Soft Cookie Butter Cookies — Not sure what to do with cookie butter? Make this recipe! These cookies are tender, moist, and filled with warming spices! If you like the flavor of cinnamon, ginger, soft gingersnaps, or molasses, these warm and comforting cookies will be your new favorites!
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The Best Recipe Using Cookie Butter!
I can’t believe I didn’t have a recipe for cookie butter cookies on my site. That’s fixed now. And there’s no butter and no white sugar in them.
I’ve got umpteen recipes using cookie butter, but I didn’t have cookies. If you haven’t tried the stuff, crawl out from under your rock and prepare to eat the whole jar the day you buy it.
It’s spreadable cookies. And it’s out of this world good.
If you like gingersnaps, gingerbread, ginger, molasses, and cinnamon, cookie butter will be your BFF.
What better way to use spreadable cookies than to make cookies with it? Makes perfect sense to me.
I combined elements from two of my all-time favorite cookie recipes, Peanut Butter Chocolate Chunk Cookies and Soft Batch Dark Brown Sugar Cookies.
There’s no butter used and no granulated sugar used. Only brown sugar is used and it keeps cookies so moist.
(Please don’t write to say that brown sugar is really just granulated with molasses. If I had a nickle. Oh boy.)
They’re similar to the Softbatch Dark Brown Sugar Cookies in texture, thanks in part to not over-flouring the dough so they stay incredibly soft and moist, with a slight chewiness around the edges.
The dough is fast and easy to make, and the batch size is very modest, at just a baker’s dozen. If you can’t trust yourself around a jar of cookie butter, you don’t need more than a dozen of these laying around either.
I’m no stranger to brown sugar-based cookies and these were wonderful. The brown sugar caramelizes, creating a rich, buttery cookie with hints of caramel and vanilla.
Combined with the cinnamon, ginger, and spices in the Cookie Butter, there’s so many comforting flavors and they’re some of my new favorites. Definitely perfect as fall and cooler weather sets in.
And I can check cookies-made-with-cookie-butter off my to-make list.
Ingredients in Cookie Butter Cookies
Making cookies has got to be one of my new favorite cookie butter uses! Here’s what you’ll need to make cookies with cookie butter:
- Egg
- Cookie butter / Biscoff Spread
- Light brown sugar
- Vanilla extract
- All-purpose flour
- Cornstarch
- Cinnamon
- Baking soda
- Salt
How to Make Cookie Butter Cookies
Cookies are one of the simplest cookie butter desserts you can make! Here’s an overview of how the recipe is made:
- Cream together the cookie butter, egg, brown sugar, and vanilla.
- Add in the dry ingredients and mix until just combined.
- Scoop the dough into balls and chill them for at least 3 hours.
- Once the dough has chilled, bake the cookies just until the edges have set and the tops are just beginning to set, even if slightly undercooked, pale and glossy in the center.
How to Store the Cookies
Store cookies airtight at room temperature for up to 1 week, or in the freezer for up to 4 months.
Alternatively, unbaked cookie dough can be stored airtight in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.
Cookie Butter Cookies FAQs
Cookie butter is made by grinding speculoos cookies (think slightly caramelized, buttery, cinnamon-heavy gingersnaps) into a butter-like spread, which has the consistency of thick peanut butter.
Most people tend to use Trader Joe’s Cookie Butter and Biscoff Spread interchangeably, myself included. However, my understanding is that Biscoff Spread is the original “cookie butter” that TJ’s based its product off of.
Yes! I love add-ins to the max and was going to trash them up and add chopped cookies, like Biscoff cookies or TJ’s Bistro Biscuits, cinnamon graham crackers or cinnamon chips, but I wanted the rich, flavorful dough to shine. However, you’re welcome to add up to 1/2 cup of mix-ins, if desired.
I always chill my dough because it results in cookies that are puffier and thicker. But for these cookies especially, chilling is mandatory.
I added cornstarch because it keeps cookies and crusts softer and more tender. It’s really a miracle worker in baking and kept these cookies soft and supple.
In addition to these fabulous cookie butter cookies, you can use your jar of cookie butter to make bars, sandwich cookies, cakes and more! Try using it like you would peanut butter and see what happens.
For more recipe ideas, here are all of my cookie butter desserts.
Biscoff is sold at many mainstream grocery stores and at big box retailers. I’ve even seen it at places like TJ Maxx and Marshall’s. Or just order it. Or buy the TJ’s version if you’re near a TJs.
