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–+ servings
Soft cookie butter cookies cooling on a wire rack.

Cookie Butter Cookies

Liz Mincin
An easy recipe for the best ever softbatch cookie butter cookies. These chewy speculoos flavoured cookie butter cookies are the ultimate treat for the cookie butter lover in your life.
4.8 from 4 votes
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Prep Time 10 minutes
Cook Time 12 minutes
Chilling Dough and Cooling on tray 2 hours 5 minutes
Course Dessert
Cuisine American, British
Servings 16 cookies
Calories 175 kcal

Ingredients
  

  • ½ cup unsalted butter softened at room temperature
  • ½ cup cookie butter such as Biscoff spread
  • ¾ cup light brown sugar (muscovado)
  • 1 egg
  • 2 teaspoon vanilla extract
  • 1 cup all purpose flour or plain flour
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • ½ cup Lotus Biscoff cookies crushed, or graham cracker crumbs

Instructions
 

  • Begin by placing the softened butter, cookie butter and brown sugar in a large mixing bowl. Cream together using a handheld electric beater until light and fluffy (about 2 minutes).
  • Add the egg and vanilla, beating to incorporate.
  • Then sift the flour, cinnamon, baking soda and salt into the batter. Stir together with a spatula until just combined.
  • Finally add the crushed Lotus Biscoff biscuits and stir to incorporate.
  • Spoon out balls of dough onto a parchment lined plate or baking sheet. These can be placed close together as they will now be put in the refrigerator to chill for about 2 hours.
  • When ready to bake, preheat your oven to 325°F (165C/145C Fan) and line a baking sheet with parchment paper or a silicone baking mat.
  • Place the balls of cookie dough well spaced on the sheet (at least 2 inches apart as they will spread) and bake in the preheated oven for about 12-15 minutes until well risen and beginning to darken at the edges. (see note)
  • Remove from the oven and allow to cool on the baking mat for 5 minutes before transferring to a wire rack to cool completely.

Notes

Depending on the size of your oven and the size of your baking sheets, you will likely need to bake in multiple batches. For best results, keep any spare dough balls in the refrigerator until ready to bake.

Nutrition

Calories: 175kcalCarbohydrates: 17gProtein: 1.7gFat: 9.9gSaturated Fat: 4.6gCholesterol: 25mgSodium: 190mgPotassium: 24mgFiber: 0.4gSugar: 11gCalcium: 13mg
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