Soft, chewy Cookie Butter Cookies topped with a layer of melted Biscoff spread, rich melted chocolate, and a sprinkle of crushed Biscoff cookies. Every bite is buttery, spiced, and perfectly sweet, like a Biscoff lover's dream come true.
I first discovered Biscoff cookies on a flight years ago; that tiny red package with the warm, caramelized spice flavor instantly hooked me. When I later found out there was a spreadable version (aka cookie butter!), I knew I had to bake with it. These Chewy Biscoff Cookie Butter Cookies with Chocolate are my way of capturing that same cozy flavor, but in cookie form: soft, chewy, and layered with melted Biscoff, chocolate, and cookie crumbs.
I first shared this recipe three years ago, back when I was still figuring out my rhythm as a baker and blogger. Since then, I've learned so much about how to build the perfect cookie texture: soft and chewy with just the right amount of structure. So I went back, retested, and gave these Biscoff Cookie Butter Cookies the glow-up they deserved.
This Biscoff Cookie recipe was adapted from my Peanut Butter Chocolate Chip Cookie recipe. If you're a a fan of cookie butter, try my Biscoff Stuffed Cookies, Banana Biscoff Cake, or Biscoff Blondies.
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"I made it for my kids and they fell in love with, is easy really easy so yummy and delicious, now I have to make it once a week, I definitely going to try other of Kima's recipes. Thank you"
-Fatiha
♥ Why You'll Love This Recipe
Chewy texture - The centers of these cookies are quite chewy, thanks to the cookie butter and brown sugar.
Layers of flavor - You get the warm, cozy biscoff-flavored cookie, then we top it with a layer of melted cookie butter, followed by a layer of melted chocolate, and we finish with a sprinkle of crushed lotus cookies.
Easy to make - From start to finish, it really doesn't take more than an hour, and this recipe uses ingredients you probably already have stored away in your kitchen!
Holiday cookie - This will wow all your friends and family if you include this cookie in the holiday cookie box!
📝 Ingredient Notes
A full list of ingredients, quantities, and instructions are located in the recipe card at the end of the post.
- Butter: Make sure your butter is softened to room temperature. In this recipe I use unsalted, but honestly, salted works too! Whatever you have on hand.
- Sugar: When I initially developed this recipe, I had more granulated sugar than brown sugar, but that resulted in a crisper cookie that spread a little more. After retesting this recipe, I've switched it up so that it's more brown sugar and less granulated sugar, which results in a chewier cookie, but also gives deeper caramelized flavor.
- Chocolate: From the topping I use semi-sweet chocolate chips, and I find that it works great. It's not too sweet or too bitter. You can use whatever you like.
See recipe card for quantities.
🍴Special Equipment
Kitchen Scale: It's so important to use a kitchen scale
Baking Tray: A large half sheet baking pan to bake the cookies.
Mixing bowls: I love using glass Mixing Bowls when making batters and doughs.
✨ Variations
White chocolate - Instead of semi-sweet, you can top it with white chocolate, or fold in some white chocolate chips to the cookie dough.
Mix-ins - Fold in any type of nuts, chocolate chips, or chunks of Lotus cookies for a little more depth and texture.
Sea salt - sprinkle a little sea salt on the finished cookies!
𓎩 Step-by-Step Instructions
A few instruction photos to help you nail this recipe every time.
Step 1
In a stand mixer fitted with a paddle attachment (you can also use a regular hand mixer with the beater attachments), beat together the butter and the sugars until completely incorporated, and smooth, about 3 minutes.
Add the Biscoff cookie butter and beat until completely combined, about 30 seconds to a minute. Then add the egg and vanilla extract and beat again until combined.
Step 2
Add the dry ingredients and beat again until all is incorporated. Do not over mix.
Step 3
Using a 3 tablespoon cookie scoop (you can also use a smaller scoop for more cookies), scoop the cookie dough onto a baking sheet, making sure to keep 2 enough space between the cookies.
🎩Trick: To achieve a round cookie, immediately after removing from the oven, use a cookie cutter to form round cookies, or my favorite way is to just use a spoon to push the edges into a round circle.
Step 4
Bake for 10 to 12 minutes. Cookies will spread while they bake. Don't over bake these cookies, otherwise they'll be too crispy.
Add a small amount of melted cookie butter and spread it on top of the cookies.
