Description
These Biscoff Cookie Butter Cookies are a delightful treat with a luscious core of creamy cookie butter hidden inside a soft and chewy cookie. Featuring a perfect combination of brown sugar sweetness and the signature caramelized spice flavor of Biscoff, these cookies are baked to golden perfection and finished with a drizzle of melted cookie butter and a sprinkle of flaky sea salt for balanced sweetness and saltiness.
Ingredients
Units
Scale
Cookie Butter Balls
- 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 sea salt, for sprinkling on top
Instructions
- Prepare Cookie Butter Balls: 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 thoroughly while you prepare the dough.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking.
- Make Cookie Dough Base: In a medium bowl, combine the softened butter and ½ cup of Biscoff cookie butter. Mix together until smooth and creamy. Add the brown sugar and granulated sugar, then beat again until the mixture is light and fluffy. Incorporate the egg and vanilla extract and mix thoroughly.
- Add Dry Ingredients: Add salt, baking soda, and flour to the wet mixture. Mix on low speed carefully to combine. It’s best to stop mixing when you still see some flour remnants around the bowl to avoid overworking the dough, which can make cookies tough.
- Form Cookies with Cookie Butter Center: Using a 3-tablespoon cookie scoop or spoon, scoop large balls of cookie dough. Retrieve the frozen cookie butter balls from the freezer. Press each frozen cookie butter ball into the center of a cookie dough ball, ensuring it is fully encased by the dough. Place 6 to 7 cookies spaced evenly on the prepared baking sheets.
- Bake Cookies: Bake the cookies in the preheated oven for 11 to 13 minutes, or until the edges turn golden brown and the centers are set but still soft.
- Drizzle and Finish: While the cookies bake, melt 2 tablespoons of Biscoff cookie butter in the microwave for 15 to 20 seconds until pourable. Once cookies are baked and slightly cooled, drizzle the melted cookie butter over the tops and sprinkle with flaked sea salt to taste. Allow cookies to cool completely to set toppings before serving.
Notes
- Freezing the cookie butter balls prevents them from melting too quickly and oozing out during baking.
- Do not overmix the flour into the dough to keep the cookies tender and chewy.
- If you don’t have a cookie scoop, use 3 tablespoons measured manually for uniform cookie sizes.
- Flaked sea salt adds a wonderful contrast to the sweetness and enhances the Biscoff flavor.
- Store baked cookies in an airtight container at room temperature for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 230
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 35 mg
