Description
Deliciously soft and gooey cookie butter cookies filled with creamy biscoff cookie butter and crunchy biscoff cookie crumbs. These thick, bakery-style cookies are packed with warm cinnamon flavor and a perfect balance of sweetness and spice, making them an irresistible treat for any cookie butter lover.
Ingredients
Scale
Dry Ingredients
- 2 ½ cups all purpose flour (300g)
- ½ tbsp cornstarch (arrowroot starch also works)
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ cup crushed biscoff cookies
Butter Mixture
- 1 cup butter (softened)
- ¾ cup brown sugar (packed)
- ¼ cup granulated sugar
- ¼ teaspoon sea salt
Wet Ingredients
- 1 large egg (room temperature)
- 1 large egg yolk (room temperature)
- 1 tablespoon pure vanilla extract
- ½ cup biscoff cookie butter
- 16 biscoff cookies (about half a pack, for crushing and filling)
Instructions
- Prepare Baking Sheet and Crush Cookies: Line a baking sheet with parchment paper. Crush 10 biscoff cookies into medium-coarse crumbs using a food processor or place them into a bag and crush with a rolling pin.
- Mix Dry Ingredients: In a large bowl, sift together the flour, cornstarch, baking powder, baking soda, and cinnamon. Stir in ¼ cup of the crushed biscoff cookies. Mix well and set aside.
- Cream Butter and Sugars: In a separate large bowl or stand mixer, beat the softened butter, brown sugar, granulated sugar, and sea salt until light and fluffy, about 2 minutes. Scrape down the bowl halfway through to ensure even mixing.
- Add Eggs and Vanilla: Add the egg, egg yolk, and vanilla extract to the butter mixture. Beat until very light and fluffy, approximately 1 minute. Scrape down the bowl halfway through.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined and a dough forms. Stop as soon as no dry streaks remain to avoid overmixing.
- Portion Dough: Weigh out 2-ounce portions of cookie dough or use a large 3-tablespoon cookie scoop. Take two portions and flatten each with your hands.
- Assemble Cookies: Break a biscoff cookie in half and place one half on each flattened dough disk. Add a heaping tablespoon of biscoff cookie butter on top of the cookie halves. Place the second dough disk on top and seal the edges carefully, enclosing the filling. Keep the cookie butter at the top of the cookie ball.
- Coat in Cookie Crumbs: Roll the sealed cookie balls in the remaining crushed biscoff cookies to coat the outside. Place them on the parchment-lined baking sheet.
- Chill Dough: Refrigerate the cookie dough balls for 6 hours or freeze for 3 hours to prevent spreading and filling leakage during baking. Overnight chilling is also recommended for enhanced flavor.
- Bake Cookies: Preheat the oven to 190°C (375°F). Bake two cookies at a time for 13 minutes. After baking, let cookies cool on the baking sheet for 10 minutes.
- Cool and Serve: Transfer cookies to a cooling rack with a spatula and cool completely. Serve slightly warm for extra gooey biscoff filling enjoyment.
Notes
- Use arrowroot starch as a cornstarch substitute if needed.
- Chilling the dough is essential to prevent excessive spreading and keep the filling intact.
- If you prefer a more intense cinnamon flavor, increase cinnamon to 1 ½ teaspoons.
- For best texture, use room temperature eggs and butter.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Serving the cookies slightly warm enhances the gooey texture of the biscoff filling.
Nutrition
- Serving Size: 1 serving
- Calories: 883 kcal
- Sugar: 48 g
- Sodium: 536 mg
- Fat: 48 g
- Saturated Fat: 24 g
- Unsaturated Fat: 14 g
- Trans Fat: 1 g
- Carbohydrates: 104 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 141 mg
