Description
Deliciously thick and gooey Cookie Butter Cookies featuring biscoff cookie crumbs and a rich biscoff cookie butter filling. These bakery-style cookies are soft, packed with flavor, and perfect for any cookie butter lover craving a sweet treat.
Ingredients
Scale
Dry Ingredients
- 2 ½ cups all purpose flour (300g)
- ½ tbsp cornstarch
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ cup crushed biscoff cookies (from 10 cookies)
Wet Ingredients
- 1 cup butter (softened)
- ¾ cup brown sugar (packed)
- ¼ cup granulated sugar
- ¼ teaspoon sea salt
- 1 large egg (room temperature)
- 1 large egg yolk (room temperature)
- 1 tablespoon pure vanilla extract
- ½ cup biscoff cookie butter
- 16 biscoff cookies (about half a pack, for filling and rolling)
Instructions
- Prepare the baking sheet and crush cookies. Line a baking sheet with parchment paper. Crush 10 biscoff cookies into medium-coarse crumbs using a food processor or by placing them in a bag and crushing with a rolling pin.
- Mix dry ingredients. In a large bowl, sift together flour, cornstarch, baking powder, baking soda, and cinnamon. Stir in ¼ cup of the crushed biscoff cookies. Mix well and set aside.
- Cream butter and sugars. In a separate large bowl or stand mixer, beat softened butter, brown sugar, granulated sugar, and sea salt until light and fluffy, about 2 minutes, scraping down the bowl halfway.
- Add eggs and vanilla. Beat in the egg, egg yolk, and vanilla extract until very light and fluffy, about 1 minute, scraping the bowl halfway through.
- Combine wet and dry ingredients. Gradually add the dry ingredient mixture into the wet ingredients, mixing just until combined and no dry flour streaks remain. Do not overmix.
- Portion the dough. Weigh or scoop 2-ounce portions of cookie dough (about 3 tablespoons per portion).
- Assemble cookies with filling. Take two dough portions and flatten each in your hands. Break a biscoff cookie in half and place each half on top of the dough disks. Spoon a heaping tablespoon of biscoff cookie butter over the stacked biscoff halves. Place the second dough disk on top and carefully seal all edges to encase the filling, keeping the cookie butter at the top of the dough ball.
- Roll in crushed biscoff cookies. Place remaining crushed biscoff cookies in a bowl. Roll each filled dough ball in the crumbs to coat the outside top. Set the coated cookie balls on the prepared baking sheet.
- Chill the dough. Chill the cookie dough balls in the refrigerator for 6 hours or in the freezer for 3 hours to prevent spreading and maintain the filling's gooey texture. You may chill overnight if preferred.
- Preheat oven and bake. Preheat the oven to 190°C (375°F). Bake two cookies at a time for 10-13 minutes. Remove from oven and let them cool on the baking sheet for 10 minutes.
- Cool completely and serve. Transfer cookies to a cooling rack with a spatula and cool completely. Serve slightly warm for an extra gooey biscoff filling experience.
Notes
- Chilling the dough is essential to prevent the cookies from spreading too much and to keep the biscoff filling from oozing out.
- You can use arrowroot starch instead of cornstarch as a substitute.
- If you don’t have a scale, a large 3 tablespoon cookie scoop works well to portion the dough correctly.
- These cookies are best enjoyed slightly warm to experience the gooey biscoff filling at its best.
- Store leftovers in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 883 kcal
- Sugar: 48 g
- Sodium: 536 mg
- Fat: 48 g
- Saturated Fat: 24 g
- Unsaturated Fat: 14 g
- Trans Fat: 1 g
- Carbohydrates: 104 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 141 mg
