Chewy Biscoff M&M Cookie Butter Cookies – Easy Holiday Exchange Recipe

Introduction

Let me paint you a picture: the scent of cinnamon and caramelized sugar drifting from my oven, mingling with the sweet, buttery aroma of cookie butter. That’s what happens every time I bake these Chewy Biscoff M&M Cookie Butter Cookies for a holiday cookie exchange. The first time I made them, I swear the house felt like it was wrapped in a warm, cozy blanket. Not kidding, I stood there in my kitchen, spatula in hand, just grinning like a fool because it was one of those rare moments—you know, when you can tell you’ve stumbled on something truly special.

These cookies aren’t just treats. They’re little bites of nostalgia, with the crunch of M&Ms and the rich flavor of Biscoff cookie butter. My grandma used to keep a secret stash of Biscoff cookies for “rainy days” (and, let’s face it, for when she needed a little pick-me-up). Years ago, I tried to recreate her magic, but adding cookie butter and M&Ms? That was my twist, inspired by a bake sale where someone mixed chocolate candies into everything. Honestly, I wish I’d thought of this combo years ago.

When I brought a batch to our annual holiday cookie swap, my family couldn’t stop sneaking them off the cooling rack (and I can’t really blame them). My kids asked if we could make them every weekend, my sister demanded the recipe, and even my neighbor—who’s usually Team Oatmeal Raisin—was hooked. These cookies have become our go-to for gifting, parties, and just-because afternoons. They’re dangerously easy to whip up and deliver pure, nostalgic comfort in every chewy, colorful bite. If you’re looking for something to brighten up your Pinterest cookie board, or just want to impress everyone at your next holiday gathering, you’re going to want to bookmark this one. I’ve tested, tweaked, and taste-tested (in the name of research, of course) until these Chewy Biscoff M&M Cookie Butter Cookies became a staple for our family gatherings. Trust me, they’re the kind of treat that feels like a warm hug, and you’ll want to bake them again and again.

Why You’ll Love This Recipe

Okay, let’s be honest—there are a lot of cookie recipes out there, but these Chewy Biscoff M&M Cookie Butter Cookies are the ones you’ll keep coming back to. I’ve baked hundreds of batches (no exaggeration!) over the years, and this is the version that gets rave reviews every single time. Here’s why:

• Quick & Easy: Ready in under 30 minutes—perfect for last-minute holiday prep or unexpected guests.
• Simple Ingredients: No fancy shopping required. Most of these are pantry staples, and you can grab everything at your local grocery store.
• Perfect for Holiday Exchanges: These cookies are festive, colorful, and guaranteed to stand out at any cookie swap.
• Crowd-Pleaser: Both kids and adults go wild for the chewy texture, sweet Biscoff flavor, and crunchy M&Ms. There’s never a crumb left behind!
• Unbelievably Delicious: The caramel notes from the Biscoff cookie butter paired with creamy chocolate candies? Next-level comfort food.

What makes this recipe different? Well, it’s not just another cookie. The secret is blending Biscoff cookie butter right into the dough—giving every bite a unique, deep flavor that you won’t find in ordinary chocolate chip cookies. I also use a specific mixing method to keep the cookies soft and chewy (and not cakey, which was a lesson I learned the hard way one rainy afternoon). Instead of just tossing M&Ms on top, I fold them in so you get that perfect candy crunch in each bite. If you’re looking for a cookie that’s easy to make but tastes like you spent hours in the kitchen, this is it.

This recipe isn’t just good—it’s the kind that makes you close your eyes after the first bite. It’s comfort food with a twist: fun, festive, and so much faster than rolling out gingerbread men. Whether you’re trying to impress your holiday guests or just want a sweet treat to brighten up a Tuesday, these cookies deliver every time. Trust me, you’ll be making memories (and probably fielding requests for the recipe) wherever you share them.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and a satisfyingly chewy texture—no fuss, just the good stuff! Most of what you need is probably already in your pantry. Here’s what goes into these Chewy Biscoff M&M Cookie Butter Cookies:

