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These big, bakery-style Cookie Butter Cookies are loaded with creamy cookie butter, white chocolate chips, and crunchy Biscoff cookies for the ultimate sweet and spiced treat. Soft, chewy, and packed with flavor, they’re an easy homemade cookie recipe perfect for holidays, gifting, or anytime cravings hit.
Why You’ll Love This Recipe
If you love thick, bakery-style cookies, you are going to be obsessed with these Cookie Butter Cookies. This recipe starts with a copycat version of the famous Levain Bakery chocolate chip cookies from New York, so you get that perfectly soft, thick, and gooey texture in every bite. Then I took them to the next level by adding plenty of creamy cookie butter, crunchy Biscoff cookies, and white chocolate chips for the ultimate flavor combination.
Cookie butter, also known as Speculoos Cream, is made from ground-up spiced Belgian cookies, giving these cookies a warm caramelized flavor with hints of gingerbread spice. The result is a rich, cozy cookie that tastes like your favorite bakery treat but is easy to make at home. Perfect for holidays, cookie trays, or anytime you want an extra indulgent cookie!
Ingredients Needed
- Flour, all purpose flour and cake flour
- Cookie Butter
- Biscoff Cookies
- White Chocolate Chips
- Butter, salted
- Sugar, granulated sugar and brown sugar
- Eggs
- Baking Powder
- Baking Soda
- Salt
How to make Cookie Butter Cookies
- Preheat oven to 400 degrees F.
- Beat butter in mixer on low with a paddle attachment.
- Add sugars and beat until smooth, about 1 minute.
- Add eggs and mix until combined, about 30 seconds.
- Mix dry ingredients together in a separate bowl
- Add dry ingredients to mixture slowly until just combined.
- Add in white chocolate chips and pulse to mix in (do not over mix)
- Add in crumbled cookies and pulse to mix in.
- Mix by hand if needed to make sure all ingredients are well distributed.
- Divide dough into 16 equal pieces, about 3 oz each.
- Divide the ball of dough in half, placing the first half on the cookie sheet.
- Add 2 two teaspoons of Cookie Butter to the top of the first half.
- Add the other half of the dough on top and sealed in the cookie butter.
- Bake at 400 degrees F for 8-9 minutes. Do not overbake them! You want them soft and gooey on the inside.
- Allow cookies to cool.
Tips from leigh Anne
- Don’t overbake the cookies. These cookies are meant to be thick and soft in the center. Remove them from the oven when the edges are set but the middle still looks slightly underdone. They will continue to bake as they cool.
- Use room temperature ingredients. Softened butter and room temperature eggs mix together more evenly and create the best cookie texture.
- Chill the dough if needed. If your dough feels too soft, pop it into the refrigerator for 20–30 minutes before baking. This helps the cookies stay thick and prevents spreading.
- Break up extra Biscoff cookies on top. Pressing a few cookie pieces onto the tops of the dough balls before baking makes the cookies look extra bakery-style and adds more crunch.
- Use a large cookie scoop. These cookies are inspired by Levain Bakery cookies, so they are meant to be big and thick. A large scoop helps create that signature bakery-style look and texture.
- Don’t crush the Biscoff cookies too finely. Larger chunks give the cookies better texture and little bites of crunchy cookie throughout.
- Store properly for maximum softness. Keep cookies in an airtight container for up to 4 days. You can also freeze the baked cookies or the dough balls for later baking.
Frequently Asked Questions
What is cookie butter?
Cookie butter, also called Speculoos Cream, is a spread made from crushed spiced cookies. It has a smooth, creamy texture similar to peanut butter with a warm caramel and gingerbread-like flavor.
Where can I find cookie butter?
You can usually find cookie butter near the peanut butter or specialty spreads at the grocery store. Trader Joe’s carries their own popular version, and Biscoff Cookie Butter is available at many major grocery stores.
Can I use crunchy cookie butter in these cookies?
Yes! Crunchy cookie butter works great in this recipe and adds even more texture and little bits of cookie throughout the dough.
Can I freeze this cookie dough?
Absolutely. Scoop the dough into balls and freeze them on a baking sheet. Once frozen, transfer them to a freezer-safe bag or container. Bake directly from frozen, adding a few extra minutes to the baking time.
Can I substitute the white chocolate chips?
