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Biscoff Cookie Butter Cookies Recipe

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4 from 3 reviews

Delight in these luscious Biscoff Cookie Butter Cookies that combine the rich, caramelized flavor of Biscoff cookie butter with a soft, buttery cookie base. Perfectly balanced with brown and granulated sugars, a hint of vanilla, and a sprinkle of flaked salt to elevate the sweetness. These cookies feature a hidden frozen Biscoff butter core that melts into gooey deliciousness as they bake, making each bite irresistibly decadent.

Ingredients

Filling

  • 13 teaspoons Biscoff cookie butter

Cookie Dough

  • 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 bean paste
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1½ cups all-purpose flour

Topping

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

Instructions

  1. Prepare Biscoff Filling: Scoop 13 teaspoons of Biscoff cookie butter into small balls using a teaspoon measure. Place these balls onto parchment or wax paper and freeze them until solid to create the hidden filling.
  2. Preheat Oven & Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and ensure even baking.
  3. Make Wet Ingredients Mixture: In a medium mixing bowl, combine the ½ cup room temperature butter with ½ cup Biscoff cookie butter. Mix until smooth and creamy. Add both the brown sugar and granulated sugar, continuing to mix until the mixture is light and fluffy. Incorporate the egg and vanilla bean paste, mixing well to combine.
  4. Add Dry Ingredients: Sprinkle the salt, baking soda, and all-purpose flour into the bowl. Mix on low speed gently, taking care not to overmix. Stop mixing when flour is still slightly visible to keep cookies tender.
  5. Form Cookie Dough Balls with Filling: Using a 3-tablespoon cookie scoop, portion the dough into large balls. Retrieve the frozen Biscoff cookie butter balls from the freezer and press one into the center of each dough ball, ensuring the filling is completely enclosed by the dough. Arrange 6 to 7 filled cookie balls on each prepared baking sheet.
  6. Bake Cookies: Place the baking sheets in the preheated oven and bake for 11 to 13 minutes, or until the cookies are golden brown along the edges but still soft in the center.
  7. Finish with Drizzle and Salt: While the cookies bake, melt 2 tablespoons of Biscoff cookie butter in the microwave for 15 to 20 seconds until smooth. Once cookies are out of the oven and slightly cooled, drizzle the melted cookie butter over them and sprinkle lightly with flaked salt. Allow cookies to cool completely to set the drizzle.

Notes

  • Freezing the Biscoff cookie butter balls ensures the filling remains solid inside the cookie dough during baking, creating a luscious molten center.
  • Do not overmix the dough after adding flour to keep the cookies soft and tender.
  • If you don’t have vanilla bean paste, substitute with vanilla extract.
  • For best texture, use room temperature butter and egg to ensure smooth mixing.
  • The flaked salt on top enhances the sweet and caramel flavor but can be omitted if you prefer less salt.
  • Cookies are best enjoyed within 2-3 days stored in an airtight container at room temperature.

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