If you love cookie butter, be sure to also check out our Cookie Butter Rice Krispie Treats next! I have been wanting to add a cookie butter cookie to my collection for quite a while now and finally got around to it this week. I think I made 6 different batches of these Crumbl-inspired cookies, testing ratios of flour, cookie butter, and using ground Biscoff cookie crumbs before settling on the perfect version to share with your today. You can make them the straightforward way, which is just a simple drop cookie that is phenomenal all on its own (and is my everyday sort of approach to biscoff cookies). Or go the extra mile and stuff them with extra cookie butter so when you break the warm cookies open there is the melty, gooey factor of even more cookie butter. It’s a little over-the-top, but trust me, everybody goes CRAZY for the stuffed cookies. I took these to a cookie exchange at a friend’s house where they awarded the best cookie overall by three non-participating judges who had to choose from 20 other exceptional cookies! So I’m pretty confident that everybody you make these for is going to love them.
Why this recipe works
This recipe doesn’t require you to chill the dough! I hate waiting for cookie dough to chill in the fridge before baking so I tested and retested this recipe to make sure you can bake them right away without waiting. You can make them stuffed or unstuffed – they are honestly delicious either way! The cookies stay thick and soft for days and freeze well either baked or unbaked so you can have fresh, warm cookie butter cookies whenever the craving strikes!
Ingredient Notes
Biscoff cookie butter: This creamy, dreamy spread is available at most grocery stores right next to the Nutella and peanut butter. You can also use the Speculoos spread at Trader Joe’s, although in this case I have a strong preference for the Biscoff brand. Cornstarch: When I want exceptionally soft cookies, one of my favorite tricks is to add a teaspoon or two of cornstarch to the cookie dough with the dry ingredients. White chocolate chips: The creamy sweet flavor of the white chocolate pairs perfectly with the rich, spiced taste of the cookie butter. You know how peanut butter and chocolate are perfect together? It’s the same way with cookie butter and white chocolate.
How to Make This Recipe
Recipe Tips
Storage: These will keep for 3-4 days on the counter in an airtight container. Freezing: These cookies will freeze well for up to 2 months. Thaw on the counter and maybe rewarm in the microwave for a few seconds before serving if you prefer warm cookies. Also, the dough can be frozen before baking. To do this, scoop the dough into individual balls and freeze on a parchment lined baking sheet for 1-2 hours until hard, then transfer to a large freezer-safe Ziploc bag for longer storage. Freeze for up to 2 months. You can bake straight from frozen without thawing just by adding an additional 1-2 minutes to your baking time. Variations: Instead of decorating with a half Biscoff cookie, you could warm some extra cookie butter in the microwave for 30 seconds and drizzle it over the cookies instead.
More Cookie Recipes
Peanut Butter White Chocolate Chip Cookies Dark Chocolate Mint Chip Cookies Almond Joy Cookies Toffee Oatmeal Chocolate Chip Cookies
Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.
