Crunchy Biscoff Cookie-Butter Cookies
Crunchy Biscoff Cookie-Butter Cookies bring together the rich, spiced sweetness of cookie butter and the satisfying crispness of classic bakery-style cookies, creating a bold, aromatic treat with irresistible texture. Perfect for snacking, sharing, or gifting, these cookies offer a modern twist on a nostalgic flavor that’s as crunchy as it is comforting.
Ingredients
- ½ cup unsalted butter softened to room temperature
- ½ cup Speculoos or Biscoff cookie butter
- ⅔ cup packed light brown sugar
- 1 large egg at room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon plus 1½ cups all-purpose flour see notes below for measuring details
- ½ teaspoon salt
- ½ teaspoon baking soda
- Additional cookie butter for topping
Instructions
- Preheat your oven to 350°F (180°C). In a mixing bowl, use a paddle attachment on low speed to cream together ½ cup (113 g) unsalted butter, ½ cup (140 g) Speculoos or Biscoff cookie butter, and ⅔ cup (135 g) light brown sugar until the mixture is light and fluffy. Add 1 large egg (47 g) and 1 teaspoon vanilla extract, mixing until fully incorporated. In a separate bowl, whisk together 1½ cups plus 1 tablespoon (200 g) all-purpose flour, ½ teaspoon baking soda, and ½ teaspoon salt. Gradually add the dry ingredients to the wet mixture and mix until just combined. Using a large cookie scoop (about 3 tablespoons), portion the dough onto a parchment-lined baking sheet, spacing the dough balls about 3 inches apart. Place 1 teaspoon of cookie butter on top of each dough ball. Bake for 10–12 minutes, or until the edges turn golden and the cookie butter on top has melted and formed crackled patterns. Allow the cookies to cool completely on a wire rack before enjoying.