Softbatch Cookie Butter Brown Sugar Cookies

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.

Softbatch Cookie Butter Brown Sugar Cookies - Easy Recipe at averiecooks.com

I’ve got umpteen recipes using cookie butter, like Cookie Butter Funfetti Triple Chip Bars and No-Bake Biscoff Marshmallow Chocolate Bars. But didn’t have cookies.

Most people tend to use Trader Joe’s Cookie Butter and Biscoff Spread interchangeably, myself included.

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.

Softbatch Cookie Butter Brown Sugar Cookies - Easy Recipe at averiecooks.com

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.

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.

Softbatch Cookie Butter Brown Sugar Cookies - Easy Recipe at averiecooks.com

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.

What better way to use spreadable cookies than to make cookies with it. Makes perfect sense to me.

Softbatch Cookie Butter Brown Sugar Cookies - Easy Recipe at averiecooks.com

I combined elements from two of my all-time favorite cookie recipes, Peanut Butter Chocolate Chunk Cookies and Soft Batch Dark Brown Sugar Coconut Oil 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.

Softbatch Cookie Butter Brown Sugar Cookies - Easy Recipe at averiecooks.com

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.

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.

Softbatch Cookie Butter Brown Sugar Cookies - Easy Recipe at averiecooks.com

I always chill my dough because it results in cookies that are puffier and thicker. But for these cookies especially, chilling is mandatory.

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.

Softbatch Cookie Butter Brown Sugar Cookies - Easy Recipe at averiecooks.com

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.

Softbatch Cookie Butter Brown Sugar Cookies - Easy Recipe at averiecooks.com

Softbatch Cookie Butter Brown Sugar Cookies - Bake with your Cookie Butter/Biscoff rather than just eating it by the spoonful! No butter used in these super soft cookies! Easy recipe at averiecooks.com

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Softbatch Cookie Butter Brown Sugar Cookies

The cookies are very soft, with some slight chewiness, and are made using spreadable cookies, otherwise known as Cookie Butter or Biscoff Spread. It's sold in many grocery stores or online. There's no butter and no white sugar used. The brown sugar-based dough caramelizes while it bakes, creating a rich, buttery cookie with hints of caramel and vanilla. They're tender, moist, and if you like cinnamon, ginger, soft gingernaps, molasses, or Cookie Butter/Biscoff, these warm and comforting cookies will be your new favorites. Make cookies with your Cookie Butter rather than just eating it from the spoon.

Yield: about 13 cookies

Prep Time: 10 minutes

Cook Time: 8 minutes

Total Time: 3+ hours, for dough chilling

Ingredients:

1 large egg
1 cup creamy Cookie Butter or Biscoff Spread (the recipe will work with peanut butter as a substitute but the flavor will be totally different)
3/4 cup light brown sugar, packed (dark brown may be substituted)
1 1/2 tablespoons vanilla extract (yes tablespoons, not teaspoons)
3/4 cup plus 2 tablespoons all-purpose flour (or up to 1 cup flour as necessary, see directions below)
2 teaspoons cornstarch
1 1/2 teaspoons cinnamon
1 teaspoon baking soda
pinch salt, optional and to taste

Directions:

  1. 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.
  2. Stop, scrape down the sides of the bowl, and add 3/4 cup plus 2 tablespoons flour (which is 1 cup minus 2 tablespoons), 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.
  3. 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 plasticwrap, 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.
  4. 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.
  5. 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.

Related Recipes

Soft Batch Dark Brown Sugar Coconut Oil Cookies

Peanut Butter Chocolate Chunk Cookies (gluten-free) – No white sugar, no flour, no butter and some of my favorite peanut butter cookies ever

Peanut Butter Chocolate Chunk Cookies averiecooks.com

Soft and Puffy Peanut Butter Coconut Oil Cookies

Brown Sugar Maple Cookies

Brown Sugar Maple Cookies from Averie Sunshine averiecooks.com

Dark Chocolate Dark Brown Sugar Cookies

Dark Chocolate Dark Brown Sugar Cookies - Recipe at averiecooks.com

Soft and Chewy Cinnamon Chip Snickerdoodle Cookies

Soft and Chewy Cinnamon Chip Snickerdoodle Cookies averiecooks.com

White Chocolate Snickerdoodle Cookies

 Sugar-Doodle Vanilla Cookies

Cookie Butter Funfetti Triple Chip Bars – One of my most popular recipes on Pinterest

Cookie Butter Brown Sugar Streusel Bars – Cookie butter, brown sugar, and streusel topping all rolled into an easy, fast, dense, chewy and robustly-flavored bar

Homemade Cookie Butter-Peanut Butter

Homemade Cookie Butter Peanut Butter at averiecooks.com

All my Cookie Butter Recipes here

Make sure to go enter the $25 Amazon Gift Card Giveaway!

