Description
Delight in these thick, soft, and gooey Cookie Butter Cookies, filled with rich biscoff cookie butter and crushed biscoff cookie crumbs for a bakery-style treat perfect for any cookie butter lover.
Ingredients
Scale
Dry Ingredients
- 2 ½ cups all purpose flour (300g)
- ½ tbsp cornstarch (arrowroot starch also works)
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ cup crushed biscoff cookies
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
- 16 biscoff cookies (about half a pack, for crushing and filling)
Instructions
- Prepare Baking Sheet and Crush Cookies: Line a baking sheet with parchment paper. Crush 10 biscoff cookies into medium-coarse crumbs using a food processor or place them into a bag and crush with a rolling pin.
- Combine Dry Ingredients: In a large bowl, sift together the flour, cornstarch, baking powder, baking soda, and cinnamon. Add ¼ cup of the crushed biscoff cookies and mix well. Set aside.
- Cream Butter and Sugars: In a separate large bowl or stand mixer, beat the softened butter, brown sugar, granulated sugar, and sea salt until light and fluffy, about 2 minutes, scraping down the bowl halfway through.
- Add Eggs and Vanilla: Add the egg, egg yolk, and vanilla extract to the butter and sugar mixture. Beat until very light and fluffy, about 1 minute, scraping down the bowl halfway.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined and no dry flour streaks remain. Avoid overmixing to maintain a tender dough.
- Portion Dough: Weigh out 2-ounce portions of cookie dough; if no scale is available, use a large 3-tablespoon cookie scoop.
- Assemble Cookies: Take two portions of dough and flatten each with your hands. Break one biscoff cookie in half and place each half on top of the flattened dough disks. Add a heaping tablespoon of biscoff cookie butter on top of the cookies. Place the second flattened dough disk on top and seal the edges completely, ensuring the cookie butter stays at the center top.
- Coat Cookies: Roll each filled cookie dough ball in the remaining crushed biscoff cookies to coat the top exterior. Place the coated cookie balls on the parchment-lined baking sheet.
- Chill Dough: Refrigerate the cookie dough balls for 6 hours or freeze for 3 hours to prevent spreading and filling leakage. Alternatively, chill overnight for optimal flavor and texture.
- Bake Cookies: Preheat the oven to 190°C (375°F). Bake two cookies at a time for 10-13 minutes. Once baked, let the cookies cool on the baking sheet for 10 minutes.
- Cool and Serve: Transfer cookies to a cooling rack using a spatula and allow to cool completely. For an extra gooey biscoff filling, serve the cookies slightly warm.
Notes
- Use arrowroot starch as a cornstarch substitute if preferred.
- Chilling the cookie dough is essential to prevent the biscoff filling from oozing out and to maintain cookie shape.
- If you don’t have a kitchen scale, a large 3-tablespoon cookie scoop works well for portioning dough.
- For a gooier filling, warm the cookies slightly before serving.
- Store cookies in an airtight container for up to 4 days for best freshness.
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
