Satisfy your salty-and-sweet tooth with a perfectly crisp Biscoff butter cookie, loaded with toasted pecans and salted dark chocolate.
Biscoff Butter Cookie FAQ
What flavor is Biscoff cookie butter?
Biscoff cookie butter has a rich, toasted caramel flavor. It's delicious in this recipe because it adds a depth to the cookie without being excessively sweet.
Why are there so many salted ingredients in these cookies?
Have you ever entered into a salty-sweet-salty-sweet snacking session that feels impossible to break free from? This cookie is the solution to that problem--it simultaneously slays your sweet and salty cravings.
Crispy vs. chewy Biscoff butter cookie: Which is better?
I'm convinced that a person's stance on crispy vs. chewy cookies comes down to the way their mom or grandma made their cookies. My mom has always loved a crispy cookie with tons of chopped nuts, so naturally, I've followed suit.
Why should I cool cookies on newspaper or a paper bag?
Cooling cookies on newspaper helps absorbs any extra fat on the bottom of the cookies, helping achieve that perfect crispiness. We don't have newspapers lying around like we did in the 90s, but a paper grocery bag works just as well.
The Dietitian's Nutrient Notes
Portion Size Matters
I purposely created this recipe to make half the cookies that a normal batch would, for the sake of being mindful; having 36 delicious cookies sitting around, calling your name, makes mindful eating tough! 18 cookies is the perfect amount to satisfy your sweet-and-salty tooth over several days, and share with the ones you love.
If you're looking to be even more strict with your portion size, bake just 6 cookies on a half-sized cookie sheet.
Ball the rest of the dough into 12 cookie-sized portions and freeze them on a cookie sheet. Transfer to a freezer-safe Ziploc bag or container, and bake a couple whenever you get a Biscoff butter cookie craving.
Managing Sodium Intake
This recipe has several sources of sodium--salted butter, salted dark chocolate, the Biscoff butter, and flaked sea salt as a garnish.
This may seem like an excessive amount of salt, but that's exactly how we achieve the salty-sweet combo these Biscoff butter cookies are known for.
If you're watching your sodium intake, simply swap in unsalted dark chocolate and leave out the flaked sea salt garnish. This will bring the sodium content down to 57mg per cookie.
How to Perfectly Reheat a Cookie
If you LOVE a crispy cookie, you know how hard it is to achieve that "fresh out of the oven" crispiness once the cookie has cooled. I've found that using a toaster oven to reheat cookies achieves the best result. Here's how:
- Set the toaster oven to "Bake" mode.
- Pop the cookie directly onto the wire rack.
- Warm for about 1 minute. *Watch it closely--the edges tend to burn quickly if you leave it in for too long.
- Immediately remove from the toaster oven and let cool for a couple seconds. *Don't eat it right away, you'll burn your tongue.
Biscoff Butter Cookie Bonus Tips
- Bring the butter to room temperature. It's much easier to cream the butter & sugar, and there won't be any lumps.
- When using a stand mixer, use a rubber scraper to frequently scrape down the sides of the bowl. Because this is a smaller batch, it's important that all the ingredients are incorporated evenly throughout the dough.
This cookie recipe has not one, but TWO different kinds of butter in it, which makes it one of my favorites. It's perfect for the butter-loving, dark chocolate-eating, crispy cookie-loving people in your life. Enjoy!
All my love & a little butter,
Olivia Sokolowska, MBA, RD
P.S.- If you're looking for more cozy recipes, try the Pastina Soup with Chicken & White Beans, Spicy Fusilli in a sun-dried tomato vodka sauce, or one of my all-time favorites: Southern Mashed Potatoes.
Satisfy your salty-and-sweet tooth with these perfectly crisp Biscoff butter cookies, loaded with toasted pecans and salted dark chocolate.
- 1 stick salted butter, at room temperature
- ½ cup whole pecans
- 3 oz. salted dark chocolate (⅔ cup chopped)
- 1 large egg
- ½ teaspoon vanilla
- ¼ cup Crunchy Biscoff Butter
- ⅓ cup white sugar
- ⅓ cup light brown sugar, packed
- 1 cup all-purpose flour
- ½ teaspoon baking soda
- Flaked salt (optional)
Prep & Pre-Heat
1. Set the stick of salted butter out on the counter to bring it to room temperature.
2. Pre-heat the oven to 350°F.
3. Roughly chop the pecans and toast them on the stove in a sauté pan over medium heat until the nuts start to turn golden & fragrant; this should take about 4-5 minutes. Don't step away from the stove, the pecans can burn easily. Remove from the heat and set aside to cool.
4. Chop the blocks of salted dark chocolate to your desired sized chunks. The chopped chocolate should measure out to about ⅔ cup. Set aside.
Mix the Dough
5. Using a stand mixer or hand mixer, cream the salted butter until smooth. Add in the egg, vanilla, & Biscoff butter and mix until fully combined, scraping down the sides of the bowl frequently.
6. Add in white sugar and brown sugar and mix until fully combined. Then mix in the flour and baking soda.
7. Using a wooden spoon or stiff rubber scraper, hand-mix in the toasted pecans and chopped dark chocolate.
Scoop, Salt & Bake
8. Use a medium-sized cookie scoop or 2 spoons to form 1" cookie dough balls and arrange in a 3 x 4 pattern on standard cookie sheet. The remaining dough should fit on a half-size cookie sheet in a 2 x 2 or 2 x 3 pattern.
9. Sprinkle cookie dough balls with flaked salt (optional) & place cookie sheets in the oven. (*If you like a flat, even cookie, press the dough ball down with the bottom of a water glass. Sprinkle with flaked salt.) Bake for 12-15 minutes.
10. Remove the cookies from the oven. Using a metal spatula, take the cookies off the pan & place them to cool on newspaper or a paper grocery bag.
Yield: 18 cookies
*If you like a flat, even cookie, press the dough ball down with the bottom of a water glass. Sprinkle with flaked salt.
Serving Size1 cookie
Amount Per Serving Calories 165Total Fat 10gSaturated Fat 4.6gSodium 102mgCarbohydrates 17gFiber 0.6gSugar 11gProtein 1.8g
Please note that nutrition information is a computer-generated estimate and should not be interpreted as a registered dietitian's advice. Nutrition facts calculations vary based on brands, products, and serving sizes.