted butter gives a dense, fudgy texture—let it cool slightly before mixing so it doesn’t cook the egg.
Lotus Cookie Butter: The star ingredient that adds caramelized, spiced flavor.
Granulated Sugar: Adds sweetness and helps with spreading.
Brown Sugar: Keeps the cookies moist and chewy and deepens the caramel notes.
Egg: Provides structure and a bit of lift.
Vanilla Extract: Rounds out the flavor.
Baking Soda: Light leavening to help the cookies rise modestly.
Salt: Balances the sweetness and enhances flavor.
All-Purpose Flour: Standard base; pastry flour can be used for a slightly tender crumb.
Chocolate Chips: Semi-sweet chips were used here; milk or dark chocolate work well too.
How to Make Biscoff Butter Cookies
Step 1. In a large bowl, whisk together the melted and slightly cooled butter, cookie butter, granulated sugar, brown sugar, and a pinch of salt until smooth and lump-free.
Step 2. Whisk in the egg and vanilla until fully combined and smooth.
Step 3. Add the flour and baking soda. Fold the dry ingredients into the wet until no streaks of flour remain. Mix gently to avoid overworking the dough.
Step 4. Fold in the chocolate chips. Cover and chill the dough in the refrigerator for at least 30 minutes; longer chilling deepens color and flavor and reduces spreading.
Step 5. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop and roll dough into balls, spacing about 4 inches apart to allow for spreading.
Step 6. Bake 12–15 minutes, until the edges begin to brown but the centers remain soft. Remove from the oven and, if desired, place small dollops of cookie butter on the warm cookies so they melt slightly. Cool before serving.
Secrets to Making the Best Chewy Biscoff Cookies
- Use room-temperature eggs so they blend smoothly into the batter.
- Melt the butter for a denser, chewier cookie, but allow it to cool before adding to the egg to prevent curdling.
- Chill the dough—this helps control spread and concentrates the caramelized flavor of the cookie butter.
What Makes These Biscoff Butter Cookies Work
- Cookie butter replaces part of the butter in the recipe and brings spiced caramel flavor along with natural oils that keep the cookies tender.
- Chilling the dough helps the cookies bake up thicker and chewier instead of thin and flat.
- A mix of brown and granulated sugar gives chewiness from the brown sugar and balanced sweetness from the granulated sugar.
Other Ways to Make the Cookies
You can omit chocolate chips or substitute with peanut butter chips, pumpkin spice chips, or white chocolate. Try drizzling melted dark or milk chocolate, or a caramel drizzle, for an extra finishing touch. For crunch, fold in crushed Biscoff cookie crumbs to the dough or sprinkle a few crumbs on top before baking.
Can This Cookie Recipe Be Made Vegan?
Yes. The cookie butter itself is vegan, so swap the butter for a vegan butter and replace the egg with a flax egg (mix 1 tablespoon ground flaxseed with 2½ tablespoons warm water and let thicken). Use vegan chocolate chips to keep the recipe fully plant-based.
Storing Biscoff Cookies
Store baked cookies in an airtight container at room temperature for up to five days. For longer storage, freeze in an airtight container for up to three months and thaw at room temperature before serving.
To freeze dough, roll into balls, freeze on a parchment-lined sheet until solid, then transfer to a sealed bag for up to two months. Thaw and bake as directed.
Other Delicious Sweets You Should Try
Best Ever Oreo Brookies • Apple Strawberry Crisp • Blackberry Lemon Bread
The Best Biscoff Butter Cookies
Ingredients
- ½ cup unsalted butter, melted and slightly cooled
- ½ cup Lotus cookie butter
- ½ cup granulated sugar
- ¼ cup brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ¼ cups all-purpose flour
- ½ cup semi-sweet chocolate chips
Instructions
- In a large bowl, whisk together the melted butter, cookie butter, granulated sugar, brown sugar, and salt until smooth and lump-free.
- Whisk in the egg and vanilla until the mixture is smooth and uniform.
- Add the flour and baking soda. Fold gently until combined and no streaks of flour remain. Avoid overmixing.
- Fold in the chocolate chips. Cover and chill the dough for at least 30 minutes to reduce spread and deepen flavor.
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop dough into balls and place on the sheet, leaving about 4 inches between each cookie.
- Bake 12–15 minutes until the edges are lightly browned. Remove and, if desired, add small dollops of cookie butter to the warm cookies so it melts slightly. Cool completely before serving.