What’s your favorite way to eat Cookie Butter or Biscoff Spread (other than right off the spoon)?

   

151 Responses to “Softbatch Cookie Butter Brown Sugar Cookies”

  1. #
    51
    Heather @ French Press — September 4, 2013 at 8:42 am

    you are the queen of cookies…I don;t know how you do it, but mine NEVER look like yours :)

    Reply

    • Averie Sunshine replied: — September 4th, 2013 at 2:27 pm

      Chilled dough, cookie scoop, Silpat. Instrumental for success! Do you have my book? I wrote a mini chapter in it on 10 tips for cookie-making success b/c it’s one of the things I am asked about the most on my blog!

      Reply

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    Jaclyn — September 4, 2013 at 9:43 am

    These look like some of the best cookies ever! So soft and moist and I love the Biscoff and brown sugar combo!

    Reply

    • Averie Sunshine replied: — September 4th, 2013 at 2:24 pm

      It’s a match made in heaven and I loved these cookies. Thanks for the compliments, Jaclyn!

      Reply

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    Kayle (The Cooking Actress) — September 4, 2013 at 1:08 pm

    that dough looks CRAZY delicious. I love how the brown sugar and cookie butter are allowed to really shine and complement each other!

    Reply

    • Averie Sunshine replied: — September 4th, 2013 at 2:21 pm

      they’re a match MADE for each other!

      Reply

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    Katrina @ Warm Vanilla Sugar — September 4, 2013 at 1:51 pm

    These look like a freaking dream! The chewiness factor looks seriously perfect in these!

    Reply

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    ATasteOfMadness — September 4, 2013 at 6:47 pm

    This looks SO good! Too bad Canada does not have cookie butter :(

    Reply

    • Averie Sunshine replied: — September 4th, 2013 at 7:10 pm

      Just order it! Problem solved :)

      Reply

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    Laura — September 5, 2013 at 1:24 pm

    These cookies are genius! As soon as I saw them I had to make them, putting aside everything else on my to-bake list. Never mind that the freezer is full of brownies, muffins, cupcakes, and banana bread; these cookies could not wait, except for the time it took to go to Trader Joe’s for more cookie butter. I made a double batch so I could put chocolate chunks in some but still have plenty of plain cookies. They are crazy good, and with cookie butter as the main ingredient I knew its flavor wouldn’t get lost like it does in so many other cookie butter-flavored baked goods. I didn’t see where in the recipe to add the cinnamon, so I put it in with the flour. So yummy! You always have the best cookie recipes.

    Reply

    • Averie Sunshine replied: — September 5th, 2013 at 1:34 pm

      “Never mind that the freezer is full of brownies, muffins, cupcakes, and banana bread” <—- oh that’s my freezer, but I keep making more new stuff, almost daily. LOL

      I am so glad you loved these and yes to the flavor not being lost as it is in so many other CB recipes I see. I wanted it, and it alone, to shine. And the choc chip addition sounds great too! Double batch, love the way you think.

      Thanks for an awesome comment and about my cookie recipes. And yes, good call with the cinnamon with the flour. I updated the recipe :)

      Reply

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    Meghan @ The Tasty Fork — September 5, 2013 at 7:52 pm

    I’m totally on the cookie butter train and I’m never getting off! These cookies look great. I love how dense all of your cookies look. Chilling dough looks like something I need to start doing! Thank you so much for linking up to Wake up Wednesdays! This recipe is pinned to our linky party board.

    Reply

    • Averie Sunshine replied: — September 6th, 2013 at 2:09 am

      Thanks for pinning! And chilling the dough is MANDATORY for thick, plump, puffy cookies. Warm dough is just too limpy to ever get that nice plumpness :)

      Reply

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    Tara | Treble in the Kitchen — September 6, 2013 at 4:30 am

    These really do look tasty! I have to admit, though, I have NOT tried the famous cookie butter. I know how quickly I go through regular peanut butter and almond butter…so I can only imagine the damage!!! I may just have to purchase a jar so I can try these cookies…

    Reply

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    Lindsay — September 6, 2013 at 6:52 am

    I almost got sad after I saw the image because I thought that they must have flour… nope, keep scrolling and they don’t. WELL DONE!! I am g-free, so this will be a new go-to cookie for me : ) Love your blog, I just food it!! xx

    Reply

    • Lindsay replied: — September 6th, 2013 at 6:53 am

      Oops!! This went on the wrong post! These still look amazing : )

      Reply

  10. #
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    broma bakery — September 8, 2013 at 8:39 am

    I’ve been wanting to try cookie butter for a while now. These may have just set me over the edge. Thanks for sharing!

    Reply

  11. #
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    Maggie @ Sunnyside Up Smile — September 8, 2013 at 9:42 am

    I’m ashamed to say I’ve never baked with cookie butter before! But now I must. Wow I can’t believe how moist and chewy these look! :) I bet they’re wonderful. Brown sugar-based cookies are always a winner. I really like brown sugar-based pancakes as well!

