Butterscotch-Frosted Biscoff Crunch Cookies
Prep Time: 15 minutes | Cook Time: 10 minutes | Course: Dessert | Servings: 15 Cookies
These Biscoff cookies deliver everything you want in a cookie-butter dessert - chewy centers, warm cinnamon–brown sugar flavor, and that rich caramelized taste Biscoff is known for. The combination of crushed Biscoff cookies and creamy cookie butter gives these cookies their signature depth and perfectly soft texture.
You can use store-bought Biscoff Cookie Butter or make your own cookie butter at home; either option blends seamlessly into the dough and enhances that classic cookie-butter flavor. Once baked, the cookies are topped with smooth butterscotch frosting and a sprinkle of crushed Biscoff cookies for the perfect crunchy finish.
If you love chewy, sweet, caramel-spiced cookies with a little texture on top, these Biscoff cookie butter cookies check every box.
Note: Be sure to allow the butter, egg, and milk to come to room temperature before beginning.
Cookie Ingredients:
1 cup + 2 tablespoons (135g) all-purpose flour (measured properly)
10 Biscoff cookies, crushed into a fine crumb (about ½ cup)
1 teaspoon cornstarch
½ teaspoon baking soda
¼ teaspoon baking powder
½ teaspoon salt
½ cup (113g) unsalted butter, softened
¾ cup (150g) light brown sugar, firmly packed
1 large egg, at room temperature
1 teaspoon vanilla extract
½ cup (120g) Biscoff cookie butter (don’t have any? DIY version below!)
Frosting & Topping Ingredients:
2 ounces (57g) butterscotch chips
¼ cup (57g) unsalted butter, softened
½ teaspoon vanilla extract
2 to 3 tablespoons (30–45 mL) milk (any kind) or cream, room temperature
2 cups (240g) powdered sugar
⅛ teaspoon salt
Optional Topping: 5 Biscoff cookies, crushed into a coarse crumb
Instructions:
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
In a medium bowl, whisk together the all-purpose flour, crushed Biscoff cookies, cornstarch, baking soda, baking powder, and salt. Set aside.
In a large mixing bowl or stand mixer fitted with the paddle attachment, beat the unsalted butter and light brown sugar on medium-high speed for 2–3 minutes, until light, creamy, and well aerated.
Mix in the egg and vanilla extract until fully combined and smooth.
Blend in the Biscoff cookie butter until the dough is evenly flavored and silky. Scrape down the bowl as needed.
With the mixer on low speed, slowly add the dry ingredients. Mix just until no dry pockets remain.
Cover the dough and let it rest for 10 minutes — this helps create soft, chewy Biscoff cookies.
Use a cookie scoop to portion the dough, then roll each scoop into a smooth ball. Place the dough balls onto the prepared baking sheet, leaving space for spreading.
Bake for 8–10 minutes, until the edges are set and the centers look slightly soft and underbaked. This ensures perfectly chewy Biscoff cookies.
While the cookies are baking, prepare the frosting. Melt the butterscotch chips, and let cool for about 15 minutes, then beat them with the softened butter. Add the vanilla and milk or cream, then slowly mix in the powdered sugar and salt until smooth and creamy.
Allow the cookies to cool on the baking sheet for 10 minutes, then transfer them to a cooling rack to cool completely before frosting. Optional: Once frosted, top them with the coarse cookie crumbles.
Serve and enjoy!
DIY Biscoff Cookie Butter
To make DIY Biscoff cookie butter, combine 1 cup of finely crushed Biscoff cookies, 2 tablespoons of melted unsalted butter, 1–2 tablespoons of milk (added slowly until the mixture becomes creamy and spreadable), ½ teaspoon of vanilla extract, and a pinch of cinnamon (optional but highly recommended). Mix or blend until the mixture is smooth, thick, and creamy - just like real cookie butter.
If you did try these out, I’d love to hear what you thought of them! Comment below.