Introduction

These Biscoff Cookie Butter Cookies are a delightful treat that combines the rich, spiced flavor of Biscoff spread with the fun crunch of M&M’s. Soft and slightly gooey in the center, they are perfect for cookie lovers looking to try something a little different.

Biscoff Cookie Butter Cookies Recipe - Recipe Image

Ingredients

1 1/2 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon baking powder
1 teaspoon salt
1/2 cup unsalted butter (room temperature)
1/2 cup granulated sugar
1/2 cup light brown sugar
1 egg
1 teaspoon vanilla extract
1 cup Biscoff Spread
1 1/2 cups M&M’s (reserve some for the tops)

Instructions

Step 1: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2: In a small bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
Step 3: Using a mixer, cream together the butter, granulated sugar, and brown sugar on medium speed for 1-2 minutes until fully combined and fluffy.
Step 4: Add the egg and vanilla extract to the butter mixture and beat until combined. Then mix in the Biscoff spread for an additional 30 seconds to 1 minute until smooth.
Step 5: Gradually add the flour mixture to the wet ingredients and beat just until combined. Stir in most of the M&M’s, reserving some to place on top of the cookies.
Step 6: Scoop large rounded spoonfuls of dough using a cookie scoop or large spoon onto the prepared baking sheet, spacing them about 2 inches apart. Slightly press down the dough balls, but keep them thick for a soft texture.
Step 7: Bake for 12-14 minutes, or until the edges are golden and set. The centers may still appear a bit gooey, which is ideal to keep them soft.
Step 8: Remove from the oven and transfer the cookies to a wire rack. Let them cool for about 10 minutes before serving.

Tips & Variations

For extra color and crunch, press a few reserved M&M’s on top of each cookie dough ball before baking.
Substitute M&M’s with chopped nuts or chocolate chips for a different twist.
Make sure your butter is at room temperature to achieve a smooth, creamy dough.
Don’t overbake; cookies will firm up as they cool, ensuring a soft center.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in a sealed container for up to 3 months. To reheat, warm them in a low oven or microwave for a few seconds to regain softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use crunchy Biscoff spread instead of smooth?

Yes, you can use crunchy Biscoff spread, but the cookies may have a slightly different texture due to the added crunch. They will still taste delicious!

Can I make the dough ahead of time?

Absolutely. You can refrigerate the dough for up to 24 hours before baking. This can help enhance the flavor and make the dough easier to handle.

Biscoff Cookie Butter Cookies Recipe

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★★★★★

4.5 from 148 reviews

These Biscoff Cookie Butter Cookies are a deliciously rich and chewy treat combining the warm, caramelized flavor of Biscoff spread with a perfect balance of soft cookie texture and crispy edges. Enhanced with colorful M&M’s, they’re easy to make and perfect for sharing or enjoying as a sweet snack.

Author: Bella
Prep Time: 15 minutes
Cook Time: 12-14 minutes
Total Time: 27-29 minutes
Yield: Approximately 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Dry Ingredients

1 1/2 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon baking powder
1 teaspoon salt

Wet Ingredients

1/2 cup unsalted butter (room temperature)
1/2 cup granulated sugar
1/2 cup light brown sugar
1 egg
1 teaspoon vanilla extract
1 cup Biscoff Spread

Add-ins

1 1/2 cup M&M’s (reserve some for the tops of cookies)

Instructions

Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a sheet pan with parchment paper to prevent sticking and ensure even baking.
Mix Dry Ingredients: In a small bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Set this mixture aside for later.
Cream Butter and Sugars: In a large mixing bowl, use a mixer to combine the room temperature unsalted butter, granulated sugar, and light brown sugar on medium speed. Beat for 1-2 minutes until fully combined and creamy.
Add Egg, Vanilla, and Biscoff Spread: Add the egg and vanilla extract to the creamed butter mixture and beat until combined. Then mix in the Biscoff cookie butter for 30 seconds to 1 minute until the batter is smooth and even.
Combine Wet and Dry Ingredients: Slowly add the flour mixture to the wet ingredients and beat just until the dough is combined. Avoid overmixing to keep cookies tender.
Mix in Add-ins: Gently stir in most of the M&M’s, reserving some to place on top of the cookies before baking.
Scoop and Shape Dough: Scoop out large rounded spoonfuls of dough using a cookie scoop or large spoon. Place these dough balls on the prepared sheet pan spaced about 2 inches apart. Slightly press each dough ball down, but keep them fairly thick to maintain a chewy texture.
Bake Cookies: Bake in the preheated oven for 12-14 minutes, or until the edges turn golden brown. The centers might look slightly gooey, which is perfect to avoid overbaking.
Cool: Remove from the oven and transfer cookies to a wire rack. Let them cool for at least 10 minutes before serving to allow them to set properly.

Notes

Do not overbake for soft, chewy cookies; edges should be golden but centers slightly gooey when removing from oven.
Room temperature butter ensures better mixing and texture for the dough.
Reserve some M&M’s to press on top for a colorful, appealing look.
For thicker cookies, avoid pressing down the dough too much before baking.
Store cookies in an airtight container at room temperature to maintain freshness up to 4 days.

Keywords: Biscoff cookies, Biscoff cookie butter cookies, M&M cookies, chewy cookies, homemade cookies, dessert recipe