Description
Soft and chewy cookie butter cookies made with Lotus Biscoff spread, filled with a gooey cookie butter center and topped with crushed Biscoff cookies. (Makes 12 cookies)
Ingredients
- 120 g (½ cup) unsalted butter, softened
- 50 g (¼ cup) granulated sugar
- 100 g (½ cup) brown sugar
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 100 g (⅓ cup) cookie butter spread
- 190 g (1½ cups) all-purpose flour
- 55 g crushed Biscoff cookies (about 8 cookies)
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp fine or sea salt
- 8 crushed Biscoff cookies (for topping)
- 12 tsp creamy Biscoff spread (for filling)
Instructions
- Scoop small mounds (about 1 tsp each) of Biscoff cookie butter onto a plate and freeze for 30 minutes.
- In a large bowl, beat softened butter, granulated sugar, and brown sugar for 2–3 minutes until smooth and creamy.
- Add the egg, vanilla, and cookie butter spread, and mix again to combine.
- Add flour, baking powder, baking soda, salt, and cookie crumbs. Mix with a spatula until just combined.
- Fold in crushed Biscoff cookies.
- Preheat oven to 350°F / 180°C and line baking sheets with parchment paper.
- Shape 12 dough balls and insert a frozen Biscoff center inside each. Seal and place on the tray, leaving space between.
- Bake for 12–15 minutes, until golden at the edges and soft in the middle.
- Let cool on the baking sheet for a few minutes, then transfer to a wire rack.
Notes
Storage: Store cookie butter cookies in an airtight container at room temperature for up to 3 days.
Tips:
- Use softened butter, not melted, for thick cookies
- Freeze the filling to prevent leaking
- Do not overmix the dough
- Slightly underbake for a gooey center
- Reheat briefly to soften the filling
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: cookies, biscuits,
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 387
- Sugar: 18.7 g
- Sodium: 353 mg
- Fat: 19.8 g
- Carbohydrates: 51.5 g
- Protein: 4.6 g
- Cholesterol: 47.2 mg