Description
Delight in these soft and indulgent Cookie Butter Cookies combining the warm spices and caramel flavors of Biscoff cookie butter with rich chocolate chips. This recipe yields large, rustic-style cookies that are tender, flavorful, and perfect for a cozy dessert or snack.
Ingredients
Units
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 3/4 cup cake flour
- 2 tsp cornstarch
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter, cold, cut into cubes
- 1/2 cup creamy cookie butter (Lotus Biscoff recommended)
- 3/4 cup brown sugar, packed
- 1/4 cup sugar
- 1 large egg
- 1 large egg yolk
- 1 Tbsp cookie butter emulsion (or vanilla extract if unavailable)
- 1 tsp vanilla extract
Add-ins
- 1 1/2 cups chocolate chips (milk chocolate, semi-sweet, or dark)
- 10 Biscoff cookies, crushed (some chunks are okay)
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats (Silpat) to ensure cookies bake evenly and don’t stick.
- Combine Dry Ingredients: In a large mixing bowl, whisk together all-purpose flour, cake flour, cornstarch, baking soda, baking powder, and salt. Set this bowl aside for later use.
- Cream Butters and Sugars: Using a stand mixer fitted with the paddle attachment, cream the cold unsalted butter cubes, creamy cookie butter, brown sugar, and granulated sugar on medium speed for about 2 to 3 minutes until the mixture is smooth and well combined.
- Add Eggs and Flavorings: Incorporate the whole egg, egg yolk, cookie butter emulsion, and vanilla extract into the butter and sugar mixture. Scrape down the sides of the bowl to ensure even mixing.
- Mix Dry Ingredients and Add-ins: Gradually add the whisked dry ingredients to the wet mixture, mixing gently just until combined. Stir in the chocolate chips and crushed Biscoff cookies, ensuring they are evenly distributed in the dough.
- Shape Dough Balls: Divide the dough into approximately 8 large balls. For a rustic appearance, pull each ball in half and then place the halves back together with the jagged inner cookie surfaces facing upwards, mimicking the Crumbl cookie style.
- Bake Cookies: Arrange the dough balls on the prepared baking sheets, leaving space between each. Bake for approximately 10 to 12 minutes, or until the edges and tops of the cookies turn slightly golden.
- Smooth Cookie Edges: While the cookies are still warm, use a circular cookie cutter or a circular drinking glass slightly larger than the cookies to gently spin them. This swirling motion smooths uneven edges and perfects their circular shape.
- Add Final Touches and Cool: Garnish cookie tops immediately after baking with extra chocolate chips, if desired. Allow the cookies to cool on the baking sheet for at least 15 minutes before transferring them to a wire rack to cool completely. For extra indulgence, drizzle with melted Biscoff spread and sprinkle crushed Biscoff cookies before serving.
- Enjoy: These cookies are very soft and deliciously addictive – perfect enjoyed with a cup of tea or coffee.
Notes
- Make sure to use cold butter as instructed to help achieve a nice texture and prevent spreading.
- The cookie butter emulsion enhances the flavor but can be substituted with vanilla extract if not available.
- Do not overbake; cookies should be slightly golden but still soft to enjoy the best texture.
- Cooling on the baking sheet helps the cookies set properly without breaking.
- Using cake flour in the recipe contributes to the soft crumb and tenderness.
- Crushing Biscoff cookies with some chunks adds delightful texture contrasts.
- Adjust the amount of cookie butter emulsion according to your preference for stronger or milder flavor.
Nutrition
- Serving Size: 1 large cookie
- Calories: 320
- Sugar: 22g
- Sodium: 140mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0.2g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg
