Craving a cookie that’s thick, soft, and oozing with cookie butter? These Biscoff butter cookies are your answer. No chilling required—just mix, bake and enjoy warm, melty cookies that taste like a bakery treat.
If you are looking for an easy Biscoff butter cookies recipe or a cookie butter cookie recipe you can whip up without chilling the dough, this is it. Think Levain-style Biscoff cookies—crispy on the outside, soft and chewy inside, and totally bakery-worthy. If you love sweet treats, you might also enjoy my Snicker Caramel Chocolate Cake. Trust me, once you try these gooey Biscoff butter cookies, you’ll be hooked.
Why You’ll Love This Biscoff Spread Cookies Recipe
- Honestly, these moist Biscoff butter cookies are the kind of treat you don’t want to share… but maybe you should, just a little. They’re thick and soft, with crispy edges and a gooey center that’s stuffed with extra cookie butter.
- The best part? They’re easy Biscoff butter cookies—no chilling, no fuss, and the dough comes together in one bowl. Add in some chocolate chips and crushed Biscoff cookies, and you get a cookie that’s basically Levain-style Biscoff cookies at home.
- Every bite feels like a little indulgence—gooey Biscoff butter cookies that taste like a bakery treat but are homemade. If you love cookies, you might also enjoy my small batch of chocolate chip cookies recipe. Trust me, once you try these cookie butter cookie recipes, they will be on repeat in your kitchen.
Ingredients You Will Need for Cookie Butter Cookies Recipes
- 1 cup (227g) unsalted butter, softened
- 1 cup (220g) brown sugar
- 1/2 cup (100g) granulated sugar
- 1 cup (260g) Biscoff cookie butter
- 2 large eggs
- 1 tsp vanilla extract
- 2 1/2 cups (315g) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup (180g) chocolate chips
- 1/2 cup crushed Biscoff cookies (optional, for extra crunch)
How to Make Biscoff Butter Cookies (Step-by-Step Instructions)
- Preheat your oven: to 350°F (175°C) and line a baking sheet with parchment paper. I always do this first—it saves time and keeps the cookies from sticking.
- Cream the butter and sugars: In a big bowl, I mix the softened butter, brown sugar and granulated sugar until it’s nice and fluffy. Then I add the Biscoff cookie butter, eggs and vanilla. I usually taste a tiny bit of the dough here—because who can resist cookie butter?
- Add the dry ingredients: I whisk together the flour, baking soda and salt in another bowl then slowly fold it into the wet mixture until I have a soft smooth dough.
- Optional mix-ins: Sometimes I fold in chocolate chips or crushed Biscoff cookies. It makes the cookies extra crispy on the edges and soft in the middle just like my favorite bakery cookies. If you want to try a version without brown sugar, check out my Chocolate Chip Cookies Without Brown Sugar recipe. It’s just as soft and chewy, and a great alternative!
- Shape the cookies: I use a medium cookie scoop of dough per cookie onto the baking sheet. I leave space between them because these Biscoff butter cookies spread a little. For a gooey surprise, I press a small spoonful of cookie butter in the center of each one.
- Bake: I bake them for 12–15 minutes. The edges turn golden while the centers stay soft that is the magic of thick chewy Levain-style Biscoff cookies.
- Cool and enjoy: I let them rest for 5 minutes on the tray, then move them to a wire rack. I usually can’t wait and try one while it is still warm the cookie butter melts in your mouth and it is heavenly.
Expert Tips for the Best Biscoff Butter Cookies
- Measure Ingredients Carefully
I always use a measuring scale. It just makes baking so much easier and more reliable. When you weigh your ingredients your cookies come out soft thick and consistent every time. - Fluff Your Flour
If you don’t have a scale don’t worry. Just fluff your flour with a spoon and then gently scoop it into your measuring cup before leveling it off. I’ve found this keeps the cookies from turning out too dense. How to perfect flour measuring, click here - Add a Gooey Cookie Butter Center
Sometimes I like to surprise myself and anyone eating these cookies by pressing a little extra Biscoff spread on top of each cookie dough ball before baking. It melts perfectly in the oven and gives that lovely crackle on top. - Chocolate Twist
I often fold in chocolate chips for a richer flavor or try my Almond Flour Chocolate Chip Cookies for something extra indulgent. It’s one of my favorite variations. - Watch the Oven
I usually bake at 350ºF 175ºC. But if I want my cookies tall and thick like Levain style I bump up the temperature just a bit and bake them a little shorter. The edges crisp up while the center stays soft. It’s my secret to bakery-style cookies at home. - Mix Ins Matter
Because this dough is a bit richer than my small batch chocolate chip cookies I make sure to add enough chocolate chips or crushed Biscoff cookies so the dough holds together. You can swap in nuts or other chips but I stick to the same amount for best results.
