Biscoff cookie butter cookies are a chewy biscoff cookie filled with a gooey cookie butter center and a sprinkle of salt. They're soft, chewy and have the best surprise when you take a bite!
These biscoff cookie butter cookies are meant for all you biscoff lovers. They are loaded with so much flavor from the cookie butter in the dough, and the melty cookie butter filling.
And if you're a true cookie butter fanatic like I am then you must try my chewy biscoff blondies, my no bake biscoff cheesecake bars or my biscoff brownies.
Jump to:
Why You Will Love These Cookies
- Cookie Butter Filling: The melty cookie butter in the center is the best surprise to bite into.
- Chewy: These are a chewy cookie with the perfect crisp edge.
- Sweet and Salty: We all know I love salt on my cookies, but I swear it's the extra perfect balance on these cookies.
Ingredient Notes
Full ingredient measurements and instructions can be found in the recipe card below.
- Cookie Butter: I have used Biscoff cookie butter and trader joes speculoos butter and they both work great.
- Butter: I always love using salted butter, but feel free to use unsalted if you prefer.
- Sugars: You will use a mix of both granulated and brown sugar to help get the perfect texture.
- Salt: The flaked salt really helps balance the sweetness in these cookies.
Step by Step Instructions
- Step 1: Scoop 13 one teaspoon size balls of biscoff cookie butter onto a piece of parchment or wax paper and place into the freezer to freeze.
- Step 2: Place butter and ½ cup of biscoff cookie butter in a medium bowl and mix together until smooth. Add both sugars and mix again until light and fluffy. Add egg and vanilla and mix in.
- Step 3: Add salt, baking soda and flour to the bowl and mix on low, being careful not to over mix. I usually like to stop mixing when I still have flour remnants around the bowl.
- Step 4: Scoop the dough into large balls, I like to use a 3 tablespoon cookie scoop. Take the frozen cookie butter balls out of the freezer. Push cookie butter balls into the cookie dough, making sure to completely cover with cookie dough.
- Step 5: Roll the dough into balls. Place 6-7 cookies on a baking sheet.
- Step 6: Bake the cookies for 11-13 minutes, or until golden brown along the edge. Melt 2 tablespoons of cookie butter in the microwave for 15-20 seconds. Drizzle on baked cookies and sprinkle with some flaked salt. Allow to cool/set.
Expert Baking Tips
- These are also great without the cookie butter center if you just want a simple biscoff flavored cookie.
- If your cookies don't come out in a perfect circle I like to run a spoon or spatula around the rim right out of the oven to help shape them.
- I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don’t have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.
FAQ
Unfortunately no, biscoff cookie butter is not gluten free.
Freezing helps so the cookie butter isn't too sticky when placing it into the dough.
If your cookies spread too much you probably needed to add 1-2 more tablespoons of flour to your dough.
Storing & Freezing
These biscoff cookie butter cookies will remain fresh for 2-3 days if kept in an airtight container.
You can freeze these cookies in an airtight container as well. I would suggest allowing them to come to room temperature again before enjoying.
Other Popular Recipes to Try
For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment if you make them and love them as much as I do!
Biscoff Cookie Butter Cookies
Ingredients
- 13 teaspoons biscoff cookie butter
- ½ cup (113.5 g) butter room temperature
- ½ cup (118.29 g) biscoff cookie butter
- ½ cup (110 g) brown sugar
- ⅓ cup (66.67 g) granulated sugar
- 1 large egg room temperature
- 2 teaspoons vanilla
- ½ teaspoon (0.5 teaspoon) baking soda
- ½ teaspoon (0.5 teaspoon) salt
- 1½ cups (210 g) all-purpose flour
- 2 tablespoons biscoff cookie butter for drizzling on top
- flaked salt for sprinkling on top
Instructions
- Scoop 13 one teaspoon size balls of biscoff cookie butter onto a piece of parchment or wax paper and place into the freezer to freeze.
- Preheat oven to 350 F. Line two baking sheets with parchment paper.
