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Chewy cookie butter cookies have brown butter and Biscoff spread mixed into the dough and are finished with chunks of Biscoff cookies and white chocolate. Chill the dough for at least 4 hours, but it will keep in the refrigerator for up to 2 days. These are the best cookies for cookie butter lovers!
I’ve been a huge fan of Biscoff cookies since they started handing them out on airplanes ages ago. Obviously I was pretty excited when they started making cookie butter spread from the same speculoos cookies.
These cookie butter cookies are my new favorite cookie recipe. The dough is made with nutty brown butter and creamy cookie butter, then I fold in chunks of white chocolate and pieces of Biscoff cookies. The cookies end up chewy, with pockets of gooey white chocolate and some nice texture thanks to the added cookie crumbs.
The dough does need to chill for at least 4 hours, so be sure to plan ahead. You can keep the dough in the fridge for up to 2 days, though, so feel free to make the dough a night or two before you plan to bake the cookies.
Bring these cookie butter cookies to a party, add them to a holiday dessert table, make them for a cookie exchange, or just make them for yourself. No one can resist these!
Jamie’s testing tips
- An extra egg yolk adds chewiness. I know it might seem silly to use 2 whole eggs plus 1 egg yolk, but I tried this recipe multiple times and found that adding the extra yolk really did give the cookies the best texture. If you’d like, you can freeze the egg white to use in my classic vanilla cupcakes recipe.
- You can use light or dark brown sugar. Dark will give you a slightly chewier texture due to the extra molasses, but either one works well.
- Finishing the cookies with extra Biscoff cookies and white chocolate is optional, but pretty. Feel free to skip this step, but it does give a visual cue to your friends about the flavors they can expect, which is especially helpful if you take these to a holiday cookie exchange. Make sure you add them right out of the oven, though, so they adhere as the cookies cool.
- Err on the side of underbaked. Remember that the cookies will set more as they cool on the baking sheet, so pull them from the oven as soon as the tops are no longer wet or glossy looking. You want them to be soft and chewy, not hard as rocks once they cool.
Where to find cookie butter
Cookie butter is made from speculoos cookies and sometimes has different names depending on the brand. Most brands use some variation on cookie butter or speculoos cookie spread. Biscoff is the most popular brand, but most major grocery chains — including Trader Joe’s — make their own versions.
I most often find it near the peanut butter in my grocery store. Occasionally you can find it in the cookie aisle with the Biscoff cookies.
Helpful resources
- Before you start baking, make sure you know how to measure flour correctly. This can make a big difference in the texture of the finished cookie butter cookies.
- Brown butter adds a richer, nuttier flavor to these cookies than you usually get in your standard chocolate chip cookies. The process involves melting butter, then continuing to cook it until the milk solids caramelize. If you’ve never done this before, check out my post on how to brown butter.
- Did your brown sugar harden in the pantry? Don’t throw it out—check out my tips for softening brown sugar instead.
- Looking for bakery-perfect cookies? Use a ring mold or overturned coffee up to reshape the hot cookies into a perfect circle. I use this trick to make perfectly round cookies and it always impresses my friends.
Make ahead and storage
This cookie dough is pretty soft and hard to work with right after mixing it, so chill the dough in the fridge for at least 4 hours before you portion and bake the cookies.
You can keep the dough in the refrigerator for up to 48 hours, though. So you can bake the cookies over the course of a couple of days or simply make the dough 2 days before you plan to use it.
You could also freeze the dough before baking. I prefer to scoop the dough balls before freezing so I can pull out and bake as many cookies as I like. Learn more in my post on how to freeze cookie dough.
Store baked and cooled cookie butter cookies in an airtight container for 3-4 days.
