Description
These Biscoff Cookie Butter Cookies are rich, chewy, and packed with the warm caramelized flavor of Biscoff cookie butter and crunchy Lotus Biscoff cookie chunks. Perfectly golden on the edges and soft in the center, these cookies make a delightful treat for any cookie lover.
Ingredients
Wet Ingredients
- 1/2 cup (115g) unsalted butter, softened
- 1/2 cup (135g) Biscoff cookie butter
- 3/4 cup (150g) light brown sugar, packed
- 1/4 cup (50g) granulated sugar
- 1 large egg
- 1 tsp vanilla extract
Dry Ingredients
- 1 3/4 cups (220g) all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
Add-ins
- 1 cup (80g) Lotus Biscoff cookies, roughly chopped
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to ensure the cookies bake evenly and don’t stick.
- Cream Butter and Sugars: In a large bowl, use a mixer to cream together the softened unsalted butter, Biscoff cookie butter, light brown sugar, and granulated sugar until the mixture is light and fluffy. This creates a smooth base for the dough.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until the mixture is fully combined, which will help bind the ingredients and add flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening and seasoning.
- Mix Dry into Wet: Gradually add the dry ingredients into the wet mixture, mixing just until incorporated to avoid overworking the dough, which can lead to tough cookies.
- Fold in Cookies: Gently fold the roughly chopped Lotus Biscoff cookies into the dough for added texture and bursts of crunchy cookie flavor.
- Shape Cookies: Scoop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading during baking.
- Bake: Bake the cookies for 10-12 minutes until the edges are golden brown while the centers remain soft.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- For best results, ensure the butter is softened, not melted, for proper creaming.
- You can substitute Biscoff cookie butter with a similar spiced cookie butter available in your area.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
- For thicker cookies, chill the dough for 30 minutes before baking.
- Adding a pinch of cinnamon can enhance the warm flavors of the cookies if desired.
