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Biscoff Cookie Butter Cookies

Melt-in-Your-Mouth Biscoff Cookie Butter Cookies

Gooey Biscoff Cookie Butter Cookies that are soft, chewy, and filled with a delicious cookie butter center.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 13 minutes
Chilling Time 15 minutes
Total Time 53 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 1 cup Biscoff Cookie Butter Essential for flavor
  • 1/2 cup Butter Room temperature
  • 1 cup Brown Sugar Light or dark brown sugar can be used
  • 1/2 cup Granulated Sugar Consider reducing for less sweetness
  • 1 Egg No substitution suggested
  • 1 teaspoon Vanilla Extract Use pure for the best outcome
  • 1 teaspoon Baking Soda No substitutions recommended
  • 1/2 teaspoon Salt Reduce if watching sodium intake
  • 2 cups All-Purpose Flour Can be swapped for gluten-free blend if needed
For the Toppings
  • 1 tablespoon Additional Cookie Butter for Drizzling Optional but recommended
  • 1 teaspoon Flaked Salt for Sprinkling Optional but delicious

Equipment

  • Baking sheets
  • Mixing bowls
  • Hand Mixer
  • cookie scoop
  • Measuring Cups
  • Parchment Paper

Method
 

Step‑by‑Step Instructions
  1. Scoop out 13 teaspoon-sized balls of Biscoff cookie butter onto a parchment-lined tray. Place in the freezer for at least 15 minutes until solid.
  2. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
  3. In a mixing bowl, combine room temperature butter and ½ cup of Biscoff cookie butter. Beat until smooth and creamy. Add both sugars, whipping until light and fluffy. Incorporate egg and vanilla extract until fully combined.
  4. In a separate bowl, whisk flour, baking soda, and salt. Gradually add to the wet mixture, mixing on low speed until just combined.
  5. Using a cookie scoop, portion out the dough onto baking sheets, gently flattening each dough ball. Place a frozen cookie butter ball in the center and wrap the dough around it.
  6. Arrange 6-7 cookies on each baking sheet. Bake for 11-13 minutes until edges are golden brown and centers remain soft.
  7. Remove cookies from the oven and let cool for a few minutes. Drizzle with melted Biscoff cookie butter and sprinkle with flaked salt. Cool completely on a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 1gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 80mgPotassium: 50mgFiber: 0.5gSugar: 10gVitamin A: 150IUCalcium: 10mgIron: 0.5mg

Notes

Store cookies in an airtight container at room temperature for up to 3 days. For soft cookies, refrigerate or freeze for later enjoyment.

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