Loaded Cookie Butter Cookies

Bake this Loaded Cookie Butter Cookies recipe next holiday season - they're full of rich Biscoff cookie flavor, with cookie pieces, walnuts, toffee, and chocolate chips throughout!

close up of cookie butter cookie with chocolate chips.

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The word "loaded" is in the title of this post for a reason - these cookies have it all!

In each bite of a Loaded Cookie Butter Cookie, you're going to get a rich, chewy, slightly spicy cookie that has warm melty chocolate chips, crunchy toffee and walnuts, and soft Biscoff cookie.

The spiciness of the Biscoff works so well with the sweetness of the chocolate chips and the crunch of the toffee & walnuts. It's a knock-out flavor combination that will find a permanent space in your holiday baking routine!

If you've never heard of cookie butter, you're in for a treat.

This is a mixture of finely crushed Biscoff cookies and oil that really closely resembles the texture of creamy peanut butter. Biscoff cookies have a similar taste to ginger snaps, just a little bit sweeter. It's a delicious spread that's perfect on fruit, graham crackers, or (my favorite) Trader Joe's triple ginger snaps.

It was made popular with Trader Joe's Speculoos Cookie Butter (which really is the best cookie butter out there) but is widely available in many grocery stores now. I regularly buy the Walmart variety!

Today, we're going to take that flavor and give it some complementary ingredients that make for one heck of a cookie recipe.

Try another great cookie butter recipe: this no-bake cookie butter pie is easy and yummy!

Ingredients

ingredients for cookie butter cookies.

(See recipe card at the bottom of this post for ingredient measurements.)

Dry Ingredients

  • all-purpose flour
  • baking soda
  • ground ginger
  • ground cinnamon
  • salt

Wet Ingredients

  • light brown sugar
  • cookie butter
  • eggs
  • lemon juice
  • vanilla extract

Add-Ins

  • chocolate chips
  • crushed Biscoff cookies
  • crushed walnuts
  • toffee bits

Additions & Substitutions

I don't recommend straying much from the actual cookie dough recipe (dry and wet ingredients). Surprisingly, the one ingredient that I recommend substituting in that section is the cookie butter. If you'd like, you can use peanut butter instead to make a really fun, peanut-buttery cookie.

Now, with the add-ins, go crazy! You can add to or take away as you please with those. A few great alternative add-ins...

  • pecans
  • white chocolate chips
  • peanut butter chips
  • quick oats
  • crushed Oreos

I don't recommend going above 3 total cups of add-ins. Past this, you won't be able to form your cookies together.

using a hand mixer to blend cookie dough in a glass bowl.

In a small bowl or measuring cup, lightly mix flour, baking powder, ginger, cinnamon, and salt. Set aside.

Use a stand mixer with a paddle attachment or an electric hand mixer to blend together brown sugar, cookie butter, eggs, lemon juice, and vanilla extract. Once blended, slowly add dry ingredients until a firm dough forms. Scrape the sides of the bowl to ensure all ingredients are well-blended.

folding in chocolate chips, biscoff cookies, toffee bits, and walnuts.

Fold in chocolate chips, crushed Biscoff cookies, walnuts, and toffee bits.

Chill cookie dough for 1-2 hours.

Step 3: Bake and cool.

cookie butter cookie dough on a baking sheet.

After chilling, preheat the oven to 325 degrees. Spoon cookie dough onto a silicone or parchment paper-lined baking sheet in ¼ cup increments. Cookies should be at least 2" apart on the baking sheet.

Bake cookies for 18-20 minutes, until tops start to turn golden brown. Cool on the baking sheet for 15-20 minutes before transferring to a wire rack.

Leftovers & Storage

These cookies should be stored in an airtight container after baking. Allow cookies to cool completely and transfer to a storage container. No need to refrigerate - they're just fine at room temperature!

I recommend enjoying these within 4-5 days of baking; past that, they tend to get a little stale and lose their texture.

How to Freeze

Whether you're freezing the finished cookie or the cookie dough, this is a great one to freeze.

Freezing before baking

Scoop out ¼ cup cookie dough balls and place them on a silicone mat or parchment paper on a baking sheet. Freeze cookie dough balls for 3-4 hours, then transfer to a freezer bag.

Freeze these cookie dough balls for up to 6 months. When you're ready to bake, no need to thaw; just preheat the oven to 325 degrees and bake for at least 20 minutes, until the center is warm and the tops of the cookies start to brown.

Freezing after baking

To freeze these after baking, cool completely. Place cookies in a freezer bag and enjoy within 6 months of freezing. To thaw, simply remove from the freezer and bring to room temperature.

cookie butter cookie on a wire rack.

