I love how simple these cookies are to make, yet they feel so indulgent. The cookie butter gives them a rich, spiced flavor that’s cozy and comforting, especially with the addition of allspice. They bake quickly, use pantry staples, and they always look like something straight out of a bakery. Plus, topping each cookie with a whole Biscoff gives it an eye-catching, delicious touch.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 ¼ cup all-purpose flour, spooned and leveled
1 tsp allspice
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup butter, softened
3/4 cup light brown sugar, packed
1/4 cup granulated white sugar
2 egg yolks, at room temperature
2 tsp vanilla extract
1/2 cup Biscoff cookie butter
12 Biscoff cookies
Directions
I preheat my oven to 350°F and line two baking sheets with parchment paper.
In a small bowl, I whisk together the flour, allspice, baking powder, baking soda, and salt.
In a larger bowl, I beat the softened butter with both sugars using a hand mixer on high speed for about 3 minutes until the mixture turns light and fluffy.
I add the egg yolks and vanilla extract and continue mixing on high until the mixture becomes pale and airy, which takes another 1–2 minutes.
Next, I mix in the cookie butter on medium-low speed until it’s fully incorporated.
I gradually stir in the dry ingredients, starting on low speed and increasing to medium-low, just until the dough comes together.
Using a 2-tablespoon scoop, I portion the dough into balls and place six at a time on the baking sheet, spacing them 2 inches apart.
I bake the cookies for 10–11 minutes. Right after taking them out of the oven, I gently press a Biscoff cookie into the center of each one.
I let them rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool for 10–15 minutes, until they’re firm enough to handle.
Servings and timing
This recipe makes 12 cookies. Prep time: 15 minutes Cook time: 10–11 minutes Cooling time: 15 minutes Total time: About 40 minutes
Variations
I sometimes add white chocolate chips for a creamy twist.
A sprinkle of sea salt on top after baking brings out the cookie butter flavor even more.
For a softer, thicker cookie, I chill the dough for 30 minutes before baking.
If I want a smaller cookie size, I use a 1-tablespoon scoop and reduce baking time by 1–2 minutes.
Storage/Reheating
I store the cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, I freeze them in a single layer, then transfer to a freezer bag for up to 2 weeks. When I want to enjoy one, I let it thaw at room temperature or microwave it for about 10 seconds to soften.
FAQs
What does cookie butter taste like?
Cookie butter tastes like crushed spiced cookies with hints of caramel and cinnamon. It adds a rich, warm flavor to baked goods, and I love how it melts into the dough for a soft, gooey texture.
Can I use crunchy cookie butter instead?
Yes, I’ve used crunchy cookie butter before, and it adds a slight texture to the cookies. It’s a great alternative if I want a little more bite inside the soft dough.
Do I need to chill the dough?
No chilling is required for this recipe, but if I want a puffier cookie, I chill the dough for 30 minutes before baking.
Can I make these ahead of time?
Absolutely. I sometimes prepare the dough a day in advance, refrigerate it, and then let it sit at room temperature for 10 minutes before baking.
How do I know when the cookies are done?
I bake them just until the edges are set and the centers still look slightly soft—that’s around 10 minutes. They continue to firm up as they cool, so I avoid overbaking.
Conclusion
These Easy Cookie Butter Cookies are everything I want in a quick homemade dessert—simple to make, packed with cozy spice, and topped with a crisp Biscoff cookie for that extra wow factor. Whether I’m baking for a gathering or just want something sweet on a quiet night in, this recipe never fails to impress.
