Biscoff M&M Cookie Butter Cookies Recipe

Introduction

These Biscoff M&M Cookie Butter Cookies combine the rich, caramelized flavor of Biscoff spread with the colorful crunch of M&M’s for a delightful treat. Soft and chewy with a slight crisp on the edges, they’re perfect for satisfying any sweet tooth.

Ingredients

• 1 ½ cups all-purpose flour
• 1 teaspoon baking soda
• ¾ teaspoon baking powder
• 1 teaspoon salt
• ½ cup unsalted butter, room temperature
• ½ cup granulated sugar
• ½ cup brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup Biscoff cookie butter
• 1 ½ cups M&M’s, plus extra for topping

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Step 2: In a small bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
3. Step 3: Using a mixer, beat the butter and both sugars on medium speed for 1–2 minutes until fully combined and creamy.
4. Step 4: Add the egg and vanilla extract to the butter mixture and beat until well incorporated.
5. Step 5: Mix in the Biscoff cookie butter and continue beating for another 30 seconds to 1 minute until smooth.
6. Step 6: Gradually add the flour mixture to the wet ingredients, beating just until combined. Fold in the M&M’s, reserving some for the tops of the cookies.
7. Step 7: Using a cookie scoop or large spoon, drop large rounded spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Gently press a few reserved M&M’s onto the top of each cookie, taking care not to flatten the dough too much—you want thick cookies.
8. Step 8: Bake for 12–14 minutes until the edges are golden and set. The centers might look slightly soft—this ensures chewy cookies once cooled.
9. Step 9: Transfer the cookies to a wire rack and let cool for at least 10 minutes before serving.

Tips & Variations

• For extra chewiness, try chilling the dough for 30 minutes before baking.
• Substitute peanut butter for Biscoff spread for a different nutty flavor.
• Mix in white or dark chocolate chips along with the M&M’s for more chocolate variety.
• Use mini M&M’s to get more evenly distributed chocolate in every bite.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in a sealed container for up to 3 months. To reheat, warm briefly in the microwave for 10–15 seconds to recapture that soft texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cookies gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend suitable for baking. Make sure it includes xanthan gum or a similar binder for best results.

What is Biscoff cookie butter?

Biscoff cookie butter is a creamy spread made from crushed Biscoff cookies. It has a unique caramelized, spiced flavor that adds richness and depth to baked goods.

Biscoff M&M Cookie Butter Cookies Recipe

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★★★★★

4.8 from 146 reviews

Delight in the rich and chewy Biscoff M&M Cookie Butter Cookies, a perfect blend of creamy Biscoff spread and colorful M&M’s for a sweet, textured treat. These cookies feature a tender crumb with crispy edges and a hint of warm vanilla, making them irresistibly delicious and ideal for any occasion.

• Author: Isla
• Prep Time: 15 minutes
• Cook Time: 12-14 minutes
• Total Time: 27-29 minutes
• Yield: Approximately 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 ½ cups all-purpose flour
• 1 teaspoon baking soda
• ¾ teaspoon baking powder
• 1 teaspoon salt

Wet Ingredients

• ½ cup unsalted butter, room temperature
• ½ cup granulated sugar
• ½ cup packed brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup Biscoff cookie butter

Add-ins

• 1 ½ cups M&M’s, reserve some for topping

Instructions

1. Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and promote even baking.
2. Mix Dry Ingredients: In a small bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Set this mixture aside as it forms the base of your cookie dough.
3. Cream Butter and Sugars: Using a mixer on medium speed, combine the softened butter with the granulated and brown sugars for 1-2 minutes until the mixture is smooth and fully amalgamated, creating a creamy base.
4. Add Egg, Vanilla, and Biscoff: Beat in the egg and vanilla extract until just combined. Then incorporate the Biscoff cookie butter and mix for another 30 seconds to 1 minute, ensuring an even distribution of that signature flavor.
5. Combine Dry and Wet Mixtures: Gradually add the dry ingredients to the wet, beating just until combined to avoid overmixing which could toughen the cookies. Fold in the M&M’s gently.
6. Shape Cookies: Using a cookie scoop or large spoon, portion out large rounded spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Lightly press the tops of the cookie dough balls to slightly flatten each one without losing their thickness for a chewy interior.
7. Bake: Bake in the preheated oven for 12-14 minutes until edges are golden and set. The cookies might look a bit soft or gooey in the center; this is ideal as they will firm up during cooling.
8. Cool: Remove the cookies from the oven and transfer them onto a wire rack to cool completely for about 10 minutes before serving, allowing flavors to mature and the texture to stabilize.

Notes

• Do not overbake the cookies to maintain a chewy texture.
• You can reserve some M&M’s to press on top of the cookies before baking for a decorative finish.
• Letting the cookies cool on a wire rack prevents sogginess from steam.
• Room temperature butter is crucial for proper creaming with sugars.
• For extra crunch, use crunchy Biscoff spread or add chopped nuts if desired.

Keywords: Biscoff cookies, M&M cookies, cookie butter dessert, easy cookie recipe, chewy cookies