Cookie Butter Cookies

15 cookies
20 min

The best and easiest homemade Cookie Butter Cookie recipe you'll ever make! These gooey, warm-spiced cookies made with creamy cookie butter will be on your table ready to eat in 20 minutes. Easily freeze the balls of dough and bake straight from frozen when needed!

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They're extra chewy, comforting, warm-spiced and SO soft. The best part is that the stay soft for days thanks to the cookie butter. They won't last that long, though, because they're too hard to resist!

If you're searching for more cookie butter recipes, try my Biscoff Blondies, Mini Speculoos Cheesecakes, and Biscoff Truffles!

What is cookie butter?

Cookie butter is made out of crispy spiced shortbread cookies, ground and pulverized until the cookies break down, fats release, and a spreadable consistency forms.

Traditionally a Belgian cookie, they're called biscoff cookies in the U.S. and speculoos cookies in Europe and the rest of the world.They are typically served with coffee, and you'll oftentimes get them handed to you on flights.

Cookie butter is the texture and consistency of creamy peanut butter. But, it has the flavor of biscoff, which is a warm-spiced, cinnamon-y caramelized flavor. It is simply one of the best things you'll ever eat!

I typically buy the Trader Joes cookie butter, as it is a bit more wallet friendly than Lotus brand, but use whatever you can find! You can also order cookie butter online if you can't find any in stores.

Cookie Butter Cookies Recipe

This is one of the best and easiest homemade cookie butter recipes you can make. It comes together in 10 minutes and bakes for about 8 minutes. These Cookie Butter Cookies are made with dark brown sugar to really enhance that warm, caramelized flavor profile.

Here's what you'll need:

  • All-purpose flour.
  • Ground cinnamon.
  • Baking soda.
  • Kosher salt.
  • Unsalted butter. Room temperature! This is super important for this recipe since we're not chilling the dough. Read my Butter 101 post to learn what true room temperature's cooler and more firm than you'd think.
  • Cookie butter. I like to use Trader Joes brand, but there are many brands in major grocery stores these days. See directly above for how to order online.
  • Dark brown sugar. I really suggest using dark - it makes a big difference in the flavor and color of the cookies.
  • Large egg. Just one! Room temperature.
  • Vanilla paste or extract. You already know I'm a vanilla paste advocate.


To make the Cookie Butter Cookies, start by prepping two full sized baking sheets with parchment paper and preheat the oven to 350℉/177℃.

In a bowl, whisk together the dry ingredients (flour, cinnamon, baking soda, salt).

Then, throw the room temperature butter and cookie butter into the bowl of a stand mixer (or just a bowl if you're using a hand mixer) and mix on medium speed until smooth.

Add the dark brown sugar and mix for 2 minutes on medium speed. Then, scrape down the sides, add the room temperature egg, vanilla, and mix on medium for another minute.

Switch the mixer speed to low and spoon in the dry ingredient mixture. Mix until the flour is just incorporated. Scrape any bits of flour pieces leftover and incorporate with a rubber spatula.

The dough should feel soft and pliable, but not sticky. If your butter was too soft, it may feel sticky. Pop it into the fridge for 10-15 minutes before scooping.

Use a 2T cookie scoop to scoop the dough (or weight out ~40g pieces and roll into balls) and flatten it with your palm. You want it to be slightly mounded and not totally even with the scoop. Place the cookie dough evenly spread out on the prepared baking sheets.

Note that using a cookie scoop will produce the ridges seen in the photos. If weighing and rolling the dough into balls, they will have smooth tops when baked.

Bake for 8-9 minutes, one pan at a time. The cookies will look slightly puffy, but this is exactly what we want. Remove the pan from the oven and give it a couple good smacks on the counter to slightly deflate the cookies. Allow the cookies to cool (and finish cooking/setting up) on the pan for 5 minutes, then remove to a wire rack using a spatula.

Store the cookies in a sealed container for three days. They stay SO soft!

Freezing the cookie dough

This cookie dough freezes super nicely. Follow the same instructions the whole way through the scooping & placing on the parchment lined baking sheet.

Baking the cookie butter cookies from frozen

Instead of baking, place the tray into the freezer for 30 minutes, then transfer the frozen dough into a Ziptop bag for up to 3 months. I like to write the following on my bag as a reminder of how to bake the cookies from frozen:


Cookie Butter Cookies

Bake 325℉ from frozen for 10-12 minutes

Looking for more cookie recipes?

  • Stuffed Fluffernutter Cookies
  • Apple Cider Caramel Thumbprint Cookies
  • Brown Butter Chocolate Chip Cookies
Recipe details
  • 15  cookies
  • Prep time: 10 Minutes Cook time: 10 Minutes Total time: 20 min
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  • 1 1/4 cup all-purpose flour 150g
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon kosher salt
  • 1/4 cup unsalted butter room temperature (57g)
  • 3/4 cup cookie butter 240g
  • 3/4 cup dark brown sugar 150g
  • 1 large egg room temperature
  • 1 teaspoon vanilla paste or extract

Preheat the oven to 350℉/177℃ and line two large baking sheets with parchment paper.
In a bowl, whisk together the flour, baking soda, cinnamon and salt.
In the bowl of a stand mixer fitted with the paddle attachemnt, cream together the butter and cookie butter until smooth.
Add the dark brown sugar and mix on medium speed for two minutes.
Scrape down the sides, then add the egg and vanilla and mix on medium speed for one more minute.
With the mixer on low speed, spoon in the flour and mix until it's just combined.
Using a 2T cookie scoop (or weigh out ~40g balls), scoop and press the dough into the scoop so it's slightly mounded, but almost level.
Place on the cookie sheet and space the dough evenly. I bake 7-8 cookies on a full-sized baking sheet. They should be spaced at least 2 inches apart.
Bake the cookies for 8-9 minutes, remove from the oven, bang the pan on the counter a couple times, then cool for 5 minutes on the pan.
Remove the cookies with a spatula to a wire rack to cool.
  • Store the cookies in a sealed container for 3 days.
  • The cookies will look slightly puffy - this is correct! Be sure to give the pan a couple good slams on the counter. The cookies will finish baking as they rest on the pan.
  • The dough can be easily frozen and baked from frozen. See post write up for details on how to do this.
The Cozy Plum | Callan
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