Biscoff Cookies

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(1)

tastesbetterfromscratch.com
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Prep Time: 20 minutes

Cook Time: 12 minutes

Total: 32 minutes

Servings: 24

Biscoff Cookies

Ingredients

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Instructions

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Step 1

Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.

Step 2

Scoop cookie butter: Line a plate or second small baking sheet with a small piece of parchment paper. Measure out 1 cup of cookie butter to use in cookie dough and set aside. With remaining ½ cup cookie butter, scoop 24 small scoops (about 1 teaspoon size) onto parchment paper and place in the freezer while you make the cookie dough.

Step 3

Wet ingredients: In the bowl of a stand mixer, add butter, white sugar, and brown sugar then mix for 1 minute. Add 1 cup cookie butter and mix for 2-3 more minutes, until light colored and fluffy. Add eggs, egg yolk, and vanilla then mix until well combined.

Step 4

Dry Ingredients: Add flour, baking soda, baking powder and salt then mix to combine. Stir in 1 ½ cups white chocolate chips.

Step 5

Scoop dough into 24 balls, about 3 Tablespoon-size, or 70 grams, if you want to measure with a scale.

Step 6

Fill: Remove cookie butter scoops from freezer. Press a deep indention into the center of a cookie dough ball and add one of the cold balls of cookie butter. Seal to close, and roll back into a ball. Top each cookie dough ball with a few extra white chocolate chips.

Step 7

Refrigerate: Place dough balls on a large plate and refrigerate, covered, for 30 minutes before baking.

Step 8

Bake cookies on prepared baking sheet, 1’’ apart (I fit 12 to a baker’s half sheet pan) for 12-15 minutes, or until the cookies are no longer shiny on top. Don’t over-bake.

Step 9

Decorate: Allow cookies to cool on baking sheet for at least 15 minutes before removing to a wire cooling rack. Melt vanilla melting wafers in microwave according to package instructions and drizzle over cookies. Top with biscoff cookie crumbs.

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