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!
The texture of these looks PERFECT! Mmm my mouth is watering right now : )
I looooved the texture as well! Thanks for saying you do too!
I’m shocked you didn’t already have a cookie butter cookie recipe on here either! You’re the queen of the awesome jarred goods, be it Nutella, cookie butter, or coconut oil, my latest obsession. Since you knoooow how I feel about your soft-baked white chip coconut oil cookies, I think it’s a safe bet I’ll feel equally as rabid around these bad boys!
I love that Im known as the queen of jarred spreads and oils. I take that as huge branding badge of honor :) LOL
I was shocked too that I didnt have just straight up cookies. Problem fixed now! And glad you’re still lovin’ on those softbatch coconut oil white choc cookies! I loved those things – I need to make more!
Not only do I not have a cookie butter recipe on my blog but I’ve also never even tried it! Based on the looks of these cookies, I am missing out!
You are! :) Race to the store!
Oh Averie. You always make my mouth water.
I need to make these. I’ve never had a cookie butter cookie! *sacrilege*
WHATTT???!!! Girl. That’s like saying you’ve never had…water. It’s such a baking blogger’s staple. Get on it :) But only if you want to do more cardio this week. Because it’s highly tempting!
Fabulous cookies, Averie! I love your soft batch recipes! I just need to learn to restrain myself from eating Biscoff straight from the jar and save some to make these!:) Pinning!
Thanks for pinning and yes, it took me about 2 YEARS before I could keep a jar in the house and not just go to town with a spoon on it. Finally, Im growing up.
These cookies look mad soft and chewy…I’m there! I love the flavors going on here. Must make asap. :)
mad soft and chewy <-- YES :)
Oh.My. God. I have intentionally not bought that cookie butter because I know that I will not be able to stop until the jar is licked clean. But THESE would be shareable, and the prefect thing to bring to a football party, so it’s totally justifiable.
Yes you can donate them. And it’s a small batch/1 dozen kind of recipe. So they’ll be easy to get rid of in like, an hour :)
You’ve never had CB? You have to change that asap!
These look INCREDIBLE, Averie! So, so soft and I bet they have an amazing flavor! Pinned!
Thanks for pinning and yes the flavor is just so rich and warm and comforting!
These sound AMAZING Averie! Can’t wait to whip up a batch soon! :)
Thanks Liz and if you try them, LMK!
Ha! I did, in fact, almost eat my first jar of cookie butter by the spoonful! Oh, memories…I kind of want to experience it again for the first time. :P
These cookies are dabomb!! Pinned, bookmarked, drooled over!!
THANKS for the pins, bookmarks, and there are many things in my mind I wish I could go back and re-live for the first time. That wide-eyed amazement, or that amazing sensory overload that comes with the first time. And yes – the first jar of CB belongs in that category! I think I ate 2 jars in like 2 days the first time I ever had it!
I love this. Was just looking for a cookie butter recipe like this so thanks. I now know what I will be doing on the weekend with the kids. I will let you know how I go and how it turns out!
That’s awesome & please keep me posted!
Oh good gracious these are beautiful my friend! The prettiest cookies you’ve ever made. Truly! I’ve never made cookie butter cookies before. I don’t think? I can’t even remember. But who cares because I totally need one of these soft, chewy, brown sugary cookies right this second. I loooove cookie butter. I just bought a jar last week. The crunchy kind. :)
I just love all of your soft-batch cookies! The photos of these remind me of your brown sugar maple cookies. Pinned!
Prettiest cookies I’ve ever made? Well my God that’s a huge honor…THANK YOU!! Thanks for the pin, too. And they remind me of my coconut oil dark brown sugar softbatch ones that got pretty popular on Pinterest for awhile and that are one of my fave cookies Ive ever made.
The Crunchy CB – you know, I’ve never tried it only b/c Im not a big fan of crunchy nut butters. Texture in homemade, yes, but not out and out crunchy. But I should try it. I mean, it can’t be ‘bad’ :) Have to go to TJs right now, too!
Ground of cookies in cookies. Yes, please! I shall take them all.
These look so decadent. Hard to believe there isn’t butter in them!
Thanks, Jodi!
I have been using cookie butter in so many recipes too! It is my new BFF ;) so versatile