Biscoff Cookie Butter Cookies
Deliciously crunchy and chewy cookies made with Biscoff cookie butter, perfect for satisfying your sweet tooth.
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
Let the cookies cool on the sheet for a few minutes before transferring them to a wire rack to maintain their shape. Store in an airtight container for up to a week at room temperature or freeze for up to three months.