My deliciously easy Cookie Butter Cookies are the edible embodiment of the phrase “filled with sugar, spice, and everything nice.” This delightfully gooey bakery-style cookie recipe is made with just 10 easy-to-find ingredients and features crunchy, spiced Biscoff cookies and decadent cookie butter for an unforgettable treat.

My love for cookies is as vast and deep as the ocean. Whether it’s a plate of fancy French macarons, intricately decorated holiday sugar cookies, chewy oatmeal cranberry cookies with dark chocolate chips, perfectly crumbly strawberry shortbread, or cheerfully colorful mini M&M cookies, I’ll happily munch away until someone tells me to stop.
And, while cookies are a treat I’ve been baking since childhood, it wasn’t until my pastry school days that I learned about the magic of cookie butter. This delectable spread has the consistency of Jif peanut butter, but rather than being made with peanuts, warmly spiced cookies take center stage. (Yes, it’s just as indulgent and craveable as it sounds.)
As someone who enjoys the mind-bending motif of all things meta, the idea of developing a cookie butter cookie recipe was too tasty to pass up. After all, why enjoy just one layer of cookie goodness when you can double (or would it be triple 🤔) down?
Imagine taking the spicy-sweet charm of crisp speculoos (a.k.a. speculaas) cookies, transforming them into a rich, creamy spread, turning that back into crisp-edged cookies with a fudgy, gooey center, and then topping them with the original cookies for added crunch. I’m telling you—these cookie butter cookies provide a full-circle moment for cookie lovers everywhere!
⭐ Why You’ll Love This Cookie Butter Cookies Recipe
- Quick & Simple - With a method similar to my ultimate dark chocolate chip cookies, this recipe is approachable enough for even brand-new bakers. Simply whisk your dry ingredients together, cream your butter and sugars, slowly mix the wet and dry ingredients, then chill, scoop, drop, and bake!
- Perfect for Preppers - One of my absolute favorite things about making cookies from scratch is that you can easily freeze the dough balls for future cookies on demand. Whip up a batch in just 30 minutes or less, then enjoy warm, fresh-from-the-oven goodness whenever the craving strikes.
- Cookies On Cookies On Cookies - This better-than-Crumbl cookie butter cookie recipe celebrates my devout adoration of one of life’s best simple pleasures. They’re cookies to the 3rd degree!
🍴Ingredients

- All-Purpose Flour - Plain white flour is perfect. If you don’t have a scale, make sure to use the “spoon and sweep” measuring method to keep your ratios on point.
- Biscoff/Speculoos Cookies & Crumbs - Many grocery stores now carry some form of speculoos spice cookies, whether in rectangular Biscoff shape or as windmill cookies. In a pinch, crunchy gingersnaps can also be used.
- Baking Soda - Aside from the air pockets created by creaming the butter and sugar, this is our only leavening power. If it has been awhile since you last used yours, give it a test for potency. Add a small spoonful to a bowl then top with a splash of vinegar or lemon juice. If it bubbles and fizzes, it’s good to go!
- Salt - I typically use fine sea salt unless otherwise specified. If you’re using a different variety (e.g. kosher or Himalayan pink salt), use a conversion chart.
- Unsalted Butter - Make sure it is at a cool-ish room temperature; you should be able to easily indent it with a finger, but the wrapper shouldn’t have a bunch of butter sticking to it or feel greasy. If possible, use high-quality, grass-fed, organic, cultured, and/or European-style butter for the richest flavor.
- Granulated Sugar & Brown Sugar - White sugar has a neutral flavor and near-neutral pH, whereas brown sugar imparts a caramelly molasses flavor and has an acidic pH. This balance is key, so use both. Organic cane sugar can be swapped for white, and muscovado can be swapped for brown.
- Egg - I used a large whole egg, so if you’re using liquid eggs from a carton, you’ll need a scant ¼ cup.
- Cookie Butter - Mmmmm, cookie butter. Biscoff or Trader Joe’s are probably the most recognizable, but both Walmart and Kroger have store brands available.
- Pinch Flakey Sea Salt - Adding a sprinkle of Maldon pyramids, fleur de sel granules, or other finishing salts takes these cookies over the top. The salt adds crunch, sparkle, and a delicious foil for the spiced sweetness of our Biscoff butter cookies.
See the recipe card below for a full list of ingredients and measurements.
⏲️ Substitutions & Variations
- Gluten-Free - Your first challenge in making these gluten-free will be locating a GF-certified cookie butter. A warmly spiced granola butter might be your best bet, or you can make your own. Next, swap in your favorite cup-for-cup all-purpose GF flour blend, preferably one that contains xanthan gum. Make sure you don’t rush the resting step—GF flour takes longer to absorb water than wheat flour, so it can end up tasting gritty if you don’t let the dough sit before baking.
- Dairy-Free - Both Biscoff and TJ’s cookie butters are dairy-free, so you’ll just need to use your favorite vegan butter.
- Add-Ins - Feel free to add up to ½ cup of your favorite cookie add-ins like toasted nuts, chocolate chips, or toffee bits for an added layer of flavor.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
📖 How to Make Cookie Butter Cookies: Step-by-Step Instructions
Step 1: Dry Ingredients. Add the flour, cookie crumbs, baking soda, and sea salt — to a bowl, whisk to combine, and set aside.
Step 2: Process Cookie Crumbs. Add your cookie crumbs into a food processor or gently crush in a plastic bag and set aside.


Step 3: Cream. Place the butter and sugars in your mixing bowl and using the paddle attachment, cream until you reach a fluffy, rather pale color. Make sure to take a second to scrape down the bowl before then adding your egg then the cookie butter.
Step 4: Mix. Slowly add the dry ingredients in three separate stages, mixing until your ingredients have fully combined.


