Biscoff Butter Cookie Recipe
These Biscoff Butter Cookies are soft, chewy, and loaded with that signature spiced caramel flavor. Made with creamy Biscoff spread as well as chunks of crushed Biscoff cookies folded in, they’re a must for cookie butter lover. Plus, the brown butter adds a subtle toffee-like depth that takes these cookies to the next level.
Servings: 14 cookies
Equipment
- 3-Tablespoon Cookie Scoop
Ingredients
- 4 oz unsalted butter 113 g, browned and cooled
- ½ cup creamy Biscoff cookie butter 148 g
- ¾ cup light brown sugar packed, 150 g
- 1 large egg room temperature
- ½ teaspoon pure vanilla extract
- 1 ¼ cup all-purpose flour 154 g
- ½ teaspoon kosher salt
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- 8 Biscoff cookies broken into pieces, 62 g
Instructions
- Brown the butter - place unsalted butter in a light colored saucepan over medium heat. Once the butter melts, it will become foamy. When the foam subsides, you will see clear bubbles, start whisking continuously at this point to keep the milk solids from burning. When the butter is caramel in color and smells nutty, turn off the heat and set aside to cool.4 oz unsalted butter
- Cream the butter and Biscoff spread - Add cooled brown butter, Biscoff cookie butter and brown sugar to the stand mixer bowl and beat with the paddle attachment for 2-3 minutes until light in color and creamy.
- Add remaining wet ingredients - Add the egg, vanilla extract, and continue beating for another 2-3 minutes until fluffy.
- Mix in dry ingredients - In another mixing bowl, sift together the flour, baking soda, and baking powder. Stir in the kosher salt and give it a good mix to distribute. Add the flour mixture to the wet ingredient mixture in the stand mixer bowl, stir until incorporated. Stop the mixer and scrape down the sides and bottom of the bowl as necessary.
- Add Biscoff cookie chunks - Break up the Biscoff cookies into small pieces by hand, add to the cookie dough, stir to incorporate. Stop the mixer and scrape down the bowl with a spatula and give it another good mix as needed.
- Divide dough - Portion the cookie dough with a 3-tablespoon cookie scoop and place them on a lined baking sheet. Refrigerate for 30 minutes to an hour. TIP: You can bake these Biscoff butter cookies without chilling but it is recommended to allow the flavor to develop further.
- Preheat the oven - Set the oven rack in the middle of the oven and preheat to 350°F while your cookie dough is chilling in the refrigerator.
- Bake - Place 8 dough balls on a large lined baking sheet, about 2 inches apart, and bake 1 batch at a time for about 12 minutes. TIP: You'll want the middle of the cookies to be slightly underbaked for maximum chewiness.
- Cool - Remove the baking sheet from the oven and set it on a wire rack. Allow the cookies to cool on the baking sheet for 10 minutes before removing them to a wire rack to cool completely. NOTE: The cookies will finish baking via residual heat as they cool on the baking sheet.
Notes
Tips:
- Bakery style cookies: use a quarter-cup cookie scoop to make 10-11 larger bakery style cookies. Increase baking time to 14-15 minutes.
- Keep them round: take a round cookie cutter, larger than your cookies, place it over a baked cookie and swirl it around in a circular motion as if swirling a glass of wine. Make sure to do this right when the cookies come out of the oven and are still soft. This will gather the cookies up and make them perfectly round.
- For more Biscoff flavor: drizzle warm Biscoff spread over the cookies before serving.
- Baked cookies: store in an airtight container for 3-5 days or freeze for up to 3 months. Thaw at room temperature for a few hours before serving.
- Unbaked cookie dough: refrigerate for 3-4 days if you’re making them ahead of time. You can also freeze the dough for 3-6 months. I prefer freezing the cookie dough over freezing the baked cookies because you can pop them into the oven and get freshly baked cookies anytime you want.
- To freeze cookie dough: simply portion them out on a parchment lined baking sheet and freeze until hardened. Then transfer the dough balls to a freezer bag and keep them frozen.
- To bake frozen cookie dough: you can bake directly from the freezer without thawing. Simply increase baking time by about 1 – 2 minutes. They may not spread a whole lot. Or you can thaw them first and then bake as the recipe directed.
Nutrition
Serving: 49g | Calories: 210kcal
