Biscoff Cookie Butter Cookies with Butterscotch Frosting

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Biscoff cookie butter cookies are perfectly chewy with a cinnamon and brown sugar flavor combination that comes from Biscoff cookies AND Biscoff cookie butter spread. Topped off with a creamy butterscotch frosting, these decadent cookies really couldn’t get any better!

Biscoff cookie butter cookies with butterscotch frosting on top on a baking sheet.

WHAT ARE BISCOFF COOKIES AND BISCOFF COOKIE BUTTER?

You have probably heard of Biscoff cookies, but if you haven’t, know that they are a crunchy cookie biscuit that is slightly sweet (but not too sweet), with hints of cinnamon and brown sugar.

If you’re anything like our kids, you might refer to them as “airplane cookies,” since the very first flight they ever took, they received Biscoff cookies as a treat. Best. Flight. Ever.

Biscoff cookie butter is similar to the famous Trader Joe’s cookie butter (Speculoos cookie butter) that has a creamy texture and oh so delicious cookie flavor. Biscoff cookies and cookie butter come together beautifully in this recipe to make a chewy, sweet treat.

YOU’RE GOING TO LOVE THESE COOKIE BUTTER COOKIES WITH BUTTERSCOTCH FROSTING

I have to admit, these cookies are REALLY GOOD. I have perfected this recipe to make it exactly how it should be with a chewy cookie texture, killer cinnamon and brown sugar flavor, and delicious creamy butterscotch frosting on top.

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Biscoff cookie butter cookies with butterscotch frosting on top on a baking sheet.

Not only that, but this is a no chill cookie recipe that is super easy to make. You can have these cookies ready in just under 30 minutes! What’s not to love?


BISCOFF BUTTER COOKIE INGREDIENTS

Most of these ingredients are already going to be in your pantry, except perhaps the Biscoff cookies and spread.

Biscoff cookies are super easy to find in the cookie aisle of your grocery store, and Biscoff cookie butter spread can typically be found with peanut butter.

An aerial photo of Biscoff cookie butter spread in a bowl surrounded by cookies and butterscotch chips.

Fear not! If you can’t find Biscoff cookies or cookie butter but you do have a Trader Joe’s near you, then the Trader Joe’s brand (Speculoos) is perfectly good to use in its place!

WHAT YOU NEED FOR THE COOKIE BUTTER COOKIES

We’ll be using Biscoff cookies as well as Biscoff cookie butter spread in these Biscoff cookie butter cookies (how many times can I type the word “cookie” in this post?), so there is no shortage of Biscoff flavor.

Ingredients for Biscoff cookie butter cookies with text overlay.

For the Biscoff cookie butter cookies, you will need:
all-purpose flour
Biscoff cookies
cornstarch
baking soda
baking powder
• salt
unsalted butter
light brown sugar
egg
vanilla extract
Biscoff cookie butter

WHAT YOU NEED FOR THE BUTTERSCOTCH FROSTING

Butterscotch frosting might seem intimidating at first, because the method is a little different than traditional American buttercream recipes.

All you need for that butterscotch flavor is butterscotch chips and you are good to go. Technically the butterscotch frosting is optional, but it really takes these cookies from great to amazing.

Aerial photo of butterscotch frosting ingredients with text overlay.

For the butterscotch frosting, you will need:
butterscotch chips
unsalted butter
vanilla extract
milk or cream
powdered sugar
salt

LET’S MAKE THESE BUTTERSCOTCH FROSTED COOKIE BUTTER COOKIES

In a few short steps, you are going to have these cookies ready for their first delectable bite. These Biscoff cookie butter cookies really are simple to make and so darn good (this is your fair warning).

MAKE THE COOKIE BUTTER COOKIES

STEP #1

Start by preheating the oven to 350ºF (177ºC) and lining a large baking sheet with parchment paper or a silicone baking mat.

STEP #2

Then, in a medium size bowl, combine the flour, crushed Biscoff cookies, cornstarch, baking soda, baking powder ,and salt. Whisk together until everything is combined and set this mixture aside.

Dry ingredients to make Biscoff cookie butter cookies.

STEP #3

Next, in a large bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and brown sugar on medium-high speed until light and fluffy, about 2-3 minutes. Add the egg and vanilla extract and beat again until everything is combined.

STEP #4

Add the cookie butter and mix until combined. Turn off the mixer, scrape down the sides and bottom of the bowl, then beat on low until everything is incorporated.

STEP #5

Increase the mixer speed to medium, then slowly add the flour mixture and blend until no flour pockets remain. Cover the cookie dough and allow it to rest for 10 minutes.

WHY ARE WE LETTING THIS BISCOFF COOKIE DOUGH REST?

Through my testing of making and baking this cookie dough, I found the best cookies to be the ones baked on the second or third baking sheet. While there was absolutely nothing wrong with the batch on the first baking sheet, the dough was easier to handle and produced slightly puffier cookies after some of the moisture had been absorbed.

