If you like chocolate chip cookies you are going to LOVE these Cookie Butter Cookies! They're made with Biscoff spread to give them an even more delicious warm-spiced flavor and soft and chewy texture! It's the best cookie recipe that's loved by everyone I've ever shared with.
Cookie butter chocolate chip cookies, Biscoff butter cookies, Speculoos butter cookies - no matter what you call them or which brand you make them with, they're going to be delicious! Make them as a smaller batch of large cookies, or a normal-sized batch of small/medium cookies. Either way, these never last longer than a few days in my two person household.
If you love Biscoff cookies and cheesecake, I've combined them both in my No Bake Biscoff Cheesecake recipe!
- All purpose flour
- Baking soda
- Vanilla extract
- Cookie butter
- Graham crackers: Break these up into ½ inch pieces. You can use Biscoff or Speculoos cookies instead of graham crackers for a stronger cookie butter flavor!
- Unsalted butter
- Granulated sugar
- Light brown sugar (or dark brown sugar)
- Chocolate chips: If you want melted chocolate puddles in your cookies, use or add in some dark chocolate chunks instead of chips!
See recipe card below for quantities.
What is Cookie Butter?
Cookie butter is a spread with consistency similar to peanut butter, but tastes like warm spiced caramelized biscuits! The two major brands that make it are Lotus Biscoff and Trader Joe's (Speculoos). They both have creamy and crunchy spreads. I like to make these cookies with creamy cookie butter, but you're welcome to use crunchy for some extra texture! Biscoff cookie butter can be found in most grocery stores while Speculoos is sold at Trader Joe's. However, you can purchase both online via Amazon.
Substitutions & Variations
Substitutions: This recipe hasn't been tested with substitutions. If you do replace any ingredients, please let us know how they turned out in the comments below!
Variations: Give these cookies even more cookie butter flavor by using Biscoff cookies or Speculoos cookies instead of graham crackers!
These are so simple, all you need are basic baking tools to make them!
- Food scale: I always recommend weighing flour in grams using a scale for the most accurate, best results.
- Mixer: An electric hand mixer or stand mixer with a paddle attachment make mixing the dough a lot easier, but isn't necessary.
- Large cookie scoop: I recommend using a scoop that holds about 4 tablespoons for big chewy cookies, but you can use a smaller scoop or eyeball it.
- Baking sheet: This sheet is my favorite to bake cookies on!
Step by Step Instructions
Step One (Picture 1 above) - In a large bowl, cream together the butter, cookie butter, granulated sugar and brown sugar for a few minutes.
Step Two (Picture 2 above) - Mix in the egg and vanilla extract really well.
Step Three (Picture 3 above) - Whisk together the flour, baking soda and salt. Stir them into the wet ingredients just until the flour streaks disappear. Scrape the sides as needed to incorporate all ingredients.
Step Four (Picture 4 above) - Mix the chocolate chips and graham cracker pieces into the dough.
Step Five (Picture 5 above) - Space large cookie dough balls on a baking sheet about 2-3 inches apart. Top with extra graham cracker crumbs and chocolate chunks (optional).
Step Six (Picture 6 above) - Bake the cookie butter cookies at 350℉ until the edges start to tan (about 9-12 minutes).
If they're spreading, take them out around 9-10 minutes and give them a little scoot. Let them finish baking, then give them another scoot when they're done. (Cookie scooting is when you place a larger circular object, like a biscuit cutter or sifter, around the cookie and push their edges back into shape. See it done in this cooking scooting video.)
Expert Baking Tips
Tip #1 - Weigh your dry ingredients. Using a scale is the most accurate way to measure flour. Amazon has them for $20USD or less and they last for years. However, if you do use measuring cups, use the scoop and level method so you don't overmeasure and get dry, puffy cookies.
Tip #2 - Use a big scoop that holds about 4 tablespoons. This recipe will totally work with a regular medium cookie scoop (~2 tablespoons), but using a large scoop will get the centers extra gooey and chewy! If you do use a medium scoop, it'll yield more cookies and they'll likely require less baking time.
Tip #3 - Use dark chocolate chunks. They melt into perfect chocolate puddles!
Tip #4 - Don't overbake the cookies. They'll continue to bake on the hot sheet after you take them out of the oven, so you want the centers to look slightly underbaked. If they bake for too long, the cookies will harden as they cool.
You should be able to get about 10 large cookie butter cookies from this recipe, or up to 24 if you use a small/medium scoop.
You certainly can to enhance the flavor even more or make the dough ahead of time, but it isn't necessary.
No, cookie butter is made from really finely ground up spiced cookies whereas peanut butter is made from peanuts. (Personally, I love cookie butter way more than peanut butter!)
This could be from over-measuring the flour! Make sure you're using a scale and weighing in grams (see metric units in recipe card below) or scooping and leveling with cups.
Room temperature: Store them in an airtight container, preferably with a slice of bread. The bread will absorb the moisture and help keep the cookies soft for days!
Refrigerator: While I don't recommend refrigerating the baked cookies, you can refrigerate the dough for up to 2 days. Seal it tightly and then let it soften at room temperature for 30 minutes or so before scooping dough balls onto a cookie sheet and baking them.
Cookie dough - Scoop the dough balls onto a tray, set them in the freezer for 30 minutes and then transfer them to a freezer-safe bag for up to 1 month. When you're ready to make them, place them on a cookie sheet while the oven preheats and bake as normal.
Baked cookies - Wrap them tightly in plastic wrap and/or a freezer bag (labeled with their name and date) for up to 2 months. Let them thaw at room temperature or in the microwave for about 20 seconds before enjoying.
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Cookie Butter Cookies
- Stand mixer with paddle attachment or hand mixer
- Mixing bowls
- Wooden spoon or spatula
- Kitchen scale or measuring cups
- Measuring spoons
- Baking sheet
- Parchment paper
- Cookie scoop
- Cooling rack
- ½ cup (1 stick) (113.5 g) unsalted butter room temperature
- ½ cup (150 g) cookie butter
- ½ cup (100 g) granulated sugar
- ¼ cup (50 g) light brown sugar packed
- 1 large (1 large) egg room temperature
- 2 teaspoons (2 teaspoons) vanilla extract
- 1½ cups (187 g) all-purpose flour
- 1 teaspoon (1 teaspoon) baking soda
- ¼ teaspoon (¼ teaspoon) salt
- ¾ cup (120 g) semi-sweet chocolate chips*
- ¾ cup (40 g) graham cracker pieces* about 3 whole crackers broken into ½ inch pieces
- Preheat oven to 350℉ and line a baking sheet with parchment paper (optional for easier cleanup).
- Cream together the butter, cookie butter, and sugars until light and fluffy (~3 minutes).
- Add the egg and vanilla, mix well.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add dry mixture to the wet ingredients until only a few flour streaks remain. Scrape the sides of the bowl as necessary.
- Stir in the chocolate chips and graham cracker pieces.
- Space large cookie dough balls on the baking sheet 2-3 inches apart.Top dough balls with extra chocolate chips and graham cracker bits (optional).
- Bake for 9-12 minutes or until the edges are very lightly browned.Optional: place a larger circular object around the cookies and scoot them into a nice round shape right after taking them out of the oven.
- Allow them to sit on the cookie sheet for a few minutes, then move to a cooling rack.
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.