    Reply

  12. #
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    Nami | Just One Cookbook — September 8, 2013 at 11:26 pm

    I’m going to make these tomorrow morning! I simply cannot resist cookie cravings right now. I can hardly wait to eat these. :)

    Reply

    • Averie Sunshine replied: — September 9th, 2013 at 4:27 am

      Great – LMK how they turn out! I bet you’re going to love them!

      Reply

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    Nutmeg Nanny — September 11, 2013 at 8:51 am

    Oh my, these are a dream :) I love cookie butter cookies!!

    Reply

    • Averie Sunshine replied: — September 11th, 2013 at 9:20 am

      These were so good. If you’re a CB fan, you’d love these!

      Reply

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    Julie Goetz — September 11, 2013 at 1:18 pm

    These look great. Pinned!

    Reply

  15. #
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    Christina (Sisters Running the Kitchen) — September 13, 2013 at 10:29 am

    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!

    Reply

    • Averie Sunshine replied: — September 13th, 2013 at 10:42 am

      Thanks for clicking over from Kristin’s site! And if you try Biscoff, you’re going to fall in love with it!

      Reply

  16. #
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    Becki's Whole Life — September 17, 2013 at 4:37 am

    OH my….all of your cookies look amazing. I love cookie butter!

    Reply

  17. #
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    Julie @ Lovely Little Kitchen — September 18, 2013 at 1:23 pm

    Your cookies look soft, thick, delicious and unique, and I love the way you style them for your photography. Beautiful blog!

    Reply

    • Averie Sunshine replied: — September 18th, 2013 at 5:41 pm

      Thanks for stopping by & the lovely compliments Julie!

      Reply

  18. #
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    Kelly — September 21, 2013 at 5:37 pm

    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.

    Reply

    • Averie Sunshine replied: — September 21st, 2013 at 5:42 pm

      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.

      Reply

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    Christine P — October 14, 2013 at 9:22 am

    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!

    Reply

    • Averie Sunshine replied: — October 14th, 2013 at 10:31 am

      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!

      Reply

  20. #
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    Madison — October 17, 2013 at 6:36 pm

    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! :)

    Reply

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    katie — October 20, 2013 at 4:07 am

    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 :)

    Reply

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    Natalie — October 31, 2013 at 3:05 pm

    Hello! I made a version of these to compare and contrast with another Biscoff cookie recipe – they turned out great! :)

    http://hungryhinny.com/2013/10/31/biscoff-chocolate-chip-cookie-showdown/

    Reply

    • Averie Sunshine replied: — October 31st, 2013 at 3:59 pm

      Thanks for trying them and glad you liked them!

      Reply

  23. #
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    kristine lacanilao — November 18, 2013 at 3:56 pm

    hi can i use crunchy cookie butter instead of the dreamy one? i only have the crunchy cookie butter at the moment :)

    Reply

    • Averie Sunshine replied: — November 18th, 2013 at 3:58 pm

      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!

      Reply

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    Katrina — November 24, 2013 at 7:46 pm

    I attempted to make these, but it unfortunately did not turn out well. The dough was very crumbly ! Any tips?

    Reply

    • Averie Sunshine replied: — November 24th, 2013 at 10:44 pm

      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!

      Reply

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    Tammy — December 9, 2013 at 11:56 am

    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…

    Reply

    • Averie Sunshine replied: — December 9th, 2013 at 1:58 pm

      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!

      Reply

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    cookie cat — December 12, 2013 at 6:21 am

    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 :(

    Reply

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    Sheryl — December 13, 2013 at 3:11 pm

    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.

    Reply

    • Averie Sunshine replied: — December 13th, 2013 at 4:37 pm

      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! :)

      Reply

  28. #
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    Avra-Sha Faohla — December 20, 2013 at 9:52 am

    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!

    Reply

    • Averie Sunshine replied: — December 20th, 2013 at 9:58 am

      So glad they worked out for you and I’m impressed by ANY dorm room baking! :)

      Reply

  29. #
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    Leah G. — December 26, 2013 at 7:58 pm

    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!

    Reply

    • Averie Sunshine replied: — December 26th, 2013 at 9:09 pm

      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 :)

      Reply

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    laura — February 16, 2014 at 10:47 am

    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?

    Reply

    • Averie Sunshine replied: — February 16th, 2014 at 3:30 pm

      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.

      Reply

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    jac — February 21, 2014 at 6:02 am

    Hi Averie,
    I’m curious to know why you don’t agree that brown sugar is white with molasses added? I’ve always made my own brown sugar this way, since I like to use organic fair trade sugar, and organic fair trade brown sugar is hard to find and expensive. I looked on Wikipedia and don’t see any indication that brown sugar is anything more than white plus molasses? http://en.wikipedia.org/wiki/Brown_sugar

    Reply

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