Indulge in the ultimate cookie with these Biscoff Cookie Butter Cookies, topped with a drizzle of more cookie butter and a hint of sea salt!
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If you’re anything like me and find it impossible to resist the taste of cookies, then you’re in for a treat. In this recipe, Biscoff cookie butter meets classic cookie goodness.
These cookies are packed with the delicious spiced sweetness of Biscoff Butter. They are sweet, but are soft and chewy instead of crispy. They are right up there with my Biscoff Cheesecake! Which is in my new e-book Homemade Cheesecakes Cookbook on Kindle.
Ingredients needed for Biscoff Butter Cookies
butter
granulated sugar
brown sugar
Biscoff butter
egg
vanilla extract
flour
baking powder
cinnamon
salt
sea salt for topping
Instructions for this Biscoff Cookie recipe:
Start by creaming together the butters and sugars in a stand mixer or using a hand mixer with a large mixing bowl. Then, add the egg and the vanilla.
In a separate bowl, whisk together the dry ingredients and then add them to the wet and mix.
Using a small cookie scoop or spoon, place dough 1-2″ apart on a parchment lined baking sheet, or you can use silicone mats. They don’t spread much, so 15 cookies should fit on one sheet. Bake until golden brown and crisped around the edges.
Melt the remaining cookie butter in the microwave and drizzle over the tops of the warm cookies. Add sea salt and let cool.
Biscoff Butter Cookies FAQ’s
How should I store the cookies?
Store the cookies in an airtight container at room temperature for up to a week. You can also freeze the cookies for up to a month by wrapping them tightly in plastic wrap and then storing them in a freezer-safe container.
Can I substitute Biscoff cookie spread with another type of cookie spread?
Yes, you can use another type of cookie spread if you don’t have Biscoff cookie spread. Nutella or peanut butter are good options.
Can I make the dough in advance?
Yes, you can make the dough in advance and refrigerate it for up to 3 days. When you’re ready to bake the cookies, let the dough sit at room temperature for 10-15 minutes to soften slightly before scooping and baking.
I have also made these without the drizzle on the top, and sometimes I break the cookie in half and that into the warm cookies as well. Your could add nuts, or white chocolate chips to mix it up.
Some of the Equipment and Items that I used are pretty simple and easy, and there are many options.
A Stand Mixer or Hand Mixer
Cookie or Baking Sheet with parchment paper , but I prefer silicone mats
Silicone Spatulas are the best at scraping down the bowls.
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