Biscoff Cookie Butter Cookies Recipe
Introduction
Biscoff Cookie Butter Cookies are soft, chewy, and packed with the rich, spiced flavor of Biscoff spread. These cookies combine classic ingredients with a unique twist for a delightful treat that’s perfect any time of day.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1 teaspoon salt
- 1/2 cup unsalted butter (room temperature)
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup Biscoff Spread
- 1 1/2 cups M&M’s (reserve some for topping)
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and line a sheet pan with parchment paper.
- Step 2: In a small bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
- Step 3: Using a mixer, cream the butter, granulated sugar, and brown sugar on medium speed for 1-2 minutes until fully combined.
- Step 4: Add the egg and vanilla extract, beating until combined. Then mix in the Biscoff spread for another 30 seconds to 1 minute.
- Step 5: Gradually add the flour mixture, mixing until just combined. Stir in most of the M&M’s, reserving some for topping.
- Step 6: Scoop large rounded spoonfuls of dough onto the prepared sheet pan, spacing them 2 inches apart. Slightly press down the cookie balls without flattening them completely.
- Step 7: Press some of the reserved M&M’s on top of each cookie. Bake for 12-14 minutes, or until the edges are golden and set. The center may look slightly gooey, which is perfect.
- Step 8: Transfer cookies to a wire rack and let cool for 10 minutes before serving.
Tips & Variations
- For extra chewiness, slightly underbake the cookies and let them finish cooking on the hot baking sheet after removing them from the oven.
- You can substitute peanut butter or almond butter if you don’t have Biscoff spread, though the flavor will be different.
- Try adding chopped nuts or chocolate chips along with the M&M’s for added texture and flavor.
- Use room temperature butter to ensure smooth blending and a tender cookie texture.
Storage
Store the cookies in an airtight container at room temperature for up to 5 days. To keep them soft, place a slice of bread in the container with the cookies. You can also freeze baked cookies for up to 3 months; thaw at room temperature before serving. Reheat gently in a microwave for 10-15 seconds to restore softness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use crunchy Biscoff spread instead of smooth?
Yes, you can use crunchy Biscoff spread if you prefer a bit of texture in the cookies. It will add small biscuit bits throughout for a slightly different mouthfeel.
Can I make the dough ahead of time?
Absolutely! You can refrigerate the dough for up to 24 hours before baking. Just let the dough come to room temperature for 10-15 minutes before scooping and baking.
Print
Biscoff Cookie Butter Cookies Recipe
- Total Time: 27-29 minutes
- Yield: 24 cookies 1x
Description
Deliciously soft and chewy cookies infused with the rich, caramelized flavor of Biscoff cookie butter and studded with colorful M&M’s. These Biscoff Cookie Butter Cookies combine the irresistible taste of Biscoff spread with classic cookie dough for an indulgent treat perfect for any occasion.
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup Biscoff Spread (cookie butter)
Add-ins
- 1 1/2 cups M&M’s, divided (reserve some for topping)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Combine Dry Ingredients: In a small bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Set this mixture aside for later use.
- Cream Butter and Sugars: Using a mixer, combine the room temperature unsalted butter, granulated sugar, and light brown sugar on medium speed. Mix for 1-2 minutes until the ingredients are fully blended and the mixture appears creamy.
- Add Egg, Vanilla, and Biscoff Spread: Beat in the egg and vanilla extract until well combined. Then, mix in the Biscoff cookie butter for an additional 30 seconds to 1 minute until smooth and fully incorporated.
- Incorporate Dry Ingredients and M&M’s: Gradually add the flour mixture to the wet ingredients and beat just until combined to avoid overmixing. Gently fold in the M&M’s, reserving some to press on top of the cookies before baking.
- Shape the Dough: Using a cookie scoop or large spoon, scoop out large rounded spoonfuls of dough and place them 2 inches apart on the prepared baking sheet. Press down the tops slightly to keep them thick but ensure they maintain their shape.
- Bake: Bake the cookies for 12-14 minutes or until the edges turn golden and are set. The centers might still look slightly gooey, which is ideal for a soft, chewy texture. Avoid overbaking.
- Cool: Transfer the cookies to a wire rack and allow them to cool for about 10 minutes before serving. This helps them firm up perfectly while maintaining their soft texture inside.
Notes
- Do not overbake the cookies; they should appear slightly gooey in the center when removed from the oven.
- Use room temperature butter for better creaming and texture.
- Press reserved M&M’s on top of the dough balls before baking for a colorful presentation.
- For chewier cookies, slightly underbake and allow them to cool on the wire rack.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 12-14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Biscoff cookies, cookie butter cookies, soft chewy cookies, Biscoff spread recipe, M&M cookies, homemade cookies, dessert
