Crunchy Cookie Butter Cookies: Crispy, Spread-Infused Treats

Cookie butter crispy cookies offer a delightful contrast of textures thanks to crispy rice cereal. The warm, spiced Biscoff (Speculoos) flavor comes through in a soft, chewy cookie with a light, airy crunch — a perfect treat for Biscoff fans.

Stack of biscoff crispy cookies with a bottle of milk

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Yes — I admit I have a cookie butter obsession! After several tests, this version of cookie butter crispy cookies is my favorite. Imagine a soft, chewy cookie with surprising crispness from crispy rice cereal, similar to my rice crispy cookies.

biscoff crispy cookies on parchment lined cutting board

💬 what is cookie butter?

Cookie butter is a European-style spread with a creamy texture similar to peanut butter, but it’s made from spiced cookies called Biscoff or Speculoos. Its flavor evokes subtle gingerbread notes with cinnamon, nutmeg and clove, but it’s not heavily molasses-forward. Cookie butter is a versatile, nut-free alternative to other spreads and works well for those with nut allergies.

You can often find cookie butter in the peanut butter aisle or bakery section of supermarkets. Popular brands include Trader Joe’s Speculoos and Lotus Biscoff. It’s also available online.

broken biscoff cookies in a bowl — Use your hands to break Biscoff cookies into uneven pieces — tiny bits will almost melt into the dough while larger pieces add extra crunch.

🥣 how to make cookie butter crispy cookies

The recipe uses classic cookie-building blocks: all-purpose flour, baking powder, baking soda and salt as the dry base. The wet base includes butter, granulated sugar, brown sugar, an egg and vanilla, with cookie butter added for flavor. Texture and crunch come from crispy rice cereal and broken Biscoff cookies.

Start by whisking the dry ingredients together so the baking powder, baking soda and salt are evenly distributed. Cream the butter with both sugars until combined, then add cookie butter and continue beating on medium-high until the mixture is light and fluffy, about 3–5 minutes. Scrape the bowl, add the egg and vanilla, and mix until fully incorporated.

creamed butter and sugar in a mixing bowl

With the mixer on low, add the flour mixture and blend until just combined. Stir in the crispy rice cereal and broken Biscoff cookies, mixing briefly with the mixer and finishing the fold by hand so you don’t crush the cereal.

chill the cookie dough

Chilling is important: it gives the dry ingredients time to hydrate and helps the cookies spread evenly while baking. These cookie dough balls need about 45 minutes in the fridge — a short, uncovered chill is fine.

After chilling, scoop roughly 2-tablespoon portions onto prepared baking sheets lined with silicone mats or parchment paper. Space them about 2 inches apart.

These cookies don’t change color much as they bake. From repeated tests, 12 minutes at 350°F has been ideal: the edges will be set while the centers still look slightly underdone. If the cookies are puffed, gently press the tops with the back of a spoon or a clean hand (careful — they’ll be hot). Let them rest on the pan for 5 minutes, then transfer to a rack to cool completely.

what other things can I do with cookie butter?

Enjoy it straight from the jar with a spoon.
Spread it on pancakes or waffles.
Use it in baked recipes like cookie butter cake or a Swiss roll.
Make a cookie butter frosting for cakes or cupcakes.

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Yield: 24 cookies

Cookie Butter Crispy Cookies

These cookie butter crispy cookies balance a tender interior with crunchy cereal and cookie pieces for a satisfying bite.

Using weight (metric) measurements when available will yield the most accurate results.

Prep Time
10 minutes

Bake Time
12 minutes

Chill Time
45 minutes

Total Time
1 hour 7 minutes

Ingredients

1 cup all-purpose flour (125g)
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
½ cup unsalted butter, room temperature (113g)
½ cup brown sugar (100g)
½ cup granulated sugar (100g)
½ cup cookie butter (120g)
½ teaspoon vanilla
1 large egg
3 cups crispy rice cereal (90g)
6 Biscoff or Speculoos cookies, broken into pieces

Instructions

In a medium bowl, whisk together flour (125g), baking powder (½ teaspoon), baking soda (½ teaspoon) and kosher salt (½ teaspoon). Set aside.
Cream butter (113g) with brown sugar (100g) and granulated sugar (100g) on medium-high until combined. Add cookie butter (120g) and continue creaming until light and fluffy, about 3–5 minutes.
Scrape the bowl, add vanilla (½ teaspoon) and the egg (1 large). Mix until well combined.
With the mixer on low, add the flour mixture and blend until just combined.
Fold in crispy rice cereal (3 cups/90g) and broken cookie pieces.
Chill the dough 45 minutes to one hour.
Preheat oven to 350°F and line baking sheets with silicone mats or parchment paper.
Using a cookie scoop (about 2 tablespoons), place dough balls on the prepared sheet about 2 inches apart. Bake 12 minutes. Edges should be set while centers may look slightly underdone. If cookies appear domed, gently press the tops after removing from the oven. Cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.