Bake these Loaded Cookie Butter Cookies for the next holiday season — each cookie is packed with Biscoff cookie butter flavor plus cookie pieces, walnuts, toffee bits, and chocolate chips.
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Why You’ll Love This Cookie
The term “loaded” fits — these cookies truly have it all.
Every bite delivers a rich, chewy cookie with a hint of warm spice from the Biscoff, melty chocolate chips, crunchy toffee and walnuts, and soft cookie pieces throughout.
The spiced, caramel-like notes of cookie butter balance the sweetness of the chocolate and the crunch of the toffee and nuts. This combination is a holiday standout you’ll return to again and again.
What is cookie butter?
If you haven’t tried cookie butter, you’re in for a treat.
Cookie butter is made from finely crushed Biscoff (speculoos) cookies blended with oil until smooth, resembling creamy nut butter in texture. Biscoff cookies taste similar to ginger snaps but a touch sweeter, with warm spice notes that make the spread delicious on fruit, crackers, or cookies.
Trader Joe’s Speculoos Cookie Butter popularized the spread, but many grocery stores carry similar versions — you can use your favorite brand.
This recipe captures that spiced cookie flavor and combines it with add-ins that create a memorable holiday cookie.
Try another cookie butter recipe: this no-bake cookie butter pie is an easy and delicious option.
Ingredients
(See recipe card below for full 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
Stick close to the dough ingredients for best texture, but you can swap cookie butter for peanut butter if you want a peanut-butter-forward cookie.
For add-ins, be creative: pecans, white chocolate chips, peanut butter chips, quick oats, or crushed Oreos all work well.
Tip: Keep total add-ins to 3 cups or less so the dough holds together and the cookies form properly.
How to Make Loaded Cookie Butter Cookies
Step 1: Make the dough
Whisk the dry ingredients—flour, baking soda, ground ginger, cinnamon, and salt—in a small bowl and set aside. In a stand mixer or with a hand mixer, beat brown sugar, cookie butter, eggs, lemon juice, and vanilla until smooth. Gradually add the dry ingredients until a firm dough forms, scraping the bowl sides as needed.
Step 2: Add mix-ins and chill
Fold in chocolate chips, crushed Biscoff cookies, walnuts, and toffee bits. Chill the dough for 1–2 hours to help the cookies keep their shape while baking.
Step 3: Bake and cool
Preheat the oven to 325°F (165°C). Scoop the chilled dough in 1/4-cup portions onto a parchment- or silicone-lined baking sheet, leaving at least 2 inches between cookies. Bake 18–20 minutes, until the tops are beginning to turn golden. Let cookies cool on the baking sheet 15–20 minutes before transferring to a wire rack to finish cooling.
Leftovers & Storage
Store cooled cookies in an airtight container at room temperature. They keep best for 4–5 days before starting to lose texture.
How to Freeze
This dough and the baked cookies freeze well.
Freezing before baking
Freeze scooped 1/4-cup dough balls on a sheet for a few hours, then transfer to a freezer bag. Freeze up to 6 months. Bake from frozen at 325°F for about 20+ minutes until centers are warm and tops brown.
Freezing after baking
Cool baked cookies completely, freeze in a bag, and enjoy within 6 months. Thaw at room temperature before serving.
More Expert Tips & Tricks
- Round the dough when scooping so cookies bake tall; flattened dough yields flat cookies.
- No scoop required — use the two-spoon trick: scoop with one spoon and scrape with another for 1/4-cup portions.
- If you prefer a scoop, use a large (4-tablespoon) cookie scoop.
- This dough can be crumbly. If needed, gently shape dough balls with your hands; the cookies will come together as they bake.
- Yield: about 30 cookies.
Cookie Butter Cookies FAQs
Do I have to chill the cookie dough before baking?
Yes — chilling helps the cookies hold their shape and reduces spreading, resulting in thicker, taller cookies.
Where else can I use cookie butter?
Cookie butter is versatile on fruit, graham crackers, ginger snaps, or as a sweet substitute for creamy peanut butter in recipes.
Can I make this cookie without a mixer?
Yes, but the dough is thick and takes more effort to mix by hand. Mix thoroughly to ensure ingredients are evenly combined.
More Great Cookie Recipes
Enjoy! If you make this recipe, I’d love to hear about it — feel free to rate the recipe or tag me on social media (@lambertslately).
Loaded Cookie Butter Cookies
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking soda
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1 tsp salt
Wet Ingredients
- 1 cup light brown sugar
- 1 cup cookie butter
- 2 eggs
- 1 tsp lemon juice
- 1 tsp vanilla extract
Add-Ins
- 1 cup chocolate chips
- 1 cup crushed Biscoff cookies
- 1/2 cup crushed walnuts
- 1/2 cup toffee bits
Instructions
- In a small bowl, whisk flour, baking soda, ground ginger, cinnamon, and salt. Set aside.
- Using a stand mixer or hand mixer, beat brown sugar, cookie butter, eggs, lemon juice, and vanilla until smooth. Slowly add dry ingredients until a firm dough forms, scraping the bowl as needed.
- Fold in chocolate chips, crushed Biscoff cookies, walnuts, and toffee bits.
- Chill the dough for 1–2 hours.
- Preheat oven to 325°F (165°C). Scoop dough in 1/4-cup portions onto a parchment-lined sheet, spacing cookies at least 2″ apart.
- Bake 18–20 minutes, until tops turn golden. Cool on the baking sheet 15–20 minutes, then transfer to a wire rack.
Notes
- Round dough when scooping for taller cookies. Flat scoops yield flatter results.
- Use two spoons if you don’t have a scoop: scoop with one spoon and scrape with the other.
- If using a scoop, use a large (4-tablespoon) size.
- The raw dough can be crumbly; gently press dough balls together if needed — it bakes up well.
- Store cooled cookies in an airtight container at room temperature for up to 4–5 days.