If you're a fan of the irresistibly sweet and spiced flavor of Biscoff cookies, get ready to elevate your cookie game to a whole new level. Our Biscoff Cookie Butter Cookies are a divine creation that promises to melt in your mouth, thanks to the gooey Biscoff cookie butter centers. With a delightful combination of crunchy Biscoff cookie chunks, creamy cookie butter, and decadent chocolate chips (both milk and white), these cookies are a true indulgence. These cookies were inspired by my sister who is a big fan of cookie butter, and can we blame her? No we cannot! Let’s roll up our sleeves and go make them!
Equipment
- Standard Mixer (I love my KitchenAid... look how cute this one is!)
- Other kitchen tools that you already have on hand!
Ingredients
- Biscoff spread (cookie butter)
- Butter
- Granulated sugar
- Brown sugar
- Egg
- Vanilla extract
- All-purpose flour
- Baking soda
- Baking powder
- Cornstarch
- Ground cinnamon
- Salt
- White chocolate chips
- Milk chocolate chips
- Biscoff cookies
- Milk
Instructions
Preheat and Prepare:
Start by preheating your oven to 375 degrees F. Line a baking sheet with parchment paper and scoop out 12 tablespoons of cookie butter spread and place on the parchment paper. Place in the freezer while you prepare the dough.
Cream the Butter and Sugars:
In a standard mixer, combine the cold, chopped butter with granulated sugar and brown sugar until well blended.
Add Wet Ingredients:
Add Biscoff cookie butter, egg, and vanilla extract to the butter and sugar mixture. Mix until everything is well incorporated.
Combine Dry Ingredients:
In a separate bowl, whisk together the dry ingredients—flour, baking soda, baking powder, cornstarch, ground cinnamon, and salt.
Mix Wet and Dry Ingredients:
Slowly incorporate the dry ingredients into the wet mixture. Mix until a thick, soft dough forms.
Fold in Mix-ins:
Gently fold in the white chocolate chips, semisweet chocolate chips, and crushed Biscoff cookie chunks. Add milk and stir until the dough comes together.
Create Cookie Dough Balls:
Using a 2-inch cookie scoop, scoop out portions of dough. Stuff each portion with a tablespoon of Biscoff cookie butter and roll the dough to conceal the filling.
Bake to Perfection:
Place the cookie dough balls on the prepared baking sheet and bake for 10 to 14 minutes or until the edges are slightly golden. Keep an eye on them to avoid over-baking.
Enjoy the Indulgence of these Biscoff Cookie Butter Cookies:
Allow the cookies to cool for a few minutes on the baking sheet before transferring them to a wire rack. Indulge in the rich, warm goodness with a glass of milk for the ultimate treat.
Variations & Substitutions
You can always swap out the milk chocolate chips for semi-sweet or dark chocolate chips. I personally like milk chocolate chips the best with this recipe. I typically make this with the actual Biscoff brand of cookie butter, but the knockoff brand works great as well.
Now You Have Delicious Biscoff Cookie Butter Cookies
These Biscoff Cookie Butter Cookies are a delightful blend of textures and flavors that will surely satisfy your sweet tooth. The gooey Biscoff cookie butter centers take these cookies to a whole new level of indulgence. Share them with friends and family or savor them unselfishly for yourself. Either way, get ready for a cookie that will in fact change your life. Happy baking!
And, if you LOVE this cookie as much as we do, try some of our other favorites:
Biscoff Cookie Butter Cookies
Ingredients
- ½ cup butter cold and chopped into pieces
- ⅓ cup granulated sugar
- ½ cup brown sugar
- ¼ cup + 12 tablespoons Biscoff (cookie butter)
- 1 egg
- 1 teaspoon vanilla
- 2 cups all purpose flour
- ¾ teaspoon baking soda
- ¾ teaspoon baking powder
- ¾ teaspoon cornstarch
- ¼ teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 cup white chocolate chips
- ⅔ cup milk or semisweet chocolate chips
- 1 cup Biscoff cookies crushed into chunks
- 2 tablespoons milk
Instructions
- Preheat the oven to 375 degrees F.
- Line a baking sheet with parchment paper and scoop out 12 tablespoons of cookie butter spread and place on the parchment paper. Place in the freezer while you prepare the dough.
- In a standard mixer, combine the butter, granulated sugar and brown sugar. Since the butter is cold, it will take a minute or two to combine.
- Add the cookie butter, egg, and vanilla and mix.
- In a separate bowl, combine the dry ingredients: flour, baking soda, baking powder, cornstarch, cinnamon, and salt. Whisk.
- Slowly pour the dry ingredients into the standard mixer with the wet ingredients. Combine.
- Fold in the white chocolate chips, semisweet chocolate chips, and Biscoff cookie chunks. Add milk and stir together until it all comes together and a soft dough starts to form. This is going to be THICK at this point, so I like to use my KitchenAid to mix it until it comes together.
- Scoop with a 2-inch cookie scoop, stuff with a tablespoon of the frozen cookie butter balls and roll so no cookie butter appears. Repeat with all 12 cookies.
- Place on the prepared baking sheet. Bake for 10 to 14 minutes or until slightly golden on top.
- This is a rich cookie, so enjoy it warm with a glass of milk!
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