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5 from 37 reviews

Biscoff Cookie Butter Cookies

These Biscoff cookie butter cookies are large and chewy and full of cookie butter. They are filled with mini chocolate chips and topped with a puddle of cookie butter.
Prep Time20 minutes
Cook Time13 minutes
Chilling Time30 minutes
Total Time1 hour 3 minutes
Servings: 24 large cookies
Calories: 234kcal
Author: Stephanie Rutherford

Ingredients

  • 2 1/2 cups All-purpose flour
  • 1 tsp Baking soda
  • 1 tsp Salt
  • 1 cup Unsalted butter room temperature
  • 1 cup Brown sugar packed light or dark
  • 1/2 cup White granulated sugar
  • 3/4 cup Biscoff cookie spread smooth not crunchy
  • 2 tsp Pure vanilla extract
  • 2 Large eggs room temperature
  • 1 cup Mini chocolate chips
  • 1/2 cup Biscoff cookie butter the rest of the container
US - Metric

Instructions

  • In a mixing bowl, sift the flour. Add in baking soda and salt. Set aside.
    2 1/2 cups All-purpose flour, 1 tsp Baking soda, 1 tsp 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, 1/2 cup White granulated sugar, 3/4 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 tsp Pure vanilla extract, 2 Large eggs, 1 cup Mini chocolate chips
  • Chill the dough for 30 minutes.
  • Preheat oven to 350F. Line two cookie sheets with parchment paper. Use a large 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, use a 1 tsp to press a hole in the middle of the cookies. I added chocolate chips around the edge of the hole.
  • Let the cookies sit on the pan for 5 minutes. Transfer to a wire rack. Once cool, melt the cookie butter for 30 seconds. Add 1 teaspoon of melted cookie butter in the hole of the cookies. I added a little Biscoff cookie crumbs on top.
    1/2 cup Biscoff cookie butter

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 TBSP of flour
Pull butter and eggs out 2 hours before baking.

Nutrition

Calories: 234kcal | Carbohydrates: 31g | Protein: 2g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 21mg | Sodium: 152mg | Potassium: 29mg | Fiber: 1g | Sugar: 19g | Vitamin A: 253IU | Vitamin C: 0.05mg | Calcium: 21mg | Iron: 1mg