These Biscoff Butter Cookies use twice the Biscoff for maximum speculoos goodness. So here’s the skinny: we're usingLotus Cookie Butter and Crushed Biscoff cookies in the batter. I make these instead of peanut butter cookies, because we are a family with food allergies. The flavor is obviously different, but the texture is very reminiscent of old fashioned peanut butter cookies. Biscoff Butter Cookies are crumbly on the edges and bakes up more crisp than chewy.
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I had my first Biscoff Butter Cookie in 2016. My coworkers and I started hosting semi-regular baking events. Okay, so I think I might have been the ring leader, but no one was complaining 🙂 The idea was simple, everyone brings in their favorite dessert based on a theme. Think pies on Pi Day and an annual holiday cookie exchange. That kind of thing. It was a fun office. I had my first Biscoff Butter Cookie in 2016, when my co-worker Raina introduced them to me. I immediately begged her for the recipe and here we are: an allergy friendly- kid approved cookie that’s turned into a family favorite.
Ingredients
- Biscoff Cookie Butter Spread
- Biscoff Cookies
- Unsalted Butter, room temperature
- Eggs
- Brown Sugar
- Granulated Sugar
- Baking powder
- Baking soda
- Salt
Kitchen Equipment:
- Measuring cups/spoons
- Hand mixer or stand mixer
- Spatula
- Cookie Sheets
- Parchment paper
- Cookie Scoop
How to make Biscoff Butter Cookies
- Preheat the oven to 350ºF degrees. Line two large cookie sheets with parchment paper and set aside.
- In a large bowl, or the bowl of a stand mixer, cream the cookie butter, unsalted butter, brown sugar, granulated sugar, salt, baking soda and baking powder. The mixer should be on about medium speed and it should take three to four minutes.
- Add in the eggs one at a time. After each addition, scrape the bottom of the bowl to make sure everything is evenly mixed.
- Turn the mixer off and pour in the flour. Turn the mixer back on low speed to create a dough.
- Crush the biscoff cookies, using either a large ziploc bag and a rolling pin or a food processor. Pour the crushed biscoff cookies into the mixing bowl and stir until just combined.
- Scoop the cookie dough onto the lined cookie sheet,leaving 2 inches of space between each cookie.
- Bake for 13-15 minutes. Let the cookies cool on the baking sheet for 5 minutes before removing to a wire rack.
Recipe Notes
- This is a no-chill recipe! The time from measuring ingredients to fresh cookies is under 30 minutes!
- In this recipe, I prefer the Biscoff brand cookie butter over the Trader’s Joe’s version. When I made these cookies with TJ's brand cookie butter, the cookies didn’t have the old fashioned peanut butter cookie texture.
- This recipe makes at least 4 ½ dozen cookies.
Storing and Freezing Biscoff Butter Cookies
Store the baked double biscoff cookies in an airtight container at room temperature for a week.
Instructions for freezing:
- Place the scooped cookie dough on a parchment lined cookie sheet with a little space between each cookie. Put the cookie sheet in the freezer for 10-15 minutes, until the cookies are firm to the touch. Place the cookie dough in a freezer safe plastic bag. Make sure you remove as much air from the bag as possible. Label the bag with the date.
- When you’re ready to bake, bake directly from frozen at 350ºF adding an extra two or three minutes to the baking time.
Holiday Cookie Box Ideas
This Double Biscoff Cookie recipe is perfect for Cookie Boxes or other gifts because this batch makes a lot of cookies! From a timing perspective, you can make a bunch of these fairly quickly if you have a lot of boxes to fill! These cookies are also sturdy so they can handle being sent via USPS. They appeared in the Christmas Cookie Box for the last couple of years. Here are some other cookies to go into your holiday cookie box:
Can’t get enough Cookie Butter?
Here are some other fun ways to use our favorite spread:
PrintRecipe
Double Biscoff
- Total Time: 34 minutes
- Yield: 4 dozen cookies 1x
Description
Biscoff Butter Cookies are made with Biscoff Cookie Butter and Crushed Biscoff Cookies, resulting in a perfectly crisp on the edges and chewy on the center cookie.
Ingredients
1 cup (2 sticks, 8 ounces) unsalted butter, room temperature
1 cup (213 grams) brown sugar
1 cup (200 grams) granulated sugar
12 ounces ( grams) Biscoff Cookie Spread
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 large eggs
2 ⅔ cups (333 grams) all purpose flour
10 ounces crushed Biscoff Cookies
Instructions
-
Preheat the oven to 350ºF. Line two cookie sheets with parchment paper and set aside.
-
In a stand mixer fitted with a paddle attachment (or in a large bowl), combine the butter, brown sugar, granulated sugar, Biscoff Spread, baking powder, baking soda, and salt together until fluffy.
-
Add the eggs one at a time, mixing completely before adding the next. After each addition, scrape the bottom of the bowl to make sure everything is evenly combined.
-
Turn the mixer off and pour in the flour and crushed biscoff cookie crumbs. Mix on low speed until dough forms.
-
Scoop the dough onto the prepared cookie sheet, leaving 2 inches around each cookie.
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Bake for 13-14 minutes. Let cookies cool on the pan for at least 5 minutes before placing them on a wire rack to cool completely.
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Store Biscoff Butter Cookies in an airtight container at room temperature for up to a week.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert, Snack
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