Description
These Biscoff Cookie Butter Cookies are soft, chewy, and irresistibly rich with the signature caramelized flavor of Biscoff cookie butter. Featuring a hidden center of frozen cookie butter for a melty surprise, these cookies are drizzled with melted cookie butter and topped with flaky sea salt for the perfect balance of sweetness and saltiness. Easy to prepare and baked to golden perfection, they make a delightful treat for any occasion.
Ingredients
Units
Scale
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
Fillings & Toppings
- 13 teaspoons Biscoff cookie butter (for freezing)
- 2 tablespoons Biscoff cookie butter (for drizzling)
- Flaked sea 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 into the freezer for about 15 minutes to firm up.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and for easy cleanup.
- Make the Dough Base: In a medium bowl, mix the softened butter and ½ cup of Biscoff cookie butter until smooth and creamy. Add the brown sugar and granulated sugar and continue mixing until the mixture becomes light and fluffy.
- Add Wet Ingredients: Beat in the egg and vanilla extract until fully incorporated to create a smooth batter.
- Combine Dry Ingredients: Add the salt, baking soda, and flour to the bowl. Mix on low speed carefully to combine, stopping when you still see some flour remnants around the edges to avoid overmixing which keeps cookies tender.
- Form Cookie Dough Balls: Use a 3-tablespoon cookie scoop to portion out large dough balls. Take the frozen Biscoff cookie butter balls from the freezer and gently press one into each dough ball, making sure it is fully covered by the cookie dough.
- Arrange on Baking Sheets: Place 6-7 cookie dough balls onto each prepared baking sheet, spaced sufficiently apart to allow spreading.
- Bake: Bake the cookies in the preheated oven for 11-13 minutes or until the edges are golden brown and the centers are set.
- Drizzle and Add Salt: While the cookies bake, melt 2 tablespoons of Biscoff cookie butter in the microwave for 15-20 seconds until smooth. Drizzle the melted cookie butter over the baked cookies and sprinkle with flaked sea salt for a delightful finish.
- Cool and Set: Allow the cookies to cool completely on the baking sheet or a cooling rack so the drizzle sets before serving.
Notes
- Freezing the cookie butter balls helps create a gooey surprise center inside each cookie.
- Room temperature butter and eggs ensure an even texture and proper mixing of the dough.
- Don’t overmix the flour in to keep your cookies soft and tender.
- Flaked sea salt enhances the sweet-salty contrast, but can be omitted if preferred.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 230
- Sugar: 14g
- Sodium: 140mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
