Softbatch Cookie Butter Brown Sugar Cookies


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Soft Cookie Butter Cookies — Not sure what to do with cookie butter? Make this recipe! These cookies are tender, moist, and filled with warming spices! If you like the flavor of cinnamon, ginger, soft gingersnaps, or molasses, these warm and comforting cookies will be your new favorites!

Soft Cookie Butter Cookies — These cookies are tender, moist, and filled with warming spices! If you like the flavor of cinnamon, ginger, soft gingersnaps, or molasses, these warm and comforting cookies will be your new favorites!

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.

I’ve got umpteen recipes using cookie butter, but I didn’t have cookies. 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.

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.

Soft Cookie Butter Cookies — These cookies are tender, moist, and filled with warming spices! If you like the flavor of cinnamon, ginger, soft gingersnaps, or molasses, these warm and comforting cookies will be your new favorites!

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

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

There’s no butter used and no granulated sugar used. Only brown sugar is used and it keeps cookies so moist.

Soft Cookie Butter Cookies — These cookies are tender, moist, and filled with warming spices! If you like the flavor of cinnamon, ginger, soft gingersnaps, or molasses, these warm and comforting cookies will be your new favorites!

(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.

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.

Soft Cookie Butter Cookies — These cookies are tender, moist, and filled with warming spices! If you like the flavor of cinnamon, ginger, soft gingersnaps, or molasses, these warm and comforting cookies will be your new favorites!

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.

Soft Cookie Butter Cookies — These cookies are tender, moist, and filled with warming spices! If you like the flavor of cinnamon, ginger, soft gingersnaps, or molasses, these warm and comforting cookies will be your new favorites!

Making cookies has got to be one of my new favorite cookie butter uses! Here’s what you’ll need to make cookies with cookie butter: 

  • Egg
  • Cookie butter / Biscoff Spread
  • Light brown sugar
  • Vanilla extract
  • All-purpose flour
  • Cornstarch
  • Cinnamon
  • Baking soda
  • Salt
Soft Cookie Butter Cookies — These cookies are tender, moist, and filled with warming spices! If you like the flavor of cinnamon, ginger, soft gingersnaps, or molasses, these warm and comforting cookies will be your new favorites!

Cookies are one of the simplest cookie butter desserts you can make! Here’s an overview of how the recipe is made:

  1. Cream together the cookie butter, egg, brown sugar, and vanilla.
  2. Add in the dry ingredients and mix until just combined. 
  3. Scoop the dough into balls and chill them for at least 3 hours. 
  4. Once the dough has chilled, bake the cookies just until the edges have set and the tops are just beginning to set, even if slightly undercooked, pale and glossy in the center. 
Soft Cookie Butter Cookies — These cookies are tender, moist, and filled with warming spices! If you like the flavor of cinnamon, ginger, soft gingersnaps, or molasses, these warm and comforting cookies will be your new favorites!

How to Store the Cookies 

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.

Soft Cookie Butter Cookies — These cookies are tender, moist, and filled with warming spices! If you like the flavor of cinnamon, ginger, soft gingersnaps, or molasses, these warm and comforting cookies will be your new favorites!
What Is Cookie Butter?

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.

What’s the Best Cookie Butter?

Most people tend to use Trader Joe’s Cookie Butter and Biscoff Spread interchangeably, myself included. However, my understanding is that Biscoff Spread is the original “cookie butter” that TJ’s based its product off of.

Can Mix-Ins Be Added to these Cookies?

Yes! 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. However, you’re welcome to add up to 1/2 cup of mix-ins, if desired. 

Does the Cookie Dough Need to Be Chilled?

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

What does cornstarch do in cookies?

I 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.

What Can I Make with Cookie Butter?

In addition to these fabulous cookie butter cookies, you can use your jar of cookie butter to make bars, sandwich cookies, cakes and more! Try using it like you would peanut butter and see what happens.

For more recipe ideas, here are all of my cookie butter desserts.

Where Can I Buy Cookie Butter?

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.

Soft Cookie Butter Cookies — These cookies are tender, moist, and filled with warming spices! If you like the flavor of cinnamon, ginger, soft gingersnaps, or molasses, these warm and comforting cookies will be your new favorites!

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Yield: 3

Softbatch Cookie Butter Cookies

Softbatch Cookie Butter Cookies

Not sure what to do with cookie butter? Make this recipe! These cookies are tender, moist, and filled with warming spices!

