For all the cookie butter lovers, these Biscoff Cookie Butter Cookies are right down your alley! Soft and chewy, these festive red and green M&M cookies are deliciously flavored with cinnamon and ginger flavor to make the holidays complete!
This addictive cookie butter recipe is so quick and easy to make and the perfect treat when you have M&M's and Biscoff spread
What is Biscoff Spread?
Biscoff, also referred to as cookie butter, is a vegan, nut-free creamy spread made with Lotus Biscoff cookies
Enjoy it just like a chocolate spread or peanut butter or as breakfast treat or a snack. It's also a delicious and unique ingredient in desserts like these Biscoff Cookies!
Biscoff spread is different than anything I've ever tasted when it comes to a spread and can be used on bananas, apples, strawberries, toast, you name it! Substitute it wherever you would use peanut butter
Helpful Cookie Tips
- Because cookie butter can be sticky when measuring, to make cookie butter measuring easier, spray a dry measuring cup with cooking spray, then use a rubber spatula to scoop the peanut butter from the jar.
- Store cookie butter in a cabinet at room temperature for easy blending and measuring.
- Don't overmix cookie dough before baking. If you mix the cookie dough too much, you'll add excess air to the dough, causing it to rise and then fall flat in the oven. Overmixing the dough can also lead to excess gluten development, resulting in dense cookies. Just mix your dough the minimum amount needed to achieve a uniform dough.
- Don't overbake cookies for soft and chewy, amazing cookies!
Ingredients You Need
- all-purpose flour
- baking soda
- baking powder
- salt
- unsalted butter, room temperature
- granulated sugar
- brown sugar
- egg
- vanilla
- Biscoff Cookie Butter
- M&M’s
How to Make Cookie Butter Cookies
- Preheat the oven to 350°F and line a sheet pan with parchment paper.
- Whisk together the flour, baking soda, baking powder and salt in a small bowl. Set aside. Using mixer, add butter and sugars and mix on medium speed for 1-2 minutes so it is fully combined.
- Add the egg and vanilla and beat until combined, then mix in the cookie butter for another 30 seconds – 1 minute.
- Add the flour mixture and beat until just combined. Stir in the m&ms.
- Scoop out large rounded spoonfuls of dough using a cookie scoop or large spoon. Place on the prepared sheet pan 2 inches apart and slightly press down cookie balls, not too much though, we want them thick!
- Bake 12-14 minutes, or until the edges are cooked and golden. Cookies will continue baking after you pull them from the oven, even though they may still appear a little gooey on the inside. That’s perfect, you don’t want to overbake the cookies.
- Transfer to a wire rack and cool 10 minutes before serving.
Storing Cookie Butter M&M Cookies
- As soon as they are completely cooled, place cookies in a tightly closed plastic container or resealable bag. They will stay fresh for several days.
- This cookie butter cookie recipe freezes well. Gently stack in freezer-weight resealable bags after they are cooled. Store frozen cookies up to 3 months; thaw at room temperature.
Each delicious bite of cookie butter cookie has the cookie butter taste to make sure that your snacking, holiday, or baking occasion is never disappointing! You won't be able to resist these amazing m&m cookie butter cookies! Perfect for snacking and party fun!
More Delicious YUMs!
- Christmas Cookie Bars
- Biscoff Cherry Cream Cheese Delight
- Cookie Butter Truffles
- Biscoff White Chocolate Cookie Bars
- 'Thick 'n Fudgy' Chocolate Explosion Cookies
Biscoff Cookie Butter Cookies
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ¾ teaspoon baking powder
- 1 teaspoon salt
- ½ cup unsalted butter room temperature
- ½ cup granulated sugar
- ½ cup light brown sugar
- 1 egg
- 1 teaspoon vanilla
- 1 cup Biscoff Spread
- 1 ½ cup m&m's reserve some for the tops
Instructions
- Preheat the oven to 350°F and line a sheet pan with parchment paper.
- Whisk together the flour, baking soda, baking powder and salt in a small bowl. Set aside.
- Using mixer, add butter and sugars and mix on medium speed for 1-2 minutes so it is fully combined.
- Add the egg and vanilla and beat until combined, then mix in the Biscoff cookie butter for another 30 seconds – 1 minute.
- Add the flour mixture and beat until just combined. Stir in any add-ins you wish.
- Scoop out large rounded spoonfuls of dough using a cookie scoop or large spoon. Place on the prepared sheet pan 2 inches apart and slightly press down cookie balls, not too much though, we want them thick!
- Bake 12-14 minutes, or until the edges are cooked and golden. Cookies will continue baking after you pull them from the oven, even though they may still appear a little gooey on the inside. That’s perfect, you don’t want to overbake the cookies.
- Transfer to a wire rack and cool 10 minutes before serving..
Recipe slightly adapted from Extreme Peanut Butter Cookies
Kim Lange says
Hi Joyce! Hmm...what kind of butter did you use? Did you use parchment paper or silpat? If not, that may have caused them to flatten. Another consideration may be the flour and not enough possibly. I'm sorry they didn't work out for you, I hope you give them another try! I used my Extreme Peanut Butter Cookies and just replaced the peanut butter with the cookie butter. The cookie batter should have been soft but thick.
joyce says
WELL, not a success for me. loved the idea. i cooked my cookies for 11 minutes, then checked them and they wer flat and well done. so next batch i used a smaller scoop and didn't flatten them, and did less time. a litle better. can't think what i did wrong.