Description
Soft and chewy biscoff butter cookies recipe with a runny cookie butter spread center and crispy edges (for 12 cookies)
Ingredients
Cookie dough
- 120 g (1/2 cup) Butter - unsalted and softened
- 50 g (1/4 cup) Sugar - granulated
- 100 g (1/2 cup) Brown sugar
- 1 Egg - room temperature
- 1 tsp Vanilla extract
- 100 g (1/3 cup) Cookie butter spread
- 190 g (1 1/2cup) Flour - all-purpose
- 55 g Biscoff cookies crumbs - about 8 cookies
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp. sea salt or fine salt
- 8 Crushed biscoff cookies
Option:
- 12 tsp of Creamy biscoff cookie butter
- 100 g (2/3 cup) Chocolate chips - dark, white or milk
Instructions
- Using a small teaspoon, place small mounds of creamy biscoff cookie butter spread on a large baking sheet and place in the freezer for at least 30 minutes.
- In a large bowl, place the chopped and softened unsalted butter with the white sugar and brown sugar.
- Mix with an electric mixer on medium speed for 2-3 minutes until the batter is creamy and smooth.
- Add the room-temperature egg with the vanilla extract and the creamy biscoff cookie butter spread and mix again with an electric mixer for a minute or so to incorporate.
- Finish with the dry ingredients, flour, baking powder and baking soda, sea salt, and biscoff cookie crumbs and mix with a spatula just until incorporated and you have a smooth cookie dough.
- Add the crushed biscoff cookies and mix again to incorporate them.
- Preheat the oven to 350°F / 180°C and line a baking sheet with parchment paper.
- Form 12 balls of cookie dough with an ice cream scoop or your hands.
- Press a small mound of frozen biscoff butter cookie spread into the center of each cookie ball, enclosing it completely with cookie dough.
- Place each cookie dough ball on the prepared baking sheet at least 5 cm apart and bake for 12 to 15 minutes until golden brown around the edges and still a bit soft in the center.
- Let the cookies cool slightly on the baking sheet before moving them to a wire rack.
Notes
Storage: Up to 1 week in a storage box at room temperature and up to 3 months in the freezer.
- 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