Cookie Butter Cookies with Cookie Butter Buttercream

Hi my friends!! How is everyone doing? I’m working so hard to get caught up on all my posts and my social media, and finally feel like I’m making some headway! Whoever said that blogging wasn’t a full time job, I can promise you it is!!!

The holidays have always been my favorite time of year, and baking goodies that make the house smell like the holiday season make me very happy. For most of us, it’s been a rough ride since 2020, and I’m still dealing with a lot of sadness surrounding our move, losing my precious Louie, and all of the changes we have made. I’ve never been great at dealing with change, so this time in my life has been extra challenging. I am keeping myself very busy so I don’t have to think a lot about those days, but it’s been pretty tough. My happy place is always baking, so this is where you’ll find me most of the time.

As with most of my recipes, I brainstorm a lot about what I’d love to create and how I am going to do it. These cookies came to me about a month ago when I decided to create something with cookie butter. My husband told me yesterday that this cookie was the best cookie he had ever eaten in his whole life 🙂 Now, that’s saying something !! 🙂

I hope you love these cookies as much as I do!! Let me know what you think!!


There are other cookie butters, but I would definitely get the original brand. Almost all groceries stores carry it!

The dough is so tasty!

I used my large ice cream scoop to make the cookies all the same size.

Roll the dough into balls so the cookies have smooth edges.

Make sure to use the best quality ingredients, and Dixie Crystals is the very best sugar!

Make sure not to over bake these cookies. They may even seem under baked when they come out of the oven, but will continue to bake on the pan.

Isn’t she pretty ?  🙂

Make the buttercream while the cookies are cooling.

I used a smaller scoop to measure the frosting on top of each cookie.

Using a small offset spatula, spread the buttercream over each cookie, leaving a bit of edge showing!

Sprinkle crushed Biscoff cookies on top of the buttercream.

They taste even better than they look!

I just think they are so pretty, and way better than a cookie from a store 🙂

I hope you love these!!! They’ll make your house smell soooo amazing when they are baking!!

Cookie Butter Cookies with Cookie Butter Buttercream

Makes: 14 large cookies Prep time: 30 minutes Bake time: 15-16 minutes



1/2 cup unsalted butter, softened

1 and 1/2 cups Biscoff Cookie Butter

2 eggs

1 tablespoon Nielsen Massey vanilla bean paste

1 and 1/2 cups Dixie Crystals light brown sugar

2 and 1/2 cups all purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

Biscoff cookies for crushing and sprinkling on top of the iced cookies

Cookie butter buttercream

1 cup softened, unsalted butter

1 cup Biscoff cookie butter

2 cups Dixie Crystals confectioners sugar

1 teaspoon Nielsen Massey vanilla bean paste

2 tablespoons heavy cream

1/4 teaspoon salt


Preheat your oven to 325 degrees.

Line 3 baking sheets with parchment or silicone mats and set aside.

In the bowl of your stand mixer, beat the butter and cookie butter until blended well.

Add in the brown sugar and mix until incorporated.

Add in the eggs, one at a time and mix well.

Add your vanilla bean paste and blend.

Add the salt, baking soda and flour and mix until the dough comes together into a ball.

Scoop your dough with a large cookie scoop and only place 5 balls of dough per baking sheet. (One at each corner, and one in the middle). The dough will spread and needs room!

Roll each scoop into a smooth ball.

Place the balls of dough on the baking sheet and gently press the dough down a bit.

Bake the cookies for 15 to 16 minutes. The cookies may still look under baked, but I promise you, they will continue to bake on the pan. You don’t want them to be crunchy!!

Let them sit on the baking pans for about 10 minutes, then move them to a wire rack to cool completely before frosting.

While the cookies are baking and cooling, make the frosting.

Make the buttercream

In the bowl of your mixer, use a wire whisk to blend the ingredients.

Mix the butter and cookie butter until fully combined.

Add in the vanilla bean paste, salt and heavy cream.

Sprinkle in your salt

Slowly add in the confectioners sugar and blend until the buttercream is smooth and luscious.

Using a smaller ice cream scoop, scoop the buttercream on top of each cooled cookie.

With a small offset spatula, spread the buttercream on top of the cookies, leaving some edge showing

Crush some biscoff cookies to sprinkle of top of the buttercream.

Let the frosting set completely before storing the cookies.

They can sit overnight under a cake dome, but no longer than a day.

Pack up any leftovers in airtight plastic containers and freeze them for up to two months.



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