Biscoff Butter Cookies
These Biscoff butter cookies are large and chewy and full of cookie butter. The cookies are filled with mini chocolate chips and topped with cookie butter puddles.
Servings: 24 large cookies
Calories: 205kcal
Ingredients
- 2 ½ cups All-purpose flour
- 1 teaspoon Baking soda
- 1 teaspoon Salt
- 1 cup Unsalted butter room temperature
- 1 cup Brown sugar packed light or dark
- ½ cup White granulated sugar
- ¾ cup Biscoff cookie spread smooth not crunchy
- 2 teaspoon Pure vanilla extract
- 2 Large eggs room temperature
- 1 cup Mini chocolate chips
- ½ cup Biscoff cookie butter the rest of the container
Instructions
- In a mixing bowl, sift the flour. Add in baking soda and salt. Set aside.2 ½ cups All-purpose flour, 1 teaspoon Baking soda, 1 teaspoon Salt
- Using a mixer, beat the butter, brown sugar, and sugar. Beat on high for 2 minutes. Add in the cookie butter. Mix until just combined.1 cup Unsalted butter, 1 cup Brown sugar, ½ cup White granulated sugar, ¾ cup Biscoff cookie spread
- Add in vanilla and eggs. Mix on high for 1 minute. Add in the dry ingredients and mix on low until just combined. Add in the mini chocolate chips.2 teaspoon Pure vanilla extract, 2 Large eggs, 1 cup Mini chocolate chips
- Chill the dough for 2 hours.
- Place wax paper on a cookie sheet. Pour the cookie butter into a bowl. Use a ¼ teaspoon and place very small dollops on the cookie sheet. This will be to top the cookies after they baked. Place in the freezer.½ cup Biscoff cookie butter
- Preheat oven to 350F. Line two cookie sheets with parchment paper. Use a 3oz cookie scoop to scoop the dough. Place 6 cookies per cookie sheet. Bake 1 sheet at a time. Keep the rest of the dough in the fridge while the cookies bake.
- Bake the cookies for 13-15 minutes. Bake until the edges are lightly golden brown. When the cookies are right out of the oven, top with the cookie butter drops and mini chocolate chips.
- Let the cookies sit on the pan for 5 minutes. Use a knife to "stir" the cookie butter on the cookie to create pools of cookie butter. Transfer to a cooling rack to cool.
Notes
Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cookies.
High altitude baking- Add an extra 2 tablespoon of flour
Pull butter and eggs out 2 hours before baking.
Nutrition
Calories: 205kcal | Carbohydrates: 28g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 152mg | Potassium: 29mg | Fiber: 1g | Sugar: 18g | Vitamin A: 253IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg