Introduction

These Biscoff Butter Cookies combine rich browned butter with the unique spiced flavor of Biscoff cookie butter for a deliciously soft and chewy treat. Topped with a dollop of cookie butter and bits of crushed Biscoff cookies, they’re perfect for satisfying your sweet tooth with a twist.

Ingredients

142 grams unsalted butter (1/2 cup + 2 tbsp)
125 grams Biscoff cookie butter (plus more to dollop on top)
120 grams granulated sugar
80 grams brown sugar (light or dark)
1 large egg (room temperature)
1 egg yolk (room temperature)
1 tsp vanilla extract
210 grams all purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
70 grams Biscoff cookies (crushed)

Instructions

Step 1: Preheat the oven to 350°F (180°C) and line two baking sheets with parchment paper.
Step 2: Melt the butter in a saucepan over medium-low heat, stirring constantly. The butter will foam and sizzle; when white milk solids sink and turn golden brown with a nutty aroma, remove from heat and pour into a heat-proof bowl.
Step 3: In a large mixing bowl, whisk the browned butter and Biscoff cookie butter together until smooth and combined.
Step 4: Add the granulated sugar, brown sugar, egg, egg yolk, and vanilla extract. Whisk vigorously until the mixture is well combined and slightly lightened in color.
Step 5: Using a rubber spatula, fold in the all-purpose flour, baking powder, baking soda, and salt until just combined. Then fold in the crushed Biscoff cookies.
Step 6: Scoop the cookie dough onto the prepared baking sheets, spacing them 1 to 2 inches apart. Dollop 1 teaspoon of Biscoff cookie butter on top of each dough ball.
Step 7: Bake for 9 to 11 minutes, until the cookie edges are golden brown and the Biscoff spread on top has melted and cracked.
Step 8: Remove the cookies from the oven and let them cool on the baking sheets for 5 to 10 minutes.
Step 9: Transfer the cookies to a wire cooling rack and allow them to reach room temperature before serving, about 30 minutes.

Tips & Variations

For extra crunch, sprinkle some chopped nuts like pecans or walnuts into the dough along with the crushed cookies.
If you prefer a softer cookie, reduce baking time by a minute or two and watch closely.
Use crunchy Biscoff cookie butter for added texture if you like a bit of bite in your cookies.
Make mini cookies by using a teaspoon to portion dough for bite-sized treats.

Storage

Store baked cookies in an airtight container at room temperature for up to 5 days. To keep them soft, place a slice of bread in the container to retain moisture. These cookies can also be frozen for up to 3 months; thaw at room temperature before serving. Reheat briefly in a microwave for a warm, melty treat.

How to Serve

A close-up view of several soft brown cookies with a cracked surface, showing a chewy texture; one cookie is broken in half and placed on top of the others, revealing a moist, crumbly inside with a rich golden-brown color. The cookies are stacked casually on a white marbled surface, with a blurred white plate holding square graham crackers in the background. The overall focus is on the broken cookie in the middle, highlighting its dense, caramel-colored interior and shiny top crust. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular peanut butter instead of Biscoff cookie butter?

You can substitute peanut butter, but it will change the flavor profile. Biscoff cookie butter offers a unique spiced caramel taste that’s signature to this recipe.

Do I need to brown the butter for these cookies?

Yes, browning the butter adds a rich, nutty depth to the cookies that sets this recipe apart. It’s worth the extra step for the flavor enhancement.