Biscoff Cookie Butter Cookies Recipe

Introduction

These Biscoff Cookie Butter Cookies are soft, chewy, and packed with the irresistible flavor of cookie butter. They combine the warm spice notes of Biscoff spread with colorful M&M’s for a fun and delicious treat perfect for any occasion.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 3/4 teaspoon baking powder
• 1 teaspoon salt
• 1/2 cup unsalted butter (room temperature)
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 cup Biscoff Spread
• 1 1/2 cups M&M’s (reserve some for the tops)

Instructions

1. Step 1: Preheat the oven to 350°F and line a sheet pan with parchment paper.
2. Step 2: In a small bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
3. Step 3: Using a mixer, combine the butter, granulated sugar, and brown sugar on medium speed for 1–2 minutes until fully blended.
4. Step 4: Add the egg and vanilla extract, then beat until combined. Mix in the Biscoff cookie butter for another 30 seconds to 1 minute.
5. Step 5: Add the flour mixture and beat until just combined. Gently stir in the M&M’s, reserving some for topping.
6. Step 6: Scoop large rounded spoonfuls of dough using a cookie scoop or large spoon onto the prepared sheet pan, spacing them 2 inches apart. Slightly press down the cookie balls, but keep them thick.
7. Step 7: Bake for 12–14 minutes, or until the edges are golden and cooked. Cookies may appear slightly gooey inside—this is ideal to keep them soft.
8. Step 8: Transfer cookies to a wire rack and let cool for 10 minutes before serving.

Tips & Variations

• For extra gooey cookies, slightly underbake and let them finish setting on the baking sheet after removing from the oven.
• Substitute M&M’s with chocolate chips or chopped nuts for different textures and flavors.
• Chill the dough for 30 minutes before baking to help the cookies keep their shape.

Storage

Store these cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies for up to 2 months. To reheat, warm them in the oven at 300°F for 5–7 minutes or until soft and warmed through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use crunchy Biscoff spread instead of smooth?

Yes, crunchy Biscoff spread can be used and will add a nice texture to the cookies, but it may slightly affect the dough consistency.

Do these cookies need to be refrigerated?

No, these cookies do not need refrigeration. Keeping them in an airtight container at room temperature is sufficient to maintain freshness.

Biscoff Cookie Butter Cookies Recipe

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★★★★★

4.4 from 52 reviews

Delight in these soft and chewy Biscoff Cookie Butter Cookies, featuring the rich, caramelized flavor of Biscoff spread combined with colorful M&M’s. Perfectly baked to golden edges while remaining gooey inside, these cookies are a delightful treat for any occasion.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 12-14 minutes
• Total Time: 27-29 minutes
• Yield: About 18–20 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 3/4 teaspoon baking powder
• 1 teaspoon salt

Wet Ingredients

• 1/2 cup unsalted butter (room temperature)
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 cup Biscoff Spread

Add-ins

• 1 1/2 cups M&M’s (reserve some for the tops)

Instructions

1. Preheat and Prepare: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to ensure the cookies bake evenly and do not stick.
2. Mix Dry Ingredients: In a small bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Set this mixture aside for later.
3. Cream Butter and Sugars: Using a stand or hand mixer, beat the unsalted butter with the granulated sugar and light brown sugar on medium speed for 1 to 2 minutes until fully combined and creamy.
4. Add Egg, Vanilla, and Biscoff: Beat in the egg and vanilla extract until combined. Then mix in the Biscoff cookie butter thoroughly for another 30 seconds to 1 minute, ensuring a smooth batter.
5. Combine with Dry Ingredients: Gradually add the flour mixture to the wet ingredients and beat just until combined to avoid overmixing, which could make the cookies tough. Fold in the M&M’s gently.
6. Scoop and Shape: Using a large cookie scoop or spoon, place large rounded spoonfuls of dough onto the prepared sheet pan spaced about 2 inches apart. Slightly press down the dough balls to keep them thick but aid even baking.
7. Bake: Bake in the preheated oven for 12 to 14 minutes or until the edges are golden and cooked. The centers might look slightly gooey, which indicates perfect doneness as they continue to bake on the hot tray once removed from the oven.
8. Cool and Serve: Transfer the cookies to a wire rack and allow them to cool for 10 minutes before serving to set the texture.

Notes

• Do not overbake the cookies to keep them soft and gooey inside.
• Use room temperature butter for better creaming and texture of the dough.
• You can substitute M&M’s with other candies, chocolate chips, or nuts if preferred.
• Store cookies in an airtight container at room temperature for up to 5 days.
• For a more intense Biscoff flavor, gently swirl extra Biscoff spread on top before baking.

Keywords: Biscoff Cookie Butter Cookies, Biscoff cookies, soft cookies, chewy cookies, cookies with M&M’s, easy dessert, homemade cookies