Biscoff Butter Cookies
These Biscoff butter cookies are thick and chewy, made with cookie butter, browned butter, and lots of chocolate chips.
Ingredients
- 170 g butter salted or unsalted
- 190 g all-purpose flour
- 3/4 teaspoon baking soda
- ½ tsp ground cinnamon
- 1/2 teaspoon salt
- 100 g biscoff cookie butter plus more for topping
- 100 g soft brown sugar
- 50 g granulated sugar
- 1 large egg
- 1 teaspoon vanilla paste or extract
- 160 g semi-sweet chocolate chips
- Biscoff cookies for topping optional
Instructions
- Melt the butter in a medium saucepan over low-medium heat, then let it cook further for around 3-4 minutes until the milk solids have caramelized and the butter smells nutty. 170 g butter
- Pour it into a bowl and allow it to cool down for around 8 minutes.
- Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
- While the butter is cooling, in a small bowl whisk together the flour, baking soda, cinnamon, and salt. 190 g all-purpose flour, 3/4 teaspoon baking soda,½ tsp ground cinnamon,1/2 teaspoon salt
- When the butter is only slightly warm to the touch, add the Biscoff cookie butter, brown sugar, granulated sugar, egg and vanilla and whisk it together until well combined. 100 g biscoff cookie butter , 100 g soft brown sugar, 50 g granulated sugar, 1 large egg, 1 teaspoon vanilla paste
- Tip the dry ingredients into the wet ingredients and fold them together with a rubber spatula or wooden spoon until nearly combined. There should still be flour streaks remaining.
- If the cookie dough is still very warm due to the butter, let it cool a bit more before adding the chocolate chips so they don't melt into the dough.
- Add in the chocolate chips and continue stirring until combined. 160 g semi-sweet chocolate chips
- Roll the cookie dough into balls using around 2 tablespoons of dough for each cookie. Space them out around 2 inches apart on the prepared cookie sheet.
- Bake the cookies for around 9 minutes until the edges are set but the top of the cookies is still soft.
- Right out of the oven, you can gently push some broken Biscoff cookies into the top of the hot cookies. While the cookies are still warm, dollop a little extra cookie butter on top of each cookie. This will melt down into a little puddle and add extra flavor and texture. Biscoff cookies for topping
- Let the cookies cool on the tray for 5 minutes before moving them to a wire rack to cool further.
Notes
Both metric and US customary measurements are provided. Use the toggle at the top of the recipe card to switch between the two.
Nutrition
Serving: 1cookieCalories: 223kcalCarbohydrates: 26gProtein: 2gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 5gCholesterol: 33mgSodium: 145mgFiber: 1gSugar: 15g
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