Yes! Milk chocolate or semi-sweet chocolate chips would also be delicious, but the white chocolate pairs especially well with the warm spiced flavor of the cookie butter and Biscoff cookies.
How do I store leftover cookies?
Store the cookies in an airtight container at room temperature for 3–4 days. They also freeze beautifully for longer storage.
These Cookie Butter Cookies are rich, thick, chewy, and completely irresistible. Loaded with cookie butter, chunks of Biscoff cookies, and creamy white chocolate chips, they taste just like something you’d pick up at a fancy bakery. Just be sure to have a big glass of cold milk ready when they come out of the oven—you are definitely going to need it!
Check out more of my other favorite cookie recipes:
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Cookie Butter Cookie Recipe
Ingredients
- 1 cup butter chilled
- 3/4 cup brown sugar
- 1/2 cup sugar
- 2 eggs
- 1 cup cake flour
- 1 1/2 cups all purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 cups white chocolate chips
- 2 cups crumbled Biscoff cookies
- 1 cup cookie butter divided
Instructions
- Preheat oven to 400 degrees F.
- Beat butter in mixer on low with a paddle attachment.
- Add sugars and beat until smooth, about 1 minute. Butter should be totally blended in.
- Add eggs and mix until combined, about 30 seconds.
- Incorporate in all dry ingredients and mix on low until wet and dry are just combined.
- Add in white chocolate chips and pulse to mix in (do not over mix)
- Add in crumbled cookies and pulse to mix in.
- Mix by hand if needed to make sure all ingredients are well distributed.
- Divide dough into 8 or 16 equal pieces depending on how big you want your cookies. 3 oz. or 6 oz. I did 3 oz.
- Divide each piece of dough in half and add 2 tsp of cookie butter on top of the bottom piece. Add on top piece and encase cookie butter. Dough ball will be roughly shaped. Use your hands, not a cookie cookie scoop.
- Place 8 cookies (if making 3 oz. cookies) on a parchment covered baking sheet and bake for 7-8 minutes for 3 oz and 8-9 minutes for 6 oz. Do not overbake! The top and bottom will be golden brown.
- Allow to cool slightly before serving.
Tips & Notes:
- Don’t overbake the cookies. These cookies are meant to be thick and soft in the center. Remove them from the oven when the edges are set but the middle still looks slightly underdone. They will continue to bake as they cool.
- Use room temperature ingredients. Softened butter and room temperature eggs mix together more evenly and create the best cookie texture.
- Chill the dough if needed. If your dough feels too soft, pop it into the refrigerator for 20–30 minutes before baking. This helps the cookies stay thick and prevents spreading.
- Break up extra Biscoff cookies on top. Pressing a few cookie pieces onto the tops of the dough balls before baking makes the cookies look extra bakery-style and adds more crunch.
- Use a large cookie scoop. These cookies are inspired by Levain Bakery cookies, so they are meant to be big and thick. A large scoop helps create that signature bakery-style look and texture.
- Don’t crush the Biscoff cookies too finely. Larger chunks give the cookies better texture and little bites of crunchy cookie throughout.
- Store properly for maximum softness. Keep cookies in an airtight container for up to 4 days. You can also freeze the baked cookies or the dough balls for later baking.
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Brandie says
Wow! These cookies are absolutely delicious!!! I added dark chocolate chunks instead of white chocolate since I’m not a fan of white chocolate. These cookies will forever be a favorite of ours, thank you!
Leigh Anne says
I bet they were amazing with dark chocolate chunks! I am so glad you loved them too!!
Robin says
Yum!! Do the biscoff cookies stay crunchy inside or do they soften?
Kendra Hicken says
I just made these and they taste EXACTLY like Chip. Thank you soo much! I’ve never had a copycat recipe taste so much like the original!
Leigh Anne says
Kendra, I am so glad you agree with me! I ate way too many. I was actually in Salt Lake a week or so ago and had the real thing and I thought that mine were as good!
Jill says
I’m not a huge white chocolate fan – would these taste good with semi sweet instead?
Leigh Anne says
Absolutely! Let me know how you like them!
Linda says
Boy, did you sure get my attention with the title of these cookies. As I read through the recipe I wished I had everything in my pantry. These look wonderful! I will be making soon!
Leigh Anne says
Linda, Hope you love them as much as I do.