Cookie Butter Sourdough Cookies
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Soft and chewy spiced flavored cookies stuffed with Biscoff® cookies and white chocolate chips drizzled in cookie butter.

If you are a fan of cookie butter, you are going to go crazy over these cookies! They have a soft, chewy texture with little crunchy bites of the Biscoff cookies. They are filled with flavors of cinnamon, white chocolate, and caramel notes from the cookie butter. This recipe makes 18 large cookies that are perfect for the holiday season. They are great to share or to gift to your neighbors or loved ones, or to bring to your next holiday party. This recipe is going to be your next cookie obsession!

I love using sourdough discard in my cookie recipes! It adds moisture and flavor to cookies, plus some fermentation benefits. Some of my favorite recipes include my popular Sourdough Chocolate Chip Cookies, Peanut Butter Chocolate Sourdough Cookies, or Sourdough Discard Sugar Cookies. Whatever type of cookie you love, you can find it over on my blog here!
Reasons you will love this recipe
- These Cookies Butter Sourdough Cookies are large and decadent! The recipe will make 18 large cookies.
- These chewy cookies are full of flavor from a mixture of cinnamon, white chocolate chips, and biscoff cookie crumbles.
- The cookies are drizzled with a biscoff cookie butter for creaminess and an extra punch of flavor.
- This sourdough discard recipe has an optional overnight long ferment in the fridge that helps set the cookies and also helps make the gluten in the cookies more digestible.

Helpful tools to make Cookie Butter Sourdough Cookies
- Kitchen Aid Stand Mixer – You can use an electric hand mixer to whisk for this recipe as well, but using a stand mixer just makes the job so much easier.
- Measuring Cups and Spoons or kitchen scale – the recipe has measurements in cups and grams for both methods of measuring the ingredients, however measuring with the scale will be more accurate. Instead of using a cookie scoop, I use a 1/3 cup to make large dough balls. However a 2 Tablespoon scoop works as well if you prefer to have more medium sized cookies.
- Baking Sheet & Reusable Baking Mats– I love reusable mats for all my baking needs, but you can also just use parchment paper to prevent the cookies from sticking.
- Cooling Rack – To prevent the cookies from over baking and becoming hard, remove them from the pan about 5 minutes after they come out of the oven, and place them on a cooling rack before drizzling with the cookie butter.

Ingredients for Cookie Butter Sourdough Cookies
- Unsalted butter– Use softened butter so that it blends in with the sugar. To soften the butter leave it on the counter at room temperature or microwave it for just a few seconds at a time until soft (but not melted butter)
- Sugars – A mix of light brown sugar and granulated sugar is used in this recipe.
- 1 large egg – Binds the dough.
- Vanilla extract – The vanilla flavors the cookie dough and enhances the cookie butter flavor.
- Sourdough discard – The sourdough discard adds moisture and flavor to the dough. You can learn more about sourdough starter discard here.
- Flour – I use unbleached all-purpose flour.
- Baking soda – The baking soda is used to help the cookies rise.
- Cinnamon – The cinnamon in the cookie dough pairs perfectly with the Biscoff cookies and cookie butter. A teaspoon is added so the flavor comes out really well.
- Salt – Any type of salt will work great.
- White chocolate chips – The white chocolate adds some gooey texture and sweet flavor.
- Biscoff® cookies, crushed – Lotus Biscoff cookies are crunchy little shortbread cookies that have a spiced caramel flavor to them.
- Biscoff® cookie butter –Cookie butter is just like it sounds, it is like a creamy peanut butter texture but it is made from ground Biscoff cookies for a sweet and creamy spread.
- Coarse sea salt for sprinkling – This is optional, but the little bites of salt pair really well with the sweetness of the cookie butter.

Instructions to make Cookie Butter Sourdough Cookies
To a large bowl, cream the butter and sugars together until smooth.
Then, mix in the remaining wet ingredients. Beat in the egg, vanilla extract, and sourdough discard until incorporated.
Next, stir in the dry ingredients. Add in the flour, baking soda, cinnamon and salt. Mix until just combined.
Fold in the white chocolate chips and crushed Biscoff® cookies.

Scoop large balls of cookie dough with a ⅓ cup measuring cup and place them on a cookie sheet lined with parchment paper. Cover and let sit in the fridge for at least 30 minutes or ideally overnight.

Preheat oven to 375ºF and bake 6 at a time on a cookie sheet for 13-15 minutes until lightly browned on the edges and cookie has lost its sheen.
Let the cookies cool slightly and then transfer to a wire rack to cool.
Then, melt cookie butter so it will easily spread and it drizzle over the top of the cookies and add a larger Biscoff cookie piece to the middle. Finally, sprinkle with coarse sea salt if desired and enjoy!

Recipe variations
The white chocolate chips in the recipe can be swapped for other types such as milk chocolate or dark chocolate chips. The white chocolate is a little more mellow and lets the Biscoff flavor shine, where the chocolate will pair beautifully and create an even more decadent cookie.
Storage options for Cookie Butter Sourdough Cookies
After the cookies have cooled completely, add them to an airtight container and store them at room temperature on the counter for up to one week.
If you want to freeze the baked cookies, let them cool completely. Next, add them to an airtight container and use a layer of parchment paper between cookies so that they do not stick together Alternatively, you can flash freeze the cookies on a cookie sheet first and once they are frozen, add them to a freezer bag. When you are ready to enjoy them again, let them thaw on the counter or add them to the microwave for a few seconds until they have defrosted. Cookies will stay fresh in the freezer for up to 3 months.
More sourdough discard recipes

Cookie Butter Sourdough Cookies
Equipment
Ingredients
- 226 grams unsalted butter, softened 1 cup
- 220 grams brown sugar 1 cup
- 150 grams granulated sugar ¾ cup
- 1 large egg 50 grams
- 12 grams vanilla extract 1 Tablespoon
- 75 grams sourdough discard ⅓ cup
- 420 grams all-purpose flour 3 cups
- 5 grams baking soda 1 teaspoon
- 2 grams cinnamon 1 teaspoon
- 3 grams salt ½ teaspoon
- 170 grams white chocolate chips 1 cup
- 85 grams Biscoff® cookies, crushed 1 cup
- 130 grams Biscoff® cookie butter ½ cup
Instructions
- To a large bowl, cream the butter and sugars together until smooth.226 grams unsalted butter, softened, 220 grams brown sugar, 150 grams granulated sugar
- Beat in the egg, vanilla extract and sourdough discard until incorporated.1 large egg, 12 grams vanilla extract, 75 grams sourdough discard
- Add in the flour, baking soda, cinnamon and salt. Mix until just combined.420 grams all-purpose flour, 5 grams baking soda, 2 grams cinnamon, 3 grams salt
- Fold in the white chocolate chips and crushed Biscoff® cookies.170 grams white chocolate chips, 85 grams Biscoff® cookies, crushed
- Scoop large balls of cookie dough with a ⅓ cup measuring cup and place on a lined cookie sheet. Alternatively use a 2 Tablespoon scoop for smaller cookies. Cover and let sit in the fridge at least 30 minutes or ideally overnight.
- Preheat oven to 375ºF and bake 6 at a time for 13-15 minutes until lightly browned on the edges and cookie has lost its sheen.
- Melt cookie butter and drizzle over the top of the cookies and add a larger Biscoff cookie piece to the middle. Sprinkle with coarse sea salt.130 grams Biscoff® cookie butter
Can I make this without egg?? What replacement would you use?