Description
These Cookie Butter Cookies are thick, soft, and gooey filled bakery-style treats packed with biscoff cookie crumbs and a generous amount of biscoff cookie butter inside. They have a perfect balance of cinnamon-spiced dough and a rich, ooey gooey biscoff filling, making them the ultimate delight for any cookie butter lover.
Ingredients
Scale
Dry Ingredients
- 2 ½ cups all purpose flour (300 g)
- ½ tablespoon cornstarch
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 teaspoon cinnamon
Wet Ingredients
- 1 cup butter (softened)
- ¾ cup brown sugar (packed)
- ¼ cup granulated sugar
- ¼ teaspoon sea salt
- 1 large egg (room temperature)
- 1 large egg yolk (room temperature)
- 1 tablespoon pure vanilla extract
- ½ cup biscoff cookie butter
Additional
- 16 biscoff cookies (about half a pack)
Instructions
- Prepare Baking Sheet and Cookies: Line a baking sheet with parchment paper. Crush 10 biscoff cookies into medium-coarse crumbs using a food processor or by placing them in a bag and crushing with a rolling pin.
- Mix Dry Ingredients: In a large bowl, sift together the all-purpose flour, cornstarch, baking powder, baking soda, and cinnamon. Add ¼ cup of the crushed biscoff cookies, mix well, and set aside.
- Cream Butter and Sugars: In a separate large bowl or stand mixer, beat together the softened butter, brown sugar, granulated sugar, and sea salt until light and fluffy, about 2 minutes. Scrape down the sides of the bowl halfway through.
- Add Eggs and Vanilla: To the butter mixture, add the egg, egg yolk, and vanilla extract. Beat for about 1 minute until very light and fluffy, scraping down the bowl halfway.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients. Mix just until no dry flour streaks remain and a dough forms. Avoid overmixing.
- Portion Dough: Weigh or scoop 2 oz portions of cookie dough. A large 3-tablespoon cookie scoop works well for this step.
- Assemble Cookies: Take two dough portions and flatten them. Break a biscoff cookie in half and place each half on top of one of the flattened dough disks. Scoop a heaping tablespoon of biscoff cookie butter on top of the biscoff cookie halves. Place the second dough disk on top and seal all edges enclosing the cookie butter inside. Ensure the cookie butter stays near the top of the ball.
- Coat Cookies: Roll the assembled dough balls in the remaining crushed biscoff cookies to cover the outsides partially. Place them on the prepared baking sheet.
- Chill Dough: Refrigerate the cookie dough balls for 6 hours or freeze for 3 hours to prevent spreading and oozing filling. Overnight chilling is also acceptable.
- Bake Cookies: Preheat oven to 190°C (375°F). Bake two cookies at a time for 13 minutes until edges are set. Let cool on the baking sheet for 10 minutes.
- Cool and Serve: Transfer cookies to a cooling rack with a spatula to cool completely. Serve slightly warm to enjoy the gooey biscoff filling.
Notes
- Use room temperature eggs for the best texture and mixing results.
- Chilling the dough is essential to prevent cookies from spreading too much and to keep the biscoff filling inside.
- For easier cookie assembly, use a cookie scoop to portion dough evenly.
- You can substitute arrowroot starch for cornstarch if preferred.
- Serve slightly warm to experience the best gooey texture of the biscoff filling.
Nutrition
- Serving Size: 1 cookie
- Calories: 883 kcal
- Sugar: 48 g
- Sodium: 536 mg
- Fat: 48 g
- Saturated Fat: 24 g
- Unsaturated Fat: 14 g
- Trans Fat: 1 g
- Carbohydrates: 104 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 141 mg
