Literally, these are best cookie butter cookies. Made with creamy, toasty, spiced speculoos cookie butter and melty chocolate, these cookies are soft and chewy and ready to eat in under 20 minutes.
Cookie butter (speculoos cookie butter or Biscoff cookie butter) is the main component in this recipe, and let me tell you, it is magical. Much like peanut butter in texture but without the nuts, this cookie butter is made with speculoos cookies, a gingerbread-like shortbread cookie originating from Belgium. It is out of this world amazing. These Biscoff Cookie Butter Cupcakes are also so made with cookie butter and they're so delicious.
Why You Will Love This Recipe
- This recipe does not require any chilling. Cookies can be prepped and baked all in 20 minutes.
- These cookies stay soft for days, not that they'll last that long - because they're that good.
- Warmly spiced with caramelized and toasty cookie butter flavor with pools of dark chocolate.
- Easy to make recipe with step by step photo recipe instructions
These are some of the key ingredients for this cookie recipe. For a full list of ingredients and quantities, check out the recipe card below.
All purpose flour
Cinnamon - just a bit, to enhance the cookie butter flavor
Unsalted butter - room temperature
Light brown sugar - keeps these cookies soft and chewy
Large Egg - room temperature
Cookie butter - Lotus Biscoff and Trader Joe's speculoos cookie butter works well for this recipe.
Before beginning the recipe, preheat your oven to 350F and line two cookie sheets with parchment paper. You will also need a stand mixer with a paddle attachment or an electric hand mixer, and a 1 oz/2 tablespoon cookie scoop.
- Whisk together the dry ingredients in a medium size bowl - all purpose flour, baking soda, salt and cinnamon.
- Beat together the butter and sugar until smooth.
- Beat in the cookie butter until smooth and well blended.
- Beat in the egg and vanilla.
- Beat in the flour until just combined. Over mixing can result in tough cookies.
- Beat in the chocolate chips/chunks.
- Scoop dough balls with the cookie scoop, and place them 2" apart on the cookie sheets.
- Add some additional pieces of chocolate into the dough balls.
Bake the cookies until the edges look just set and the middles don't look wet, about 9-10 minutes.
- When the cookies come right out of the oven, scoot around them in circular motion with a large round cookie cutter. This will help give the cookies a perfect round shape.
- Weigh ingredients with a kitchen scale. Using a scale is much more accurate than cup measurements. To convert this recipe, click the "metric" button next to the ingredients title on the recipe card.
- Do not bake the cookies any longer than 10 minutes. They will continue cooking as they cool on the cookie sheets.
Storage and Freezing
Cookie butter cookies can be stored in an airtight container for up to 4 days.
Cookie dough can be frozen, and baked from the freezer. Follow the recipe directions through scooping the dough, refrigerate for 20 minutes, then transfer the dough balls to a zip top freezer bag. They can be frozen for up to 3 months..
Variations and Substitutions
- Replace semi sweet chocolate for white chocolate.
- Add coarsely chopped pieces of Biscoff cookies into the dough, about ⅔ cup.
Most grocery stores sell Biscoff cookie butter. I get mine at my local grocery store. Trader Joe's also has their own brand. Biscoff cookie butter can also be found online at Amazon.
There are so many uses for cookie butter. Use it like you would use peanut butter or Nutella. Add it to buttercream, melt and drizzle over ice cream, pancakes and more.
More Cookie Recipes to Try
Cookie Butter Cookies
- 1 â cups all purpose flour
- Â¾ teaspoon baking soda
- Â½ teaspoon fine sea salt
- Â½ teaspoon cinnamon
- Â½ cup unsalted butter, room temperature
- â cup brown sugar, packed
- â cups cookie butter (I used Biscoff brand)
- 1 large egg
- 1 Â½ teaspoons pure vanilla extract
- Â¾ cup semi-sweet chocolate chips, or chopped chocolate
- Preheat the oven to 350F. Line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon.1 ⅓ cups all purpose flour, ¾ teaspoon baking soda, ½ teaspoon fine sea salt, ½ teaspoon cinnamon
- In the bowl of a stand mixer fitted with a paddle attachment, combine the butter and brown sugar. Beat on medium speed until smooth and creamy, about 2-3 minutes.½ cup unsalted butter, room temperature, ⅔ cup brown sugar, packed
- Beat in the cookie butter until well combined, about a minute.⅔ cups cookie butter (I used Biscoff brand)
- Scrape down the sides of the bowl, then add the egg and vanilla and mix on medium speed for an additional minute.1 large egg, 1 ½ teaspoons pure vanilla extract
- On low speed, beat in the flour/spice mixture until just combined.
- Remove the bowl from the mixer and fold in the chocolate chips.¾ cup semi-sweet chocolate chips, or chopped chocolate
- Scoop the dough with a medium size/2 tablespoon ice cream scoop onto prepared baking sheets.
- Bake for 13-15 minutes or until the edges are lightly brown and the tops look just set.
- Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.