Prep Time 10 minutes
Cook Time 8 minutes
Chill Time 3 hours
Total Time 3 hours 18 minutes


  • 1 large egg
  • 1 cup creamy Cookie Butter or Biscoff Spread
  • 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


  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, 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 plastic wrap, 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.
  5. Place mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet).
  6. 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).
  7. Allow cookies to cool on the baking sheet for about 5 minutes before removing and transferring to a rack to finish cooling.


Storage: 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.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 168Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 14mgSodium: 163mgCarbohydrates: 22gFiber: 0gSugar: 15gProtein: 1g

Soft & Chewy Dark Brown Sugar Cookies — These cookies are sweetened entirely with dark brown sugar! Between the molasses in the sugar and the molasses in the dough, these cookies are rich, deep and caramely in flavor! 

Soft Batch Dark Brown Sugar Coconut Oil Cookies

Brown Sugar Maple Cookies — Dense and not at all cakey, with the perfect balance of chewy edges and soft, tender, pillowy centers! 

Brown Sugar Maple Cookies 

Chewy Molasses Chocolate Chip Cookies — Amply flavored with molasses, ginger, cinnamon, and cloves. Chocolate is used three times! Cocoa powder, chocolate chips, and chocolate chunks are used, making these perfect for chocolate lovers!!

Molasses Triple Chocolate Cookies

Soft & Chewy Molasses Gingerdoodles— These soft molasses cookies taste like a cross between chewy gingerbread cookies and crinkly snickerdoodles. An unbeatable holiday cookie recipe!

Molasses Crinkle Cookies — The richness and depth of the dark molasses, coupled with dark brown sugar and spices, make them some of my favorite cookies ever! 

Pumpkin Chocolate Chip Cookies — Between the molasses, pumpkin pie spice, and pumpkin pie spice extract that I used, these pumpkin chocolate chip cookies beautifully showcase the flavors of fall! 

Soft and Chewy Sugar-Doodle Vanilla Cookies – Part soft sugar cookie, part chewy snickerdoodle, with tons of rich vanilla flavor!

Chai Cookies — The chai spices give the cookies so much depth of flavor. Cozy, comfort-food cookies that warm you up inside! 

About the Author

Welcome to AverieCooks! Here you’ll find fast and easy recipes that taste amazing and are geared for real life. Nothing fussy or complicated, just awesome tasting dishes everyone loves!

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Please note: I have only made the recipe as written, and cannot give advice or predict what will happen if you change something. If you have a question regarding changing, altering, or making substitutions to the recipe, please check out the FAQ page for more info.

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  1. Made these for a Cookie Bake-Off at work and am soooo impressed. I added dark chocolate chips + fine sea salt on top and I WON!!! Also combined TJ’s cookie butter + Biscoff and tripled the recipe for employees… 10/10. THANK YOU!

    Rating: 5
    1. Thanks for the 5 star review and it’s awesome you won with my recipe!

      I love this recipe, always have, it’s nearly a decade old at this point, but it still is so good :)

  2. The flavor was really good but for me the texture was a little weird. Maybe corn starch plus the baking soda?

    1. Yes they have a unique texture which many people love but it is unique. Glad you enjoyed the flavor!

  3. Hi Averie, I had so much fun making these cookies in the early morning hours. I made them egg-free complete with egg substitutes because my niece and nephew are allergic to eggs. They turned out soft, chewy, cinnamony and just the right amount of sweet. I was pleasantly surprised;););) I’ll definitely save this recipe. Thanks for sharing it. 

    Rating: 5
      1. Thank YOU and you’re most welcome! My niece and nephew loved them so much. My nephew said, “It was good. I put a whole cookie in my mouth.” lol. Kids are so cute! That’s a huge compliment to you because he doesn’t have much of a sweet tooth. 

  4. I am making these tomorrow, but can’t make the dough till just an hour or two before I bake them; can I freeze the dough and put it straight into the oven from the freezer?

  5. Hi Averie,I made the cookie butter cookies. I think I did everything according to your recipe, and they taste great, but they are not “pillowy”, they are very flat. Any idea what I may have done wrong?

