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

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

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

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

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

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

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

I’m no stranger to brown sugarbased 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

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

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.

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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


  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.
Only Eats

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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)?

200 comments on “Softbatch Cookie Butter Brown Sugar Cookies”

  1. 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 :(

  2. 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.

  3. 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!

  4. 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!

  5. 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?

    • 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.

  6. 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?

  7. 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!

    • 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!

  8. 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…

  9. 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

  10. 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!!!

  11. 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?

    • 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.

  12. 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 :)

  13. 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.

    • 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!!

    • 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!

      • 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!!

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

  15. These look delicious! I plan to make a few batches for my family this weekend.

  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.

  17. 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.

  18. Does one batch really only make 13 cookies? These look amazing and I really want to try them

  19. 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!

    • 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.

    • 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.

  20. 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?

    • 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!

  21. Any ideas how to make an egg free version?

  22. 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 :(

  23. 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!

  24. Would it be okay to bake these cookies in muffin tins like your cookie cup recipes?

  25. 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.

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