• For the Dough:
• 1/2 cup (115g) unsalted butter, softened (adds richness and keeps cookies chewy)
• 3/4 cup (180g) Biscoff cookie butter (the star of the show—creamy, spiced, and irresistible)
• 1 cup (200g) light brown sugar, packed (gives a deep, caramel flavor)
• 1/4 cup (50g) granulated sugar (helps balance the sweetness)
• 1 large egg, room temperature (binds everything together)
• 2 teaspoons pure vanilla extract (for warmth and depth)
• 2 cups (250g) all-purpose flour (I like King Arthur for best texture)
• 1/2 teaspoon baking soda (the key to chewy cookies that don’t spread too much)
• 1/2 teaspoon baking powder (adds a bit of lift)
• 1/4 teaspoon fine sea salt (balances out the sweet)
• For the Mix-Ins:
• 1 cup (180g) M&Ms (classic milk chocolate, or use holiday colors for festive flair)
• 1/2 cup (70g) Biscoff cookies, roughly chopped (optional, but adds extra crunch)

Ingredient Tips: For best results, use creamy Biscoff cookie butter (the spread, not the cookies themselves). If you need a dairy-free version, swap in plant-based butter and check that your M&Ms are dairy-free (sometimes seasonal varieties are). I usually grab the holiday M&Ms for cookie exchanges—they look so cheerful! The brown sugar is crucial for chewiness, so don’t skip it. If you only have dark brown sugar, that’ll work too—your cookies will just have a slightly deeper flavor.

Substitution Suggestions: Want to make these gluten-free? Try using a 1:1 gluten-free flour blend—it works pretty well, though the texture is a touch more delicate. For nut-free swaps, you’re already safe (Biscoff is made from cookies, not nuts), but always check your M&Ms for cross-contamination if allergies are a concern. If you can’t find Biscoff, Trader Joe’s Speculoos Cookie Butter is a solid substitute. In the summer, I sometimes swap the M&Ms for pastel candy-coated chocolates, or toss in a handful of mini marshmallows for a s’mores vibe. Honestly, this dough is super forgiving and flexible.

Equipment Needed

You don’t need anything fancy for these Chewy Biscoff M&M Cookie Butter Cookies. Here’s what you’ll want:

• Large mixing bowl (I use stainless steel for easy cleanup)
• Electric mixer (stand mixer or hand mixer both work—hand mixing just takes more elbow grease!)
• Rubber spatula (for scraping down the sides and folding in the M&Ms)
• Measuring cups and spoons (standard US and metric)
• Baking sheet (a heavy-duty one helps prevent burning—mine’s seen a lot of cookie action)
• Parchment paper or silicone baking mat (makes cleanup a breeze and keeps cookies from sticking)
• Cookie scoop (optional, but gives you those perfect, bakery-style rounds)
• Cooling rack (for speeding up the process—my kids like to “help” with this part)

If you don’t have an electric mixer, you can absolutely mix by hand—just make sure your butter is truly soft, or your arm will get quite the workout. For baking sheets, I’ve used everything from thrift-store finds to fancy insulated ones, and honestly, as long as you use parchment or a silicone mat, you’re good. My cookie scoop is a $3 wonder from the grocery store, and it makes portioning so much easier (plus, no sticky hands). This is a recipe that doesn’t require special gadgets, which is part of why I love it so much!

Maintenance tip: If you use a silicone mat, give it a good scrub after each batch—cookie butter can leave a sticky residue. For budget-friendly options, dollar-store mixing bowls and measuring cups work just fine. Don’t stress if you don’t have everything perfectly matched; these cookies are forgiving, just like holiday baking should be.

