Easy one-bowl Cookie Butter Cookies are made with brown sugar, cookie butter, and an egg yolk for a soft and chewy texture. You only need 10 simple ingredients to make these cookies that can be prepped in 10 minutes (no mixer needed!).
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Raising three kids means a busy schedule with requests for sweet treats. Easy homemade cookies satisfy both, and since cookie butter is a favorite in our home, these Cookie Butter Cookies (aka Biscoff butter cookies) are the perfect solution. They’re made with 10 simple ingredients and mixed by hand in one bowl!
We love cookies with chewy centers and crispy edges, and these cookies are just that. Chopped chocolate is swirled throughout for an irresistible combination, similar to these biscoff blondies.
Cookies are the perfect handheld treat, just like these biscoff truffles, but when you are in the mood for cake or celebrating a birthday, you’ll have to try this layered biscoff cake. It’ll satisfy your cookie butter craving.
Why You'll Love This Recipe
- Made with simple ingredients. All you need is staple baking ingredients plus cookie butter for these cookies. You’ll feel good about serving these homemade cookies to your kids for a tasty treat!
- One-bowl recipe. That’s right, just one bowl is all you need to mix the dough for easy prep and cleanup.
- Easy to prep ahead. These cookies need 1 hour of refrigeration before baking. You can refrigerate them for up to 24 hours, which makes it easy to prep ahead and bake them when your schedule allows for it.
Ingredients You'll Need
- All-purpose flour. Gives your cookies the perfect texture (soft and tender).
- Baking soda. The leavening agent that contributes to the cookie’s spread.
- Salt. Enhances the sweetness of the cookies. A little bit goes a long way.
- Butter. Adds richness, tenderness, and structure to the cookies. Use unsalted butter to control the amount of salt.
- Brown sugar. Adds sweetness to the cookies and a slightly caramelized flavor plus moisture. I use light brown sugar, but you can substitute it with dark brown for a richer flavor.
- Granulated sugar. Adds sweetness and contributes to the cookies’ spread.
- Cookie butter. The key ingredient for creating cookie butter cookies. You can substitute with Biscoff or speculoos spread for the same delicious flavor.
- Eggs. Helps bind the cookie ingredients together and adds moisture and richness. Adding a yolk to the dough helps create tender, chewy cookies.
- Vanilla. Pure vanilla extract is worth the splurge. It will enhance the flavor of the cookies.
- Chocolate. Select high-quality chocolate for the best flavor! I love using a quality chocolate bar and chopping it. You can also use chocolate chips or chunks if you prefer.
Tip for measuring flour: Using a scale is most accurate, but if using measuring cups, then spoon your flour into the measuring cup and level with the back of a knife. Do not use the measuring cup to scoop the flour, you will end up over measuring it!
How to Make Cookie Butter From Scratch
Prefer to make your own cookie butter? It’s easy to do and can fit your busy schedule. All you need is a few simple ingredients.
What You Need to Make Cookie Butter
- 226 g (8 ounces) speculoos or Biscoff cookies
- 60 g (¼ cup) milk
- 2 tablespoons butter, at room temperature
- 1 teaspoon pure vanilla extract
- Pinch of salt
How to Make Cookie Butter
In a food processor, grind the cookies into fine crumbs. Add the milk, butter, vanilla, and salt and process for 2-3 minutes until the mixture becomes a nut butter consistency. If the mixture is too thick, add more milk to achieve the desired consistency.
Helpful Tools to Make Homemade Cookies
- Digital kitchen scale or measuring cups. Using a scale will give you exact measurements for consistent results.
- Measuring spoons.
- Large baking sheet. I like using two sheet pans, but you can use one if you prefer. If using one, allow it to cool before baking the second batch of cookies.
- Parchment paper will prevent your cookies from sticking to the baking sheet. You could also use a silicone baking mat.
- Large bowl for mixing the dough.
- A cookie dough scoop takes the guesswork out and creates consistent-sized cookies.
- Whisk.
- Rubber spatula.
Step-By-Step Instructions
Before you begin: Line two large baking sheets with parchment paper and read the recipe from start to finish.
Combine butter, sugar, and cookie butter. Whisk together until smooth, and add eggs and vanilla.
Add dry ingredients. Fold in the flour, baking soda, and salt.
Add chocolate. Fold in the chocolate. Cover and refrigerate for 1 hour.
Divide and bake. Preheat your oven. Scoop the chilled dough onto the sheet pan and bake.
Tips for Making Perfect Cookies
As a trained pastry chef, I use these simple tips to bake the perfect round and chewy cookie butter cookies every time.
- Chill the cookie dough. Don’t skip this step of refrigerating the dough. It’ll ensure your cookies don’t overspread and also help develop the flavors.
- Use a cookie scoop. You’ll have the same-sized cookies (ideal for even baking!).
- Perfectly round cookies. Use a round cookie cutter to shape the hot cookies as soon as they come out of the oven. Place the cutter around the cookies onto the sheet pan, and make a circle motion to shape them into perfect circles.