- Place butter and ½ cup of biscoff cookie butter in a medium bowl and mix together until smooth. Add both sugars and mix again until light and fluffy. Add egg and vanilla and mix in.
- Add salt, baking soda and flour to the bowl and mix on low, being careful not to over mix. I usually like to stop mixing when I still have flour remnants around the bowl.
- Scoop the dough into large balls, I like to use a 3 tablespoon cookie scoop. Take the frozen cookie butter balls out of the freezer. Push cookie butter balls into the cookie dough, making sure to completely cover with cookie dough. Place 6-7 cookies on a baking sheet.
- Bake the cookies for 11-13 minutes, or until golden brown along the edge. Melt 2 tablespoons of cookie butter in the microwave for 15-20 seconds. Drizzle on baked cookies and sprinkle with some flaked salt. Allow to cool/set.
Wow!! Brooke, you have outdone yourself with this one! This cookie is simply amazing!
You cannot go wrong with these!! The perfect cookie to nibble on with coffee 🤤 absolutely delicious.
An excellent recipe! I omitted the drizzle on top and it was still a great cookie!!
These are a fun and easy cookie to make! The added cookie butter in the middle was a nice touch. My cookies ended up flatter than I usually like. I may have to chill them at my elevation. Thanks for another fun cookie!
SO good! Saw this recipe on Instagram and ran to the store to get cookie butter. Just like every recipe on this website, these are awesome!!!
These cookies are so incredibly delicious!! Don't sleep on these, make them now! I took these to a pitch in and they were gone within minutes. Brooke you have done it again! Thank you!!
These are such a nice introduction to fall baking!!! I love the deep and rich flavor of cookie butter and it works amazingly in cookie form! These had the most beautiful soft texture. The only cookie butter recipe that can compete with these cookies is Brooke’s (Salted Sweets) Biscoff Blondies!
I’ve make so many cookie recipes but never stuffed one with Biscoff butter and I’ve been missing out! These were easy to make and delicious!! Worth the few extra steps with freezing cookie butter and drizzling at the end.
Definitely a must during this fall season. Entire family devoured them. Amazing flavor and so easy to make. Will be including this cookie recipe into my fall/winter baking rotation. Well done!
Thank you so much!! Glad they were enjoyed by everyone!!
You had me at Cookie Butter! So good!! I’ve always wanted to try a “stuffed” cookie and the instructions were very easy to follow! Great recipe
AMAZING! These are so good!
Delish! My daughter said “where have these been all my life?!” Thank you!
If you’re a cookie butter fan this cookie is for YOU! Soft, chewy and every bite is filled with gooey cookie butter flavor! Love it!!
If you are a biscoff lover, these are great! The biscoff center makes the cookie, so don’t skip that!
Delicious! Made half with the biscoff in the center and half without. Both were excellent.
So yummy and easy to make!
I love biscoff cookies and was excited to try this recipe.
This was my first time doing a stuffed cookie and they turned out great 🙂
Thanks for another great recipe Brooke!
Best treat biscuits ever...I have made these twice and they’re amazing!
Fabulous taste and not difficult at all! I think I will add these to my annual goodie basket I make for my neighbors for the holidays!
Could I make the cookie dough balls and freeze them to be baked later? Or keep the dough in the fridge for a day or two?
yes to either!
So cozy and comforting for fall! The texture was perfect and the sea salt on top balanced the sweetness from the Biscoff in the best way! I did find it helpful to chill the dough for about 30 minutes before adding the frozen Biscoff center as it was really sticky.
Cookies were absolutely amazing. My only suggestion is chilling the dough before putting the frozen cookie butter in them. I scooped the dough into balls, put them on a pan & cooled for an hour. They spread a great amount and were so dang good. Thank you for the recipe!
This cookie is IT! So soft, so chewy, so delicious! I made some with the Biscoff Cookie Butter filling and some without and both were fabulous!
With cookie butter in the batter, the center and drizzled on top, I thought it might be cookie butter overload, but not at all! These cookies were sooooo good! Can’t wait to make them again!