Make the best Biscoff Butter Cookie recipe! Lotus Biscoff spread cookies (AKA cookie butter or Speculoos butter) are the ultimate in homemade desserts! Learn how to make Biscoff Butter cookies, get expert cooking tips, variations for special diets, and more. If you’ve been looking for recipes with Biscoff spread, you’re going to love these Biscoff cookie butter cookies! They’re a great use for Biscoff creamy cookie spread or crunchy cookie butter.
I had some leftover Biscoff butter from making Biscoff overnight oats, which sent me on a hunt for cookie butter recipes. After a little experimentation, these Lotus butter cookies were born. Ooooh, they are a treat!
With this Biscoff cookie recipe, you’re getting chocolate chip cookies with the added spices and caramelized flavor of cookie butter. If you’ve been looking for ideas of what to make with Biscoff spread, I promise this one’s a winner.
I’m even sharing all my secret tips to keep your Speculoos butter cookies soft and chewy in the fridge. Let’s get to it!
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➕ Biscoff Butter Cookie Ingredients
What do you need for this cookie butter cookie recipe? Here’s your shopping list for Biscoff cookie dough:
- 110 grams all-purpose flour (about 14 Tablespoons, but weigh it)
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 5 tablespoons room temperature butter (salted or unsalted butter)
- ¼ cup Biscoff butter cookie spread
- ¼ cup packed brown sugar (light brown sugar)
- 2 tablespoons white sugar
- 1 large egg
- ½ teaspoon vanilla extract
- ½ cup chocolate chips
- ⅓ cup toffee chips (AKA Heath Bar chips), plus 1½ tablespoons more for topping (optional)
Trader Joe’s Speculoos Cookie Butter and Lotus Biscoff cookie spread can be used interchangeably in Biscoff spread recipes. You can use smooth Biscoff spread or crunchy cookie butter. However, I prefer the creamy cookie butter spread in this Biscoff cookie butter recipe.
Here is the kitchen equipment needed to make Lotus Biscoff cookies:
- Kitchen Scale
- Electric Hand Mixer
- Spoon
- Cookie Scoop
- Parchment Lined Baking Sheet
- Oven
I used a light baking sheet here. If your cookie sheet is darker in color, your baking time may be shorter.
Biscoff Cookie Butter Ingredients
Here are the ingredients in Biscoff cookie butter:
- Lotus Biscoff cookies (wheat flour, sugar, vegetable oil, brown sugar syrup, sodium bicarbonate, soy flour, salt, cinnamon)
- Canola oil
- Sugar
- Soy lecithin
- Citric acid
Lotus Biscoff is a product of Belgium and is vegan friendly and nut free.
Is Biscoff and cookie butter the same?
Is Trader Joe’s cookie butter Biscoff? Biscoff butter and Trader Joe’s cookie butter are two popular brands of cookie butter in the US. They have very similar ingredients lists (mainly cookies, sugar, and oil) and can substitute for each other in recipes.
🍪 How to Make Biscoff Butter Cookies
Here are the step-by-step instructions for this Biscoff spread recipe:
- Weigh the flour, then whisk the flour, baking soda, and salt in a small bowl.
- Put the butter, Biscoff butter, white sugar, and brown sugar in a medium-size mixing bowl. Use an electric hand mixer to beat it until creamy. You don’t want to overmix it- about 2 minutes on medium-high is a good mixing time.
- Next, beat in the egg and vanilla with the mixer on low. Mix in the flour, then stir in the chocolate chips and toffee chips by hand.
- IMPORTANT! Put the bowl with the Biscoff cookie dough in the fridge and chill for 1-2 hours. This helps prevent overspreading and keeps the cookies dense.
- At the end of the chilling time, preheat the oven to 350 degrees Fahrenheit (177C). Line a light metal cookie sheet with parchment paper.
- Put 8-10 scoops of cookie dough (about 1½ tablespoon scoops) on your baking tray. Leave adequate space on the tray between the cookies. You’ll be baking half a batch at a time. Leave unused cookie dough in the fridge.