- Cool cookies on the sheet pan. Allow your cookies to sit for 5 minutes on the hot pan before transferring them to a wire rack to cool completely. This allows them to begin to firm up.
Recipe Variations
- Brown butter. If you love brown butter as much as I do, follow the steps from these butterscotch chocolate cookies to replace the melted butter with nutty brown butter.
- Use other mix-ins. White chocolate and crushed cookie butter cookies are fun options. Keep your mixins to about 1 - 1 ½ cups.
- Top with cookie butter. Add 1 teaspoon of cookie butter to the top of each cookie dough ball for a delicious, gooey finish.
Storage Tips
Store your cookies in an airtight container at room temperature for up to 4 days. If you love warm cookies, pop them in the microwave for about 10 seconds to soften and warm them (add a scoop of vanilla ice cream for an extra treat).
How to Freeze Cookie Dough
Want to prep ahead? Freezing cookie dough makes it easy for a last minute treat! You can freeze cookie dough and bake only as many cookies as you need at a time (even just one to satisfy that midnight craving). You can read more about freezing cookie dough, but here are some quick tips:
- Skip the refrigeration step and scoop the dough into balls. Place them on a cookie sheet lined with parchment paper (leave space so they don’t touch). Freeze the dough for 30 minutes.
- Transfer the chilled cookie dough balls to a freezer-safe reusable bag and freeze for up to 3 months.
- When ready to bake, place the balls on a parchment-lined sheet pan and bake as directed in the recipe card below, adding 2-3 minutes of baking time.
Want to freeze baked cookies? Stack completely cooled cookies in a freezer-safe container or resealable bag and freeze for up to 3 months. When ready to serve, set your cookies on the counter to bring them to room temperature.
Frequently Asked Questions
Skipping the refrigeration will cause your cookies to spread too thin. Also, not measuring enough flour can result in thin and flat cookies.
They are very similar products with subtle differences in flavor. Biscoff spread is a Lotus brand found at many retailers, whereas you will find cookie butter at Trader Joe’s.
Yes, you can substitute with a crunchy cookie butter spread for an added texture.
More Cookie Recipes You'll Love
- Brown Butter Toffee Cookies
- Chewy Chocolate Chip Cookies
- S’mores Cookies
- Stuffed Birthday Cake Cookies
Get all of my cookie recipes here!
I hope you love these One-Bowl Cookie Butter Cookies as much as we do and that they become a family favorite! Please leave a comment below, I love reading your feedback! And if you’d like to make this recipe later, don’t forget to pin it on Pinterest! Happy Baking!
Print
One-Bowl Cookie Butter Cookies
- Total Time: 1 hour 30 minutes
Description
Easy one-bowl Cookie Butter Cookies are made with brown sugar, cookie butter, and an egg yolk for a soft and chewy texture. You only need 10 simple ingredients to make these cookies that can be prepped in 10 minutes (no mixer needed!).
Ingredients
- 210 g (1 ½ cups) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 170 g (¾ cup) unsalted butter, melted
- 110 g (½ cup) light brown sugar
- 110 g (½ cup) granulated sugar
- 140 g (½ cup) cookie butter spread
- 1 large egg + 1 large egg yolk
- 2 teaspoons pure vanilla extract
- 113 g (4 oz) semisweet chocolate, chopped
Instructions
- In a large bowl, combine the melted butter, both sugars, and cookie butter until smooth. Add the egg, yolk, and vanilla and whisk to combine.
- Add the flour, baking soda, and salt and gently fold until combined.
- Fold in the chopped chocolate just until mixed.
- Cover the mixing bowl with plastic wrap and refrigerate for at least 1 hour.
- Preheat oven to 350°F/177°C. Line two baking sheet pans with parchment paper.
- Remove the cookie dough from the refrigerator and allow to sit at room temperature for 15 minutes.
- With a cookie scoop, scoop out chilled cookie dough onto prepared baking sheet pans, allowing 3 inches between each cookie to account for spreading.
- Bake for 10-12 minutes, or until the edges of the cookies just begin to lightly brown.
- Allow the cookies to cool in the hot pan for 5 minutes before transferring to a wire cooling rack.
Notes
Make-Ahead: You can make the cookie dough up to 3 days in advance and keep it covered in the refrigerator.
Storage: Store your baked and completely cooled cookies at room temperature for up to 4 days in an airtight container.
Freezing: Freeze your baked and cooled cookies for up to 3 months. You can also freeze unbaked cookie dough balls for up to 3 months. Bake frozen cookie dough balls for an additional 2-3 minutes (no need to thaw).
- Prep Time: 10 minutes
- Chill Time: 1 hour
- Cook Time: 10 minutes
- Category: Cookies
- Method: Baking
Alex says
Simple to make and so delicious - my new favourite cookies!
Maria says
Thank you, Alex! They're a fun way to incorporate cookie butter!