Name: Cookie Butter Cookies
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 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; 12 tsp of Creamy biscoff cookie butter; 100 g (2/3 cup) Chocolate chips - dark, white or milk

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

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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.