Description
Delight in these rich and indulgent Biscoff Cookie Butter Cookies, featuring a creamy Biscoff cookie butter center enveloped by a soft, buttery cookie dough. Perfectly balanced with brown and granulated sugars for a light and fluffy texture, these cookies are drizzled with melted Biscoff butter and finished with a sprinkle of flaked salt to enhance their caramelized, spiced flavor. Ideal for cookie enthusiasts seeking a unique twist on classic treats.
Ingredients
Units
Scale
Cookie Butter Filling
- 13 teaspoons Biscoff cookie butter
Cookie Dough
- 1/2 cup (113.5 g) butter, room temperature
- 1/2 cup (118.29 g) Biscoff cookie butter
- 1/2 cup (110 g) brown sugar
- 1/3 cup (66.67 g) granulated sugar
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups (210 g) all-purpose flour
Topping
- 2 tablespoons Biscoff cookie butter, melted for drizzling
- Flaked salt for sprinkling
Instructions
- Prepare Cookie Butter Balls: Scoop 13 one-teaspoon-sized portions of Biscoff cookie butter and place them onto parchment or wax paper. Freeze these until firm to ensure they hold their shape inside the cookies.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and promote even baking.
- Mix Wet Ingredients: In a medium bowl, cream together the room-temperature butter and ½ cup Biscoff cookie butter until the mixture is smooth and well combined. Add brown sugar and granulated sugar; beat until light and fluffy. Next, add the egg and vanilla extract, mixing until fully incorporated.
- Add Dry Ingredients: Combine salt, baking soda, and all-purpose flour. Gradually add these dry ingredients to the wet mixture, mixing on low speed just until flour remnants remain visible around the bowl to avoid overmixing.
- Shape Cookies and Insert Filling: Using a 3-tablespoon cookie scoop, portion the dough into large balls. Remove the frozen Biscoff cookie butter balls from the freezer and gently push one into the center of each dough ball, ensuring it is completely covered.
- Arrange and Bake: Place 6 to 7 cookies on each prepared baking sheet, spaced to allow spreading. Bake for 11-13 minutes or until the edges turn golden brown.
- Finish with Drizzle and Salt: Melt 2 tablespoons of Biscoff cookie butter in the microwave for 15-20 seconds. Drizzle this melted butter over the warm cookies and sprinkle with flaked salt. Allow the cookies to cool and set before serving.
Notes
- These cookies are equally delicious without the cookie butter center if you prefer a simpler Biscoff-flavored cookie.
- For best results, measure flour by lightly spooning into the cup without packing to keep the texture light and fluffy.
Nutrition
- Serving Size: 1 cookie
- Calories: 272
- Sugar: 19g
- Sodium: 196mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 2.4g
- Trans Fat: 0.3g
- Carbohydrates: 33g
- Fiber: 0.4g
- Protein: 3g
- Cholesterol: 33mg
