These Cookie Butter Cookies are full of Lotus Biscoff cookie butter and creamy white chocolate chips, in tender cookies - just like at Crumbl! simple, crowd-pleasing treat ready in under 30 minutes.
These Cookie Butter Cookies are buttery, chewy, slightly crisp at the edges, and full of that distinct speculoos flavor from Lotus Biscoff.
You’ll crush some cookies into the dough, swirl in cookie butter, and finish each one with a whole Biscoff cookie right on top. So easy, and so tasty!
I started making these when I had a leftover jar of cookie butter and no real plan for it. One batch in and I knew this recipe had to be a regular.
The method is really straightforward, and the dough comes together in one bowl. They only need a short chill, so you’re not stuck waiting around.
The texture is one of my favorite things here. The cookie butter adds moisture and richness, while the crushed cookies bring a bit of texture that keeps the whole thing interesting.
And the white chocolate? It’s creamy and just sweet enough to round it all out.
You can enjoy them as they are or warm them up slightly so the chocolate softens again. They go really well with coffee or tea, and if you happen to have some vanilla ice cream, try sandwiching a scoop between two of these. It works.
Love cookies? Be sure to also try Chocolate Crinkle Cookies, Lorna Doone Cookies (Copycat), Lemon Blueberry Cookies, or No Bake Cornflake Cookies!
Jump to:
Why You Should Make This Recipe
- The star ingredient of these cookies is the cookie butter spread (I use Lotus Biscoff, but other brands, like Trader Joe's, are available), which has a rich and nutty flavor. This gives the cookies a unique taste that is different from traditional cookie recipes.
- They come together fast, with basic pantry ingredients.
- You only need one bowl and a hand mixer.
- They’re chewy, soft, and just crisp on the edges.
- Cookie butter and Biscoff give them a warm, caramelized flavor.
- They look great with that Biscoff cookie pressed into the top.
- You can freeze the dough or the baked cookies.
- They make excellent edible gifts.
- This recipe is straightforward and requires only a handful of ingredients. Even if you're not an experienced baker, you can still make these cookies with ease.
- They're like the awesome cookies you get from Crumbl!
Ingredients
- Lotus Biscoff Cookies: These are what give the cookies that unique caramel-spice flavor. Crush half for the dough and save the rest to press on top. Speculoos-style cookies from other brands work too.
- Unsalted Butter: Make sure it’s softened so it creams properly with the sugars. If you only have salted butter, skip the added salt in the recipe.
- Cookie Butter: This adds richness and flavor. You can use brands like Lotus or Trader Joe’s. Crunchy or smooth both work.
- White Sugar: Helps the cookies spread a little and adds crispness to the edges.
- Brown Sugar: Gives the cookies moisture and a deeper flavor. Light or dark is fine.
- Egg: Binds everything together and adds moisture.
- Vanilla Extract: Rounds out the flavors. Pure extract is best, but imitation will work in a pinch.
- All-Purpose Flour: The base of the dough. Don’t pack it down when measuring.
- Baking Soda and Baking Powder: A combination helps the cookies rise and spread just enough.
- Salt: Enhances the cookie butter flavor and balances the sweetness.
- White Chocolate Chips: Adds creamy sweetness. You could use chopped white chocolate or even skip it if needed.
See the recipe card for the full method and quantities.
Variations
- Use dark chocolate chips instead of white for a richer bite.
- Add a pinch of cinnamon or nutmeg to enhance the spice.
- Swap half the flour for whole wheat for a nuttier flavor.
- Add chopped pecans or walnuts for crunch.
- Mix in dried cranberries or raisins for contrast.
- Stir in toffee bits for extra chew.
- Skip the Biscoff cookie on top for a simpler look.
- Add a drizzle of melted chocolate once cooled.
- Make them smaller for bite-sized cookies.
- Add a pinch of flaky sea salt on top before baking.
What is cookie butter?
Cookie butter is a spreadable sweet treat (with a similar texture to smooth peanut butter) that is made from crushed speculoos cookies.
Speculoos are a type of spiced shortcrust biscuit that originated in Belgium and the Netherlands. You may know them as Lotus Biscoff cookies.
The biscoff cookies are ground into a fine powder and mixed with other ingredients such as sugar, vegetable oil, and sometimes additional spices like cinnamon, to create a creamy and spreadable consistency similar to peanut butter or Nutella.
In recent years, cookie butter has become widely available in grocery stores in the United States and other countries, and it's become a popular ingredient for making all sorts of delicious treats, including cakes, pies, and, of course, cookies!
What does cookie butter taste like?
Cookie butter is warming and sweet, with a slightly caramel-like and nutty flavor, and has a cinnamon-like spice that's reminiscent of gingerbread.
It's made from speculoos, which is an aromatic blend of cinnamon, nutmeg, ginger, cloves, and sometimes cardamom, allspice, and white pepper.
