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–+ servings
Biscoff Cookie Butter Cookies

Biscoff Cookie Butter Cookies: Chewy, Gooey Perfection

Indulge in the delightful Biscoff Cookie Butter Cookies with a gooey center that everyone will love—a perfect dessert for any occasion.
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Prep Time 15 minutes
Cook Time 13 minutes
Cooling Time 5 minutes
Total Time 33 minutes
Servings: 12 cookies
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 13 teaspoons Biscoff Cookie Butter Adds rich, caramelized flavors; can substitute with peanut butter or almond butter.
  • ½ cup Butter Gives cookies richness and tenderness; unsalted butter preferred.
  • ½ cup Brown Sugar Provides moisture and deep flavor; can use coconut sugar.
  • ⅓ cup Granulated Sugar Contributes sweetness and aids in cookie spread.
  • 1 large Egg Binds ingredients together; a flax egg can be used for a vegan option.
  • 2 teaspoons Vanilla Extract Enhances flavor complexity; opt for pure vanilla.
  • ½ teaspoon Baking Soda Acts as a leavening agent.
  • ½ teaspoon Salt Balances sweetness; skip if using salted butter.
  • 1½ cups All-Purpose Flour Provides structure; substitute with a gluten-free blend if needed.
For the Gooey Center
  • 2 tablespoons Additional Biscoff Cookie Butter Drizzle over warm cookies for indulgence.
For the Finishing Touch
  • Flaked Salt A sprinkle on top adds a delightful contrast.

Equipment

  • Mixing Bowl
  • Electric mixer
  • baking sheets
  • Parchment paper
  • Freezer

Method
 

Step-by-Step Instructions
  1. Prepare Biscoff Centers: Scoop 13 one-teaspoon balls of Biscoff cookie butter onto parchment paper and freeze for 30 minutes.
  2. Preheat the Oven: Heat oven to 350°F (175°C) and line two baking sheets with parchment paper.
  3. Cream the Butter and Biscoff: In a bowl, cream together ½ cup each of butter and Biscoff cookie butter until smooth.
  4. Add Sugars and Mix: Incorporate ⅓ cup granulated sugar and ½ cup brown sugar, mixing until fully integrated.
  5. Mix in Egg and Vanilla: Add one egg and 2 teaspoons of vanilla, beating until well combined.
  6. Combine Dry Ingredients: Gradually add ½ teaspoon baking soda, ½ teaspoon salt, and 1½ cups flour, mixing on low until combined.
  7. Enclose the Centers: Take frozen Biscoff balls, scoop a generous amount of dough, place a ball in the center, and wrap dough around it.
  8. Bake the Cookies: Place 6-7 dough balls on the baking sheet and bake for 11-13 minutes until edges are golden.
  9. Drizzle and Sprinkle: Remove from oven, drizzle melted Biscoff over cookies, and sprinkle with flaked salt.
  10. Cool and Serve: Let cool for 5 minutes before transferring to wire racks and serve warm.

Nutrition

Serving: 1cookieCalories: 200kcalCarbohydrates: 27gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 50mgFiber: 1gSugar: 12gVitamin A: 200IUCalcium: 20mgIron: 0.5mg

Notes

Ensure to chill the dough to maintain the chewy texture and avoid overmixing the batter for the best results.

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