    Rating: 4
  6. I made this recipe exactly as directed and just like a previous comment my dough came out crumbly. At the author’s recommendation I added more cookie butter but it still turned out crumbly. I ended up balling them and then chilling them. Unfortunately when I took them out and laid them onto the cookie sheet they crumbled when I pressed one cookie ball. I decided not to press the remaining balls. After baking them for 8 mins I gently pushed them down with a spoon and let them cook another 3 mins then cooled them. They then turned out fine. I’d definitely add chocolate chips next time. Solid 3 out of 5 recipe.

  7. I live in TX. Very hot here today. The dough wound up crumbly. I added extra flour, very little, but I couldn’t scoop them. I had to roll them like sugar cookies. Course, they’re baking right now so I haven’t tried them yet. They smell wonderful though. Thoughts? I have had problems with cookie dough during the summer months. It makes baking difficult. House is baking from the outside and then the oven makes the kitchen feel like an oven.

    1. It is hard to bake in the heat and humidity especially and results can be unpredictable.

      If the dough was crumbly I would guess that there was too much flour added or not quite enough cookie butter, and/or that your cookie butter was drier than mine. It’s really hard to say but in that case I would have added more cookie butter to get it to be less crumbly and/or less flour.

  8. Hi there! I’ve frequented your site many times and I recently found this and really wanted to create a masterpiece of a Thanksgiving dessert using this recipe as a component. I just have one question: What do I need to do in order to bake this in a 9×13 pan?

    1. I would just simply press the dough into the pan and bake it. But being that I haven’t tried doing it that way I can’t give any guidance about baking times.

  9. I seem to be having a problem with my cookies. These were done in Texas don’t know if that makes a difference. The cookies are not as fluffy and about the third day they are getting hard. The only trick I have not tried was King aurther flour. What else could be causing this? Help

    Rating: 5
    1. It’s really hard to say what happens when someone tries a recipe and I am not right there with them to troubleshoot. I would say don’t bake them quite as long if you think they are getting hard. However by day 3, no cookie is going to taste as good as it did on day 1. Also try KA flour.

    1. The oatmeal would need to replace some of the flour. If you just add it in without changing the flour amount, it’ll make them too dry.

  10. I can’t give a nickel but living in Egypt treasures like Domino’s brown sugar or any brown sugar for that matter are hard to come by. That being said can I go ahead and make my own as a replacement for this recipe? How do I even have TJ cookie butter? Stocked up on a recent trip home and snuck it in my checked baggage….this stuff is good.

    1. Probably but because I haven’t tried them that way I cannot say for sure about the exact results you will get.

  11. I was trying to power through the end of a chocolate-Speculoos swirl jar from Trader Joe’s, and made this recipe. Mmmm mm that turned out well! They’re a deeper brown color, like molasses cookies but still with that spicy cinnamon-y warmth. I added some flakey sea salt to the top of them, so they wouldn’t be too too sweet, and they turned out marvelously. Thanks girl!

  12. Hi! I just wanted to ask, what happens when oil comes out from the mixture? Will it still turn out fine? Because living in a tropical country, it might be because it’s too hot :(

    1. It’s hard to predict exactly what will happen in all baking situations. Sometimes you just have to try and find out. Good luck!

    1. I don’t, sorry. You could make try one of the egg-replacer products and see how it goes but I haven’t tried.

  13. I just made these a few min ago. Averie, seriously one of your best cookie recipes. I love them. P.s. I also plan to make your carrot cake loaf. But I want to enjoy it for more of a quickbread, an I just omit the frosting?

    1. I have a Carrot-Zucchini, Carrot-Apple, and Carrot-Banana Bread. Google ‘Averie Cooks Carrot Bread’ and you’ll seem them all. They are still soft and tender and definitely more quickbread than carrot cake in a loaf. I’d go with one of those.

      As for these cookies, I made them years ago when Cookie Butter was the hot and trendy thing and I remember loving them and thinking, wow, these were GOOD! I am glad you think they’re some of my best ever!

  14. I made these today and chilled for 3 hours but they were fairly flat and oily. So oily that after they cooled on the pan for a few minutes as instructed there was a layer of oil on the baking sheet so I then rested them on paper towels and they completely soaked through 3 layers! After all the oil got sopped up they actually tasted delicious although very soft to the point of almost not staying together when picking them up. So my question is would adding more flour solve this problem? If adding extra flour do I need to adjust anything other ingredients? The taste really was great so I would like to try them again but fix the oiliness. I used Trader Joe’s Pumpkin Spice Cookie Butter, could that maybe be more oily than regular cookie butter (I haven’t tried the plain)? I’ve made tons of your recipes with no problems ever so I’m figuring there has to be something simple I’m missing!

