Oh boy, Biscoff Cookie Butter Cookies. I still remember the first time I made these—I’d just bought my third jar of cookie butter (it was on sale, don’t judge) and figured, “Look, something has to happen with this besides my late-night spoonfuls.” Fast-forward to an afternoon in my tiny kitchen: flour everywhere, one very enthusiastic dog circling my ankles, and me licking batter off the spatula even though you’re not supposed to. Spoiler: The Cookies were totally worth it. And, just between us, I’ve made a batch every month since, sometimes twice; nobody in my family complains (except my waistline, but that’s another conversation).

Why I Keep Coming Back to These

I make these Biscoff Cookie Butter Cookies whenever I need a pick-me-up or the kids are nagging for a treat that’s not straight-from-the-bag. My family literally fights over the last one (once, my sister tried to hide three at the back of the bread bin—nice try, Jen). These Cookies have that sweet, slightly spicy, almost caramel flavor that’s magic with a cup of coffee. (Or, honestly, chocolate milk when you’re in that mood.) I used to dread making cut-out cookies because the dough always stuck to my hands, but this recipe? It’s way more forgiving, even if you get a bit distracted and forget to chill the dough—ask me how I know.

The Ingredients (and Some Swaps I’ve Tried)

1/2 cup (about 115g) unsalted butter, room temp (honestly, I’ve used salted when I was out—just skip the extra pinch of salt if you do)
1/2 cup Biscoff cookie butter (or Trader Joe’s Speculoos Spread, they’re about identical; my grandma swore by Biscoff, but I say use what you’ve got)
1/2 cup light brown sugar, packed (I ran out once and used regular granulated—still yummy, just a bit less chewy)
1/4 cup white sugar
1 large egg
1 teaspoon good vanilla extract (the cheap stuff works, but it’s just not as cozy)
1 and 1/4 cups all-purpose flour (I’ve mixed in a touch of whole wheat, too, but it gets kind of dense)
1/2 teaspoon baking soda
1/4 teaspoon salt (plus a pinch more if your butter is unsalted)
Optional: 1/2 cup chopped white chocolate chips (or dark, if you’re feeling fancy; no pressure though)

How I Make These (With a Bit of Chaos)

Preheat your oven to 350F (175C). If you’re me, realize the oven has a baking sheet inside from last night’s fries. Remove, eat any leftover fries, continue.
In a big-ish bowl, cream together the butter, cookie butter, brown sugar, and white sugar. You want it light and fluffy—but not so fluffy your hand mixer throws it everywhere. (This is the part where I usually sneak a spoonful.)
Crack in the egg and add the vanilla. Beat again until it’s smooth. Don’t panic if it looks a bit messy—mine usually does and it turns out fine.
Now, in another bowl (or just dump it in slowly, if you hate dirtying dishes), whisk together flour, baking soda, and salt. Gradually add to your wet mix. If it looks a bit thick, that’s normal—should hold together but not be dry.
Fold in the white chocolate chips (or whatever mix-in; honestly, I skip this when feeling lazy). If the dough is sticky, chill for about 20–30 minutes. Or, if you’re impatient, just scoop with a spoon—no one’s judging.
Line a baking sheet with parchment, scoop out balls of dough (I just grab bits about a tablespoon each, but whatever size makes you happy). Space them out—the cookies will spread a bit and crowding leads to cookie blob situation (actually delicious, but less photogenic).
Bake for 8–11 minutes. My oven is fussy so I check at 9 minutes. They’ll look a bit underdone right in the center; that’s good. They finish setting as they cool—don’t overbake or you’ll miss out on gooey, chewy magic.
Cool on the tray for 3-5 minutes (aka torture), then move to a wire rack. Or, eat one while still warm and risk burning your tongue. I always do.

Notes I Wish Someone Told Me

Actually, I find it works better if you don’t chill the dough too long. Once, I forgot mine overnight, and it turned rock solid—I tried microwaving it and ended up with cookie crumbles (delicious anyhow over ice cream, but not the goal).
The recipe doubles great—but don’t triple it unless you fancy cleaning dough off your ceiling.
If you want them extra pretty for gifts, press a few extra chips on top right before baking. Just don’t press down too hard or you get pancake cookies. Ask me how I learned that.

My Hit-and-Miss Experiments (Variations!)

I tried swapping half the flour for oat flour—turned out hearty but almost breakfast-y, which isn’t what I wanted, though my neighbour swears they were the best cookies he’s ever had.
Stirred in crushed pretzels once. A bit weird, but I think if you like sweet and salty, you’ll dig it.
Tried with mini marshmallows. Didn’t work—they melted into strange, sticky puddles. Would not recommend unless you love cleaning pans.

What You’ll Need (And What To Do If You Don’t Have It)

Electric mixer (hand or stand—though, honestly, I’ve creamed the batter with a sturdy spoon and some elbow grease, but wow, it’s an arm workout)
Good baking trays—though if all you have is a pizza pan, just roll with it. Line with parchment or foil if sticking’s been an issue in your kitchen
Wire rack (for cooling) is handy, but sometimes I just plop the cookies on a clean tea towel

Storing (But Do They Ever Last?)

Supposedly, you can keep these in an airtight tin for up to 4 days. Honestly, I wouldn’t know—they’re always gone in 24 hours at my place. If you want to freeze the dough, scoop it into balls first and freeze on a tray, then bag it up so you can bake just a handful at a time (late-night snackers, I see you).

How We Eat These (Serving Up Options)

I love them just straight up with a cup of tea—or, for a totally next-level dessert, I sandwich two around salted caramel ice cream. At my cousin’s birthday, we even dunked them in a little chocolate fondue. You could set out a whole plate with tea in the garden for a fancier spin, but usually I just plop them in a pile and hope for the best.

Things I’ve Learned (Usually the Hard Way)

Don’t rush cooling, or you’ll get broken cookies—lesson learned after one too many crumbled-on-the-wire-rack disasters.
Scoop the dough onto trays, don’t flatten too much (I got squashed-cookie syndrome; looks sorta sad but still tastes grand).
Resist the urge to swap cookie butter for peanut butter—totally different beast, not half as caramelly and warm.

Got Questions? Here’s What Folks Always Ask Me

Can I use almond flour instead of regular?: Well, I tried once and they went super soft, almost cake-like. If you like that, go for it, but you’ll want to use less. Maybe 1 cup instead of 1 and 1/4.
Is cookie butter the same as Biscoff?: Pretty much, yeah! Biscoff is the brand most people know, but Trader Joe’s Speculoos is nearly identical (honest, I can’t tell the difference). If you’re curious, check the label here.
Do I have to chill the dough?: Nope. If you want slightly puffier cookies, sure, pop it in the fridge a bit. I usually chill it just long enough to clean a mug or answer a text.
What’s the best way to make them look bakery-level?: Save a handful of chocolate chips to stick on the tops before baking. Also, use a cookie scoop if you have one—but honestly, a regular spoon gets the job done. If you’re aiming for tall, soft cookies, this guide from Sally’s Baking Addiction is fantastic (I’ve used it myself).

So there you go! If you try them, tell me how it went—or what went wrong. I mean, you can’t win ‘em all, right? And if you’re like me, you’ll probably eat three right out of the oven, burn your tongue, then wonder why you never learn. Ah well, that’s life in my kitchen!