Introduction
You can have these decadent, spiced cookies ready with just a few simple ingredients and almost no effort. The magic lies in starting with a yellow cake mix and a generous swirl of rich cookie butter for that signature caramelized, cozy flavor. They’re the perfect treat when a cookie craving strikes but you don’t want to measure a million ingredients.
Prep & Cook Time
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 60 minutes
- Servings: 4-6
Ingredients
- 1-15.25 oz. box yellow cake mix
- 1 cup Biscoff cookie butter
- ½ cup butter {melted}
- 2 eggs
- 8 Biscoff cookies {crushed}
- ½ cup white chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, combine the yellow cake mix, Biscoff cookie butter, melted butter, and eggs. Mix until a thick, uniform dough forms.
- Gently fold in the crushed Biscoff cookies and white chocolate chips until they are evenly distributed.
- Scoop the dough using a tablespoon or cookie scoop and roll into balls. Place them about 2 inches apart on the prepared baking sheet.
- Bake for 9-12 minutes, or until the edges are just set. The centers will look soft.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Variations
- Cookie Butter Thumbprints: Before baking, press a small indent into the center of each dough ball. After baking and cooling, fill the indents with an extra spoonful of cookie butter.
- Chewier Texture: Bake for the minimum 9 minutes and let cookies cool completely on the hot baking sheet.
- Cookie Bars: Press the entire batch of dough into a greased 9×9 inch pan and bake for 20-25 minutes. Cut into squares once cool.
- Stuffed Surprise: Flatten a dough ball and place a small chunk of white chocolate or a whole Biscoff cookie in the center. Seal the dough around it and bake as directed.
Tips for Success
- Don’t overmix the dough once the dry and wet ingredients are combined; just mix until no dry streaks of cake mix remain.
- Ensure your cookie butter is at room temperature for easier mixing. If it’s very stiff, microwave it in 10-second intervals to soften.
- Use a cookie scoop for uniformly sized cookies, which ensures even baking.
- Let the cookies cool on the baking sheet as directed—they will continue to set up during this time.
Storage & Reheating
Store completely cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies for up to 3 months. To enjoy a freshly-baked texture, reheat a cookie in the microwave for 10-15 seconds.
FAQ
Can I use a different flavor of cake mix?
Yes, spice cake mix or white cake mix would work well, but it will alter the final flavor profile.
My dough seems very thick. Did I do something wrong?
No, the dough is meant to be quite thick and scoopable, not runny. This is correct and ensures a chewy cookie.
Can I make these without the white chocolate chips?
Absolutely. You can omit them for a pure cookie butter flavor or replace them with an equal amount of extra crushed cookies.
Why are my cookies puffy and cake-like?
This can happen if you overmix the dough or use a cold ingredient like cold eggs, which traps more air. Mix just until combined for a denser texture.
What’s the best way to crush the Biscoff cookies?
Place them in a sealed plastic bag and crush them with a rolling pin or the bottom of a heavy glass.
Can I use homemade or another brand of cookie butter?
Yes, any speculoos or cookie butter will work, but the flavor may vary slightly from the classic Biscoff taste.