    Thank you!

    1. So my question is would adding more flour solve this problem? = Probably more flour would solve it, I wouldn’t alter the other ingredients.

      In terms of the oiliness, pumpkin is naturally SO moist that if they used any natural pumpkin in their pumpkin CB, then that could be it right there. Try making with regular CB and see how that goes. Also read this post for my cookie tips, i.e. Silpat, King Arthur, etc.

      Thanks for trying the recipe and yes I am thinking there is something simple, and likely could be the CB.

    2. If it’s the pumpkin, less egg may help. Between egg sizes and humidity, that’s something I occasionally adjust. You just mash the white and yolk together with a fork & eyeball how much to add for the moisture you’re looking for. You don’t want to deviate too much.. but with something like pumpkin, it works pretty well.

    1. The yield is determined by how large, or small, you shape the cookies but this is not a huge recipe to begin with. If you think you want more, make a double batch.

  15. I used homemade cookie butter and these cookies were among the best I’ve ever made. My kids and my husband couldn’t get enough! Thanks for the recipe.

    1. I love that you have homemade cookie butter on hand :) Thanks for trying the recipe and I’m glad it came out great for you!

  16. After a long day with a baby that refused to nap today, I knew these would be the perfect fix!! They did not disappoint! Now I need to try all of your other cookie recipes :)

    Also thank you for being so specific with times for cooking and letting rest on the cookie sheet! It really helped make mine perfect.

    1. Glad all the tips are helpful! Thanks for trying the recipe and glad it came out great for you!

  17. Just made two batches of this recipe.  But the second I used cookies and cream cookie butter.  It was amazing!

    1. Thanks for trying the recipe and I’m glad it came out great for you! I didn’t even know cookies and cream cookie butter was a thing – I need to try that!

  18. These cookies are wonderful! I’ve made them several times, and they always turn out perfect. Trader Joe’s made a pumpkin spice cookie butter this year, and I just whipped up a batch with it in place of the regular cookie butter! They’re chilling now, but judging by the smell, they are going to be amazing.

    1. Thanks for trying the recipe and glad it comes out great for you whenever you make it!

      I saw that pumpkin cookie butter there this week. I didn’t even buy it because I would have NO RESTRAINT with that stuff. None :) LMK how they turn out but I know they’re going to be amazing!!

    2. I used the pumpkin spice cookie butter in these cookies, in part, so I don’t just eat the whole tub with a spoon! The cookies are soooo good!

      1. I may just have to pick up some of that stuff this week on my TJ’s runs. They have so many amazing pumpkin things but that one looked like I should just do it :) Glad the cookies are awesome!!

  19. Hi Averie, 

    Love most of your recipes. Already made them once and they were an absolute hit in the office. Just wondering if there is something else I can add to jazz them up a bit? Some butterscotch chips or chocolate chips? Thoughts on other good combos?

    Keep making amazing cookies :)

  20. I’m so excited about making these. I want to replace the all purpose flour with whole wheat flour, woould that be okay? And if so, do I need to add/change anything on the recipe to accomodate for the substitute?

    1. This isn’t a recipe I’d recommend with w.w. flour. The inherent texture will change as will the flavor. I would make the recipe as written at least once and then if you feel confident to start tweaking things on your own, you can experiment to find what works and what doesn’t.

  21. Do you think these would be good if I added Heath Bar bits? I have never made these before but wanted to add a toffee kick. Your input would be awesome!!!

  22. I followed the instructions exactly how they are written, but instead of chilling the dough over night like you did in the recipe I chilled them for 3 hours like you said would be fine, but they still flattened:( none the less they were still delicious and I added dark chocolate chips. yummmm

  23. Too many similar pictures posted of the same cookies…. it bogs down your page when viewing via mobile. Plus it just looks junked up. Limit yourself to 2-3 pictures and move on…

  24. Hi Averie,

    I know I am super late but I just found your site (gotta love Pinterest). I just had to tell you how AMAZING your cookies were. They were super easy to make and an instant with the family. I got a little nervous that my dough was a little crumbly. I had to roll balls instead of my cookie scoop, but definitely worth the little extra manual labor :) I’m going to brave and and white

    Amazing recipe. Thanks for sharing!

    1. Hi Averie,

      Let’s try this again without accidentally hitting submit!

