Easy Biscoff Cookie Butter Cookies
These easy Cookie Butter Cookies with a cake mix are awesome because they have cookie butter, Biscoff cookies and white chocolate chips inside them. The end result is the ultimate cookie that you won’t be able to get enough of.
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Tips & tricks to achieve the most delicious cookies of your life!
What is Cookie Butter
Cookie butter is the texture of peanut butter but is made by grinding up Biscoff cookies {sometimes called Speculoos} with a bit of fat and sometimes additional sugar.
The flavor of cookie butter is like a spiced cookie with the texture of shortbread. Similar to a gingerbread flavor.
The best part about cookie butter is that it can be spread on things, used to bake cookie butter cookies or even eaten by the spoonful {my personal preference}.
What goes into this Recipe
- Yellow Cake Mix: The perfect base for these delicious cookies.
- Biscoff Cookie Butter: This smooth and creamy cookie butter adds great flavor and is made from Biscoff cookies {also known as speculoos cookies}. This Biscoff Cake is also amazing with awesome cookie butter flavor in both the cake and the frosting!
- Butter: Using melted butter in the cookie dough helps to create buttery cookies.
- Eggs-2 eggs will keep all of the ingredients together wonderfully.
- Biscoff Cookies: These cookies have the texture of a graham cracker but are spiced to give them great flavor.
- White Chocolate Chips: The combination of white chocolate with biscoff cookie spread is spectacular.
See recipe card for full information on ingredients and quantities.
Substitutions and Variations
- Cookie Butter Chocolate Chip Cookies: Add semisweet chocolate chips instead of white chocolate chips for a classic chocolate chip cookie flavor with a cookie butter taste.
- Cookie Butter Nut Cookies: Add chopped nuts such as pecans or walnuts to the cookie dough for some extra crunch and flavor.
- Biscoff Oatmeal Cookies: Add rolled oats to the cookie dough for a hearty and chewy texture in addition to the Biscoff flavor.
- Cookie Butter and Espresso Cookies: Mix instant espresso powder into the dough to create coffee-infused Biscoff spread cookies.
How to make Cookie Butter Cookies
- Crush the Biscoff Cookies into bite sized pieces. I like to use a zipper bag and my hands. For the cookie dough, combine the cake mix with the cookie butter, melted butter and eggs in a large bowl. Mix the ingredients together using an electric hand mixer until you have a thick dough. Next, add the Biscoff cookie crumbs and stir them into the dough by hand.
- Add the white chocolate chips to the cookie dough by hand. This will keep the chips from breaking up.
- Use a medium cookie scoop and scoop the mounds of dough onto a silicone mat {or parchment paper} lined baking sheet. Roll the cookie dough balls in your hands to create a smooth and round ball of cookie dough. Add additional cookies and white chocolate chips to the top of the cookies if desired.
- Finally, bake the cookies in a 350 degree oven for 9-11 minutes or until the cookies are set nicely. Remove them from the oven and allow the cookies to cool completely on the cookie sheet.
Expert Tips
- Use a hand held mixer to combine the first 4 ingredients in the cookies. This will help to get you a really great cookie dough that is thick and nicely mixed.
- Add the crushed cookies and white chocolate chips and stir them in by hand. This will give you great chunks of cookie {without them getting crushed} and keep the white chocolate chips from breaking up.
- Use a cookie scoop to make sure that all of the cookies are the same size when baking. This will ensure even baking.
- Roll the cookie dough mounds in your hands to create a smooth ball of cookie butter cookie dough.
- It is so important to not over bake the best cookie butter cookies! The difference between a perfect cookie and a hockey puck is only a minute or two. In fact, you can see all of my other cake mix cookie baking tips here.
- Remove the ultimate Biscoff cookie butter cookies from the oven and then allow them to cool completely on the baking tray. The heat from the baking sheet will continue to bake them slightly and allow them to set up perfectly.
Storing and Freezing
Store: Once the baked cookies are cooled, store the Cookie Butter Cookies recipe with a cake mix in an airtight container at room temperature for up to 4 days.
Freeze: You can make this Biscoff butter cookies recipe ahead of time and freeze them for up to 3 months.
Recipe FAQs
While yellow cake mix works well for this recipe, you can experiment with other cake mix flavors like chocolate, vanilla, or spice for different cookie variations.
Biscoff cookie butter is usually available in most grocery stores, often near the peanut butter and spreads. You can also purchase it online.
My favorite brand is Lotus Biscoff Cookie Butter but you can also find speculoos cookie butter at Trader Joes.
Yes, you can use unsalted butter. If you use unsalted butter, consider adding a pinch of salt to the dough to balance the flavors.
You can use milk chocolate chips, dark chocolate chips, or even butterscotch chips as alternatives to white chocolate chips.
Do you love cake mix cookies? Try these amazing recipes…
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Easy Cookie Butter Cookies with a Cake Mix
Ingredients
- 1-15.25 oz. box yellow cake mix
- 1 cup Biscoff cookie butter
- ½ cup butter {melted}
- 2 eggs
- 8 Biscoff cookies {crushed}
- ½ cup white chocolate chips
Instructions
- Preheat oven to 350°.
- Combine yellow cake mix, cookie butter, melted butter and eggs in a large bowl. Mix together with a hand held mixer {or by hand} until you have a thick and beautiful dough.
- Add crushed Biscoff cookies and white chocolate chips to the dough and mix it in carefully by hand.
- Using a medium scoop, scoop mounds of dough into your hand. Roll the cookies into a smooth ball and place onto a baking sheet that is covered with silicone {or parchment} mat. Bake for 9-11 minutes, being sure to not over bake them. Remove from oven and allow them to cool completely on the baking sheet. Store leftover cookies in an airtight container for up to 4 days.
Notes
- Use a hand-held mixer for a well-mixed, thick cookie dough.
- Stir crushed cookies and white chocolate chips in by hand for chunky texture.
- Use a cookie scoop for evenly sized cookies and consistent baking.
- Roll cookie dough mounds for smooth, round cookie balls.
- Avoid overbaking; a minute or two can make a difference.
- Let the cookies cool on the baking sheet to set up perfectly.
- Store leftovers in an airtight container for up to 4 days.
- Freeze cookies for up to 3 months for make-ahead convenience.
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