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Biscoff Cookie Butter Cookies Recipe

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4.3 from 12 reviews

These Biscoff Cookie Butter Cookies feature a rich and creamy biscoff cookie butter center encased in a tender, buttery cookie dough. With a perfect balance of sweetness and spice, a drizzle of melted biscoff cookie butter, and a sprinkle of flaky salt on top, these cookies deliver a delightful treat for any biscoff lover.

Ingredients

Cookie Butter Center

  • 13 teaspoons biscoff cookie butter

Cookie Dough

  • ½ cup (113.5 g) butter, room temperature
  • ½ cup (118.29 g) biscoff cookie butter
  • ½ cup (110 g) brown sugar
  • ⅓ cup (66.67 g) granulated sugar
  • 1 large egg, room temperature
  • 2 teaspoons vanilla extract
  • ½ teaspoon (0.5 teaspoon) baking soda
  • ½ teaspoon (0.5 teaspoon) salt
  • 1½ cups (210 g) all-purpose flour

Topping

  • 2 tablespoons biscoff cookie butter, for drizzling
  • Flaked salt, for sprinkling

Instructions

  1. Freeze Cookie Butter Balls: Scoop 13 one-teaspoon size balls of biscoff cookie butter onto a piece of parchment or wax paper and place them into the freezer to freeze. This will ensure the centers remain intact when baking.
  2. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking.
  3. Mix Butter and Cookie Butter: In a medium bowl, combine the room temperature butter and ½ cup of biscoff cookie butter. Mix together until smooth and creamy.
  4. Add Sugars and Mix: Add both brown sugar and granulated sugar to the butter mixture. Mix again until the mixture is light and fluffy, which helps create airy, soft cookies.
  5. Incorporate Egg and Vanilla: Beat in the large egg and vanilla extract until fully combined, creating a smooth dough base.
  6. Combine Dry Ingredients: Add salt, baking soda, and all-purpose flour to the bowl. Mix on low speed gently and carefully, stopping when some flour remnants remain around the bowl to avoid overmixing and tough cookies.
  7. Form Cookie Dough Balls: Use a 3-tablespoon cookie scoop to portion the dough into large balls. This ensures consistent cookie size for even baking.
  8. Insert Frozen Cookie Butter Balls: Take the frozen biscoff cookie butter balls out of the freezer. Push each frozen ball firmly into a dough ball, making sure it is completely covered with cookie dough to seal in the filling.
  9. Arrange on Baking Sheets: Place 6-7 cookies on each prepared baking sheet, spacing them evenly to allow for spreading.
  10. Bake Cookies: Bake in the preheated oven for 11-13 minutes, or until the edges are golden brown. This baking time ensures a soft center with a slightly crisp edge.
  11. Drizzle and Sprinkle: While the cookies bake, melt 2 tablespoons of biscoff cookie butter in the microwave for 15-20 seconds until liquid. After removing cookies from the oven and slightly cooling, drizzle the melted biscoff cookie butter over the tops and sprinkle with flaky salt for a perfect finishing touch.
  12. Cool and Set: Allow the cookies to cool on the baking sheet for a few minutes until set. Transfer to a wire rack to cool completely before serving or storing.

Notes

  • These cookies are delicious even without the cookie butter center if you prefer a simple biscoff flavored cookie.
  • The recipe provides measurements in both cups and grams; grams offer more precision, especially for flour.
  • If you don’t have a kitchen scale, lightly spoon the flour into your measuring cup to avoid packing it down, ensuring light and fluffy cookies.

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