It has a complex flavor profile. The exact combination of spices used in speculoos can vary depending on the recipe and the baker's personal preferences, but cinnamon is always the dominant flavor.
How can cookie butter be used?
- Spread on French toast, waffles, or pancakes.
- Swirled into oatmeal or yogurt.
- Used as a baking substitute for peanut butter or Nutella.
- Spread on toast or bagels.
- Use as a dip for fruit, such as apples or bananas.
- Drizzle over ice cream or frozen yogurt.
- Use as a filling for pastries, such as croissants or turnovers.
- Add to milkshakes or smoothies for a sweet and nutty flavor.
- Use as a frosting or filling for cakes, cupcakes, or cookies.
- Add to pancake or waffle batter for extra flavor.
- Mix into cheesecake or pudding for a creamy, nutty taste.
- Use as a topping for hot chocolate or coffee for a delicious treat.
These are just a few ideas for how to use cookie butter - feel free to get creative and experiment with different ways to enjoy this delicious spread!
Instructions
If you're wondering how to make this cookie butter cookie recipe, don't worry, it's easy!
Just follow this step-by-step photo tutorial. Then scroll down to the recipe card for the full ingredients list and recipe method.
Preheat the oven to 375°F (190°C). Line cookie sheets with baking parchment paper.
Crumble half of the cookies with your hands or in a ziplock bag bashed with a rolling pin. You want ⅔ cup of cookie crumbs. Set aside.
In a large bowl, add the butter, cookie butter, white and brown sugars, and vanilla .
Beat with an electric mixer until smooth and thick.
Beat in the egg.
Add the cookie crumbs, flour, baking soda, baking powder, and salt to the bowl, and stir well to combine.
Gently fold in the white chocolate chips. Cover the bowl and place it in the fridge for 15 minutes to firm up slightly.
Add tablespoon-sized scoops of the cookie butter cookie dough to the cookie sheets, placed apart to allow for spreading.
Bake in the oven for 8-10 minutes or until golden and the edges are firm. Remove from the oven, push in a half a Lotus Biscoff cookie into each one while they're still soft, and let the cookies cool on the tray for 5 minutes. Transfer to a wire rack to cool completely.
Storage, Freezing, and Make-Ahead
You can store baked cookies in an airtight container for up to 5 days. They stay soft and chewy. For longer storage, freeze them in a single layer, then transfer to a freezer-safe bag.
The dough also freezes well. Scoop it into balls, freeze on a tray, then store in a zip-top bag. Bake from frozen, adding 1 to 2 minutes to the baking time.
To make ahead, the dough can sit in the fridge for up to 48 hours. Let it soften slightly before scooping.
Recipe Tips
Don't overcook your cookies! They should be golden and firm on the edges and the middle should be set, but not hard.
If decorating with the extra Lotus Biscoff cookies, push them into the cookies while they're still warm.
Let the butter come fully to room temperature for the best texture.
Chill the dough for at least 15 minutes so the cookies don’t spread too much.
Use a cookie scoop for even-sized cookies.
Press the Biscoff cookie into the top while the cookies are still hot.
📖 Recipe
Cookie Butter Cookies
Equipment
- Cookie sheets
- Mixing Bowl
- Electric mixer
Ingredients
- 24 Lotus Biscoff Cookies
- ½ cup unsalted butter at room temperature
- ⅓ cup cookie butter
- ½ cup granulated white sugar
- ⅓ cup brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- ¾ cup white chocolate chips
Instructions
- Preheat the oven to 375°F (190°C). Line cookie sheets with baking parchment paper.
- Crumble half of the cookies with your hands or in a ziplock bag bashed with a rolling pin. You want ⅔ cup of cookie crumbs. Set aside.
- In a large bowl, add the butter, cookie butter, white and brown sugars, egg and the vanilla and beat with an electric mixer until smooth, thick and creamy.
- Add the cookie crumbs, flour, baking soda, baking powder, and salt to the bowl, and stir well to combine.
- Gently fold in the white chocolate chips. Cover the bowl and place in the fridge for 15 minutes to firm up slightly.
- Add tablespoon-sized scoops of the cookie butter cookie dough to the cookie sheets, placed well apart.
- Bake in the oven for 8-10 minutes or until golden and the edges are firm.
- Remove from the oven, push in a half a Lotus Biscoff cookie into each one while they're still soft, and let the cookies cool on the tray for 5 minutes. Transfer to a wire rack to cool completely.
Nutrition
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
Allyson Michelle
I love the taste and texture of this recipe! It reminds me of my childhood when my mom used to bake these for me and my siblings!
Beth
You put a cookie INSIDE a cookie. That is pure genius.
Ned
My kids ate these so fast I barely got any. That's how you know things are awesome in our house. Thank you for this great recipe!
Beth
You have combined two of my most favorite things, Biscoff cookies and white chocolate chips! They were delicious!
Dana
These were outstanding! I love Biscoff, so to make cookies out of one of my favorite cookies was pretty darn awesome. 10/10 do recommend!