Biscoff cookie butter cookie dough in a bowl with a spatula.

STEP #6

Using a cookie scoop (like this #50 cookie scoop), drop rounded balls of dough onto the prepared baking sheet. Use your hands to roll them into a smooth ball. The dough will be soft but shouldn’t be sticky.

Biscoff cookie butter cookie dough on a baking sheet with a cookie scoop in the background.

STEP #7

Bake the cookies for 8-10 minutes until the edges are just set. The centers will look underdone. Remove the cookies from the oven and allow them to cool on a baking sheet for 10 minutes before transferring to a wire cooling rack to cool completely before frosting.

Aerial photo of Biscoff cookie butter cookies surrounded by Biscoff cookies.

MAKE THE BUTTERSCOTCH FROSTING

It’s important to note that you can make the butterscotch frosting before you even start the cookies so that it’s ready to go when your cookies are completely cool. You will need to wait for the melted butterscotch chips to cool before proceeding with the frosting recipe, so you can even melt the chips while your cookie dough rests. It’s up to you!

STEP #8

In a small saucepan over medium heat or in a microwave safe bowl in the microwave, melt the butterscotch chips until smooth. Remove from heat and allow to cool for 15 minutes.

STEP #9

In a medium size bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, combine the cooled butterscotch mixture and the butter and beat on medium-high speed until smooth, about 2-3 minutes. Add the vanilla mixture and ¼ cup of the milk or cream and blend on medium speed until combined.

STEP #10

Turn the mixer down to low and slowly add the powdered sugar. Increase the mixer speed to medium and beat until completely combined, scraping down the sides as needed. Add the salt, taste, and add more salt if needed.

A bowl of butterscotch frosting in a glass bowl with a spatula.

STEP #11

Turn off the mixer and use the spatula to stir the buttercream by hand to remove air bubbles and make it smooth and creamy. This usually takes 3-5 minutes.

FROST THE BISCOFF COOKIES

STEP #12

Once the buttercream is smooth, use a small offset spatula to spread the frosting onto each cookie. Sprinkle additional crushed Biscoff cookies on top of the frosting before it sets, if desired.

When I say these cookies may be one of the best cookie recipes I have ever created, I’m not kidding. While I can’t say I came up with the flavor combo (I have Gideon’s Bakehouse to thank for putting that flavor idea in my head!), I can say this iteration of the cookie + frosting was a match made in flavor heaven in my kitchen.

The warm flavors of the Biscoff cookie cookies paired with the sweet and salty butterscotch frosting will have you coming back for bite after bite. And I’m not kidding when I said we had to give most of these cookies away, otherwise we would have eaten them all ourselves in an embarrassingly short amount of time.

The cross-section of a Biscoff cookie butter cookie with butterscotch frosting on top on a baking sheet.

Again, you’ve been warned…

BISCOFF COOKIE BUTTER COOKIES FAQS

Absolutely– you can substitute the Biscoff cookies and Biscoff cookie butter for Trader Joe’s Speculoos cookies and their cookie butter. Speculoos are Trader Joe’s equivalent to Biscoff cookies and the flavor will be quite similar! As for the cookie butter, most cookie butters will work well in this recipe so go with whatever is easiest to find.

Store any leftover cookies in an airtight container at room temperature for up to 5 days. These cookies freeze well unfrosted for up to 3 months. When you are ready to eat, let them thaw on the counter at room temperature and make the frosting fresh.

These cookies are unique in that they take a basic cookie recipe but add in crushed Biscoff cookies and Biscoff cookie butter. The taste turns out with a hint of that cinnamon sugar flavor that Biscoff cookies lend and have a chewy, moist texture thanks to the cookie butter. With the butterscotch frosting they are sweet with a caramely, brown sugar flavor that you really can’t beat!

Biscoff cookie butter cookies with butterscotch frosting on top on a baking sheet.
4.84 from 6 votes
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Biscoff Cookie Butter Cookies With Butterscotch Frosting

These Biscoff cookie butter cookies are so chewy with a cinnamon and brown sugar flavor from the Biscoff cookies AND Biscoff cookie butter!
Prep Time15 minutes
Bake Time10 minutes
Resting Time10 minutes
Total Time35 minutes
Recipe Author Lynn April
Servings: 24 cookies

Ingredients

BISCOFF COOKIES

  • 1 cup + 2 Tablespoons (135g) all-purpose flour be sure to measure properly
  • 10 Biscoff cookies1 crushed into a fine crumb, about ½ cup2
  • 1 teaspoon cornstarch
  • ½ teaspoon baking soda
  • ¼ teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup (113g) unsalted butter softened to room temperature
  • ¾ cup (150g) firmly packed light brown sugar
  • 1 large egg at room temperature
  • 1 teaspoon vanilla extract
  • ½ cup (120g) Biscoff cookie butter1

