BISCOFF BUTTER COOKIES

Nellie — Fri, 23 Aug 2024 17:30:20 +0000

Biscoff Butter Cookies are made with rich cookie butter, crushed Biscoff cookies, cinnamon chips, and melted white chocolate in the center. They are the perfect balance of salty and sweet with crispy, caramelized edges.

If you haven’t tried cookie butter, you’re missing out! And when paired with crumbled Biscoff cookies…it’s even better. Add cinnamon chips and a gooey white chocolate center for the most delicious cookie recipe ever!

Ingredients in Biscoff Butter Cookies

Flour – All-purpose flour works best in cookie recipes.

Salt – A little bit of salt helps to intensify all of the other flavors.

Baking soda – This is the leavening agent in the cookies. For best results, make sure the baking soda isn’t old or expired.

Butter – Make sure the butter is softened to room temperature before adding to the other ingredients. For best results, use real butter.

Sugars – You will need brown sugar and white sugar. Make sure your brown sugar is fresh and moist.

Egg – One large egg will bind all of the other ingredients together.

Cookie butter – You can find cookie butter near the peanut butter at the grocery store.

Vanilla extract – Adds a little bit of extra flavor and richness to the cookies. The higher the quality of the vanilla, the better.

Biscoff cookies – Crush 6 Biscoff cookies into large chunks to fold into the cookie dough. These thick, crunchy cookies go so well with the cookie butter!

Cinnamon chips – Cinnamon chips taste so good with the flavor of the cookie butter. If you don’t love cinnamon or are having a hard time finding cinnamon chips, you can leave them out or swap them with white chocolate chips.

White chocolate – You will need 12, 1-inch pieces or squares of white chocolate to put into the middle of the cookies. When they are baked, the white chocolate melts down to make the gooey centers that are so delicious in these cookies.

How to make Biscoff Butter Cookies

In a mixing bowl, whisk flour, salt, and baking soda together and set aside.

In a separate bowl, cream butter, brown sugar, and white sugar for 2-3 minutes.

Add egg, cookie butter, and vanilla to the butter and sugar and mix for another 2-3 minutes.

Add the flour mixture to the wet ingredients and mix just until flour is fully incorporated. Do not over-mix.

Fold in the crushed Biscoff cookies and cinnamon chips.

Using a 1.5-tablespoon cookie scoop, take a scoop of cookie dough and form an impression in the center. Place one piece of white chocolate into the impression, then take another scoop of cookie dough and place it on top.

Mold the two pieces together to form a ball, making sure to seal any gaps. Repeat with the remainder of the dough.

Place the dough balls in an airtight container and chill for 30 minutes. You can chill longer than 30 minutes if you’d like, but make sure not to skip the chilling. This will help intensify all of the flavors and will also prevent the cookies from spreading too much while baking.

When ready to bake, preheat the oven to 350°F.

Place the cookies on a parchment-lined baking sheet at least 2-3 inches apart and bake for 15-17 minutes. When ready, the cookies will be slightly browner around the edges.

Remove the cookies from the oven and sprinkle with finishing salt if you choose. Allow them to cool and set for 5 minutes before transferring them to a cooling rack to cool completely.

Biscoff Butter Cookies

Biscoff Butter Cookies are made with rich cookie butter, crushed Biscoff cookies, cinnamon chips, and melted white chocolate in the center.

Course Cookies

Cuisine American

Keyword Biscoff Butter Cookies

Prep Time 15

Cook Time 15

Chill Time 30

Servings cookies

Calories 352kcal

Author Jessica & Nellie

Ingredients

2 cups flour
¾ tsp salt
1 tsp baking soda
1 stick butter softened
½ cup brown sugar
½ cup white sugar
1 egg
½ cup cookie butter
2 tsp vanilla
6 Biscoff cookies crushed
½ cup cinnamon chips
12 1-inch pieces or squares of white chocolate
finishing salt garnish, optional

