Description
Delightful cookies that combine the beloved flavors of Biscoff cookies with a soft and chewy cookie base, perfect for any occasion.
Ingredients
- 13 teaspoons Biscoff cookie butter
- 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
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1½ cups all-purpose flour
- 2 tablespoons Biscoff cookie butter (for drizzling on top)
- Flaked salt (for sprinkling on top)
Instructions
- Scoop 13 one teaspoon-size balls of Biscoff cookie butter onto a piece of parchment or wax paper and place them into the freezer until frozen.
- Preheat the oven to 350°F. Line two baking sheets with parchment paper.
- In a medium bowl, mix together butter and ½ cup of Biscoff cookie butter until smooth. Add brown sugar and granulated sugar, mixing until light and fluffy.
- Add the egg and vanilla, and mix again.
- Add salt, baking soda, and flour to the bowl. Mix on low, being careful not to over-mix. Stop when there is still a bit of flour visible.
- Scoop the dough into large balls. A 3-tablespoon cookie scoop works well for this. Remove the frozen cookie butter balls from the freezer and push them into the cookie dough, ensuring they are completely covered.
- Place 6-7 cookies on each baking sheet.
- Bake the cookies for 11-13 minutes, or until the edges are golden brown.
- Melt 2 tablespoons of cookie butter in the microwave for 15-20 seconds. Drizzle this melted cookie butter over the baked cookies and sprinkle with flaked salt. Allow to cool and set.
Notes
Store cookies in an airtight container at room temperature for up to a week. Freeze in a freezer-safe container for up to three months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American