Introduction

These Biscoff Cookie Butter Cookies are a delightful treat that combines the rich, caramelized flavor of Biscoff cookie butter with a soft, buttery cookie base. Perfect for anyone who loves sweet, spiced cookies with a gooey center and a salty finish.

The image shows five round cookies, each with a light brown color and a slightly cracked surface texture, arranged on white parchment paper on a baking tray with a dark brown edge. Each cookie is topped with a drizzle and small dollops of smooth caramel-colored sauce, creating thin and thick lines across the cookies, and sprinkled with coarse white sea salt crystals for contrast. The cookies look soft and freshly baked, and the scene is lit naturally with shadows defining the textures. photo taken with an iphone --ar 4:5 --v 7

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 extract
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

Step 1: Scoop 13 one teaspoon-sized balls of Biscoff cookie butter onto a piece of parchment or wax paper and place into the freezer to freeze.
Step 2: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
Step 3: In a medium bowl, mix the butter and ½ cup of Biscoff cookie butter together until smooth.
Step 4: Add the brown sugar and granulated sugar to the bowl and mix again until the mixture is light and fluffy.
Step 5: Add the egg and vanilla extract, mixing until well combined.
Step 6: Add the salt, baking soda, and flour to the bowl. Mix on low speed, stopping while some flour remnants remain around the bowl to avoid overmixing.
Step 7: Using a 3 tablespoon cookie scoop, scoop the dough into large balls. Remove the frozen Biscoff cookie butter balls from the freezer.
Step 8: Push one frozen Biscoff ball into each cookie dough ball, making sure it is completely covered with dough. Place 6-7 cookies on each baking sheet.
Step 9: Bake the cookies for 11-13 minutes, or until golden brown around the edges.
Step 10: Melt 2 tablespoons of Biscoff cookie butter in the microwave for 15-20 seconds. Drizzle over the baked cookies and sprinkle with flaked salt.
Step 11: Allow the cookies to cool and the topping to set before serving.

Tips & Variations

For a more intense Biscoff flavor, try folding crushed Biscoff cookies into the dough before baking.
If you prefer a less sweet treat, reduce the granulated sugar to ¼ cup.
Use room temperature ingredients to ensure smooth mixing and even baking.
Substitute flaked salt with sea salt flakes or leave it out if you prefer a fully sweet cookie.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies for up to 2 months. To reheat, warm gently in the microwave for 10-15 seconds to soften the cookie butter drizzle.

How to Serve

The image shows a group of soft, round cookies placed on a white marbled surface. The cookies are light brown with a slightly cracked texture on top, and each is drizzled with a milk chocolate glaze in thin, irregular lines. One cookie is broken in half and laid on top of another, revealing a gooey, melted chocolate center that is a rich caramel brown color. Small flakes of sea salt are scattered over the cookies, adding a touch of white contrast. There are around seven cookies clustered together, with crumbs scattered nearby, creating a cozy and inviting look. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular peanut butter instead of Biscoff cookie butter?

While regular peanut butter can work, it will change the flavor significantly. Biscoff cookie butter provides a unique caramelized spice flavor that’s central to this recipe.

Why are the cookie butter balls frozen before baking?

Freezing the cookie butter balls helps them hold their shape and prevents them from melting too quickly, ensuring a creamy center inside the cookie after baking.