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Biscoff Butter Cookies

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Soft and chewy Biscoff Butter Cookies packed with creamy cookie butter and crunchy pieces of caramelized spiced cookies. An optional Biscoff drizzle adds even more warm cinnamon and caramel-like flavor.

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup unsalted butter, softened
  • 3/4 cup creamy Biscoff cookie butter spread
  • 3/4 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup Biscoff cookies, roughly crushed
  • 1/4 cup extra Biscoff spread, optional for topping

Instructions

  1. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon until evenly combined.
  3. In a large mixing bowl, beat the softened butter, Biscoff spread, brown sugar, and granulated sugar until smooth and creamy.
  4. Add the egg and vanilla extract and mix until well combined.
  5. Gradually add the dry ingredients to the wet mixture and mix just until a soft cookie dough forms. Avoid overmixing.
  6. Gently fold the crushed Biscoff cookies into the dough.
  7. Scoop the dough into balls and arrange them about 2 inches apart on the prepared baking sheets. If the dough is particularly soft, chill it for 20–30 minutes before baking.
  8. Press a few extra pieces of crushed Biscoff cookie onto the top of each dough ball.
  9. Bake for 10–12 minutes, until the edges are set and lightly golden while the centers still look soft.
  10. Let the cookies rest on the baking sheets for about 5 minutes, then transfer them to a wire rack to cool.
  11. For an extra Biscoff finish, gently warm the additional cookie butter until pourable and drizzle it over the cooled cookies.

Notes

  • For Biscoff white chocolate cookies, fold white chocolate chips or chunks into the dough with the crushed cookies.
  • For gooey centers, freeze small spoonfuls of cookie butter and wrap portions of dough around them before baking.
  • Milk or dark chocolate chips can be added for a chocolate variation.
  • For extra texture, use crunchy cookie butter instead of creamy spread or add additional crushed Biscoff cookies.
  • If the dough is very soft, chill it for 20–30 minutes to help prevent excessive spreading.
  • Prepared cookie dough can be covered and refrigerated for up to 2 days.
  • Store cooled cookies in an airtight container at room temperature for 4–5 days.
  • Freeze baked cookies for up to 2 months, placing parchment paper between layers.
  • Portioned unbaked dough can be frozen and baked directly from frozen, adding an extra 1–2 minutes to the baking time.
  • Microwave a cookie for 5–10 seconds for a warm, soft center.

Nutrition

Find it online: https://thefamilycooking.com/biscoff-butter-cookies/