Easy Variations of Biscoff Spread Cookies
- Chocolate Chip Biscoff Cookies
I usually add chocolate chips to the dough for a soft melty chocolatey twist. If you want a smaller batch you can try my small batch chocolate chip cookies recipe - Peanut Butter Biscoff Cookies
A few tablespoons of peanut butter make the cookies nutty and soft. I like eating them warm straight from the oven. If you love simple peanut butter cookies you can also try my 4 Ingredient Peanut Butter Cookies. - Stuffed Biscoff Cookies
Sometimes I press a little extra cookie butter, chocolate or Nutella into the center before baking. It makes the cookies extra gooey. - Biscoff Cookies with Nuts
I fold in chopped walnuts pecans or almonds for a nice crunch. I usually use the same amount as chocolate chips so the dough stays balanced - Mini Biscoff Cookies
I like to make tiny cookies when I want little bite-sized treats. They cook quickly and are great for sharing with friends or family. - Chocolate Dipped Biscoff Cookies
Once the cookies are baked and cooled then dip half of each in melted chocolate. It makes them look and taste extra special.
How to Store and Freeze Biscoff Butter Cookies
- Room Temperature
Keep Biscoff cookies in an airtight container for 3 to 4 days. - In the Fridge
Store up to a week and warm them slightly before eating. - Freezing Cookies
Freeze baked cookies in a container or bag for up to 3 months. Thaw at room temperature or warm in the oven. - Freezing Dough
Scoop dough balls and freeze on a tray. Transfer to a bag once frozen for fresh cookies anytime.
Frequently Asked Questions About Biscoff Butter Cookies
How can I make Biscoff cookies easily?
It’s simple. Take Biscoff cookie butter and mix it with butter, sugar, flour, and eggs until it forms a soft dough. Drop spoonfuls onto a baking tray and bake until golden. You don’t have to chill the dough.
What’s in Biscoff cookie butter?
It is made from crushed Biscoff cookies, a little sugar some oil and a pinch of cinnamon. That’s it.
Can I make Biscoff at home?
Yes. Crush Biscoff cookies into a fine powder mix with melted butter a bit of oil, and sugar. That’s your homemade cookie butter.
How do I make Biscoff-filled cookies?
Take a scoop of cookie dough put a small spoon of Biscoff spread chocolate or Nutella in the center then cover it with more dough. Bake as usual. You get a soft cookie with a gooey center.
What are three-ingredient Biscoff cookies?
You just need Biscoff cookie butter, sugar and an egg. Mix them scoop and bake. Quick and easy.
Final Thoughts About Biscoff Butter Cookies Recipe
These easy Biscoff butter cookies recipe are soft thick and full of cookie butter goodness. They are easy to make and perfect for sharing or keeping all to yourself. Try this recipe today and see how quickly they disappear. Don’t forget to share your thoughts and let me know how they turned out!
Biscoff Butter Cookies Recipe (Thick & Gooey)
These Levain bakery style Biscoff butter cookies are thick, soft inside, crisp outside, and stuffed with gooey Biscoff spread. Easy to make with no chilling required!
Ingredients
- 1 cup unsalted butter
- 1 cup brown sugar
- ½ cup granulated sugar
- 1 cup Biscoff cookie butter
- 2 Large eggs
- 1 tsp vanilla extract
- 2½ cup all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 cup chocolate chips
- ½ cup crushed Biscoff cookies
Instructions
- Line a small plate or tray with parchment paper. Using a small cookie scoop or spoon, scoop out 8 tablespoons (120 g) of Biscoff spread. Place the scoops on the tray and put it in the freezer for 20–30 minutes. This helps the filling stay firm while baking and keeps the cookies gooey inside.
- Set your oven to 400°F (205°C). Line two large baking sheets with parchment paper and set aside.
- In a stand mixer fitted with the paddle attachment (or using a hand mixer), beat together the cold cubed butter (113 g), ¼ cup (65 g) Biscoff spread, white sugar, and light brown sugar. Beat on medium-high speed for about 3–4 minutes until the mixture looks pale, creamy, and fluffy.
- Crack in the eggs one at a time, mixing well after each addition. Use a spatula to scrape down the sides and bottom of the bowl to make sure everything is evenly mixed.
- Add in the flour, baking soda, baking powder, cornstarch, salt, cinnamon, and nutmeg. Mix on low speed until just combined. Do not overmix—stop as soon as you no longer see streaks of flour.
- Gently fold in the white chocolate chips, semisweet chocolate chips, and crushed Biscoff cookies. The dough will be thick and packed with mix-ins—that’s what makes the cookies extra chunky and bakery-style.
- Divide the dough into 8 equal portions (large cookie dough balls). Use your thumb to press a deep well into the center of each dough ball. Take one frozen Biscoff scoop from the freezer and place it inside. Carefully mold the dough around the filling so the Biscoff spread is completely covered.
- Optional: Add 1 extra teaspoon of Biscoff spread on top of each dough ball for a crackled gooey topping.
- Place 4 cookies on each baking sheet (they spread a little while baking). Bake one sheet at a time for 11–13 minutes until the edges are lightly golden but the centers still look slightly underbaked.
- Remove from the oven and let the cookies cool on the baking sheet for at least 15 minutes before serving. This resting time allows the centers to set while staying soft and gooey inside.
