The Irresistible Allure of Biscoff Cookie Butter Cookies
Ever dreamed of sinking your teeth into a cookie that’s a little crunchy, a little chewy, and bursting with the sweet, spiced goodness of Biscoff cookie butter? Let me tell you, these Biscoff Cookie Butter Cookies will turn your kitchen into a cozy bakery, and the aroma will have everyone asking, “Are those cookies ready yet?” The secret? A delicious blend of cookie butter goodness and a touch of love, all in one simple recipe!
Why Make This Recipe
Why should you jump on the Biscoff Cookie Butter train? Here are a few reasons that will have you mixing up a batch in no time:
- Easy Cleanup: Who has time for dishes? These cookies come together in one bowl and on just a couple of baking sheets. Less mess means more cookie time!
- Family-Friendly: Kids love ’em, adults can’t resist them — it’s a unanimous vote for cookie happiness at home.
- Quick and Easy: Need a last-minute treat? This recipe is a breeze to whip up. Seriously, you’ll be savoring warm cookies before you can say “Biscoff!”
Ingredients
You don’t need fancy stuff — just these basics!
- 13 teaspoons Biscoff cookie butter
- ½ cup butter (room temperature)
- ½ cup Biscoff cookie butter
- ½ cup brown sugar
- ⅓ cup granulated sugar
- 1 large egg (room temperature)
- 2 teaspoons vanilla extract
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1½ cups all-purpose flour
- 2 tablespoons Biscoff cookie butter (for drizzling on top)
- Flaked salt (for sprinkling on top)
Directions
Ready to bake? Let’s make it easy with these simple steps:
- Scoop 13 teaspoon-size balls of Biscoff cookie butter onto a piece of parchment or wax paper and freeze them.
- Preheat your oven to 350°F and line two baking sheets with parchment paper.
- In a medium bowl, mix together room temperature butter and ½ cup of Biscoff cookie butter until smooth.
- Add both sugars and mix again until light and fluffy.
- Crack in the egg and add the vanilla, then mix until combined.
- Add the salt, baking soda, and flour, mixing on low. Stop once you still see flour remnants; overmixing isn’t our friend!
- Scoop dough into large balls (use a 3 tbsp cookie scoop). Take the frozen cookie butter balls out of the freezer and push them into the cookie dough, ensuring the cookie dough completely covers the balls.
- Place 6-7 cookies on the baking sheet.
- Bake for 11-13 minutes, or until golden brown around the edges.
- Melt 2 tablespoons of cookie butter in the microwave for 15-20 seconds, drizzle over cookies, and sprinkle with flaked salt. Let cool before devouring!
How to Make Biscoff Cookie Butter Cookies (Overview)
Let’s recap the magic! You’ll start by freezing cookie butter blobs for that delightful gooey filling. Next, you’ll mix up a rich, buttery dough, careful not to overdo it. Then comes the fun part — encasing those frozen treats in dough and baking until they are golden and irresistible! Pro tip: Keep an eye on your cookies; nobody wants a crispy disaster when you could have soft, chewy perfection 😋.
How to Serve Biscoff Cookie Butter Cookies
These cookies are a treat for both the eyes and the palate! 🌟 Imagine a plate piled high with golden-brown cookies, glistening with melted cookie butter and crunchy flaked salt. They make the perfect companion to a steaming cup of coffee or a cold glass of milk.
Feeling fancy? Serve them warm with a scoop of vanilla ice cream on top, letting the magic happen as it melts into the cookies. Total dessert goals!
How to Store Biscoff Cookie Butter Cookies
These cookies can stay fresh in an airtight container for up to a week at room temperature. Need them to last longer? Pop them in the fridge, and they’ll keep for about two weeks.
Want to savor them later? Freeze those beauties! Just make sure to wrap them well in plastic wrap or a freezer bag, and they’ll be good for up to three months. When you’re ready to indulge, just let them thaw at room temperature. That’s what I call a make-ahead treat!
Tips to Make Biscoff Cookie Butter Cookies
Here are a few insider tricks to level up your cookie-baking game:
- Room Temperature Ingredients: Softened butter and egg mix in better, giving your cookies that perfect fluffy texture.
- Don’t Skip Cooling Time: Let the cookies cool on the sheet for a few minutes before transferring them to a wire rack. This helps maintain their shape.
- Flour Measurement: Spoon and level your flour when measuring to avoid overly dense cookies. Asking for fluffy cookies here!
Variation
Want to switch things up? Try adding in some chocolate chips for a decadent touch or swirl in a little cinnamon for an extra spice kick. Feeling adventurous? Go for a peanut butter Biscoff twist by folding in peanut butter chips along with the chocolate!
FAQs
1. Can I use a different nut butter?
Absolutely! Almond butter or sunflower seed butter could add a tasty twist.
2. How can I make these cookies ahead of time?
You can make the dough and freeze individual cookie dough balls. Just bake them straight from the freezer, adding an extra minute or two to the baking time.
3. Can I reduce the sugar?
You can reduce the sugar slightly, but be aware that sweetness contributes to the texture. Just don’t go overboard!
📌 Pin this recipe for your next cozy dinner night!
Biscoff Cookie Butter Cookies
Ingredients
Cookie Ingredients
- 13 teaspoons Biscoff cookie butter For stuffing the cookies
- ½ cup butter Room temperature
- ½ cup Biscoff cookie butter For the cookie dough
- ½ cup brown sugar
- ⅓ cup granulated sugar
- 1 large egg Room temperature
- 2 teaspoons vanilla extract
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1½ cups all-purpose flour
Toppings
- 2 tablespoons Biscoff cookie butter For drizzling on top
- to taste Flaked salt For sprinkling on top
Instructions
Preparation
- Scoop 13 teaspoon-size balls of Biscoff cookie butter onto a piece of parchment or wax paper and freeze them.
- Preheat your oven to 350°F and line two baking sheets with parchment paper.
- In a medium bowl, mix together room temperature butter and ½ cup of Biscoff cookie butter until smooth.
- Add both sugars and mix again until light and fluffy.
- Crack in the egg and add the vanilla, then mix until combined.
- Add the salt, baking soda, and flour, mixing on low. Stop once you still see flour remnants, do not overmix.
Baking
- Scoop the dough into large balls using a 3 tbsp cookie scoop.
- Take the frozen cookie butter balls out of the freezer and push them into the cookie dough, ensuring the dough completely covers the balls.
- Place 6-7 cookies on the baking sheet.
- Bake for 11-13 minutes, or until golden brown around the edges.
- Melt 2 tablespoons of cookie butter in the microwave for 15-20 seconds, drizzle over cookies, and sprinkle with flaked salt. Let cool before devouring.
Notes
Printable Recipe Card
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