Preparation Method

1. Preheat & Prep: Preheat your oven to 350°F (180°C). Line your baking sheets with parchment paper or silicone baking mats. This stops sticking and helps your cookies bake evenly.
2. Cream Butter & Sugars: In a large mixing bowl, add 1/2 cup (115g) unsalted butter (softened), 3/4 cup (180g) Biscoff cookie butter, 1 cup (200g) light brown sugar, and 1/4 cup (50g) granulated sugar. Beat together using an electric mixer (or by hand) for about 2-3 minutes, until the mixture looks fluffy and light. Scrape down the sides as needed. Sensory cue: The mixture should smell rich and caramelly.
3. Add Wet Ingredients: Beat in 1 large egg (room temperature) and 2 teaspoons vanilla extract. Mix for another minute, until everything is smooth and creamy. If your egg is cold, let it sit in a bowl of warm water for a few minutes—helps with blending.
4. Combine Dry Ingredients: In a separate bowl, whisk together 2 cups (250g) all-purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/4 teaspoon fine sea salt. Slowly add the dry ingredients to the wet mixture, mixing on low speed. Stop as soon as there are no visible streaks. (Overmixing = tough cookies, trust me.)
5. Fold In Mix-Ins: Using a rubber spatula, gently fold in 1 cup (180g) M&Ms and 1/2 cup (70g) chopped Biscoff cookies (if using). Make sure the M&Ms are evenly distributed—no one wants a cookie with just one candy!
6. Portion & Shape: Scoop tablespoon-sized balls (about 1.5 inches / 4cm) of dough onto your prepared baking sheets, spacing them about 2 inches (5cm) apart. If you want extra festive cookies, press a few additional M&Ms on top of each ball before baking.
7. Bake: Bake for 9-11 minutes, until the edges are set but the centers look slightly underdone. Don’t wait for the tops to brown—they’ll firm up as they cool. (I learned this the hard way—overbaked cookies = sad, crunchy cookies.)
8. Cool: Let the cookies rest on the baking sheet for 5 minutes before transferring to a cooling rack. They’ll finish setting up during this time. This is when my family starts hovering, waiting for that first warm bite!
9. Troubleshooting: If your cookies spread too much, chill the dough for 15-20 minutes before baking. If they’re too puffy, gently press the dough balls down before popping them in the oven.
10. Finishing Touch: Once cooled, store cookies in an airtight container. They stay soft for days—or freeze them up to 2 months. They’re just as chewy when you thaw them (promise!).

Preparation notes: Don’t be afraid to adjust the amount of M&Ms or chopped cookies based on your preference. If your kitchen is warm, chilling the dough helps keep the cookies thick and chewy. Efficiency tip: While one batch bakes, portion out the next so you’re always ready to reload the oven. And always taste-test at least one cookie warm—it’s basically required!

Cooking Tips & Techniques

Baking cookies seems simple, but honestly, I’ve had my fair share of cookie disasters. Here’s what I’ve learned from all those trial runs (and some professional advice from my years in the kitchen):

• Don’t Overmix: Once you add the flour, mix just until combined. Overmixing = dry, tough cookies. Learned this after a batch that could’ve been used as hockey pucks!
• Room Temperature Ingredients: Butter and egg blend better and create a smoother dough when they’re not cold. If you forget, no worries—just warm the egg in water and microwave the butter for a few seconds.
• Chill for Thicker Cookies: If you want extra-thick cookies, chill the dough for 30 minutes before baking. This helps the cookies hold their shape and amps up the chewiness.
• Watch the Bake Time: Cookies should look slightly underdone in the center when you pull them from the oven. They finish cooking on the sheet, so resist the urge to overbake.
• Customize Candy Placement: For Pinterest-worthy cookies, press a few M&Ms on top of each dough ball before baking. Makes them extra colorful and festive!
• Batch Baking: Rotate your baking sheets halfway through if your oven has hot spots. I learned this after a batch that was perfect on one side and crispy on the other—live and learn.

Timing tip: You can prep the dough the night before and bake fresh in the morning. Multitasking? Let the cookies cool while you prep a batch of cocoa or wrap gifts. Consistency tip: Use a cookie scoop for uniform size—they’ll bake evenly and look professional. If you want to freeze the dough, scoop it first, then freeze. That way, you can bake off just a few cookies whenever the craving hits.

Honestly, the biggest tip is don’t stress if things aren’t perfect. Ugly cookies taste just as good. And if you’re baking with kids, expect a few “creative” shapes—those always get the most smiles at the holiday exchange.

Variations & Adaptations

One of the best parts about Chewy Biscoff M&M Cookie Butter Cookies is how easy they are to customize. Here are a few of my favorite tweaks:

• Gluten-Free Version: Substitute a 1:1 gluten-free flour blend for all-purpose flour. Texture is a bit softer, but the flavor is spot on.
• Seasonal Swaps: Use peanut butter M&Ms or caramel M&Ms for a different twist. In spring, pastel candies look beautiful. In fall, add a pinch of pumpkin pie spice—trust me, it works!
• Flavor Boosters: Stir in 1/2 cup (85g) white chocolate chips or chopped walnuts for extra richness. Or, add a sprinkle of flaky sea salt on top before baking for a savory-sweet combo.
• Dairy-Free Adaptation: Use plant-based butter and check that your M&Ms are dairy-free. Taste is still amazing—my vegan cousin gave them a thumbs-up at our last exchange.
• Different Baking Methods: Try baking in mini muffin tins for thick cookie “bites.” Or, spread the dough in a pan and cut into bars for easy serving.
• Personal Twist: I once stirred in a handful of mini marshmallows and pretzel bits—turned out gooey, sweet, and just a little salty. It was a hit with my movie-night crowd!

