Description
These Biscoff Cookie Butter Cookies are rich, soft, and deliciously infused with creamy biscoff cookie butter. They feature a hidden center of frozen cookie butter for a delightful surprise, topped with a drizzle of melted cookie butter and a sprinkle of flaky salt to balance the sweetness perfectly. A perfect treat for cookie lovers craving a soft, flavorful bite with a unique twist.
Ingredients
Units
Scale
Cookie Butter Filling
- 13 teaspoons biscoff cookie butter
Cookie Dough
- 1/2 cup (113.5 g) butter, room temperature
- 1/2 cup (118.29 g) biscoff cookie butter
- 1/2 cup (110 g) brown sugar
- 1/3 cup (66.67 g) granulated sugar
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups (210 g) all-purpose flour
Topping
- 2 tablespoons biscoff cookie butter (for drizzling)
- Flaked salt (for sprinkling)
Instructions
- Prepare Cookie Butter Balls: Scoop 13 one teaspoon-sized balls of biscoff cookie butter onto a piece of parchment or wax paper and place them into the freezer to freeze completely. This will create a soft molten center inside your cookies.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Butter and Cookie Butter: In a medium bowl, combine the room temperature butter and ½ cup of biscoff cookie butter. Mix until smooth and creamy using a hand mixer or stand mixer.
- Add Sugars and Mix: Add the brown sugar and granulated sugar to the butter mixture. Beat until the mixture becomes light and fluffy, incorporating air for tender cookies.
- Incorporate Egg and Vanilla: Add the large egg and vanilla extract to the bowl. Mix well until fully combined for a smooth batter.
- Add Dry Ingredients: In a separate bowl, mix the baking soda, salt, and all-purpose flour together briefly. Add these dry ingredients to the wet ingredients and mix on low speed until just combined, ensuring not to overmix. It’s okay if you still see some flour remnants around the bowl.
- Form Cookie Dough Balls: Using a 3-tablespoon cookie scoop, form large balls of cookie dough. Take the frozen cookie butter balls out of the freezer and carefully push one ball into each dough ball, covering it completely with dough.
- Arrange and Bake: Place 6-7 cookie dough balls on each prepared baking sheet, spaced adequately. Bake in the preheated oven for 11-13 minutes or until cookies are golden brown along the edges.
- Drizzle and Sprinkle: While the cookies bake, melt 2 tablespoons of biscoff cookie butter in the microwave for 15-20 seconds until smooth and liquid. Once the cookies have baked and slightly cooled, drizzle the melted cookie butter over them and sprinkle with flaked salt for a perfect sweet and salty finish.
- Cool and Serve: Allow the cookies to cool and the cookie butter drizzle to set before serving. Enjoy these soft, flavorful cookies with a luscious biscoff center!
Notes
- Freezing the cookie butter balls is essential to prevent the butter from melting before baking, ensuring a delicious molten center.
- Do not overmix the dough once the flour is added to maintain a tender texture.
- The drizzle of melted cookie butter and flaked salt adds a gourmet touch and balances sweetness.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 15g
- Sodium: 140mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
