This post may contain affiliate links . Read my full Disclosure Policy.
Soft and chewy spiced flavored cookies stuffed with Biscoff® cookies and white chocolate chips, drizzled in cookie butter. These Cookie Butter Sourdough Cookies are going to be your new favorite sourdough discard cookies!
“Fantastic! Came out just like the picture, tasted even better!” -Jess
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.
If you love this recipe, be sure to also try Sourdough Chocolate Chip Cookies, Peanut Butter Chocolate Sourdough Cookies, Iced Sourdough Oatmeal Cookies, or Sourdough Discard Sugar Cookies. Or browse all of my Sourdough Cookie Recipes.
Reasons you will love this recipe
- Large cookies – These Cookies Butter Sourdough Cookies are large and decadent! The recipe will make 18 large cookies.
- Full of flavor – These chewy cookies are full of flavor from a mixture of cinnamon, white chocolate chips, Biscoff cookie crumbles, and a cookie butter drizzle.
- Optional long fermentation – This sourdough discard recipe has an optional overnight long fermentation in the fridge that helps set the cookies and also helps make the gluten in the cookies more digestible.
- Perfect for holiday baking –These spiced cookies 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!
Important Ingredients and Substitutions
- Sourdough discard – The sourdough discard adds moisture and flavor to the dough. You can learn more about sourdough starter discard here.
- 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.
- White chocolate chips – The white chocolate adds some gooey texture and sweet flavor. 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.
- 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.
See all the ingredients and amounts in the recipe card below.
Step by step Instructions to make Cookie Butter Sourdough Cookies
Step 1: Cream the unsalted butter and the white and brown sugar together until smooth using your stand mixer with a paddle attachment or in a large bowl with an electric mixer.
Step 2: Then, mix in the remaining wet ingredients. Beat in the egg, vanilla extract, and sourdough discard until incorporated.
Step 3: Next, stir in the dry ingredients. Add in the flour, baking soda, cinnamon and salt. Mix until just combined.
Step 4: Fold in the white chocolate chips and crushed Biscoff® cookies.
Step 5: Scoop large balls of cookie dough with a ⅓ cup measuring cup and place them on a cookie sheet lined with parchment paper. This recipe will make 18 cookies. Cover and let sit in the fridge for at least 30 minutes or ideally overnight.
Step 5: Preheat oven to 375ºF and bake 6 per tray for 13-15 minutes until lightly browned on the edges and the cookie has lost its sheen.
Step 7: Remove cookies from the oven and let them cool for a couple of minutes.
Step 8: Melt the Biscoff cookie butter so it will easily spread, and drizzle it over the top of the cookies, and add a larger Biscoff cookie piece to the middle. Finally, sprinkle with coarse sea salt if desired. Transfer to a wire rack to cool and enjoy!
Recipe Tips
- If you want smaller cookies, you can use a 2-tablespoon cookie scoop to make the dough balls instead of a 1/3 cup measuring cup. You will need to bake the cookies for a shorter amount of time.
- Add the cookies to a cooling rack to cool so that they do not over-bake on the cookie sheet.
- Use parchment paper or silicone baking mats to line the baking sheets so they come off the pan easily.
- If you are baking two trays at once, rotate them halfway through for even baking.
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.
Recipe FAQ
Yes! To long ferment the sourdough cookie butter cookies, scoop them into the dough balls and place on a lined cookie sheet. Cover with plastic wrap or a sheet pan lid and place in the fridge for 24-48 hours and then bake as directed.
Yes, to freeze, scoop the dough into balls, freeze on a lined sheet until solid, then transfer to a container or zip-top bag. Freeze up to 3 months. When you are ready to eat, you can bake from frozen, adding a few extra minutes to the bake time.
Yes, either active starter or discard will work for this recipe.
More sourdough Cookie recipes
Sourdough Discard Recipes
The Best Sourdough Chocolate Chip Cookies
Sourdough Discard Recipes
The Best Sourdough Oatmeal Cream Pies
Fall Sourdough Recipes
Sourdough Pumpkin Chocolate Chip Cookies
Sourdough Discard Recipes
The Best Sourdough Pumpkin Snickerdoodle Cookies
Tried this Cookie Butter Sourdough Cookies or another recipe from the site? I’d love to hear about it! Drop a star rating and share your thoughts in the comments—can’t wait to see what you’re baking!
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
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These are so good! Thank you for sharing such a great recipe!!
Thanks for the review! So glad you liked the recipe.
Fantastic! Came out just like the picture, tasted even better!
Thanks Jess! So happy to hear you liked the recipe.
these are sooooo yummy, I subbed 20 g of flour for 20 g of cornstarch and they were perfectly crisp and still goey, my husbands absolutely loves them as well. thank you for sharing this recipe!
Thanks Ashley! So glad you liked them!
These were very good! Thick, sturdy cookie with great flavor.
Thanks so much glad you enjoyed them!
Very easy to make and so good! Definitely keeping this recipe.
Thanks so much Heather! So glad you enjoyed the cookies.
Can’t wait to try these!! Have you frozen the dough balls and the baked as needed? TIA
Yes that will work you will just need to extend baking times.
Can I make this without egg?? What replacement would you use?