Print

Biscoff Butter Cookies Recipe

Print Recipe

★★★★★

4.6 from 199 reviews

These Biscoff Butter Cookies combine the rich, nutty flavor of browned butter with the sweet, spicy notes of Biscoff cookie butter and crushed Biscoff cookies. Soft and chewy with a slightly crisp edge, each cookie is topped with a dollop of melted Biscoff spread for an indulgent treat perfect for any occasion.

Ingredients

Scale

Butter Mixture

  • 142 grams unsalted butter (1/2 cup + 2 tbsp)
  • 125 grams Biscoff cookie butter (plus more to dollop on top)

Wet Ingredients

  • 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

Dry Ingredients

  • 210 grams all purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt

Add-ins

  • 70 grams Biscoff cookies (crushed)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (180°C) and line two baking sheets with parchment paper to prepare for baking.
  2. Brown the Butter: Melt the butter in a saucepan over medium-low heat, stirring constantly. Watch as it foams and sizzles; soon, the milk solids will sink and turn golden brown. Once browned with a nutty aroma, remove from heat and pour into a heat-proof bowl to cool slightly.
  3. Combine Browned Butter and Biscoff Spread: In a large mixing bowl, whisk together the warm browned butter and Biscoff cookie butter until smooth and fully combined.
  4. Add Sugars and Eggs: Stir in the granulated sugar, brown sugar, egg, egg yolk, and vanilla extract. Whisk vigorously until the mixture lightens in color and is well combined.
  5. Incorporate Dry Ingredients: Using a rubber spatula, fold in the all-purpose flour, baking powder, baking soda, and salt gently until just combined, being careful not to overmix.
  6. Fold in Crushed Biscoff Cookies: Gently fold the crushed Biscoff cookies into the dough to evenly distribute.
  7. Scoop Dough and Add Topping: Drop dollops of cookie dough 1 to 2 inches apart on the prepared baking sheets. Add a teaspoon of additional Biscoff cookie butter on top of each dough ball.
  8. Bake: Bake in the preheated oven for 9-11 minutes, or until the edges are golden brown and the Biscoff spread topping has melted and cracked.
  9. Cool on Sheet: Remove the baking sheets from the oven and allow the cookies to cool on the sheets for 5-10 minutes to set.
  10. Transfer and Cool Completely: Carefully transfer the cookies to a wire rack and let them cool to room temperature, about 30 minutes, before enjoying.

Notes

  • Using browned butter adds a rich, nutty depth to the cookies but be careful not to burn it.
  • Room temperature eggs help create a smooth dough and even baking.
  • Don’t overmix the dough once added to the flour to keep cookies tender.
  • The dollop of Biscoff cookie butter on top melts deliciously during baking creating a unique texture contrast.
  • Crushed Biscoff cookies folded in the dough add delightful crunch and flavor.
  • Allow cookies to cool on the baking sheet first to hold their shape before transferring.

Keywords: Biscoff Butter Cookies, browned butter cookies, Biscoff cookie butter, soft cookies, chewy cookies, holiday cookies

Find it online: https://leofoster.com/biscoff-butter-cookies-recipe/