Instructions

In a mixing bowl, whisk flour, salt, and baking soda together and set aside.
In a separate bowl, cream butter, brown sugar, and white sugar for 2-3 minutes.
Add egg, ½ cup of cookie butter, and vanilla to the butter and sugar and mix for another 2-3 minutes.
Add the flour mixture to the wet ingredients and mix just until flour is fully incorporated. Do not over-mix.
Fold in the crushed Biscoff cookies and cinnamon chips.
Using a 1.5-tablespoon cookie scoop, take a scoop of cookie dough and form an impression in the center. Place one piece of white chocolate into the impression, then take another scoop of cookie dough and place it on top. Mold the two pieces together to form a ball, making sure to seal any gaps. Repeat with the remainder of the dough.
Place the dough balls in an airtight container and chill for 30 minutes. You can chill longer than 30 minutes if you’d like, but make sure not to skip the chilling. This will help intensify all of the flavors and will also prevent the cookies from spreading too much while baking.
When ready to bake, preheat the oven to 350°F.
Place the cookies on a parchment-lined baking sheet at least 2-3 inches apart and bake for 15-17 minutes. When ready, the cookies will be slightly browner around the edges.
Remove the cookies from the oven and sprinkle with finishing salt if you choose. Allow them to cool and set for 5 minutes before transferring them to a cooling rack to cool completely.

Nutrition

Possible variations for Biscoff Butter Cookies

Swap out the cinnamon chips. The cinnamon chips really complement the flavors in these cookies and are ideal for this recipe. However, plain white chocolate chips or butterscotch chips will also work if you can’t find them.
Adjust the sugar ratio. Both brown and white sugar are used in this recipe to achieve the cookie’s texture. Brown sugar confers depth of flavor and chewiness, while white sugar provides the crunchy edges. Feel free to play around with the ratio to achieve your ideal balance.

How to make The BEST Biscoff Butter Cookies:

After trying out multiple chocolate chip cookie recipes over many years, I have picked up several important tips for making the absolute best cookies!

Make sure that you have enough flour in the dough. If the dough is too sticky, you may need to add a little bit of flour.
Spend a little extra time when you mix the sugars and butter. Creaming them together for 2-3 minutes will improve the consistency of your cookies. Mixing for another 2-3 minutes after adding the egg and vanilla is important too!
Preheat the oven. This will help your cookies turn out right every time!
Use a cookie scoop! If you want all your cookies to be perfectly shaped and have them all be the same size, a cookie scoop is the way to go.
Use parchment paper or a silicone baking mat. Doing this will make it really easy to remove the cookies from your cookie sheet so that you don’t have to scrape them off the pan – they will just slide right off in perfect shape!
Don’t overbake the cookies – when I take mine out of the oven, they still look slightly under-baked but they will continue to bake on the cookie sheet for a couple more minutes so that’s ok!

Why are my cookies flat?

If your cookies are flat and spread out too much while baking, you may need to add a little bit more flour. Start by just adding a few tablespoons of flour to the batter and see if that is enough to help the shape of your cookies. If you are using a recipe with butter, make sure you aren’t melting the butter. There are a few cookie recipes that actually call for melted butter, but most of them just require the butter to be softened to room temperature. Which leads to the next question…

How do you soften butter to room temperature?

The best way to soften butter is to set it out for a few hours before you make your cookies. Since most of us (or maybe just me!) aren’t that prepared or don’t think that far in advance, there are a few tricks to softening butter perfectly in just a matter of minutes. My favorite way to soften butter is in the microwave. It’s definitely fast, but you do have to be very careful not to melt it. Just put the whole stick of butter in the microwave (as long as it isn’t wrapped in foil!) and microwave for about 6-7 seconds. If the butter is still really cold, try another 5-7 seconds and check it again. You may need a few intervals, and if the butter is starting to feel soft, you can shorten the final interval to just a few seconds to make sure it doesn’t start melting.

I prefer to use the defrost setting on my microwave – I don’t know exactly what that mode does differently, and it takes a little bit longer (closer to 30 seconds), but it seems to be easier to get the butter to soften without melting.

Why do my cookies burn on the bottom but aren’t done in the middle?

If your cookies are always burning on the bottom, it is probably a cookie sheet issue! If you are using really dark cookie sheets, the bottoms of your baked goods will tend to burn before they are actually cooked all the way through. If you use a lot of cooking spray, the same result can happen. I prefer to use lighter colored non-stick pans so that I don’t have to use cooking spray at all. As mentioned above, I have been converted to silicone baking mats over the last couple of years and I love how easy it is for cookies to come off the tray – no sticking ever!

MORE DELICIOUS COOKIE RECIPES TO TRY:

The post BISCOFF BUTTER COOKIES appeared first on Family Cookie Recipes.

biscoff butter cookies Archives - Family Cookie Recipes