Brown Butter Biscoff Cookies
These brown butter Biscoff cookies are golden, chewy, and packed with warm, spiced flavor. Made with nutty brown butter, crushed Biscoff cookies, and a creamy cookie butter center, these cookies are perfect for cozy nights, cookie swaps, or anytime you need a little Biscoff bliss.
These brown butter Biscoff cookies are the cookie of your dreams—nutty brown butter, warm spice flavor, and a gooey cookie butter center that’s “more than a feeling.”
Like your favorite cassette, this easy cookie recipe is meant to be played on repeat. One bite and you’ll be singing, “Don’t stop believin’” in Biscoff.
The cookies are soft, chewy, and crisp on the edges. Brown butter enhances the warm, toasty, caramelized flavor of the Biscoff cookies and cookie butter center. Perfect for fall baking or anytime you need a cozy cookie.
If Biscoff makes you blush, check out my Biscoff cupcakes, mini Biscoff cheesecakes and Biscoff dessert cups.
Ingredients for Brown Butter Biscoff Cookies
- Biscoff cookie butter spread
- Unsalted butter – To make brown butter.
- Light brown sugar
- Granulated sugar
- Eggs – Room temperature.
- Vanilla extract
- All-purpose flour
- Biscoff cookie crumbs – Also known as Speculoos cookies.
- Baking soda
- Salt
How to Make Brown Butter Biscoff Cookies
Step 1: Make the cookie butter balls. Pipe teaspoonfuls of cookie butter onto a parchment sheet and freeze until solid.
Step 2: Make the cookie dough. Mix the melted brown butter and sugars. Add in the eggs and vanilla extract. Add in the dry ingredients and mix until the cookie dough forms.
Step 3: Fill the cookies. Scoop the cookie dough using a large cookie scoop. Create an indent in the center of the cookie dough and insert a cookie butter ball. Wrap the cookie butter in the cookie dough.
Step 4: Bake the cookies. Place the cookie dough balls on baking sheet pans and bake for about 12 to 13 minutes.
Step 5: Decorate the cookies. Drizzle the cookies with melted cookie butter and sprinkle with Biscoff cookie crumbs.
Courtney’s Expert Cookie Baking Tips
- Use a food processor or blender to pulse Biscoff cookies to create the cookie crumbs.
- Use a large cookie scoop to portion the cookie dough for even, uniform cookies.
- The easiest way to fill the cookies is to create an indent in the center of the cookie dough ball while it is in the cookie scoop. Wrap the dough around the cookie dough ball and then release the cookie dough ball from the cookie scoop.
- Immediately when the cookies come out of the oven, use the back of a spoon to gently shape the cookies into perfectly round circles.
Frequently Asked Questions
You can use regular butter, however, you will have to decrease the amount of butter in the recipe card to 1 cup of melted butter. The additional 1/4 cup of butter accounts for moisture evaporation that occurs during the browning process. For this recipe, I highly recommend going with brown butter which complements the Biscoff flavor beautifully. Check out my tutorial on how to make brown butter – it’s easy to make!
Biscoff cookies and Biscoff spread have a nutty, caramelized, warm spice flavor. The brown butter in the cookie dough enhances this flavor even more, making these cookies perfect for cozy fall and winter baking.
Yes, Speculoos and Biscoff refer to the same cookie and spread. “Biscoff” is the brand name used by Lotus Bakeries in North America, while the cookies are known as “Speculoos” in Europe. Either one will work in this recipe.
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Brown Butter Biscoff Cookies
Equipment
Ingredients
Brown Butter Biscoff Cookies
- 1 cup (240 g) Biscoff spread (cookie butter)
- 1 ¼ cup (285 g) unsalted butter
- 1 ½ cups (330 g) light brown sugar
- ½ cup (100 g) granulated sugar
- 2 (2) large eggs (room temperature)
- 1 tbsp (15 ml) vanilla extract
- 3 cups (375 g) all-purpose flour
- 1 cup (100 g) Biscoff cookie crumbs
- 1 tsp (1 tsp) baking soda
- 1 tsp (1 tsp) salt
Additional Ingredients
- ⅓ cup (79 g) Biscoff spread (cookie butter)
- 2 tbsp (30 g) Biscoff cookie crumbs
Instructions
- First, make the frozen Biscoff cookie butter balls. Fill a piping bag with the Biscoff spread and cut off the tip. Pipe twenty-two teaspoon-sized mounds of cookie butter onto a parchment-lined baking sheet pan. Freeze the cookie butter while making the cookie dough until firm.
- Next, make the brown butter. Add the unsalted butter to a medium saucepan and place over medium-low heat. Cook, stirring frequently, until the butter is melted. Continue to cook the butter, stirring regularly, until the butter starts to foam. At this point, the milk solids in the butter will start to turn a golden brown color. Stir the butter constantly so the milk solids do not burn. Once your achieve a golden brown color (which will happen quickly), remove the saucepan from the heat and pour the brown butter into a heat-safe bowl immediately. All the brown butter to cool for about 10 minutes.
- Preheat the oven to 350℉ (177℃). Line baking sheet pans with silicone baking mats or parchment paper.
- Next, make the cookie dough. In a large mixing bowl, stir together the cooled, melted brown butter, light brown sugar, and granulated sugar. Add in the eggs and vanilla extract and mix until well combined and smooth. Add in the all-purpose flour, Biscoff cookie crumbs, baking soda, and salt, and mix until the cookie dough is well combined.
- Portion the cookie dough using a large cookie scoop (3 tablespoons). While the cookie dough is in the cookie scoop, use your finger or the back of a spoon to create an indent into the center of the dough. Place one of the frozen cookie butter balls into the cookie dough and wrap the cookie dough around the cookie butter to cover it completely.
- Place the cookie dough balls on the prepared baking sheet pans, allowing room for spreading. Bake the cookies for about 13 to 14 minutes until golden-brown on the edges. Cool the cookies on the pan for 2 minutes and then transfer the cookie to a wire rack to cool completely.
- Melt the additional cookie butter in the microwave for about 15 seconds and add it to a piping bag with the tip cut off. Drizzle the melted cookie butter over the cooled cookies and sprinkle with additional Biscoff cookie crumbs.
Notes
- Room temperature: Store the cookies in an airtight container or resealable storage bag at room temperature for 2 to 3 days.
- Refrigerator: Store the cookie butter filled cookie dough balls in a resealable storage bag in the refrigerator for up to 1 week. To bake, bring the cookie dough balls to room temperature and bake as directed.
- Freezer: Freeze the cookie butter filled cookie dough balls in a resealable storage bag for up to 3 months. To bake, bring the cookie dough balls to room temperature and bake as directed. Freeze the baked cookies in an airtight container or storage bag for 3 months.
Nutrition
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About Courtney
Baker | 80s Lover | Cookbook Author
Courtney is a self-taught home baker and cookbook author of “Girls Just Wanna Bake Cupcakes”. She loves to create new and unique recipes while simultaneously listening to 80s music.
So easy and delicious!
So glad you loved the recipe, Kim! Thanks so much for the review!