      I know I am super late but I just found your site (gotta love Pinterest). I just had to tell you how AMAZING your cookies were. They were super easy to make and an instant hit with the family. I got a little nervous that my dough was a little crumbly. I had to roll balls instead of my cookie scoop, but definitely worth the little extra manual labor :) I may be brave and try some additions next time but I am nervous about messing with perfection :)

      Amazing recipe. Thanks for sharing!

  25. 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?

  26. 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?

    1. 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.

  27. 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!

    1. 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 :)

  28. 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!

  29. 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.

    1. 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! :)

  30. 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 :(

  31. 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…

    1. 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!

    1. 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!

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

    1. 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!

  33. 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 :)

  34. 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! :)

  35. 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!

    1. 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!

  36. 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.

    1. 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.

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

  38. 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!

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

  40. 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!

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

  42. 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

  43. 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…

  44. 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.

    1. 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 :)

  45. 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.

    1. “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 :)

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

    1. 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!

  47. I love using brown sugar in my cookies, it makes them so tender and chewy. These sound delicious, I love biscoff in cookies.

  48. You had me at cookie butter! I love the idea of using cornstarch in cookies too. I can’t believe I’ve never done that before! It sounds like a godsend.

  49. I’m shocked you didn’t already have a cookie butter cookie recipe on here either! You’re the queen of the awesome jarred goods, be it Nutella, cookie butter, or coconut oil, my latest obsession. Since you knoooow how I feel about your soft-baked white chip coconut oil cookies, I think it’s a safe bet I’ll feel equally as rabid around these bad boys!

    1. I love that Im known as the queen of jarred spreads and oils. I take that as huge branding badge of honor :) LOL

      I was shocked too that I didnt have just straight up cookies. Problem fixed now! And glad you’re still lovin’ on those softbatch coconut oil white choc cookies! I loved those things – I need to make more!

  50. Not only do I not have a cookie butter recipe on my blog but I’ve also never even tried it! Based on the looks of these cookies, I am missing out!

    1. WHATTT???!!! Girl. That’s like saying you’ve never had…water. It’s such a baking blogger’s staple. Get on it :) But only if you want to do more cardio this week. Because it’s highly tempting!

  51. Fabulous cookies, Averie! I love your soft batch recipes! I just need to learn to restrain myself from eating Biscoff straight from the jar and save some to make these!:) Pinning!

    1. Thanks for pinning and yes, it took me about 2 YEARS before I could keep a jar in the house and not just go to town with a spoon on it. Finally, Im growing up.

  52. These cookies look mad soft and chewy…I’m there! I love the flavors going on here. Must make asap. :)

  53. Oh.My. God. I have intentionally not bought that cookie butter because I know that I will not be able to stop until the jar is licked clean. But THESE would be shareable, and the prefect thing to bring to a football party, so it’s totally justifiable.

    1. Yes you can donate them. And it’s a small batch/1 dozen kind of recipe. So they’ll be easy to get rid of in like, an hour :)

      You’ve never had CB? You have to change that asap!

  54. Ha! I did, in fact, almost eat my first jar of cookie butter by the spoonful! Oh, memories…I kind of want to experience it again for the first time. :P

    These cookies are dabomb!! Pinned, bookmarked, drooled over!!

    1. THANKS for the pins, bookmarks, and there are many things in my mind I wish I could go back and re-live for the first time. That wide-eyed amazement, or that amazing sensory overload that comes with the first time. And yes – the first jar of CB belongs in that category! I think I ate 2 jars in like 2 days the first time I ever had it!

  55. I love this. Was just looking for a cookie butter recipe like this so thanks. I now know what I will be doing on the weekend with the kids. I will let you know how I go and how it turns out!

  56. Oh good gracious these are beautiful my friend! The prettiest cookies you’ve ever made. Truly! I’ve never made cookie butter cookies before. I don’t think? I can’t even remember. But who cares because I totally need one of these soft, chewy, brown sugary cookies right this second. I loooove cookie butter. I just bought a jar last week. The crunchy kind. :)

    I just love all of your soft-batch cookies! The photos of these remind me of your brown sugar maple cookies. Pinned!

    1. Prettiest cookies I’ve ever made? Well my God that’s a huge honor…THANK YOU!! Thanks for the pin, too. And they remind me of my coconut oil dark brown sugar softbatch ones that got pretty popular on Pinterest for awhile and that are one of my fave cookies Ive ever made.

