Description
These Biscoff Cookie Butter Cookies are soft, chewy treats bursting with rich Biscoff cookie butter flavor inside and out. With a luscious, creamy Biscoff center hidden in every bite, these cookies are drizzled with melted cookie butter and sprinkled with flaky salt for the perfect balance of sweet and savory. Ideal for Biscoff lovers, these cookies offer an irresistible homemade twist on the beloved spread in a delightfully tender cookie.
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
- 2 tablespoons Biscoff cookie butter, for drizzling on top
- Flaked salt, for sprinkling on top
Instructions
- Freeze Cookie Butter Balls: Scoop 13 one-teaspoon-sized balls of Biscoff cookie butter onto a piece of parchment or wax paper and place them in the freezer to freeze completely. This ensures the centers stay intact during baking.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper for easy baking and cleanup.
- Mix Butter and Cookie Butter: In a medium bowl, combine the room temperature butter and ½ cup of Biscoff cookie butter. Mix together until smooth and creamy.
- Add Sugars: Add the brown sugar and granulated sugar to the butter mixture. Beat together until the mixture is light and fluffy, incorporating air for a tender cookie.
- Add Egg and Vanilla: Crack in the egg and pour in the vanilla extract. Mix until fully combined and smooth.
- Add Dry Ingredients: Sprinkle in the baking soda, salt, and all-purpose flour. Mix on low speed carefully, just until the flour is partially combined and you still see some flour streaks. Avoid overmixing to keep cookies tender.
- Form Cookie Dough Balls: Using a large cookie scoop (about 3 tablespoons), scoop out dough balls. Take the frozen teaspoon-size Biscoff cookie butter balls out of the freezer.
- Encase Cookie Butter Balls: Press one frozen Biscoff cookie butter ball into each cookie dough ball, covering it completely with cookie dough to seal in the center.
- Arrange on Baking Sheets: Place 6 to 7 prepared cookies onto each lined baking sheet, spacing them adequately for spreading.
- Bake: Bake the cookies in the preheated oven for 11 to 13 minutes, or until they turn golden brown around the edges but remain soft in the center.
- Drizzle and Sprinkle: While cookies bake, melt 2 tablespoons of Biscoff cookie butter in the microwave for 15-20 seconds until smooth. Drizzle melted cookie butter over the warm baked cookies and sprinkle with flaked salt to taste.
- Cool and Set: Allow the cookies to cool on the baking sheet so the drizzle can set before transferring to a cooling rack or serving.
Notes
- These cookies are delicious even without the Biscoff cookie butter center if you prefer a simpler Biscoff-flavored cookie.
- Measurements provided in both cups and grams for accuracy. Using a kitchen scale for flour is more precise, but if unavailable, lightly spoon flour into measuring cups instead of scooping to avoid packing.
- Mixing the dough just until some flour traces remain prevents overworking the gluten and yields tender cookies.
Nutrition
- Serving Size: 1 cookie
- Calories: 272 kcal
- Sugar: 19 g
- Sodium: 196 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 2.4 g
- Trans Fat: 0.3 g
- Carbohydrates: 33 g
- Fiber: 0.4 g
- Protein: 3 g
- Cholesterol: 33 mg
