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!
is there a way to make these cookies as puffy as the peanut butter coconut oil ones? i was planning on making those with biscoff substituted for peanut butter until i saw these! with the addition of white chocolate chips possibly! any advice?
Cookie butter is thinner than PB so it’s sometimes harder to get quite the height. You could stiffen up the dough with 1/4 c or so additional flour and you could also increase the baking soda by maybe 1/2 tsp. That will cosmetically make them puffier but it may change the flavor too. Just depends how much it’s worth it to have a visually puffy cookie. You can trick baking science to get the visual results you want but sometimes the taste, density, texture, etc is sacrificed in the process.
I made these a couple of days ago. They tasted great and the texture was beautiful. I had never tasted cookie butter nor Biscoff Spread before. All those wasted years! Why did no one ever introduce me to this deliciousness before?!?! Thanks for the culinary enlightenment!
Happy that you’re on board with C.B./Biscoff and now you know what’s up! So glad you like the cookies and that you’re enlightened now :)
Just made these! I wanted to make these a while ago, but I only just got cornstarch. (Don’t worry, I understand that cornstarch should be a staple in any home pantry. I only don’t have because I’m in a college dorm.) I used peanut butter because I don’t have cookie butter, so they were more like Soft Batch Cinnamon Peanut Butter Brown Sugar cookies. Yum! Thank you for developing and sharing them!
So glad they worked out for you and I’m impressed by ANY dorm room baking! :)
Thanks!
Just made 6 dozen of these for a holiday cookie exchange. Thanks for the fabulous recipe. I added about 1/4 tsp fresh nutmeg to each batch and ran out of cookie butter on the last 2 dozen and used half creamy and half crunchy Biscoff spread. While they were slightly darker, they did not change the taste at all.
Fresh nutmeg sounds great! And using a combo of C.B. and Biscoff, creamy & crunchy, sounds like it worked out great! And 6 dozen, wow, that’s awesome! :)
hiiii! I only have few ingredients and my very first cookies consist of Speculoos cookie butter spread (heaven), bread flour and egg and they taste boring but okay. I am really clueless. help me plsssss :(
This cookies were delicious! I used Biscoff Spread instead of Cookie Butter, and as the cookies got older, they got better. They actually were starting to taste a little like gingerbread cookies. Thank you for the recipe…
Yes that’s true because the flavors seem to marry and meld over time and they’re like the cookie equivalent of chili – they get better with time! Glad you loved them!
I attempted to make these, but it unfortunately did not turn out well. The dough was very crumbly ! Any tips?
Sounds like your Cookie Butter was on the dry side – some batches are. In the future you may reduce the amount of flour slightly or if you’ve already added it, just add another dollop of C.B. until the dough is moist. Easy fix!
hi can i use crunchy cookie butter instead of the dreamy one? i only have the crunchy cookie butter at the moment :)
I’ve never actually worked with the crunchy so don’t know if it’s got the same overall texture, just with a few chunks here and there, or if the whole thing is much thicker, denser, and heavier. If it’s similar in texture to the creamy, then I think you’ll be fine. Lmk how it goes!
Hello! I made a version of these to compare and contrast with another Biscoff cookie recipe – they turned out great! :)
https://hungryhinny.com/2013/10/31/biscoff-chocolate-chip-cookie-showdown/
Thanks for trying them and glad you liked them!
I randomly stumbled across your website one day and since then my cookie baking life has changed. I made these the other day and brought for my friends at work. Everyone loved them! My bf and I agree, Best Cookies Ever!! Need to buy another jar of biscoff and make another batch ASAP. I will absolutely try your other cookie recipes as well. Thank you and great job :)
I am so glad to hear you randomly found me and that your cookie baking life has been changed – yay!! So glad your bf and you think they’re the best cookies ever! I have all my cookie recipes here and LMK what you try next!
https://www.averiecooks.com/category/dessert/cookies
I have been wanting to make these for a while since I too am obsessed with cookie butter but I haven’t had the time. Today after a super long day I decided I was going to run by Trader Joe’s, grab the cookie butter and whip them up! Unfortunately, when I got there they only had the Cookie and Cocoa Swirl. I went for it anyway and the result was amazing!! They still had the cookie butter taste with a rich chocolate edition… I am a major chocoholic so I was very happy with the results, definitely worth a try! Thanks for the recipe! :)
Admittedly, I am not the best cookie baker. I can do cakes, pies, cupcakes, etc… but for some reason cookies just never come out right for me.
I tried this recipe, and said to see it was a big fail for me. First, the store I went to did not have biscoff spread (which I have seen EVERYWHERE so I was really disappointed in that I picked the one wrong store), so I subbed with peanut butter.
Then, I used dark brown sugar.
Do not use these things in combination, and especially don’t beat the mixture for the 5-7 minutes recommended when using peanut butter because the oils release and you are left with crumbles of oil, not a batter.
I definitely want to try these again the RIGHT way because I still think this would be a delicious cookie if I got it right!
Using peanut butter vs. using cookie butter in this recipe will yield vastly different results, yes – but you’re right, if you overbeat peanut butter the oils will release and the mixture could turn crumbly on you. Dark brown sugar likely wasn’t your culprit as it’s really just the same as light brown, with extra molasses in it. It’s hard to say what went wrong and where though, since you changed two of the ingredients but I think if you try cookie butter/biscoff and follow as written, you’ll have luck!
These look AMAZING, and I think I am going to make them tonight! My only gripe is that you mention in the post that these cookies have no butter or white sugar. But brown sugar is white sugar with molasses added. So using brown sugar does not make something healthier.
They are amazing, never said it made them healthier but it does impart a richness of flavor that you cannot get with white sugar. Brown sugar is lovely here and not to be missed.
Your cookies look soft, thick, delicious and unique, and I love the way you style them for your photography. Beautiful blog!
Thanks for stopping by & the lovely compliments Julie!
OH my….all of your cookies look amazing. I love cookie butter!
Thanks, Becki!
I found your site from Kristin (Iowa Girl Eats)- love it! These cookies look absolutely delicious– so moist! Biscoff spread seems to be all the rage… i cant believe i havent tried it yet!!! but the first time i do try it it will be to make these puppies!
Thanks for clicking over from Kristin’s site! And if you try Biscoff, you’re going to fall in love with it!