More Expert Tips & Tricks

  • Make sure your cookie dough is rounded when scooping it onto the baking pan. Flat cookie dough will result in flat cookies.
  • No need for a cookie scoop - use the two-spoon trick! Scoop about ¼ cup of cookie dough with one spoon and use the other to scrape it onto the baking sheet.
  • If you would like to use a cookie scoop, I recommend the large (4 tablespoon) size for these cookies.
  • This dough is very crumbly. If needed, gently form the cookie dough balls together with your hands. While it's crumbly when raw, it will come together well during baking, I promise!
  • Yield: This recipe makes roughly 30 cookies.

Cookie Butter Cookies FAQs

If at all possible, I really recommend it. Chilling the dough helps ensure the cookies will be nice and tall after baking & minimizes spread during the baking process.

Cookie butter is so versatile! We like to use it on fruit, graham crackers, or ginger snaps. It's also a great sweet substitute in recipes that call for creamy peanut butter.

You can absolutely make this without a stand mixer or hand mixer - just get ready to use those arm muscles. 🙂 The cookie dough is really thick, so it can be difficult to blend well without a mixer. Make sure all ingredients are stirred thoroughly!

Enjoy! If you make this recipe, I'd love to hear about it - you can either ⭐️ rate and review the recipe below or 📸 tag me on social media (@lambertslately).

xo, Leslie - signature at the end of blog post.
close up of cookie butter cookie with chocolate chips.

Loaded Cookie Butter Cookies

Bake this Loaded Cookie Butter Cookies recipe next holiday season - they're full of rich Biscoff cookie flavor, with cookie pieces, walnuts, toffee, and chocolate chips throughout!
5 from 21 votes

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Prep Time 30 minutes
Cook Time 20 minutes
Chilling Time 1 hour
Total Time 1 hour 50 minutes
Course Dessert
Cuisine American
Servings 30
Calories 191 kcal

Ingredients
  

Dry Ingredients

Wet Ingredients

Add-Ins

  • 1 cup chocolate chips
  • 1 cup crushed Biscoff cookies
  • ½ cup crushed walnuts
  • ½ cup toffee bits

Instructions
 

  • In a small bowl or measuring cup, lightly mix flour, baking powder, ginger, cinnamon, and salt. Set aside.
  • Use a stand mixer or electric hand mixer to blend together brown sugar, cookie butter, eggs, lemon juice, and vanilla extract. Once blended, slowly add dry ingredients until a firm dough forms. Scrape the sides of the bowl to ensure all ingredients are well-blended.
  • Fold in chocolate chips, crushed Biscoff cookies, walnuts, and toffee bits.
  • Chill cookie dough for 1-2 hours.
  • After chilling, preheat oven to 325 degrees. Spoon cookie dough onto a silicone or parchment paper-lined baking sheet in ¼ cup increments. Cookies should be at least 2" apart on the baking sheet.
  • Bake cookies for 18-20 minutes, until tops start to turn golden brown. Cool on the baking sheet for 15-20 minutes before transferring to a wire rack.

Notes

    • Make sure your cookie dough is rounded when scooping it onto the baking pan. Flat cookie dough will result in flat cookies.
    • No need for a cookie scoop - use the two-spoon trick! Scoop about ¼ cup of cookie dough with one spoon and use the other to scrape it onto the baking sheet.
    • If you would like to use a cookie scoop, I recommend the large (4 tablespoon) size for these cookies.
    • These cookies should be stored in an airtight container after baking. Allow cookies to cool completely and transfer to a storage container. No need to refrigerate - they're just fine at room temperature!
    • This dough is very crumbly. If needed, gently form the cookie dough balls together with your hands. While it's crumbly when raw, it will come together well during baking, I promise!

Nutrition Facts

Calories: 191kcalCarbohydrates: 28gProtein: 2gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.03gCholesterol: 15mgSodium: 147mgPotassium: 66mgFiber: 0.5gSugar: 17gVitamin A: 62IUVitamin C: 0.1mgCalcium: 20mgIron: 1mg
Tried this recipe?Rate it in the comments below!

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4 Comments

  1. Is cookie butter something different than regular butter ? The cookies look delicious !

    1. Yes, it has a peanut butter consistency and is made with crushed Biscoff cookies. You can find it in some form at most grocery stores now!

    1. Leslie Lambert says:

      It's a spread made out of ground Speculoos cookies - so yummy! It has the consistency of peanut butter, but much sweeter. It used to be something you could only find at speciality stores, but now even Walmart carries their version. Try it, you'll be hooked!