If you love the taste of Biscoff cookie butter, you are gonna quickly fall in love with these cookie butter cookies, too! They’re thin and chewy with crispy edges and are absolutely packed with that iconic speculoos cookie butter flavor.
After the success of my Biscoff Blondies, I knew I wanted to capture that magic in cookie form, too, and this easy homemade cookie recipe does not disappoint!
And as a busy mom and joyful baker, I knew I wanted to keep this recipe simple and foolproof. Made in just one bowl and 20 minutes, these delicious cookies require just 8 ingredients and no chilling time.
Biscoff Cookie Butter Cookies Ingredient Highlights
Any speculoos cookie butter spread works great here, including Biscoff or any other brand you prefer.
I typically use unsalted butter and add my own salt, but you could just use salted butter and omit the added salt. Make sure your butter is softened. Not melted, and not too firm. For help, see How to Quickly and Easily Soften Butter.
I love the color and flavor that light brown sugar lends to these cookies, but dark or even granulated sugar will work in a pinch.
Cookies Made with Cookie Butter Tips and Tricks
How to Make Cookies with Cookie Butter
As with almost all of my cookie recipes, this simple homemade cookie dough comes together in one bowl for easy clean up. This just means there’s a particular order in which we have to mix up the ingredients. I always use a hand mixer, but a stand mixer works, too.
Start by creaming together the softened butter, cookie butter, sugar, and vanilla extract. It should be light, airy, and well-combined before you move forward.
Then, add the egg and mix just enough to combine. Next, add the flour, baking powder, and salt. Mix just enough for a dough to start to form. Then, finish combining with a rubber spatula, making sure to scrape in any ingredients stuck to the sides or bottom of the bowl.
I like to make these cookies big and flat, to get those crispy edges I love, so I use 4 tablespoons of dough per cookie. It is a sticky dough, so the easiest way to shape them is with a large cookie scoop.
If you don’t have one, just slightly wet your hands to roll the cookies. They will spread, so make sure to leave space between each one.
Once they’re out of the oven, you can add a dollop of cookie butter to a heat-safe container (I use my Pyrex measuring cup!), and microwave to loosen it. Then, drizzle it over the top of the cookies. Let them cool completely on the baking sheet before diving in.
How I Store One-Bowl Cookie Butter Cookies
These easy homemade cookies will last for 5-7 days at room temperature when covered or stored in an airtight container. In the refrigerator, they will last up to three weeks.
Quick tip: Storing your cookies with a piece of bread will keep them softer and chewier (a great use for the end piece!). The moisture from the bread keeps them from drying out.
You can freeze the cookies once they’re baked for up to a year, but I recommend freezing the unbaked dough (also for up to a year). That way, I can have freshly baked cookies when I need a sweet treat!
I like to shape the cookie dough and store it in a freezer safe bag. You can bake them straight from the freezer, just watch them closely and add an extra minute or two to your baking time if need be.
One-Bowl Chewy Cookie Butter Cookies
SAVE RECIPE TO COLLECTION PIN PRINT RATEEquipment
- Large Cookie Scoop optional
Ingredients
- ½ cup unsalted butter, softened
- ½ cup cookie butter (+ more to drizzle on top)
- ¾ cup light brown sugar (tightly packed)
- 1 teaspoon vanilla extract
- 1 large egg
- 1 ¼ cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
Instructions
- Preheat the oven to 325°F and line a baking sheet with parchment paper or a reusable baking mat.
- To a large mixing bowl, add the butter, cookie butter, brown sugar, and vanilla. Beat on high with a hand mixer until well-combined and smooth (about 2-3 minutes).½ cup unsalted butter, softened, ½ cup cookie butter, ¾ cup light brown sugar, 1 teaspoon vanilla extract
- Add the egg and mix to combine.1 large egg
- Add the flour, baking powder, and salt. Mix again until a dough starts to form. Then, use a rubber spatula to finish mixing, incorporating any dry ingredients that have stuck to the sides and bottom of the bowl.1 ¼ cup all-purpose flour, 1 teaspoon baking powder, ¼ teaspoon salt
- Use a large cookie scoop or 4 tablespoons of dough to form your cookies. These will spread out into a large, thin, chewy cookies so make sure you leave plenty of space in between each one. I usually bake 6 cookies per large baking sheet.
- Bake on the middle rack for 14-16 minutes. Add a dollop of cookie butter to a Pyrex measuring cup (or any other microwave-safe dish, preferably with a spout for easy pouring!), and microwave on high for 30-seconds until thin and loose. Pour the melty cookie butter over your cookies in a zigzag pattern for a delicious and pretty drizzle top! Enjoy!
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