- Gently press extra toffee chips into the tops of the cookies, if desired.
- Bake Biscoff butter cookies for 10-12 minutes in an oven preheated to 350F (177C). The cookie sheet should be on an oven rack about one-third of the way from the top of the oven.
- The cookies are done when the edges are set and the centers are soft. (They should look a bit underdone!) Let them cool on the cookie sheet for 3-5 minutes before moving them to a wire rack to finish cooling. If using a dark baking sheet, you’ll want to get them off the sheet as soon as possible. Enjoy!
️Recipe Variations
There are many ways you can make tasty substitutions in this recipe. Here are some ideas:
- Swap the milk chocolate chips for white chocolate chips, dark chocolate chunks, or mini chips
- Use crunchy cookie butter in this recipe instead of creamy
- Substitute the English toffee chips in this recipe for butterscotch chips, sprinkles, or Biscoff cookie crumbs
- Add additional spices, like ginger, cloves, or nutmeg
️🌡️ Storage and Freezing
Biscoff butter cookies stay soft and chewy for 1-2 days in the refrigerator. Wrap baked cookies in plastic wrap and keep them in an airtight container.
These cookies also freeze beautifully. You can stack them in a freezer-safe container with parchment or freezer paper between the cookies to prevent sticking. Put them back in the fridge when you’re ready to thaw them.
Does Biscoff cookie butter go bad?
Biscoff cookie butter has a best before date on the lid. You’ll want to use it up by this date for the best quality.
Should Biscoff cookie butter be refrigerated?
Unlike homemade Biscoff cookies, Biscoff cookie butter doesn’t require refrigeration. My jar of cookie butter recommends storing between 63-73F (17-23C). A cool, dry pantry is perfect for storage.
💭 Expert Tips from a Dietitian
This is a level 3 recipe (weight maintenance and active lifestyles). Is Biscoff cookie butter healthy? Loaded with added sugar, white flour, and oil, Biscoff spread isn’t the most nutritious diet choice. However, it’s ok to make some food choices based on taste.
Since we’re treating ourselves here, instead of offering a nutrition lecture, here are some cookie baking tips:
- Measure the flour with a scale. You’ll get more consistent results in recipes for baked goods when you use a food scale to measure dry ingredients. Save the measuring cup for your wet ingredients.
- Don’t overmix the dough. Stop mixing when the flour is fully incorporated.
- Refrigerate the cookie dough before baking. Chilled cookie dough is less likely to overspread. Don’t skip this step if you want soft cookies with crisp edges.
- Don’t place the cookies too close together on the cookie sheet. The cookie dough balls do need a little space to spread.
- Here's my top tip for the best Biscoff butter cookies: underbaking. If you want a soft cookie, make sure you take them out of the oven before they look done. They will continue to firm up as they cool.
📋 Biscoff Butter Cookies Calories
How many calories in Biscoff cookies? One Biscoff Butter Cookie has 174 calories, 19.9 grams net carbohydrates, and 1.7 grams protein. This is for a recipe yield of 16 cookies.
FAQs
Is Biscoff cookie butter sweet? Yes, Biscoff spread is sweet like Nutella, but with a caramelized biscuit flavor from brown sugar. Biscoff also contains cinnamon, so it has a hint of warm spices.
Biscoff cookie butter is vegan. To make vegan Biscoff butter cookies, substitute the egg in this recipe for a flax egg. Also, make sure you use vegan chocolate chips, and substitute the toffee chips for crushed Biscoff cookies.
Biscoff cookie butter is not gluten free, so you’ll need to make your own gluten free cookie butter. Use that in the recipe, along with your favorite 1:1 gluten free baking flour. Also, make sure the chocolate chips and toffee chips you use contain no gluten.
Yes, at the time of writing, Biscoff cookie butter is nut free. To make nut free Biscoff butter cookies, substitute the toffee chips for crushed Biscoff cookies. Also, make sure the chocolate chips you use contain no nuts.
