These soft and chewy cookie butter cookies are loaded up with Biscoff spread and white chocolate chips! These Biscoff butter cookies are so easy to make and can be made in just 1 bowl. These have to be my new favorite cookie!
I am a huge cookie person, whether it’s my peanut butter cookies stuffed with marshmallows or my strawberry pink sugar cookies, my freezer is always packed with frozen cookie dough balls! These cookie butter cookies are a soft cookie thanks to the addition of cornstarch and have to be my personal favorite.
Tell me about this recipe!
- These cookie butter chocolate chip cookies are swirled with creamy cookie butter and then folded with white chocolate chips.
- These taste almost like soft gingersnaps thanks to the cookie butter and addition of warm spices like cinnamon and nutmeg.
- You can make the cookies in just 1 bowl! Love having minimal clean up.
- The cookie dough balls can be frozen for up to 2 months if you don’t want to bake them all right away!
- It only takes 10 minutes to prepare the cookie dough, but you will need to let it briefly chill before baking.
Biscoff Spread: You can either use Lotus Biscoff brand of cookie butter or Trader Joe’s cookie butter. Most large grocery stores now carry cookie butter spread.
Cornstarch: This helps keep our cookies nice and soft.
Sugar: I’m using a combination of white sugar and light brown sugar.
Spices: I use a combination of ground cinnamon and ground nutmeg to give us even more of that cookie butter taste!
White Chocolate Chips: Feel free to substitute these for milk chocolate chunks or chips if you prefer, I just think white chocolate tastes amazing with these Biscoff cookie butter cookies.
Unsalted Butter: I always use European style butter in my cookies.
How to make this recipe
Step 1: In a large mixing bowl, whisk together your all purpose flour with your baking soda, salt, cinnamon, nutmeg and cornstarch.
Step 2: In the bowl of a stand mixer fitted with the paddle attachment, briefly beat butter until it is smooth and creamy. Add your granulated sugar and light brown sugar and beat on medium high speed for 3-4 minutes. It should be pale in color and light and fluffy. Note, you can also do this with a hand mixer.
Step 3: Add your egg, egg yolk and vanilla extract. Beat on high speed for 1 minute. Scrape the sides of the bowl and then add your Biscoff butter. Beat on medium speed for 1 minute.
Step 4: Pour in your dry ingredients and beat on low speed. Stop the mixer as soon as there are no more streaks of flour. Fold in your white chocolate chips by hand. Cover the bowl with plastic wrap and place in your fridge for 2 hours to chill. Place parchment paper on 2 baking sheets and preheat your oven to 350 degrees. Use a tablespoon or a cookie scoop to scoop out 2 tablespoons worth of dough and roll into a ball. Repeat with all the cookie dough and bake cookies 6 at a time on the baking sheet for 10-11 minutes. The cookies should be golden brown. Note, I haven’t tested these with a silicone mat!
Recipe Tips & Tricks
- I recommend using a weighing scale and measuring out your ingredients the metric way. It makes a huge difference to your baking and is the most accurate way to bake!
- If you aren’t using a weighing scale, make sure to use the fluff and sprinkle method to measure your flour. Check out the link here.
- To get the perfect cookie shape, use a large mug or glass to ‘scoot’ the warm cookie while it’s still on the cookie sheet.
- Make sure all of your ingredients are at room temperature before you start baking.
- When the cookies come out of the oven, press extra white chocolate chips on top to get that bakery style look!
Frequently Asked Questions
I wouldn’t say that cookie butter is healthier than peanut butter because it is a spread made with Lotus Biscoff cookies.
It takes like Speculoos cookies or Biscoff cookies! These cookies taste a bit like caramel and warm spices like cinnamon, nutmeg and ginger.
First secret is to add a bit of cornstarch! That will really soften up your cookies. Next is to make sure you do not overbake the cookies.
Keep in an airtight container, baked cookies will last up to 5 days. You can also freeze unbaked cookie dough balls! You will need to add an extra minute or two to the baking time.
Check out my favorite cookie recipes!
Cookie Butter Cookies
- 2 cups all purpose flour
- ¾ teaspoon baking soda
- 1 teaspoon cornstarch
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 ½ teaspoons kosher salt
- 1 stick unsalted butter room temperature
- ½ cup sugar
- ¾ cup light brown sugar
- 1 egg room temperature
- 1 egg yolk
- 2 teaspoons vanilla extract
- ¾ cup Lotus Biscoff spread
- 1 cup white chocolate chips
- In a medium bowl, whisk your flour, baking soda, salt, cinnamon, nutmeg and cornstarch together.
- In a bowl fitted with the paddle attachment, beat the butter until it is smooth on medium speed. Add both sugars and beat on medium high speed for 3-4 minutes until it is pale in color and light and fluffy.
- Add in your egg, egg yolk and vanilla extract and beat on high speed for 1 minute. Scrape the sides of the bowl, then pour in your biscoff butter and beat on medium speed for 1 minute
- Pour the dry ingredients in and mix on low speed until just combined. Fold in your white chocolate chips.
- Place your mixing bowl, covering the top in plastic wrap, in the fridge for at least 2 hours.
- Preheat your oven to 350°F/175°C and place parchment paper on 2 cookie sheets. Scoop out the cookie dough using a tablespoon or cookie scoop, you want each cookie dough ball to be 2 tablespoons worth of dough. Roll the cookie dough ball in your palms to make it round. Bake the cookies 6 at a time in the middle rack (I have one cookie sheet in the oven at a time) for 10-11 minutes. The cookies should be golden brown.