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!
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The Best Recipe Using Cookie Butter!
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.
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.
(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.
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.
Ingredients in Cookie Butter Cookies
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
How to Make Cookie Butter Cookies
Cookies are one of the simplest cookie butter desserts you can make! Here’s an overview of how the recipe is made:
- Cream together the cookie butter, egg, brown sugar, and vanilla.
- Add in the dry ingredients and mix until just combined.
- Scoop the dough into balls and chill them for at least 3 hours.
- 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.
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.
Cookie Butter Cookies FAQs
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.
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.
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.
I always chill my dough because it results in cookies that are puffier and thicker. But for these cookies especially, chilling is mandatory.
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.
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.
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.
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Softbatch Cookie Butter Cookies
Ingredients
- 1 large egg
- 1 cup creamy Cookie Butter or Biscoff Spread
- ¾ cup light brown sugar, packed (dark brown may be substituted)
- 1 ½ tablespoons vanilla extract, yes tablespoons, not teaspoons
- ¾ cup plus 2 tablespoons all-purpose flour, or up to 1 cup flour as necessary, see directions below
- 2 teaspoons cornstarch
- 1 ½ teaspoons cinnamon
- 1 teaspoon baking soda
- pinch salt, optional and to taste
Instructions
- 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.
- 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.
- 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.
- 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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More Spiced Cookie Recipes:
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!
Brown Sugar Maple Cookies — Dense and not at all cakey, with the perfect balance of chewy edges and soft, tender, pillowy centers!
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!!
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!
All I need is a big glass of milk and I’d be in heaven! What beautiful cookies Averie – pinned!
thanks for pinning Trish!
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 ;)
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! ;)
Just found this: https://familyfoodfotog.blogspot.com/2013/09/cookie-sunbutter-recipe.html
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 https://www.averiecooks.com/2013/01/homemade-cookie-butter-peanut-butter.html 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!
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!
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.
That’s a nice thing to say and I wish I could give you that XL plate, too! :)
These look absolutely perfect!! And big bonus points for being nut free :)
Glad these would work for you guys being nut-free, too!
Wow these look amazing! Perfect dipped in almond milk or melted chocolate… yeah I went there haha.
Your popsicles look wonderful! I’ll trade ya!
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.
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!
You are such a cookie rockstar, Averie! These look so fat and chewy and… Gah! Need a dozen!
That’s the kind of rockstar I am nowadays :) LOL
Cookie butter and I are already BFFs. This post reminds me that I need to have it over my house more often! :)
Lol and so true!
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!
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! :)
WOW! Pack some of these in my lunchbox please ;) PINNED!
Thanks for Pinning my friend!
Those look perfect. I could have used one of those yesterday I do believe ;-)
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!
Ive used it in so many things, too. But never just in cookies. The flavor is so concentrated here and I loved it!
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…
And if all else fails, you can just order some I’m sure! Thanks for the glowing compliments :)
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 :)
Thanks for clicking over & if you try any recipes, LMK!
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!
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 :)