Yes, Biscoff cookie butter is naturally vegan and dairy free.
You can make easy Biscoff cookies with just Biscoff cookie spread, white flour, and egg. Here are directions for how to do it.
Biscoff butter is delicious with graham crackers, apple slices, or on toast. You can also make recipes with Speculoos butter, as we’re doing here, or heat it and drizzle it on ice cream.
👨🍳 Other Cookie Recipes
Here are some other cookie recipe ideas to try:
- Kodiak Cake Cookies
- Dairy Free Chocolate Chip Cookies
- Air Fryer Peanut Butter Cookies
- Cookie Monster Cookies
- Air Fryer Sugar Cookies
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The Disclaimer…
All recipes on this website may or may not be appropriate for you, depending on your medical needs and personal preferences. Consult with a registered dietitian or your physician if you need help determining the dietary pattern that may be best for you.
The nutrition information is an estimate provided as a courtesy. It will differ depending on the specific brands and ingredients that you use. Calorie information on food labels may be wildly inaccurate, so please don't sweat the numbers too much.
For more information on how the three recipe levels may help with a weight management goal, refer to my overnight oats no sugar post. Let's get cooking!
📖 Recipe
Biscoff Butter Cookie Recipe (Lotus Cookie Butter Cookies)
Ingredients
- 14 tablespoons all-purpose flour 110 grams, weigh it
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 5 tablespoons butter (softened)
- ¼ cup Biscoff butter spread
- ¼ cup light brown sugar (packed)
- 2 tablespoons sugar
- 1 large egg
- ½ teaspoon vanilla extract
- ½ cup chocolate chips
- ⅓ cup toffee chips (plus optional 1½ tablespoons more for topping)
Instructions
- Weigh the flour, then whisk the flour, baking soda, and salt in a small bowl.
- Put the butter, Biscoff butter, white sugar, and brown sugar in a medium-size mixing bowl. Use an electric hand mixer to beat it until creamy. You don’t want to overmix it- about 2 minutes on medium-high is a good mixing time.
- Next, beat in the egg and vanilla with the mixer on low. Mix in the flour, then stir in the chocolate chips and toffee chips by hand.
- IMPORTANT! Put the bowl with the Biscoff cookie dough in the fridge and chill for 1-2 hours. This helps prevent overspreading and keeps the cookies dense.
- At the end of the chilling time, preheat the oven to 350°F (177°C). Line a light metal cookie sheet with parchment paper.
- Put 8-10 scoops of cookie dough (about 1½ tablespoon scoops) on your baking tray. Leave adequate space on the tray between the cookies. You’ll be baking half a batch at a time. Leave unused cookie dough in the fridge.
- Gently press extra toffee chips into the tops of the cookies, if desired.
- Bake Biscoff butter cookies for 10-12 minutes in an oven preheated to 350°F (177°C). The cookie sheet should be on an oven rack about one-third of the way from the top of the oven.
- The cookies are done when the edges are set and the centers are soft. (They should look a bit underdone!) Let them cool on the cookie sheet for 3-5 minutes before moving them to a wire rack to finish cooling. If using a dark baking sheet, you’ll want to get them off the sheet as soon as possible. Enjoy!
Video
Notes
- Measure the flour with a scale. You’ll get more consistent results in recipes for baked goods when you use a food scale to measure dry ingredients. Save the measuring cup for your wet ingredients.
- Don’t overmix the dough. Stop mixing when the flour is fully incorporated.
- Refrigerate the cookie dough before baking. Chilled cookie dough is less likely to overspread. Don’t skip this step if you want soft cookies with crisp edges.
- Don’t place the cookies too close together on the cookie sheet. The cookie dough balls do need a little space to spread.
- Here's my top tip for the best Biscoff butter cookies: underbaking. If you want a soft cookie, make sure you take them out of the oven before they look done. They will continue to firm up as they cool.
Nutrition
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