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Softbatch Cookie Butter Cookies
Ingredients
- 1 large egg
- 1 cup creamy Cookie Butter or Biscoff Spread
- ¾ cup light brown sugar, packed (dark brown may be substituted)
- 1 ½ tablespoons vanilla extract, yes tablespoons, not teaspoons
- ¾ cup plus 2 tablespoons all-purpose flour, or up to 1 cup flour as necessary, see directions below
- 2 teaspoons cornstarch
- 1 ½ teaspoons cinnamon
- 1 teaspoon baking soda
- pinch salt, optional and to taste
Instructions
- To the bowl of a stand mixer fitted with the paddle attachment (or large bowl and electric hand mixer), cream together the egg, cookie butter, brown sugar, and vanilla on medium-high speed until light and fluffy, about 4 to 5 minutes. Do not shortchange this creaming step, and if using a hand mixer, 6-7 minutes may be necessary. Don’t overbeat or overdo it so that the oils start releasing (more prone to happening with peanut butter than Cookie Butter); just make sure the mixture is properly creamed.
- Stop, scrape down the sides of the bowl, and add 3/4 cup plus 2 tablespoons flour, cornstarch, cinnamon, baking soda, optional salt, and mix on low speed until just incorporated, about 1 minute; don’t overmix. The dough will be soft and on the oily side, but it should come together and not be sticky, tacky, or wet. If it is, add up to 2 more tablespoons of flour, for a total of 1 cup, and mix to incorporate. Due to climate and variance in ingredients such as moisture level of brown sugar, volume of egg, brand of Cookie Butter, etc. the flour amount could vary by a few tablespoons.
- Using a medium 2-inch cookie scoop, form heaping two-tablespoon mounds (I made 13). Place mounds on a large plate, flatten mounds slightly, cover with plastic wrap, and refrigerate for at least 3 hours, or up to 5 days, before baking. Do not bake with warm dough because cookies will spread and bake thinner and flatter. Properly chilled dough is mandatory.
- Preheat oven to 350F, line a baking sheet with a Silpat, or spray with cooking spray.
- Place mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet).
- Bake for 8 minutes, or until edges have set and tops are just beginning to set, even if slightly undercooked, pale and glossy in the center. Do not bake longer than 9 minutes if you want Softbatch-sytle cookies because they firm up as they cool (The cookies shown in the photos were baked with dough that had been chilled overnight, allowed to come to room temp while the oven preheated, and were baked for 8 minutes. They have slightly chewy edges with soft, pillowy, gooey centers).
- Allow cookies to cool on the baking sheet for about 5 minutes before removing and transferring to a rack to finish cooling.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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More Spiced Cookie Recipes:
Soft & Chewy Dark Brown Sugar Cookies — These cookies are sweetened entirely with dark brown sugar! Between the molasses in the sugar and the molasses in the dough, these cookies are rich, deep and caramely in flavor!
Brown Sugar Maple Cookies — Dense and not at all cakey, with the perfect balance of chewy edges and soft, tender, pillowy centers!
Chewy Molasses Chocolate Chip Cookies — Amply flavored with molasses, ginger, cinnamon, and cloves. Chocolate is used three times! Cocoa powder, chocolate chips, and chocolate chunks are used, making these perfect for chocolate lovers!!
Soft & Chewy Molasses Gingerdoodles— These soft molasses cookies taste like a cross between chewy gingerbread cookies and crinkly snickerdoodles. An unbeatable holiday cookie recipe!
Molasses Crinkle Cookies — The richness and depth of the dark molasses, coupled with dark brown sugar and spices, make them some of my favorite cookies ever!
Pumpkin Chocolate Chip Cookies — Between the molasses, pumpkin pie spice, and pumpkin pie spice extract that I used, these pumpkin chocolate chip cookies beautifully showcase the flavors of fall!
Soft and Chewy Sugar-Doodle Vanilla Cookies – Part soft sugar cookie, part chewy snickerdoodle, with tons of rich vanilla flavor!
Chai Cookies — The chai spices give the cookies so much depth of flavor. Cozy, comfort-food cookies that warm you up inside!
Mmmm!!! These look like the perfect soft and moist cookie that would be gobbled up in a snap around my house as my guys would devour them!!! I must make these soon. Thanks for sharing, Averie!!!
Thanks, Robyn, and I bet your guys would devour this small batch in…an hour :)
You talk about adding cornstarch, but I don’t see it in the recipe. How much did you put in?
