Biscoff Cookie Butter Cookies
Biscoff cookie butter cookies are a chewy biscoff cookie filled with a gooey cookie butter center and a sprinkle of salt. They're soft, chewy and have the best surprise when you take a bite!
Ingredients
- 13 teaspoonsbiscoff cookie butter
- ½ cupbutter (room temperature)
- ½ cupbiscoff cookie butter
- ½ cupbrown sugar
- ⅓ cupgranulated sugar
- 1 largeegg (room temperature)
- 2 teaspoonsvanilla
- ½ teaspoonbaking soda
- ½ teaspoonsalt
- 1 ½ cupsall-purpose flour
- 2 tablespoonsbiscoff cookie butter (for drizzling on top)
- flaked salt (for sprinkling on top)
Directions
- 1
Scoop 13 one teaspoon size balls of biscoff cookie butter onto a piece of parchment or wax paper and place into the freezer to freeze.
- 2
Preheat oven to 350 F. Line two baking sheets with parchment paper.
- 3
Place butter and ½ cup of biscoff cookie butter in a medium bowl and mix together until smooth. Add both sugars and mix again until light and fluffy. Add egg and vanilla and mix in.
- 4
Add salt, baking soda and flour to the bowl and mix on low, being careful not to over mix. I usually like to stop mixing when I still have flour remnants around the bowl.
- 5
Scoop the dough into large balls, I like to use a 3 tbsp cookie scoop. Take the frozen cookie butter balls out of the freezer. Push cookie butter balls into the cookie dough, making sure to completely cover with cookie dough. Place 6-7 cookies on a baking sheet.
- 6
Bake the cookies for 11-13 minutes, or until golden brown along the edge. Melt 2 tablespoons of cookie butter in the microwave for 15-20 seconds. Drizzle on baked cookies and sprinkle with some flaked salt. Allow to cool/set.