Cookie Butter White Chocolate Cookies
Ingredients
- 1 cup unsalted butter
- 1 cup granulated sugar
- 1 cup packed brown sugar light or dark
- ¾ cup creamy cookie butter such as Biscoff
- 2 large eggs
- 1 large egg yolk
- 2 teaspoons pure vanilla extract or vanilla bean paste
- 2 ¾ cups all-purpose flour
- 1 ½ teaspoons fine sea salt
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1 tablespoon ground cinnamon
- 22 Biscoff cookies divided use
- 8 ounces white chocolate bars such as Lindt, coarsely chopped into chunks, divided use
Instructions
- Brown the butter: Melt the butter in a heavy-bottomed saucepan or skillet over medium heat, stirring frequently. Once melted, allow the butter to continue cooking over medium heat, stirring frequently. As it cooks, the butter will begin to foam and then subside. Brown specks will begin to form at the bottom of the pan and the butter will take on a nutty aroma. As soon as the butter reaches your desired color, immediately remove it from the heat and pour it into a bowl.1 cup unsalted butter
- Place the bowl in the refrigerator for 30-45 minutes until solid but still soft enough to cream with the sugar.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, cream together the brown butter and sugars until well blended and fluffy, about 3 minutes. Add in the creamy cookie butter and mix for an additional minute or so; scraping down the sides of the bowl as needed. Add whole eggs and egg yolk one at a time, mixing until incorporated after each addition. Mix in vanilla.1 cup granulated sugar, 1 cup packed brown sugar, ¾ cup creamy cookie butter, 2 large eggs , 1 large egg yolk, 2 teaspoons pure vanilla extract or vanilla bean paste
- In a large bowl, whisk together the flour, salt, baking powder, baking soda and cinnamon. Gradually add dry ingredients to the wet ingredients and mix until just combined.2 3/4 cups all-purpose flour, 1 ½ teaspoons fine sea salt, 1 teaspoon baking powder, 1/4 teaspoon baking soda, 1 tablespoon ground cinnamon
- Chop 10 Biscoff cookies into coarse pieces and add them to the dough along with 3/4 of the chopped white chocolate.10.01 Biscoff cookies, 6 ounces white chocolate bars
- Turn the mixer to low speed and mix the dough for about 30 seconds or until the cookie pieces and white chocolate are evenly distributed throughout the dough. Cover and refrigerate the dough for at least 4 hours. Dough can be stored in the refrigerator for up to 48 hours.
- When ready to bake, remove the dough from the refrigerator and let it rest on the counter for about 30 minutes to make it easier to scoop. Preheat oven to 350°F. Line baking sheets with parchment paper and set aside.
- Use a large (3-tablespoon) cookie scoop to portion the dough onto prepared baking sheets, leaving 3 inches between each cookie. For more even cookies, tightly pack the dough into the scoop or roll each dough portion between your hands before placing the baking sheet into the oven.
- Bake cookies in preheated oven for 14-16 minutes, until the edges of the cookies just barely start to take on color and the tops appear set. Once cookies are out of the oven, gently press ½ Biscoff cookie into the top of each cookie and top with a bit of the reserved white chocolate.11.99 Biscoff cookies, 2 ounces white chocolate bars
- Allow cookies to cool on the pan for 5 minutes before removing them to a wire rack to cool completely.
Notes
Ingredients
- Both light brown and dark brown sugar work well in this recipe. Dark brown sugar makes a slightly chewier cookie. If you are out of brown sugar or would like to make dark brown sugar from light brown, refer to my brown sugar substitute post.
- If you don’t want to use white chocolate bars, you can use 8 ounces of white chocolate chips instead.
- Adding the halved cookies and extra white chocolate to the tops of the cookies after baking is optional, but is a nice touch as a way to decorate them and indicate what is in them.
Storage
- Store cooled cookies in an airtight container at room temperature for 3-4 days.
- Cookie dough can be portioned and frozen prior to baking. For more details, refer to how to freeze cookie dough.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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More cookie butter recipes
If you can’t get enough of that rich cookie butter flavor, try using it in more of my favorite recipes!
Biscoff sandwich cookies are a riff on homemade oatmeal cream pies, but with the flavor of Biscoff spread throughout.
For the cheesecake lovers, my no-bake Biscoff cheesecakes are always a hit with a speculoos cookie crust and cookie butter in the filling. I also use the cookies in my no-bake pumpkin cheesecake balls.