      The Crunchy CB – you know, I’ve never tried it only b/c Im not a big fan of crunchy nut butters. Texture in homemade, yes, but not out and out crunchy. But I should try it. I mean, it can’t be ‘bad’ :) Have to go to TJs right now, too!

  57. All I need is a big glass of milk and I’d be in heaven! What beautiful cookies Averie – pinned!

  58. I JUST posted a cookie butter cookie recipe on my blog last week! These look simply amazing. Pinning this and hopefully making it next time I have a cookie butter craving! And let’s be serious – that could be any second now ;)

  59. I feel like I say this with all your posts, but these look incredible! The texture just looks PERFECT.

    I’ve seen Biscoff at Walgreens, even. I don’t buy it because, as you say, it would be my bff, and I have no willpower with this stuff. And the gluten. Trying to be very diligent lately, you know.

    I saw this posted on FB last night and I was like, that must be a repost because I’m sure she’s got a cookie butter cookie already. And then I just read the first part of this post. Bout time! ;)

      1. Interesting. She doctors up Sunbutter to make Cookie Butter. I bet the taste is pretty similar to the real thing. I love SFSButter so I know I’d love this version.

        My homemade version is pretty close to real thing, too but I don’t start with anything from a jar. I wanted to give my international readers and those who can’t seem to find ingredients other than the most basic a chance to obtain & make this. So I just use peanuts and then the spices, etc. It’s also very close to the real thing!

    1. I see Biscoff everywhere, too. So it’s always interesting when people write in saying they can’t find it. I actually have to try to avoid it for said reasons :) I know it has gluten in it and even trace amts are not good for you. Gluten is just everywhere, isnt it.

      And yes, bout time with these cookies! I couldn’t believe I didnt have a recipe for something like these!

  60. Heck yeah!! I want it. And to take matters much further: I’d like to scrape the entire contents of your blog onto an extra-large plate…and chew.

  61. Wow these look amazing! Perfect dipped in almond milk or melted chocolate… yeah I went there haha.

  62. Biscoff cookies? Yum, yum. I love Biscoff!

    I love eating it plain, on toast, on apples, on bananas, etc. I’ve used it in banana bread before as well.

    I know the recipe isn’t vegan, but I wanted to point out that while Biscoff is vegan, Trader Joe’s Cookie Butter is not.

    1. Good to know for others who may be trying to keep their spreads or choices vegan – that Biscoff is, and TJs isn’t. Great tip!

  63. Cookie butter and I are already BFFs. This post reminds me that I need to have it over my house more often! :)

  64. I secretly love how these cookies look just as much as I love that they DON’T have butter or white sugar in them but they DO have cookie butter in them: they look like an army of adorable little hobbit hats! I’ll have to make them for my dorky hobbit trilogy movie premier party this winter…

    Seriously, these cookies are so cute and such a luscious, clever recipe!

    1. adorable little hobbit hats! = OMG that is SUCH a perfect way to put it! They all got that hat-like shape. I wasn’t sure why that happened. Something to do with the textures, chemical reactions, and god knows what else in cookie baking science but yes, they’re hobbit-like. And that’s so funny you have a movie premier party you’re already planning for! :)

  65. These look delicious — I’m a lover of brown sugar, cinnamon, and cookie butter! I’ve used cookie butter in blondies and the flavor was unbelievable, so I know these cookies must be fantastic!

    1. Ive used it in so many things, too. But never just in cookies. The flavor is so concentrated here and I loved it!

  66. Oh my lordy. I pretty much have drool dripping down my chin… so many gorgeous photos of some of the most beautiful soft cookies I’ve ever seen. Did I mention the drool? Uh, yeah. I’m feeling a serious cookie absence right now.
    I’ve never tried Biscoff/cookie butter. It’s not a common thing here in Australia but I do think that I need to track some down. It sounds amazing. Definitely trying this cookie recipe as soon as I get some cookie butter goodness… I might try your recipe, though I’m not sure which cookie would be a good substitute. Argh! Off to the shops I go…

  67. This is my first time on your blog (although I’ve seen your name in lots of comment sections!) and I have to ask myself what took me so freaking long!! Love this recipe !! Definitely going to be taking a look through the rest of your cookies on here :)

  68. These cookies look SO soft and gooey! I have yet to make anything with cookie butter and this recipe has me convinced. Finally an excuse to buy a jar of the stuff, as opposed to just eating it with a spoon (which also sounds good).