BUTTERSCOTCH FROSTING

  • 2 ounces (57g) butterscotch chips
  • ¼ cup (57g) unsalted butter softened to room temperature
  • ½ teaspoon vanilla extract
  • 2 to 3 Tablespoons (30-45mL) milk or cream room temperature2
  • 2 cups (240g) powdered sugar
  • teaspoon salt

Instructions

BISCOFF COOKIES

  • Preheat the oven to 350°F (177ºC). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
  • In a medium size bowl, combine the flour, crushed Biscoff cookies, cornstarch, baking soda, baking powder, and salt. Whisk together until everything is combined, then set aside.
  • In a large bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, cream together the the butter and brown sugar on medium-high speed until light and fluffy, about 2-3 minutes. Add the egg and vanilla extract and beat again until everything is combined.
  • Add the cookie butter and mix until combined. Turn off the mixer, scrape down the sides and bottom of the bowl, then beat on low until everything is incorporated.
  • Turn the mixer speed to medium, then slowly add the flour and blend until no flour pockets remain. Cover the cookie dough and allow it to rest for 10 minutes.
  • Using a cookie scoop (I use this #50 cookie scoop for all of my standard size cookies), drop rounded balls of dough onto the prepared baking sheet. Use your hands to roll them into a smooth ball. The dough will be soft but should not be sticky.
  • Bake the cookies for 8-10 minutes just until edges are just set. The centers will look underdone. Remove from the oven and allow to cool on the baking sheet for 10 minutes before transferring to a wire cooling rack to cool completely before frosting.

BUTTERSCOTCH FROSTING

  • In a small saucepan over medium heat or in a microwave safe bowl in the microwave, melt the butterscotch chips until smooth. Remove from heat and allow to cool for 15 minutes.
  • In a medium size bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, combine the cooled butterscotch mixture and the butter and beat on medium-high speed until smooth, about 2-3 minutes. Add the vanilla extract and 2 Tablespoons of the milk or cream and blend on medium speed until combined.
  • Turn the mixer down to low and slowly add the powdered sugar. Increase mixer speed to medium and beat until completely combined, scraping down sides as needed. Add the salt, taste, and add more salt if needed.  Turn off the mixer and use a spatula to stir the buttercream by hand to remove air bubbles and make it smooth and creamy. This usually takes about 3-5 minutes.
  • When your buttercream is smooth, use a small offset spatula to spread frosting onto each cookie. Sprinkle additional crushed Biscoff crumbs3 on top of frosting before it sets, if desired. Store leftovers covered tightly at room temperature up to 5 days. Cookies freeze well, up to 3 months. Thaw at room temperature.

Notes

  1. Biscoff brand: you can use any other brand of cookie butter that you prefer or can find. The Trader Joe’s equivalent is Speculoos cookies and cookie butter spread.
  2. Room temperature milk/cream: it’s imperative your liquid is at room temperature so it does not disrupt the temperature of the butterscotch chips and butter. If the liquid is too cold, it can solidify some of the butterscotch chips/butter mixture leading to chunky buttercream.
  3. Crushed cookies: I processed 3 additional cookies to coarse crumb for sprinkling on top of frosted cookies. This is optional but makes a fun topping.
Did you make this recipe?Mention @freshaprilflours on Instagram or tag #freshaprilflours!

Nutrition Disclosure

All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.

Serving: 1cookie | Calories: 209kcal | Carbohydrates: 25g | Protein: 2g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 28mg | Sodium: 140mg | Potassium: 34mg | Fiber: 0.4g | Sugar: 13g | Vitamin A: 259IU | Calcium: 17mg | Iron: 1mg

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12 Comments

  1. I made these today and they are fantastic! I followed the recipe as written. I did not have time to frost them. So I crushed some Werther’s Original candies and sprinkled on them before baking. Super taste and texture!
    Thanks Lynn!

  2. 5 stars
    Lynn, you’ve done it again! Another AMAZING recipe that everyone raves about. These cookies are now a must add to any cookie line-up.

  3. 5 stars
    Wow, these cookies ROCK. I made them for a dinner party and everyone raved about them! Thanks for the delicious recipe 🙂

  4. 5 stars
    These cookies taste amazing! The frosting with the cookie is perfection – definitely a new favorite recipe!

  5. 5 stars
    Wow! If these aren’t the best cookies I ever baked, they’re certainly in the top three. Melt in your mouth delicious! I made the first time as written, then made an additional batch as sandwich cookies.

  6. 4 stars
    I really enjoyed these, however I am not a fan of a flat cookie. Anyway I could add in more flour to help give the cookie a little more volume or would they end up being too dry? I just feel like they were just too “wimpy” for my liking. Good flavor and very simple!

    1. Hi, Heather– I do not suggest adding more flour without testing the recipe. If you’re looking for a fluffier Biscoff cookie, you’ll have to find one that’s been tested for those specific results!