Brown Sugar Biscoff Cookies

Yes, I used cookie butter to bake cookies!  So I guess these are cookies within cookies.  Biscoff spread is a cookie butter with a cinnamon, graham cracker taste. (Trader Joe’s Cookie Butter would also work great in this recipe.) The cookie butter is combined with brown sugar to make rich, chewy, soft-baked cookies.  It’s a one-bowl recipe and it uses zero butter.  It’s important to chill the dough before baking to insure that your cookies stay puffy and soft after baking.

Let’s bake!  Start by fitting your stand mixer with the paddle attachment.  A handheld mixer with a large bowl will work as well.  Cream together the eggs, cookie butter, brown sugar, and vanilla for around 5 minutes.

Scrape down the sides of the bowl and add the flour, cornstarch, cinnamon, baking soda, salt and mix on low until just combined.  Don’t overmix.

The dough will feel  a little oily, but shouldn’t be wet.

Add the sparkling sugar to a small bowl or ramekin.

Using a cookie dough scoop, form dough mounds (around 2T), roll into a ball with your hands, and roll the dough ball in the sugar to coat.

Place the dough balls onto a plate(s), cover with plastic wrap, flatten the dough slightly, and chill in the refrigerator for at least 3 hours.  Do not skip this step!

Preheat your oven to 350 degrees.  While the oven is warming up, place your chilled dough balls onto a baking sheet.

I baked mine for 8 minutes.  Remove from oven and allow to cool on the sheet for 5 minutes before transferring to a rack to finish cooling.


Of course, I had to eat one while they were still warm.  Just look at how soft and gooey the center is…er….was!

I yielded 29 cookies.  This recipe can easily be halved if you want a smaller batch.


2 large eggs
2 cups creamy Cookie Butter or Biscoff Spread (the recipe will work with peanut butter as a substitute but the flavor will be totally different)
1.5 cups light brown sugar, packed (dark brown may be substituted)
3 tablespoons vanilla extract (yes tablespoons, not teaspoons)
1.5 cups plus 4 tablespoons all-purpose flour (see directions below)
4 teaspoons cornstarch
3 teaspoons cinnamon
2 teaspoons baking soda
pinch salt, optional and to taste
Sparkling sugar or granulated sugar to coat the cookies (This is optional, but I love the sugar crunch on the outside.)


To the bowl of a stand mixer fitted with the paddle attachment (or large bowl and electric hand mixer), cream together the eggs, 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 the 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, 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.

Pour sparkling or granulated sugar into a ramekin.  Using a medium 2-inch cookie scoop, form heaping two-tablespoon mounds. Roll the mounds into a ball and roll the dough ball in the sparkling sugar to coat.  Place dough balls on a large plate, flatten 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 9 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. Allow cookies to cool on the baking sheet for about 5 minutes before removing and transferring to a rack to finish cooling.

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.

Recipe from: Averie Cooks

Related Recipes:

Molasses-Spice Cookies

My Favorite Chocolate Chip Cookies

White Chocolate Peanut Butter Crunch Bars



Join the Conversation

  • perfectlyfitt

    That just looks too yummy! I have heard so much about cookie dough spread and have never tried, this may just be the kick in the pants I need, thanks! :)

    • http://jenchoosesjoy.com jenchoosesjoy

      It’s SO good!!!!!

  • http://twitter.com/TheFitFork The Fit Fork (@TheFitFork)

    yummy treat! I’ve always loved how those big decorative sugar crystals look!

    • http://jenchoosesjoy.com jenchoosesjoy

      Me too!!

  • http://laurainlou.wordpress.com lmicklich

    Biscoff cookies always make me think of traveling, since they are handed out on Delta flights. I tried the spread once and it was too dangerously good to keep around the house regularly!

    • http://jenchoosesjoy.com jenchoosesjoy

      I have no willpower when it’s in the house!

  • Natalie

    Everything you make looks so good!!!
    I have tried alot of your recipes and loved them all especially all the different bbq’d veggies.
    Off topic: do you cross train? weight train? On yesterdays post your muscles look amazing :)

    • http://jenchoosesjoy.com jenchoosesjoy

      Thank you! I lift free weights a few days a week and do some daily plank/core work.

  • http://thefreckledrunner.wordpress.com The Freckled Runner

    Oh my. Those look incredible!

    • http://jenchoosesjoy.com jenchoosesjoy


  • http://idonteatthat.wordpress.com Jamie

    I love love love TJ’s cookie butter! And these look absolutely delicious : )

    • http://jenchoosesjoy.com jenchoosesjoy

      It’s so good!

  • http://gretchruns.wordpress.com Gretchen | Gretchruns

    Oh my gosh these look so amazing! I kind of want to leave work now to go make them..yum!!

    • http://jenchoosesjoy.com jenchoosesjoy

      That seems like a legitimate reason to leave early!?

  • http://movinitwithmichelle.wordpress.com Movin’ it with Michelle

    Yummy!!! I’ve never tried/seen cookie butter!! I’ll have to keep an eye out for it!!

    • http://jenchoosesjoy.com jenchoosesjoy

      I buy mine in the peanut butter section.

  • http://pacewithgraceblog.com/ [email protected] Pace with Grace Blog

    I am a cookie butter fan. These look delicious and so pretty! Love the crystallized sugar. I will have to give them a try!

    • http://jenchoosesjoy.com jenchoosesjoy

      I hope you like them!!

  • A different Jen

    I actually checked the blog today for the express purpose of seeing if you’d posted this recipe, so yay!

    • http://jenchoosesjoy.com jenchoosesjoy

      It was meant to be!!

  • http://acupcakeformythoughts.weebly.com/ Jasmine

    These look delicious!! I’m addicted to cookie butter, it’s so yummy! I’ll definitely have to give these a try soon :)

    • http://jenchoosesjoy.com jenchoosesjoy

      I hope you like them!!!

  • http://www.dixieruns.com Maddie @ Dixie Runs

    I must make these right NOW. They look amazing!!!

    • http://jenchoosesjoy.com jenchoosesjoy


  • http://lolzthatswim.wordpress.com Hollie

    I remember having biscoff as a child and loving it. Now I’m seriously craving it and debating making some. Thanks for sharing Jen!

    • http://jenchoosesjoy.com jenchoosesjoy

      I hope you like them!!!

  • http://www.runningnreading.com Running ‘N’ Reading

    Good grief, Jen; these look amazing. You are an awesome baker!!

    • http://jenchoosesjoy.com jenchoosesjoy

      You’re so kind…thank you!!!

  • http://ultrafootpath.blogspot.com Melissa

    Those look awesome! Thanks for sharing the recipe!! :)

    • http://jenchoosesjoy.com jenchoosesjoy


  • http://itzlinz.wordpress.com Linz

    well those look perfect!

    • http://jenchoosesjoy.com jenchoosesjoy

      Thank you!!