Allergen note: Biscoff cookie butter is nut-free, but always double-check your M&Ms for any processing warnings. For egg-free, use a flaxseed egg (1 tablespoon ground flax + 2.5 tablespoons water, mixed and left to sit for 5 minutes). The cookies will be a bit more tender, but still chewy and delicious. No matter your preferences, these cookies are flexible—so don’t be afraid to experiment until you find your perfect combo.

Serving & Storage Suggestions

These Chewy Biscoff M&M Cookie Butter Cookies are best served slightly warm, when the candy is still a little melty and the centers are soft. For holiday exchanges, I like to stack them in a festive tin lined with parchment—makes for a pretty presentation and keeps them fresh.

Pair these cookies with a mug of hot cocoa, spiced chai, or even a glass of cold milk. They’re fantastic alongside vanilla ice cream, or as part of a dessert platter with other holiday favorites like ginger snaps and peppermint bark.

Storage is a breeze: Place cooled cookies in an airtight container at room temperature for up to 5 days. If you want to keep them longer, freeze in a zip-top bag for up to 2 months. To thaw, just set out at room temp for an hour (or pop in the microwave for 10 seconds for that “fresh-baked” feel). If you notice the cookies getting a little dry after a few days, toss a slice of bread in the container with them—the moisture helps keep them soft (grandma’s trick!).

Flavors actually deepen and mellow after a day or two, so don’t be afraid to bake ahead. For gifting, wrap individually in cellophane bags and tie with a ribbon for a cheerful, homemade touch. Your friends and family will thank you!

Nutritional Information & Benefits

Each Chewy Biscoff M&M Cookie Butter Cookie has approximately:

• Calories: 140
• Fat: 7g
• Carbohydrates: 19g
• Sugar: 12g
• Protein: 2g

Key ingredients like Biscoff cookie butter are nut-free and made with simple spices, which means you get that warm, comforting flavor without common allergens. M&Ms add a touch of chocolate and crunch, while the brown sugar helps keep the cookies moist. If you use gluten-free flour or dairy-free butter, these cookies can fit different dietary needs (just check your candy labels!).

From a wellness perspective: Moderation is key, but these cookies offer pure joy for holiday gatherings and family moments. They’re a sweet treat that brings people together, and sometimes, that’s the best kind of “nutrition.”

Conclusion

If you’re looking for the ultimate holiday cookie swap recipe, these Chewy Biscoff M&M Cookie Butter Cookies truly fit the bill. They’re quick to make, easy to customize, and impossible to resist—whether you’re a seasoned baker or just starting out. The chewy texture, rich cookie butter flavor, and colorful candy crunch make every bite a little celebration.

I love this recipe because it’s flexible, forgiving, and always delivers smiles. Don’t be afraid to adapt it to your tastes—try different mix-ins, swap out the flour, or make them extra festive with seasonal candies. Honestly, I bake these year-round, and they never last long in our house!

Give these cookies a try, and let me know how they turn out—drop a comment below, share your holiday twists, or tag your creations for your Pinterest boards. Wishing you lots of sweet moments and happy baking adventures this season!

Frequently Asked Questions

Can I use crunchy Biscoff cookie butter instead of creamy?

Absolutely! Crunchy Biscoff adds extra texture to the cookies. The flavor stays the same, and you’ll get a bit more bite in each cookie.

How do I keep my cookies soft and chewy?

Make sure not to overbake. Pull them from the oven when the edges are just set and the centers look a little underdone. Store with a slice of bread in the container for extra softness.

Can I freeze the dough for later?

Yes! Scoop the dough onto a baking sheet, freeze, then transfer to a zip-top bag. Bake straight from frozen—just add 1-2 minutes to the baking time.

Are these cookies nut-free?

Biscoff cookie butter is nut-free, but always check your M&Ms for allergy warnings. If you’re baking for someone with allergies, double-check all your ingredient labels.

What’s the best way to package these cookies for a holiday exchange?

Let the cookies cool completely, then stack in a festive tin with parchment paper between layers. For individual gifts, wrap in cellophane bags and tie with ribbon for a homemade touch.

Print