Step 5: Prep. Before scooping each cookie, preheat the oven to 350 degrees Fahrenheit and prepare your baking tray with parchment paper. Then toss the cookie into your prepared clove sugar and cover completely.
Step 6: Shape & Bake. Using a small cookie scoop or a tablesppon, place your preferred number of cookie dough balls 3 inches apart onto a baking sheet, press cookies on top and bake for about 8 minutes.


Step 7: Cool & Sprinkle. Remove from the oven once you start to see some slight cracks on top, let cookies sit undisturbed for 3-5 minutes. Then, transfer to a wire rack and allow to cool completely, add a spread of cookie butter, sprinkle with flakey sea salt and enjoy!
OPTIONAL Step 8: Freeze For Later. If you don’t end up baking off all your cookies at once, place your scooped extras in a ziplock bag and throw them into the freezer. Bake them fresh as desired!
👩🏻🍳 Expert Baking Tips
- Start with room temperature ingredients, especially your butter, egg, and cookie butter. This will make it easier to mix the dough without over-doing it, helping to ensure a tender crumb.
- Invest in a spring-loaded cookie scoop for the most uniform cookies possible. Scooping the dough ensures you’re using the same amount of dough for each cookie, which means they’ll cook at the same rate.
- Freeze unbaked cookie dough for cookies on demand. I recommend pressing in the cookie topper before freezing so you can bake directly from frozen.
- For bakery-level professional-looking cookies, put a large round glass or biscuit cutter around the cookies while they’re still hot from the oven and gently swirl. This pushes in any errant edges, ensuring your cookies are beautifully circular and uniform.
- Make cookie sandwiches - Take a note from my molasses sandwich cookies recipe and fill these cookies with a cinnamon buttercream perhaps? Delicious.

💭 Recipe FAQs
Store your cookie butter cookies in an airtight container at room temperature for up to a week to keep them soft and fresh. If you prefer a chewier texture, pop them in the fridge — they’ll stay fresh for up to 10 days. For longer storage, freeze the cookie dough for up to 3 months; just let them thaw on the counter when you’re ready to enjoy!
Sort of! Biscoff is a brand of speculoos cookie that’s commonly ground into cookie butter, so while they’re closely related, "cookie butter" can also refer to any spread made from similar spiced cookies. Think of Biscoff as a popular version of cookie butter, but there are others out there!
Try popping the dough in the fridge for 30-60 minute, and make sure your oven temperature is accurate — sometimes a little calibration is all you need!
More Cookie Recipes You’ll Love
If you try the recipe for these Cookie Butter Cookies, please leave a 🌟 review and share your creation with me on social media! You can find me on Instagram, Facebook, Youtube and Pinterest - for more delicious recipes sent straight to your inbox, sign up for my newsletter! 📧

Easy Biscoff Cookie Butter Cookies Recipe (No Chill!)
Equipment
- Tablespoon or Small Cookie Scoop
Ingredients
- 2 Cups (240 g) All Purpose-Flour
- 2 teaspoon Baking Soda
- 2 teaspoon Ginger
- 2 teaspoon Cinnamon
- ½ teaspoon Cloves
- ½ teaspoon Salt
- ¼ teaspoon Nutmeg
- ¾ Cup (170 g) Unsalted Butter, room temperature
- ½ Cup (100 g) Granulated Sugar
- ½ Cup (110 g) Brown Sugar, packed
- 1 Egg, room temperature
- ½ cup (166 g) Cookie Butter, (Biscoff works!)
- 10 Biscoff Cookies , crushed in a food processor or by a rolling pin
- Clove Sugar: 4 Parts Granulated Sugar, 1 Part Cloves, optional
- Extra Cookie Butter & Flaky Salt , for garnish
Instructions
- Whisk together your dry ingredients – the flour, baking soda, ginger, cinnamon, cloves, sea salt and nutmeg in a bowl and set aside.2 Cups All Purpose-Flour, 2 teaspoon Baking Soda, 2 teaspoon Ginger, 2 teaspoon Cinnamon, ½ teaspoon Cloves, ½ teaspoon Salt, ¼ teaspoon Nutmeg
- Place the butter and sugars in your mixing bowl and using the paddle attachment, cream until you reach a fluffy, rather pale color. Make sure to take a second to scrape down the bowl before then adding your egg then the cookie butter.¾ Cup Unsalted Butter, ½ Cup Granulated Sugar, ½ Cup Brown Sugar, 1 Egg, ½ cup Cookie Butter
- Slowly add the dry ingredients in three separate stages, mixing until your ingredients have fully combined. Finally fold in the biscoff cookie crumbs to the dough.10 Biscoff Cookies
- Before getting ready to scoop each cookie, preheat the oven to 350 degrees Fahrenheit and prepare your baking tray with parchment paper.
- Using a cookie scoop or a tablespoon, roll your chilled dough into small balls. Place the clove sugar into a small bowl, and one by one, coat each cookie completely in sugar. If you prefer a less sweet cookie, you're welcome to skip this part!Clove Sugar: 4 Parts Granulated Sugar, 1 Part Cloves
- Place your preferred number of cookies onto a baking sheet and bake for about 8 minutes. Remove from the oven once you start to see some slight cracks on top and let cookies sit undisturbed for 3-5 minutes. Then, transfer to a wire rack and allow to cool completely. Once cooled, add a touch of cookie butter on top, sprinkle with flaky salt and enjoy!Extra Cookie Butter & Flaky Salt
- If you don’t end up baking off all your cookies at once, place your scooped and sugar-coated extras in a ziplock bag and throw them into the freezer. Bake them fresh as desired!
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