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Biscoff Cookie Butter Cookies Recipe

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4.7 from 573 reviews

Deliciously soft and chewy Biscoff Cookie Butter Cookies with a gooey biscoff cookie butter center, drizzled with melted cookie butter and sprinkled with flaked salt for the perfect sweet and salty treat.

Ingredients

Scale

Main Ingredients

  • 13 teaspoons Biscoff cookie butter (for filling)
  • ½ cup unsalted 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

Topping

  • 2 tablespoons Biscoff cookie butter (for drizzling)
  • Flaked salt (for sprinkling)

Instructions

  1. Prepare Biscoff filling: Scoop 13 one teaspoon-sized balls of Biscoff cookie butter onto a piece of parchment or wax paper. Place them into the freezer to freeze thoroughly.
  2. Preheat oven and prepare pans: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper for easy baking and cleanup.
  3. Mix wet ingredients: In a medium mixing bowl, combine the room temperature butter and ½ cup Biscoff cookie butter. Mix together until smooth and creamy. Add the brown sugar and granulated sugar, and beat until the mixture is light and fluffy. Then add the egg and vanilla extract, mixing well until fully incorporated.
  4. Add dry ingredients: Add the baking soda, salt, and all-purpose flour to the bowl. Mix on low speed carefully to combine, avoiding overmixing. It’s okay if some flour remnants remain visible; this helps keep the dough tender.
  5. Form cookie dough balls: Use a 3-tablespoon cookie scoop or spoon to form large balls of dough. Retrieve the frozen Biscoff cookie butter balls from the freezer. Press one frozen cookie butter ball into each dough ball, ensuring it is completely covered by the dough. Place the prepared cookie dough balls on the lined baking sheets, spacing 6 to 7 per sheet.
  6. Bake the cookies: Bake in the preheated oven for 11 to 13 minutes, or until cookies are golden brown along the edges and set but still soft in the center.
  7. Drizzle and finish: While the cookies bake, melt 2 tablespoons of Biscoff cookie butter in the microwave for 15 to 20 seconds until runny. Once the cookies come out of the oven and have slightly cooled, drizzle the melted cookie butter on top of each cookie and sprinkle with flaked salt. Allow the cookies to cool completely, letting the drizzle set.

Notes

  • Freezing the cookie butter balls helps create the gooey center during baking.
  • Do not overmix the flour to maintain a tender dough texture.
  • Using room temperature butter and egg helps create a smooth cookie dough consistency.
  • Flaked salt enhances the flavor contrast between sweet and salty.
  • Store cooled cookies in an airtight container at room temperature for up to 4 days.

Keywords: Biscoff cookie butter cookies, soft cookies, dessert, cookie recipe, biscoff filling, easy baking

Find it online: https://annakocht.com/biscoff-cookie-butter-cookies-recipe/