You're going to love these Cookie Butter Cookies! They're full of Lotus Biscoff cookie butter and creamy white chocolate chips, in tender cookies - just like at Crumbl! This recipe is quick, easy, and tastes incredible!
Are you ready for a delicious and easy-to-make treat that will have everyone asking for seconds? Look no further than these Cookie Butter Cookies!
Made with just a handful of ingredients, and featuring Lotus Biscoff (or any brand of cookie butter), these cookies are perfect for busy weeknights or lazy afternoons.
Plus, this copycat recipe is just like the cookies you get at Crumbl - make them big!
The creamy Lotus Biscoff cookie butter spread gives these cookies a rich, nutty flavor that is sure to delight your taste buds. They're then full of sweet, creamy white chocolate chips and finished with a piece of Lotus cookie to decorate!
These cookies are sure to become a new favorite in your household. So grab your mixing bowl and get ready to make some delicious treats that your family and friends will love!
If you love cookies (and I mean, who DOESN'T love cookies??), then be sure to try these other recipes too. Our family favorites include Cherry Chocolate Chip Cookies, Caramel Whoopie Pies, and Pumpkin Chocolate Chip Cookie Bars!
Why You Should Make This Recipe
- The star ingredient of these cookies is the cookie butter spread (I use Lotus Biscoff, but other brands, like Trader Joe's, are available), which has a rich and nutty flavor. This gives the cookies a unique taste that is different from traditional cookie recipes.
- This recipe is straightforward and requires only a handful of ingredients. Even if you're not an experienced baker, you can still make these cookies with ease.
- They're like the awesome cookies you get from Crumbl!
- These cookie butter cookies are perfect for any occasion, whether you're hosting a party or just want a sweet treat for yourself.
- You can customize the recipe by adding in your favorite mix-ins like milk chocolate chips, pecans, dried cranberries, almond extract etc...
- You can easily double the recipe, making it perfect for sharing with family, friends, and coworkers.
- Children will love helping you make these cookies, and they're sure to enjoy eating them too!
- Cookie Butter: I use Lotus Biscoff, but you can use any cookie butter. The one from Trader Joe's is great too.
- Flour - just regular all-purpose flour.
- Lotus Biscoff Cookies- crumble a few cookies for the batter, and some halved to decorate.
- White Chocolate Chips - or use milk or dark if you prefer.
- Butter - regular unsalted butter at room temperature.
- Brown Sugar and White Granulated Sugar - the mix of sugars gives the perfect sweetness and texture.
- Egg - a regular large egg.
- Vanilla Extract - I like pure vanilla extract.
- Baking Soda and Baking Powder - they give the right lift and taste.
See the recipe card for the full method and quantities.
What is cookie butter?
Cookie butter is a spreadable sweet treat (with a similar texture to smooth peanut butter) that is made from crushed speculoos cookies.
Speculoos are a type of spiced shortcrust biscuit that originated in Belgium and the Netherlands. You may know them as Lotus Biscoff cookies.
The biscoff cookies are ground into a fine powder and mixed with other ingredients such as sugar, vegetable oil, and sometimes additional spices like cinnamon, to create a creamy and spreadable consistency similar to peanut butter or Nutella.
In recent years, cookie butter has become widely available in grocery stores in the United States and other countries, and it's become a popular ingredient for making all sorts of delicious treats, including cakes, pies, and, of course, cookies!
What does cookie butter taste like?
Cookie butter is warming and sweet, with a slightly caramel-like and nutty flavor, and has a cinnamon-like spice that's reminiscent of gingerbread.
It's made from speculoos, which is an aromatic blend of cinnamon, nutmeg, ginger, cloves, and sometimes cardamom, allspice, and white pepper.
It has a complex flavor profile. The exact combination of spices used in speculoos can vary depending on the recipe and the baker's personal preferences, but cinnamon is always the dominant flavor.
How can cookie butter be used?
- Spread on French toast, waffles, or pancakes.
- Swirled into oatmeal or yogurt.
- Used as a baking substitute for peanut butter or Nutella.
- Spread on toast or bagels.
- Use as a dip for fruit, such as apples or bananas.
- Drizzle over ice cream or frozen yogurt.
- Use as a filling for pastries, such as croissants or turnovers.
- Add to milkshakes or smoothies for a sweet and nutty flavor.
- Use as a frosting or filling for cakes, cupcakes, or cookies.
- Add to pancake or waffle batter for extra flavor.
- Mix into cheesecake or pudding for a creamy, nutty taste.
- Use as a topping for hot chocolate or coffee for a delicious treat.
These are just a few ideas for how to use cookie butter - feel free to get creative and experiment with different ways to enjoy this delicious spread!
If you're wondering how to make this cookie butter cookie recipe, don't worry, it's easy!
Just follow this step-by-step photo tutorial. Then scroll down to the recipe card for the full ingredients list and recipe method.
Preheat the oven to 375°F (190°C). Line cookie sheets with baking parchment paper.
Crumble half of the cookies with your hands or in a ziplock bag bashed with a rolling pin. You want ⅔ cup of cookie crumbs. Set aside.
In a large bowl, add the butter, cookie butter, white and brown sugars, and vanilla and beat with an electric mixer until smooth and thick. Beat in the egg.
Add the cookie crumbs, flour, baking soda, baking powder, and salt to the bowl, and stir well to combine.
Gently fold in the white chocolate chips. Cover the bowl and place it in the fridge for 15 minutes to firm up slightly.
Add tablespoon-sized scoops of the cookie butter cookie dough to the cookie sheets, placed apart to allow for spreading.
Bake in the oven for 8-10 minutes or until golden and the edges are firm. Remove from the oven, push in a half a Lotus Biscoff cookie into each one while they're still soft, and let the cookies cool on the tray for 5 minutes. Transfer to a wire rack to cool completely.
Don't overcook your cookies! They should be golden and firm on the edges and the middle should be set, but not hard.
If decorating with the extra Lotus Biscoff cookies, push them into the cookies while they're still warm.
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Cookie Butter Cookies
- Cookie sheets
- Mixing bowl
- electric mixer
- 24 Lotus Biscoff Cookies
- ½ cup unsalted butter (at room temperature)
- ⅓ cup cookie butter
- ½ cup granulated white sugar
- ⅓ cup brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- ¾ cup white chocolate chips
- Preheat the oven to 375°F (190°C). Line cookie sheets with baking parchment paper.
- Crumble half of the cookies with your hands or in a ziplock bag bashed with a rolling pin. You want ⅔ cup of cookie crumbs. Set aside.
- In a large bowl, add the butter, cookie butter, white and brown sugars, egg and the vanilla and beat with an electric mixer until smooth, thick and creamy.
- Add the cookie crumbs, flour, baking soda, baking powder, and salt to the bowl, and stir well to combine.
- Gently fold in the white chocolate chips. Cover the bowl and place in the fridge for 15 minutes to firm up slightly.
- Add tablespoon-sized scoops of the cookie butter cookie dough to the cookie sheets, placed well apart.
- Bake in the oven for 8-10 minutes or until golden and the edges are firm.
- Remove from the oven, push in a half a Lotus Biscoff cookie into each one while they're still soft, and let the cookies cool on the tray for 5 minutes. Transfer to a wire rack to cool completely.
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.