Description
These Biscoff Cookie Butter Cookies are a delightful treat combining the rich, spiced flavor of biscoff cookie butter with a soft, chewy cookie dough. Each cookie features a hidden core of frozen cookie butter that melts during baking, providing a decadent and gooey center. Finished with a drizzle of melted cookie butter and a sprinkle of flaked sea salt, these cookies balance sweet and salty flavors in every bite.
Ingredients
Units
Scale
Main Ingredients
- 13 teaspoons biscoff cookie butter (for freezing)
- 1/2 cup (113.5 g) unsalted 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)
- Flaked sea salt (for sprinkling)
Instructions
- Freeze Cookie Butter Balls: Scoop 13 one-teaspoon-sized balls of biscoff cookie butter onto a piece of parchment or wax paper. Place them in the freezer and freeze until firm, about 15 minutes.
- Preheat Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Wet Ingredients: In a medium bowl, combine ½ cup of softened butter and ½ cup biscoff cookie butter. Mix until smooth and well combined. Add the brown sugar and granulated sugar, mixing again until the mixture is light and fluffy. Incorporate the egg and vanilla extract, mixing thoroughly.
- Add Dry Ingredients: Add the salt, baking soda, and all-purpose flour to the wet mixture. Mix on low speed, being careful not to over mix. It’s okay to have some flour remnants on the sides of the bowl; this helps keep the cookies tender.
- Form Cookie Dough Balls: Using a 3-tablespoon cookie scoop (or large spoon), scoop the dough into large balls. These will encase the frozen cookie butter centers.
- Insert Frozen Cookie Butter: Remove the frozen cookie butter balls from the freezer. Push one frozen cookie butter ball into the center of each dough ball, ensuring it is fully covered by the dough. Place the filled cookie dough balls on the prepared baking sheets, spacing them 2 inches apart, about 6-7 cookies per sheet.
- Bake Cookies: Bake in the preheated oven for 11-13 minutes, or until the edges are golden brown and the centers are set but still soft. Avoid overbaking to keep the cookies chewy.
- Drizzle and Garnish: While the cookies bake, melt 2 tablespoons of biscoff cookie butter in the microwave for 15-20 seconds until pourable. Drizzle this melted cookie butter over the warm cookies and sprinkle with flaked sea salt to enhance the flavor.
- Cool and Serve: Allow the cookies to cool on the baking sheet for 5-10 minutes so the drizzle can set. Transfer to a wire rack to cool completely or serve warm for gooey goodness.
Notes
- Freezing the cookie butter balls is essential to create a tasty creamy center that doesn’t fully melt into the dough.
- Using room temperature ingredients (butter, egg) ensures even mixing and smooth dough consistency.
- Space cookies well on the baking sheet to allow spreading without merging.
- The flaked sea salt enhances the cookie’s caramelized flavors, but can be omitted if preferred.
- Store the cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 12 g
- Sodium: 130 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
