Grape Arbor Bed and Breakfast

Cookie Butter Cookies–My New Passion!

Around Christmas time, I saw a couple of recipes using an

I found three different brands of cookie butters at local stores

ingredient I had never heard of before…Biscoff.  Intrigued, I looked it up and saw that it is a cookie butter made of Speculaas Cookies.  Speculaas are dutch cookies that are a spiced shortbread, traditionally made with a detailed mold for St. Nicholas Day (December 5th).  This cookie butter is ground up cookies with the consistency of peanut butter, but with an intriguing spicy taste.

Maybe because I was looking for it, I found a jar first in my local grocery store, then later, under a different brand name, it was in one of the warehouse stores as well.  With the ingredient in hand, I tried the first recipe–which became the favorite of the first guest to whom I served it….This recipe came from my 2016 favorite cookie cookbook, “Dorie’s Cookies.” (Get it here

Just make sure that you don’t overcook the cookies; it’s a little hard to tell because of the chocolate.  I like them much better chewy versus crispy.

Chocolate Oatmeal Biscoff Cookies

1 ½ C old fashioned rolled oats

½ C flour

¼ C unsweetened cocoa powder

½ tsp baking soda

1 stick unsalted butter, cut into chunks at room temperature

½ C Biscoff Cookie Spread

½ C sugar

½ C packed light brown sugar

¼ tsp fine sea salt

1 large egg, room temperature

½ C bittersweet chocolate chips


Makes about 50 cookies


Whisk the oats, flour, cocoa and baking soda together.

Working with a stand mixer fitted with the paddle attachment, beat the butter, biscoff, both sugars and the salt on medium speed until smooth, about 4 minutes.  Beat in the egg and then beat for a minute.  Turn the mixer off, add the dry ingredients all at once, pulse the mixer a few times to start the blending and then mix on low speed only until they almost disappear into the dough.  Add the chocolate and mix.

Wrap the dough well and refrigerate it for at least 2 hours.

Heat oven to 350.  Line baking sheets with parchment paper.  Wrap the base of a jam or other flat bottomed jar in plastic wrap.

Using a small cookie scoop, scoop out level portions of dough.  Roll each piece of dough into a ball between your palms and place on the sheets, leaving an inch or so between the balls.

Gently press each cookie into a round with the jar.

Bake for 11-12 minutes or until they are just barely firm around the edges, the centers will seem unbaked.

Transfer the sheets to racks and allow the cookies to rest for 3 minutes before carefully lifting them onto the racks to cool completely; they will firm as they cool.


Cookie Butter Snickerdoodles

Cookie Butter Snickerdoodles

The second recipe that I tried was from a blog ( and added the cookie butter to a traditional snickerdoodle dough.   The result is an intriguing spicy flavor in the cookie as well as a wonderful chewy softness.

Cookie Butter Snickerdoodles



3C all purpose flour                                   3/4C softened butter

1 tsp baking soda                                       3/4C light brown sugar, packed

½ tsp cream of tartar                                1/2C granulated sugar

½ tsp ground cinnamon                           1/2C cookie butter

½ tsp salt                                                       2 large eggs

                                                                        1 tsp vanilla extract


Cinnamon Sugar (1/4C granulated sugar and 1T ground cinnamon)



  1. Preheat oven to 350 degrees. Line baking sheets with parchment paper.
  2. Whisk together the flour, baking soda, cream of tartar, cinnamon and salt. Set aside.
  3. Using an electric mixer on medium speed, beat the butter, brown sugar, sugar, and cookie butter until thoroughly combined. Add the eggs, one at a time, mixing well after each addition.   Mix in the vanilla.
  4. Reduce mixer speed to low. Gradually add the flour mixture, mixing just until combined.
  5. Using a tablespoon of dough at a time, roll the dough into balls. Roll each ball in the cinnamon-sugar to coat.  Place 2-inches apart on the prepared pans.
  6. Bake 8-10 minutes, or until lightly browned. Cool on the pans for 5 minutes, then transfer to wire racks to cook completely.

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