Cookie Butter Cookies Recipe

Introduction

These cookie butter cookies are soft, chewy, and bursting with warm spices from the popular Biscoff spread. With just a few simple ingredients, you can whip up a batch that’s perfect for satisfying your sweet tooth anytime.

Ingredients

• 1 cup cookie butter (also known as Biscoff or Speculoos)
• ½ cup sugar
• 1 large egg
• ⅓ cup oat flour (add up to ½ cup if mixture seems too moist)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). In a large bowl, whisk the egg and sugar together until smooth and fully incorporated.
2. Step 2: Add the cookie butter to the egg mixture and stir until combined.
3. Step 3: Gradually add the oat flour, stirring with a wooden spoon or using a paddle attachment on a stand mixer until the dough is well mixed. If the dough seems too moist, add a little more oat flour, up to ½ cup total.
4. Step 4: Cover the dough and place it in the refrigerator to chill for 30 minutes. This helps prevent the cookies from spreading too much during baking.
5. Step 5: Use a small ice cream scoop or a tablespoon to portion out about 18 small cookie dough balls. Place them 1-2 inches apart on a parchment-lined baking sheet.
6. Step 6: Gently press the tops of the cookies with a fork in a criss-cross pattern.
7. Step 7: Bake for 6 to 8 minutes, or until the cookies turn golden brown around the edges.
8. Step 8: Remove from oven and allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Tips & Variations

• Chilling the dough is key, especially if you use coconut sugar, to keep your cookies from spreading too thin.
• For an extra decadent treat, make cookie sandwiches by spreading more cookie butter between two cooled cookies.
• Add white or regular chocolate chips to the dough for a fun twist.
• If you don’t have oat flour, you can make your own by finely grinding rolled oats in a food processor.

Storage

Store cooled cookies in an airtight container at room temperature for up to 3 days. Make sure the container is sealed well to keep the cookies soft and chewy. You can also freeze the cooled cookies in a freezer-safe container for up to 3 months. Reheat gently before serving if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different flour instead of oat flour?

Yes, you can substitute with all-purpose flour or almond flour, but the texture may vary slightly. Oat flour gives a nice chew and mild flavor that complements the cookie butter well.

What is cookie butter?

Cookie butter is a creamy spread made from crushed spiced cookies (like Biscoff or Speculoos). It has a sweet, cinnamon-like flavor and a smooth texture, often used as a spread or in desserts.

Cookie Butter Cookies Recipe

Print Recipe

★★★★★

4.6 from 50 reviews

Delightfully soft and chewy cookie butter cookies made with smooth Biscoff spread and oat flour, offering a rich, spiced flavor that’s perfect for any cookie lover. These quick and easy cookies require simple ingredients, minimal prep, and a brief chilling period to ensure perfect texture and flavor every time.

• Author: Isla
• Prep Time: 10 minutes
• Cook Time: 8 minutes
• Total Time: 48 minutes
• Yield: Approximately 18 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookie Butter Cookies Ingredients

• 1 cup cookie butter (also known as Biscoff or Speculoos)
• ½ cup sugar
• 1 large egg
• ⅓ cup oat flour (add up to ½ cup oat flour total if mixture seems too moist)

Instructions

1. Preheat Oven: Set your oven to 350°F (175°C) to prepare for baking the cookies.
2. Mix Wet Ingredients: In a large bowl, whisk together the egg and sugar until the mixture is smooth and fully combined.
3. Add Cookie Butter: Stir in the cookie butter to the egg and sugar mixture until evenly incorporated.
4. Add Oat Flour: Gradually add the oat flour and mix well with a wooden spoon or a mixer paddle attachment until the dough is uniform. Add more flour if needed to achieve a slightly less moist consistency.
5. Chill the Dough: Cover the bowl and refrigerate the dough for 30 minutes to help the cookies hold their shape during baking.
6. Form Cookies: Use a small ice cream scoop or tablespoon to form approximately 18 small dough balls. Place them on a parchment-lined baking sheet spaced 1-2 inches apart.
7. Create Pattern: Gently press a fork on top of each cookie to make a criss-cross pattern before baking. This adds a classic look and helps with even baking.
8. Bake: Bake in the preheated oven for 6-8 minutes or until the cookies are golden brown around the edges but still soft in the center.
9. Cool: Remove from oven and allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

• Storage: Store cooled cookies in an airtight container at room temperature for up to 3 days to maintain chewiness.
• Freezing: Place cooled cookies in a freezer-safe container and freeze for up to 3 months.
• Chilling: Chilling the dough for 30 minutes prevents spreading and maintains thickness, particularly important when using coconut sugar.
• Variations: For extra indulgence, sandwich two cookies with more Speculoos or Biscoff spread in the middle.
• Add-ins: Enhance the recipe by folding in white or regular chocolate chips if desired.

Keywords: cookie butter cookies, Biscoff cookies, Speculoos cookies, oat flour cookies, easy cookie recipe, chewy cookies, quick cookies