Description
These Cookie Butter Cookies are thick, soft, and gooey bakery-style treats filled with luscious biscoff cookie butter. The dough contains biscoff cookie crumbs, creating a rich cinnamon-spiced flavor and a delightful texture perfect for cookie butter lovers seeking a decadent homemade cookie experience.
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 coating)
Instructions
- Prepare 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 place into 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 cookie crumbs. 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. Scrape down the bowl halfway through.
- Add eggs and vanilla: Beat in the egg, egg yolk, and vanilla extract until very light and fluffy, about 1 minute. Scrape down the bowl again to ensure even mixing.
- Combine wet and dry ingredients: Gradually add the dry ingredients into the wet mixture and mix until just combined and no dry streaks remain. Avoid overmixing to keep cookies tender.
- Portion dough: Weigh or scoop 2-ounce portions of cookie dough (or use a 3-tablespoon cookie scoop) for consistent cookie sizes.
- Fill cookies: Take two dough portions and flatten each with your hands. Break a biscoff cookie in half and place each half on top of one flattened dough disk. Spoon a heaping tablespoon of biscoff cookie butter on top of the stacked cookies. Place the second dough disk on top and seal the edges completely, creating a dough encasing the filling. Keep the biscoff cookie butter near the top of the dough ball.
- Coat cookies: Roll each filled dough ball in the remaining crushed biscoff cookies to coat the outside. Place on the prepared baking sheet.
- Chill dough: Refrigerate the cookie dough balls for 6 hours or freeze for 3 hours to prevent spreading and preserve filling integrity. You may chill overnight if preferred.
- Bake cookies: Preheat oven to 190°C (375°F). Bake 2 cookies at a time for 13 minutes. Let cool on the baking sheet for 10 minutes.
- Cool and serve: Transfer cookies with a spatula to a rack to cool completely. Serve slightly warm for an extra gooey biscoff center.
Notes
- Chilling the dough is crucial to prevent the cookies from spreading too much during baking and keeps the cookie butter filling from oozing out.
- If you don’t have a scale, use a large 3 tablespoon cookie scoop to portion dough.
- Store cookies in an airtight container at room temperature for up to 3 days for optimal freshness.
- For a vegan alternative, substitute butter and eggs with plant-based alternatives, but note texture may vary.
- Replacing cornstarch with arrowroot starch works similarly in the dough.
Nutrition
- Serving Size: 1 serving
- 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
