If you’re a Biscoff lover, prepare yourself—these Triple Biscoff Cookie Butter Cookies are next-level indulgence! Soft, chewy, and packed with the rich caramelized flavor of Biscoff in three delicious forms: Biscoff spread, crushed Biscoff cookies, and Biscoff cookie chunks. Every bite melts in your mouth with that signature spiced sweetness, making these cookies completely irresistible.
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Why You’ll Love Triple Biscoff Cookie Butter Cookies
Ultimate Biscoff Flavor: If you love that warm, spiced, caramelized goodness of Biscoff, these cookies deliver it in triple form!
Soft & Chewy Texture: Perfectly thick, tender cookies with a slightly crisp edge and gooey center.
No-Chill Dough: No waiting around—just mix, bake, and devour.
Easy to Make: Simple, pantry-friendly ingredients and quick prep time.
Great for Any Occasion: Perfect for coffee breaks, dessert tables, or gifting to fellow cookie butter fans.
Ingredients in Triple Biscoff Cookie Butter Cookies
Here’s what makes these cookies so delicious:
Biscoff Cookie Butter: The key ingredient that gives the cookies their signature rich and spiced flavor.
Butter: Adds moisture and richness for that soft, melt-in-your-mouth texture.
Brown Sugar & Granulated Sugar: A perfect combo for chewiness and sweetness.
Eggs: Helps bind everything together and keeps the cookies soft.
Vanilla Extract: Enhances the warm flavors of the cookie butter.
All-Purpose Flour: The base that gives the cookies structure.
Baking Soda & Baking Powder: Creates the perfect rise and texture.
Salt: Balances the sweetness and enhances the Biscoff flavor.
Biscoff Cookies (Crushed & Chopped): Adds crunch and extra cookie butter flavor throughout the dough.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Preheat Your Oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Cream the Butter & Sugars: In a large bowl, beat together the butter, brown sugar, and granulated sugar until light and fluffy.
Mix in the Wet Ingredients: Add the Biscoff cookie butter, eggs, and vanilla extract, mixing until smooth.
Whisk the Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
Combine Everything: Gradually mix the dry ingredients into the wet mixture until just combined.
Fold in the Biscoff Cookies: Gently stir in the crushed and chopped Biscoff cookies for added texture.
Scoop & Bake: Drop spoonfuls of dough onto the prepared baking sheet and bake for 10-12 minutes until the edges are golden.
Cool & Enjoy: Let the cookies cool for a few minutes before transferring them to a wire rack—then, dig in!
How to Serve Triple Biscoff Cookie Butter Cookies
With a Cup of Coffee or Tea: The spiced caramel flavor pairs beautifully with your favorite hot drink.
Drizzled with Extra Biscoff Spread: Warm up some cookie butter and drizzle it over the cookies for an extra indulgent touch.
With a Scoop of Ice Cream: Serve these cookies with vanilla or caramel ice cream for an irresistible dessert.
As a Cookie Sandwich: Spread a little Biscoff cookie butter between two cookies for the ultimate treat.
Additional Tips
Don’t Overmix: Mix just until the ingredients are combined for the best texture.
Use Room Temperature Ingredients: This helps everything blend smoothly for a perfect dough.
Crush the Biscoff Cookies Properly: Use a rolling pin or food processor to create both fine crumbs and larger chunks for texture variety.
Store Properly: Keep cookies in an airtight container to maintain their soft and chewy texture.
Freeze for Later: These cookies freeze well—just store them in a freezer-safe container and thaw when ready to eat.
FAQ Section
Q1: Can I use crunchy Biscoff spread instead of smooth?
A1: Absolutely! It will add little bits of cookie crunch to the dough.
Q2: How do I store these cookies?
A2: Keep them in an airtight container at room temperature for up to 5 days.
Q3: Can I freeze the cookie dough?
A3: Yes! Scoop the dough into balls, freeze on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding 1-2 minutes to the bake time.
Q4: What’s the best way to reheat these cookies?
A4: Microwave for 10 seconds to bring back the warm, soft texture.
Q5: Can I add chocolate chips?
A5: Definitely! White chocolate or dark chocolate chips pair amazingly with the Biscoff flavor.
Q6: Can I make these gluten-free?
A6: Yes! Use a 1:1 gluten-free flour blend and gluten-free cookie butter.
Q7: How do I prevent cookies from spreading too much?
A7: Make sure your butter isn’t too warm and consider chilling the dough for 20 minutes before baking.
Q8: Can I double the recipe?
A8: Yes! These cookies are perfect for sharing, so doubling the batch is a great idea.
Q9: What if I don’t have Biscoff cookies?
A9: You can use graham crackers or another caramelized biscuit, but the Biscoff cookies add the signature flavor.
Q10: Can I make these without eggs?
A10: Yes! Try using a flax egg (1 tbsp flaxseed meal + 3 tbsp water) as a substitute.
Final Thoughts
If you’re obsessed with Biscoff, these Triple Biscoff Cookie Butter Cookies are a must-try! Packed with layers of caramelized spiced goodness, they’re soft, chewy, and utterly addictive. Whether you’re baking for a special occasion or just treating yourself, these cookies will be a new favorite. So grab that jar of cookie butter and get baking—you won’t regret it!
Print
Triple Biscoff Cookie Butter Cookies
- Prep Time: 30 minutes
- Cook Time: 12-15 minutes
- Total Time: 0 hours
- Yield: 8–10 servings 1x
- Category: Cookies
- Method: Baking
- Cuisine: American
Description
Indulge in these Biscoff Stuffed Cookies, featuring a soft, chewy cookie dough packed with white chocolate chunks and crushed Biscoff cookies, all wrapped around a gooey Biscoff spread center. Perfect for any sweet craving!
Ingredients
For the Cookie Dough:
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup Biscoff spread (plus extra for filling)
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup white chocolate chunks
- 1/2 cup crushed Biscoff cookies (optional)
For the Filling:
- 1/2 cup Biscoff spread (or more for extra gooeyness)
For Garnish:
- 8–10 Biscoff cookies
Instructions
-
Prepare the Filling:
- Scoop 1 tablespoon portions of Biscoff spread onto a parchment-lined baking sheet.
- Freeze for at least 30 minutes to keep the filling intact while baking.
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Make the Cookie Dough:
- In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg, vanilla extract, and 1/4 cup Biscoff spread until well combined.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in the white chocolate chunks and crushed Biscoff cookies (if using).
-
Assemble the Cookies:
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Scoop about 2 tablespoons of dough and flatten it in your palm.
- Place a frozen Biscoff spread portion in the center.
- Scoop another 2 tablespoons of dough, flatten it, and place it on top of the filling.
- Seal the edges to completely enclose the filling.
- Gently press a Biscoff cookie on top of each assembled cookie.
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Bake:
- Arrange cookies on the prepared baking sheet, leaving space between them.
- Bake for 12-15 minutes, until edges are golden brown but centers remain slightly soft.
-
Cool and Serve:
- Let cookies cool on the baking sheet for a few minutes, then transfer to a wire rack.
- Serve warm for the ultimate gooey Biscoff experience!
Notes
- Storage: Store in an airtight container at room temperature for up to 4 days or freeze for longer freshness.
- Extra Gooey Center: Add more Biscoff spread for an even richer filling.
- Flavor Twist: Swap white chocolate for dark or milk chocolate chips.
Nutrition
- Serving Size: 1 cookie
- Calories: 320 kcal
- Sugar: 25g
- Sodium: 180mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg