Description
These Cookie Butter Cookies are thick, soft, and gooey bakery-style treats filled with rich biscoff cookie butter and crispy biscoff cookie crumbs. The dough is infused with cinnamon and packed full of biscoff flavor, making these cookies the ultimate indulgence for any cookie butter lover.
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
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
Additional
- 16 biscoff cookies (about half a pack, for filling and rolling)
Instructions
- Prepare the baking sheet and crumbs: Line a baking sheet with parchment paper and crush 10 biscoff cookies into medium-coarse crumbs using a food processor or place them in a bag and crush 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. Set aside.
- Cream butter and sugars: In a separate large bowl or stand mixer, beat together 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 the mixture is very light and fluffy, about 1 minute, scraping the bowl halfway.
- Combine wet and dry ingredients: Gradually add the dry ingredients into the wet ingredients, mixing until a dough forms and no dry streaks remain. Do not overmix.
- Portion cookie dough: Weigh or scoop 2-ounce portions of dough (about 3 tablespoons), dividing the dough into pairs for each cookie.
- Assemble filled cookies: Flatten two dough portions. Break a biscoff cookie in half and place each half on one flattened dough portion. Add a heaping tablespoon of biscoff cookie butter on top. Cover with the second flattened dough piece and seal edges well to encase the filling, keeping the cookie butter near the top.
- Roll in crumbs: Roll the filled cookie balls in the remaining crushed biscoff cookies to coat the outside. Place them on the parchment-lined baking sheet.
- Chill: Chill the cookie dough balls in the refrigerator for 6 hours or freezer for 3 hours (or overnight) to prevent spreading and filling leakage, and to enhance flavor.
- Bake: Preheat oven to 190°C (375°F). Bake two cookies at a time for 13 minutes. Allow the cookies to cool on the baking sheet for 10 minutes.
- Cool and serve: Transfer cookies to a cooling rack with a spatula and cool completely. Serve slightly warm for extra gooey filling.
Notes
- Chilling the dough is essential to prevent the cookies from spreading too much and to keep the biscoff filling inside.
- You can crush the biscoff cookies using a food processor or by placing them in a ziplock bag and crushing with a rolling pin.
- For best results, use room temperature eggs to ensure even mixing.
- If you don't have a kitchen scale, a large 3-tablespoon cookie scoop works well for portioning.
- These cookies are thick and rich; to store, keep them 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
