Cookie butter crispy cookies have an irresistible texture from crispy rice cereal. The Biscoff flavor shines in a soft cookie with an airy crunch. This dessert is perfect for all Biscoff and Speculoos fans!
Is it becoming clear that I have an obsession with cookie butter?? 😂
I’ve been wanting to create a cookie using cookie butter and after a few trials these cookie butter crispy cookies have become the winner! Think soft, chewy cookie with an unexpected crispy and airy crunch to them thanks to the crispy rice cereal.
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what is cookie butter?
Cookie butter is a European spread with a consistency like peanut butter, but it is made with spice cookies, called Biscoff or Speculoos. The flavor is reminiscent of a subtle gingerbread with hints of cinnamon, nutmeg and clove and not so much molasses. You can use it as an alternative to nut butters or chocolate spreads. Cookie butter is also nut free, so it’s an option for those with nut allergies.
Trader Joe’s carries their brand of Speculoos Cookie Butters and Lotus also has their Biscoff Cookie Butter. I typically find cookie butter near the peanut butter or in the bakery section of the supermarket. You can also buy it on Amazon.
how to make cookie butter crispy cookies
This recipe starts with the usual suspects. The dry ingredients are all-purpose flour, baking powder, baking soda and salt. Butter, granulated and brown sugar, as well as vanilla and an egg also create the base. Then the flavor components; cookie butter, Biscoff cookies and crispy rice cereal.
First, whisk the dry ingredients together and set them aside. This allows for the baking powder, baking soda and salt to get evenly dispersed before you add them to the cookie dough.
Next, cream the butter and both sugars together on medium-high until they are combined. Either a stand mixer with the paddle attachment or a hand-held mixer work for this recipe. Then add the cookie butter and continue mixing on medium-high until the mixture is light and fluffy. This takes approximately 3-5 minutes.
Then scrape up and down the bowl as necessary and add the egg and vanilla. Continuing mixing until well combined. With the mixture on low, add the flour mixture and blend until just combined. Add the crispy rice cereal and broken Biscoff cookies and let the mixer go once or twice around. Finish folding the rest of the cereal and cookies in with a spatula (I love this line of cute spatulas).
chill the cookie dough
This is a step you don’t want to skip! When cookie dough is chilled, it allows the dry ingredients to absorb the wet ingredients. This allows the dough to spread more evenly when being baked.
The cookie butter crispy cookies only need about 45 minutes of chill time. I don’t even cover the bowl for this short time in the refrigerator.
After the dough has chilled, use about a 2 tablespoon cookie scoop and place the cookie dough on a prepared baking sheet. I use both silicone mats and parchment paper and find either technique works great for this cookie recipe.
The color of these cookies doesn’t give a good visual clue that they are done baking. I’ve tested the recipe multiple times and 12 minutes at 350°F has been the sweet spot every time. The edges will be set and the center may look a bit underdone. The cookies may even be a little puffy; I use the back of a spoon (or a clean hand!) to lightly press down on them when they come out of the oven. Use caution as the cookies and pan will be hot!
what other things can I do with cookie butter?
- Eat it with a spoon! Personally guilty of this one.
- Spread it on pancakes or waffles
- Bake a cookie butter cake
- Make a cookie butter Swiss roll
- Make cookie butter frosting
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- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, room temperature
- 1/2 cup brown sugar
- 1/2 cups granulated sugar
- 1/2 cup cookie butter
- 1/2 teaspoon vanilla
- 1 large egg
- 3 cups crispy rice cereal
- 6 Biscoff or Speculoos cookies, broken into pieces
- In a medium size bowl, whisk flour, baking powder, baking soda and salt. Set aside.
- Cream butter and both sugars on medium high with a stand mixer fitted with the paddle attachment, or a hand mixer, until combined. Add cookie butter and continue until light and fluffy. Approximately 3-5 minutes.
- Scrape down your bowl and add vanilla and the egg. Mix until well combined.
- With the mixer on low, add the flour mixture and blend until just combined.
- Fold in crispy rice cereal and broken cookie pieces.
- Chill 45 minutes to one hour.
- Preheat oven to 350°F. Prepare baking sheets with a silicone baking mat or parchment paper.
- Using a cookie scoop (approximately 2 tablespoons of dough), place cookie dough on prepared baking sheet, spacing about 2 inches apart. Bake 12 minutes, the edges will be set and the center may seem a little underdone. They may be a little puffy, I lightly press down on the tops once removed from the oven to give them a less domed appearance. Allow to cool on the pan for 5 minutes and then transfer to a cooling rack to cool completely.
Cookies stay fresh in an airtight container for up to 4-5 days. Baked cookies freeze well for up to three months.
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- KitchenAid KSM150PSER Artisan Tilt-Head Stand Mixer with Pouring Shield, 5-Quart, Empire Red
- PaperChef Parchment Paper for Baking: Multipurpose Nonstick Parchment Sheets, Oven Safe, No Grease or Butter Needed, Ideal for Cooking and Roasting, Biodegradable, Kosher-Certified (205 sq ft roll)
- Silpat Premium Non-Stick Silicone Baking Mat, Half Sheet Size, 11-5/8" x 16-1/2"
- USA Pan Bakeware Half Sheet Pan, Warp Resistant Nonstick Baking Pan, Made in the USA from Aluminized Steel
- Biscoff Cookie Butter Spread 14.1 oz (Pack of 2)
- 14 Fresh Pack of Biscoff Cookie Two Pack, 7.65oz
Amount Per Serving: Calories: 133Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 18mgSodium: 118mgCarbohydrates: 18gFiber: 0gSugar: 10gProtein: 1g
The nutrition information is an estimate and may not be entirely accurate.
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