Step 5
Lastly, spread melted chocolate on top, then add cookie crumbs on top
💬 FAQ
Yes! I usually buy the Biscoff brand from the grocery store, but sometimes I'll buy the Trader Joe's brand, too. Use whatever you have on hand!
Using brown sugar, and under baking the cookies does the trick in this recipe! Make sure not to bake for too long. Start checking at 10 minutes.
Absolutely! You can just make Cookie Butter Cookies, which will taste amazing! Or, you can add in some mix-ins to the dough, like nuts or chocolate!
💡Pro Tips
Measure Flour Correctly - As always, with any recipe, use a kitchen scale, as it is the best form of measuring your ingredients. If you don't have a kitchen scale, fluff your flour, scoop flour with a spoon into a measuring cup and level off.
Room temperature ingredients - This recipe calls for room temperature butter and egg. Make sure they're at room temperature so that the ingredients incorporate.
Under bake slightly - The cookies should look slightly underdone in the center when you pull them from the oven. They'll continue to set as they cool, giving a soft, chewy texture.
Round cookies: To achieve a round cookie, immediately after removing from the oven, use a cookie cutter to form round cookies, or my favorite way is to just use a spoon to push the edges into a round circle.
❄ Storage
Store these cookies in an airtight container at room temperature for 3-5 days.
📖 Recipe Card
Cookie Butter Cookies
Ingredients
- 1½ cup (180 g) all purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup (113 g) unsalted butter softened to room temperature
- ½ cup (100 g) brown sugar
- ¼ cup (50 g) granulated sugar
- ⅓ cup (90 g) Biscoff Cookie Butter
- 1 large egg room temperature
- 1 tsp vanilla extract
Topping
- ½-¾ cup Biscoff Cookie Butter melted
- ¾ cup semi-sweet chocolate chips melted
- 1 teaspoon Coconut oil (for chocolate chips)
- Biscoff crumbs
Instructions
- Preheat the oven to 350℉ and Line a baking sheet with parchment paper and set aside.
- In a bowl, combine flour, baking soda, baking powder, and salt, whisk and set aside.1½ cup all purpose flour, ½ teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt
- In a stand mixer fitted with a paddle attachment (you can also use a regular hand mixer with the beater attachments), beat together the butter and the sugars until completely incorporated, and smooth, about 3 minutes.½ cup unsalted butter, ½ cup brown sugar, ¼ cup granulated sugar
- Add the Biscoff cookie butter and beat until completely combined, about 30 seconds to a minute. Then add the egg and vanilla extract and beat again until combined.⅓ cup Biscoff Cookie Butter, 1 large egg, 1 teaspoon vanilla extract
- Lastly, add the dry ingredients and beat again until all is incorporated. Do not over mix.
- Using a 3 tablespoon cookie scoop (you can also use a smaller scoop for more cookies), scoop the cookie dough onto a baking sheet, making sure to keep 2 enough space between the cookies.
- Bake for 10 to 12 minutes. The cookies will look "under baked" on top, but don't worry; they're baked. As they cool, they'll set.
- Let cool in pan for about 5 to 7 minutes and then transfer to cooling rack
Topping
- In a microwave safe bowl, add Biscoff spread and microwave for 15-20 seconds, until the cookie butter is melted. Set aside.
- In another microwave safe bowl, combine chocolate and coconut oil, melt in 15-30 second increments, making sure to stir after each 15-30 second increment. Don't over heat, otherwise the chocolate could seize. The coconut oil helps thin the chocolate, but it also helps it from getting hard once the chocolate sets.
- Add a small amount of biscoff and spread it on top of the cookies, then spread melted chocolate on top. Add cookie crumbs on top and enjoy!Biscoff crumbs
Alternatively
- If you don't want to add the melted biscoff or chocolate on top, you can add chopped chocolate and chopped biscoff cookies directly to the cookie dough.
I made it for my kids and they fell in love with, is easy really easy so yummy and delicious, now I have to make it once a week, I definitely going to try other of Kima's recipes. Thank you
These cookies are to die for!!! Super easy to follow recipe and they are perfect. I used a 1 Tbsp cookie scoop and it made roughly about 22 cookies. I will definitely be making these again.
Thank you so much for the review, Emily! I'm so glad you tried it out and loved the recipe. Love that you used a smaller cookie scoop for more cookies. 😀
Absolutely fantastic cookie. Will be making again.
Very delicious and easy to make!
omg!!! i’ve had these bookmarked for almost a month and finally made them last night… they’re delicious!!!! obsessed w this recipe 🙂