    Love this!

    1. Oh you will LOVE it if you havent tried it. Buy a couple jars. The first one, if it’s your first time with the stuff, you will probably just eat by the spoonful. It took me at least a half dozen jars before I quit doing that :)

  69. Mmmm!!! These look like the perfect soft and moist cookie that would be gobbled up in a snap around my house as my guys would devour them!!! I must make these soon. Thanks for sharing, Averie!!!

  70. I have never had cookie butter of biscoff anything! I know, but there are no trader joes in Colorado and I have never seen biscoff in stores. I know it is on amazon and it has been in my cart for weeks, but I still have not bought it. I need to buy it now! These soft batch cookies look so incredibly. They are calling my name!

    1. Double check at a few of your favorite mainstream grocery stores in the baking aisle and/or the nut butter aisle. It’s sold here at a few, and randomly I always see it at Marshall’s or TJ Maxx for some odd reason in their hodgepodge. Oh and Bed Bath & Beyond, pretty sure they sell it in their food section. And I know Walmart does, I think Target, too. It’s around. No need to order it probably in your situation but then again, sometimes that’s easier than trapseing from store to store.

  71. These are the cookies of my dreams! My mind is blown that the cookie butter replaces actual butter. Awesome!

    1. I do it in PB cookies all the time. But it’s so fatty (peanuts) that it can swap for butter easily. I wanted to see if I could pull it off with using CB and I did. I guess when you read the label on the jar, it’s pretty fatty, too :)

  72. Oh wow–these look to-die-for good! As I glanced over the recipe, I was somewhat relieved to see it calls for a cup of cookie butter. That leaves me with probably less than half of a jar to contend with. I think I’d have to just use the rest in another of your recipes and then send some of it with my husband to work. That stuff (and nutella) is a deliciously dangerous, slippery slope!!!

    1. It’s a very slippery slope. Lol And honestly, if you want to add more, like 1.25 to 1.33 cups, go for it. Very flexible here. Flour will be 1 c if you go over 1 c of CB, give or take. Just add it til the dough comes together. Almost like making my flourless PB cookies in the sense that there’s no butter and the flour, all things considered, is minimal. You will love these!

  73. I am going to have to try to make my own cookie butter in Australia to make these! I am in love with the chewy texture. You should do more with this butter, I am thinking of fudge and cupcakes. Great recipe as always averie

    1. Thanks! And I have a link to a homemade version, but as I explained to Consuelo a couple comments above you, there’s some caveats with it. I wish that you had easy access to it!

  74. So funny, I was at an improv show earlier this week and two guys were doing a scene supposedly taking place at a grocery store, and one references cookie butter, and described it as peanut butter but with cookies instead of peanuts and a bunch of people cracked up thinking he had just invented this “new product”. Little did they know…

  75. Love these! I’ve been looking to put biscoff in cookies for a while now, these just look perfect! Definitely making me want to put biscoff in cookies even more!!

  76. I love Biscoff, and I have an unopened bottle of TJ’s crunchy cookie spread, that I don’t want to open just yet because I know I will eat the whole jar. Cookies… I need to make these.

  77. I need to get my hands on some of that cookie butter, it sounds like the best thing ever! I wonder if I could make it at home, because guess what, we can’t get it here either :(( And these cookies look like something I definitely have to try. These are like soft cookies perfection, I love them!

    1. Maybe you could order it from the link I gave. Or google “Biscoff spread” and see what your online/ordering options are. I have a homemade version – see related recipe links. However, it uses peanuts which the real version does not. The taste is pretty darn close but it’s very hard to make from scratch. At least I have not had luck yet making it without adding peanuts. Hope you can try some!

  78. I can’t believe you didn’t have a cookie butter cookie recipe either – you are the cookie queen and these look to die for!

  79. Averie…didn’t you know that brown sugar is just white with molasses? ;) Just kidding. That note was too funny. Still haven’t tried cookie butter because I’m not sure where to find it in Canada, but oh man these look delicious. So, so soft! I’m usually a crunchy cookie kinda gal but did some soft ones this weekend and I might have to convert. Love these!

    1. Lol – when I read your comment I was like no.she.didn’t. And then I saw your just kidding part. You got me for a half second there :)

      And just order Biscoff. Or come to the States for a visit, better yet!