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Biscoff Cookie Butter Cookies Recipe

Biscoff Cookie Butter Cookies Recipe
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★★★★★

4.9 from 26 reviews

These Biscoff Cookie Butter Cookies are a deliciously soft and chewy treat featuring a rich Biscoff cookie butter center. With a buttery dough infused with vanilla and brown sugar, each cookie is filled with a frozen Biscoff butter ball that melts into a gooey surprise. Finished with a drizzle of melted Biscoff butter and a sprinkle of flaky sea salt, these cookies are perfect for anyone who loves caramelized, spiced flavors in their desserts.

Ingredients

Scale

Cookie Filling

  • 13 teaspoons Biscoff cookie butter

Cookie Dough

  • ½ cup unsalted 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

For Topping

  • 2 tablespoons Biscoff cookie butter (for drizzling)
  • Flaked sea salt for sprinkling

Instructions

  1. Prepare Biscoff filling: Scoop 13 one-teaspoon-sized balls of Biscoff cookie butter onto a piece of parchment or wax paper. Place them in the freezer to freeze solid, which helps them maintain shape inside the cookies.
  2. Preheat oven and prepare pans: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and for even baking.
  3. Make wet ingredients mixture: In a medium bowl, beat the softened butter and ½ cup Biscoff cookie butter together until smooth and combined. Add both the brown sugar and granulated sugar and mix well until the mixture is light and fluffy. Then add the egg and vanilla extract, mixing until fully incorporated.
  4. Add dry ingredients: Into the wet mixture, add the baking soda, salt, and all-purpose flour. Mix on low speed gently, stopping as soon as most of the flour is integrated and a few remnants remain visible to avoid overmixing, which can make cookies tough.
  5. Scoop dough and insert filling: Using a 3-tablespoon cookie scoop or a large spoon, scoop dough balls onto a work surface. Remove the frozen Biscoff butter balls from the freezer. Press one frozen Biscoff ball into each dough ball, ensuring it is fully enclosed by dough. Place the filled cookies spaced on the prepared baking sheets (6-7 per sheet) to allow room for spreading.
  6. Bake the cookies: Bake the cookies in the preheated oven for 11-13 minutes, or until the edges turn golden brown and the centers look set but still soft. Baking time may vary slightly depending on your oven.
  7. Finish with Biscoff drizzle and salt: While the cookies bake, melt 2 tablespoons of Biscoff cookie butter in the microwave for 15-20 seconds until pourable. When the cookies come out of the oven, drizzle each with the melted cookie butter and sprinkle lightly with flaky sea salt. Let the cookies cool on the baking sheet for several minutes to set before transferring to a wire rack.

Notes

  • Room temperature butter and egg ensure a smoother dough and better texture.
  • Freezing the cookie butter balls helps them maintain shape and avoid melting too quickly during baking.
  • If you cannot find flaked sea salt, fine sea salt can be used but use sparingly for balance.
  • Store cookies in an airtight container at room temperature for up to 4 days or freeze for longer storage.
  • For a vegan alternative, substitute butter with vegan butter and egg with a flax egg.

Nutrition

Keywords: Biscoff cookie butter cookies, Biscoff cookies, cookie butter recipes, chewy cookies, soft cookies, dessert, snacks

Find it online: https://kitchenbyrita.com/biscoff-cookie-butter-cookies-recipe/