Cookie Butter Cookies

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Have you jumped on the cookie butter train yet? Cause I’ve been on it for about 3 years now and I have no plans to get off. If you are one of the 10 people in the world who doesn’t know what cookie butter is, let me break it down for you. You know those Biscoff speculoos cookies that the airlines hand out? They’re crispy and crunchy and have a cinnamon spice flavor. They are amazing with coffee. In fact, almost every cafe in Europe gives you some type of speculoos cookie with an espresso drink.

Cookie Butter Cookies

Well….some Belgian woman had the brilliant idea of turning their amazing cookies into a spreadable butter. Hence, cookie butter. If I ever meet said woman, I will hug her HARD. You can find it in any grocery store by the nut butters.

Like I said, I’ve been enjoying cookie butter for a few years now. I make cookie butter cupcakes, blondies, muffins and other delicious desserts, but I didn’t have a cookie butter cookie in my repertoire. I’ve been developing this recipe for awhile now, and I think I’ve perfected it. I’m pretty happy with them, but I’d love to hear your feedback.

Happy Baking!


Cookie Butter Cookies

Recipe by Amanda Innes-ShareefCourse: DessertDifficulty: Easy


Prep time


Cooking time






  • Unsalted Butter 113g
    (1/2 cup)

  • Dark Brown Sugar 160g
    (1 cup)

  • Eggs 2

  • Biscoff Cookie Butter 280g
    (1 cup)

  • All Purpose Flour 160g
    (1 cup)

  • Bread Flour 85g
    (1/2 cup)

  • Baking Soda 1 tsp

  • Cornstarch 1 Tbsp

  • Salt 1/2 tsp


  • Preheat oven to 350°. Line a baking sheet with parchment paper.
  • In the bowl of a stand mixer, beat softened butter and dark brown sugar for at least 5 minutes, scraping down the bottom and sides of the bowl 2 or 3 times in between.
  • Add eggs and beat well. Scrape down the bottom and sides of the bowl and beat again.
  • Add cookie butter and beat until smooth and creamy.
  • In a small bowl, combine dry ingredients and whisk until combined. Add to wet ingredients and mix on low speed just until combined. Finish mixing by hand until all flour has been incorporated.
  • Scoop out cookie dough with a medium sized scoop. Leave at least 3 inches between each cookie.
  • Chill the baking sheet for at least 10 minutes. Bake for 10-12 minutes or until the edges of the cookies just start to brown. Let cookies cool slightly before transferring to a cooling rack.


  • I’ve never tried any other brand of cookie butter, but I’ve heard others have had good results with the Trader Joes brand.
  • Don’t skip chilling the dough! The cookies will spread too much and be too thin if you don’t chill the dough. Scoop into dough balls first, THEN chill, THEN bake.