Thanks for mentioning that! I updated the recipe and it’s 2 teaspoons!
I have never had cookie butter of biscoff anything! I know, but there are no trader joes in Colorado and I have never seen biscoff in stores. I know it is on amazon and it has been in my cart for weeks, but I still have not bought it. I need to buy it now! These soft batch cookies look so incredibly. They are calling my name!
Double check at a few of your favorite mainstream grocery stores in the baking aisle and/or the nut butter aisle. It’s sold here at a few, and randomly I always see it at Marshall’s or TJ Maxx for some odd reason in their hodgepodge. Oh and Bed Bath & Beyond, pretty sure they sell it in their food section. And I know Walmart does, I think Target, too. It’s around. No need to order it probably in your situation but then again, sometimes that’s easier than trapseing from store to store. You.will.love.it.
These are the cookies of my dreams! My mind is blown that the cookie butter replaces actual butter. Awesome!
I do it in PB cookies all the time. But it’s so fatty (peanuts) that it can swap for butter easily. I wanted to see if I could pull it off with using CB and I did. I guess when you read the label on the jar, it’s pretty fatty, too :)
Yes!! I’ll have to snag some cookie butter next time I see it at TJ’s.
These look so delicious and just the way I love my cookies: soft and thick and moist!!!
Oh wow–these look to-die-for good! As I glanced over the recipe, I was somewhat relieved to see it calls for a cup of cookie butter. That leaves me with probably less than half of a jar to contend with. I think I’d have to just use the rest in another of your recipes and then send some of it with my husband to work. That stuff (and nutella) is a deliciously dangerous, slippery slope!!!
It’s a very slippery slope. Lol And honestly, if you want to add more, like 1.25 to 1.33 cups, go for it. Very flexible here. Flour will be 1 c if you go over 1 c of CB, give or take. Just add it til the dough comes together. Almost like making my flourless PB cookies in the sense that there’s no butter and the flour, all things considered, is minimal. You will love these!
I literally cannot bake cookies without browning the butter first! yum!
I am going to have to try to make my own cookie butter in Australia to make these! I am in love with the chewy texture. You should do more with this butter, I am thinking of fudge and cupcakes. Great recipe as always averie
Thanks! And I have a link to a homemade version, but as I explained to Consuelo a couple comments above you, there’s some caveats with it. I wish that you had easy access to it!
So funny, I was at an improv show earlier this week and two guys were doing a scene supposedly taking place at a grocery store, and one references cookie butter, and described it as peanut butter but with cookies instead of peanuts and a bunch of people cracked up thinking he had just invented this “new product”. Little did they know…
I love that people are doing improv’s about it now :)
Love these! I’ve been looking to put biscoff in cookies for a while now, these just look perfect! Definitely making me want to put biscoff in cookies even more!!
Thanks Annie and glad you’re on top of it. I’m finally there now too :)
I love Biscoff, and I have an unopened bottle of TJ’s crunchy cookie spread, that I don’t want to open just yet because I know I will eat the whole jar. Cookies… I need to make these.
LOL. I know how it is to crack the seal. It’s all downhill from there :)
I need to get my hands on some of that cookie butter, it sounds like the best thing ever! I wonder if I could make it at home, because guess what, we can’t get it here either :(( And these cookies look like something I definitely have to try. These are like soft cookies perfection, I love them!
Maybe you could order it from the link I gave. Or google “Biscoff spread” and see what your online/ordering options are. I have a homemade version – see related recipe links. However, it uses peanuts which the real version does not. The taste is pretty darn close but it’s very hard to make from scratch. At least I have not had luck yet making it without adding peanuts. Hope you can try some!
Crazy lady, missing out on those cookies ;) They look exactly how I like them!
I know. But it’s all fixed now :)
I can’t believe you didn’t have a cookie butter cookie recipe either – you are the cookie queen and these look to die for!
I know, what was I waiting for!
Averie…didn’t you know that brown sugar is just white with molasses? ;) Just kidding. That note was too funny. Still haven’t tried cookie butter because I’m not sure where to find it in Canada, but oh man these look delicious. So, so soft! I’m usually a crunchy cookie kinda gal but did some soft ones this weekend and I might have to convert. Love these!
Lol – when I read your comment I was like no.she.didn’t. And then I saw your just kidding part. You got me for a half second there :)
And just order Biscoff. Or come to the States for a visit, better yet!