Biscoff M&M Cookie Butter Cookies

As an Amazon Associate, I earn from qualifying purchases. Read the full disclosure here.

Biscoff M&M Cookie Butter Cookies are soft & chewy and super easy to make! They are studded with festive red and green M&M’s  and are deliciously flavored with cinnamon and ginger flavors 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 on hand, especially for this Easy No Bake Biscoff Cheesecake and these Delicious Baked Biscoff Donuts!

biscoff cookie butter m&m cookies recipe

What is Biscoff Spread?

Biscoff, also referred to as cookie butter, is a vegan, nut-free creamy spread made with Lotus Biscoff cookies. The flavor is sweet with a significant amount of spices, such as cinnamon and ginger. You may also notice some delicate caramelly notes in it and it’s super yummy!

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 or Nutella in baking recipes as well.

biscoff cookie butter m&m cookies recipe

biscoff cookie butter m&m cookies recipe

Helpful Biscoff Cookie Butter Cookies 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!

cookie butter m&m cookies recipe

Ingredients You Need

Biscoff Cookie Butter Cookie Recipe

How to Make Biscoff M&M Cookie Butter Cookies

  1. Preheat the oven to 350°F and line a sheet pan with parchment paper.
  2. 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.
  3. Add the egg and vanilla and beat until combined, then mix in the cookie butter for another 30 seconds – 1 minute.
  4. Add the flour mixture and beat until just combined. Stir in the m&ms.
  5. 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!
  6. 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.
  7. Transfer to a wire rack and cool 10 minutes before serving.

cookie butter m&m cookies recipe

Storing Biscoff Cookie Butter 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.

cookie butter m&m cookies recipe

Each delicious bite of your cookie butter cookie has the tempting 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!

Biscoff M&M Cookie Butter Cookies

Biscoff Cookie Butter Cookies

Kim Lange
For all the cookie butter lovers, these Biscoff Cookie Butter Cookies are right down your alley!  Soft and chewy, these cookies are deliciously flavored with cinnamon and ginger flavor, plus any add-ins you want to add in to make the holidays complete!
No ratings yet
Prep Time 10 minutes
Cook Time 12 minutes
Course Dessert
Servings 18 Servings
Calories

Ingredients
 
 

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..
Keyword biscoff, christmas, cinnamon, cookies, ginger
Tried This Recipe?Let us know how it was by commenting below!

Recipe slightly adapted from Extreme Peanut Butter Cookies

 

 

 

 

 

2 Comments

  1. 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.

  2. 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.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating