cookie butter cookies

These biscoff butter cookies are loaded! They&#39;re chewy and soft with crisp edges and topped with cookie butter in every bite.

Biscoff Butter Cookies

all purpose flour

tsp baking soda

tsp tsp baking powder

tsp kosher salt

unsalted butter

biscoff cookie butter ((additional for topping))

brown sugar

sugar

egg egg

tsp vanilla extract

Biscoff cookies

Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper.

Mix together the dry ingredients - Combine all purpose flour, baking soda, baking powder, and kosher salt in a bowl. Whisk together and set aside.

Add room temperature butter and creamy cookie butter spread to a large bowl. Use a stand mixer with the paddle attachment or an electric hand mixer to cream the two ingredients together for about 2 minutes, until fluffy and lighter in color. Then add brown sugar and white sugar and continue to mix for another 3 minutes.

Add egg and egg yolk and vanilla extract and mix until fully combined. Scrape down the sides of the bowl as needed. Fold the dry ingredients into the wet ingredients with a rubber spatula until just combined and all flour streak are gone.

Use a large cookie scoop or spoon to scoop out 2 1/2 tbsps of dough. Roll into cookie dough balls and place on prepared baking sheet. Bake for 12-14 minutes, until crispy edges begin to form. (Pro tip: it is better to under bake cookies than to overcook them!)

Pull them out of the oven and let the cookies cool on the baking sheet for 3 minutes then allow them to cool on a wire rack until completely cooled.

Use the back of a spoon and gently tap the center of the cookies to make a &quot;well&quot; for the biscoff. Spoon about 1 tbsps of the lotus biscoff spread on top of the baked cookies. (If biscoff is stiff, microwave for about 30 seconds until melted) Add crumbled biscoff cookie crumbs and broken lotus biscoff cookies on top.

These Biscoff cookie butter cookies are so chewy with a cinnamon and brown sugar flavor from the Biscoff cookies AND Biscoff cookie butter!

Biscoff Cookie Butter Cookies With Butterscotch Frosting

+ 2 Tablespoons (135 grams) all-purpose flour

cookies1

cornstarch

baking soda

baking powder

salt

(113 grams) unsalted butter (softened to room temperature)

(150 grams) firmly packed light brown sugar

egg (at room temperature)

vanilla extract

(120 grams) Biscoff cookie butter1

(57 grams) butterscotch chips

(57 grams) unsalted butter (softened to room temperature)

Tablespoons (30-45 milliliters) milk

(240 grams) powdered sugar

Preheat the oven to 350°F (177ºC). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.

In a medium size bowl, combine the flour, crushed Biscoff cookies, cornstarch, baking soda, baking powder, and salt. Whisk together until everything is combined, then set aside.

In a large bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, cream together the the butter and brown sugar on medium-high speed until light and fluffy, about 2-3 minutes. Add the egg and vanilla extract and beat again until everything is combined.

Add the cookie butter and mix until combined. Turn off the mixer, scrape down the sides and bottom of the bowl, then beat on low until everything is incorporated.

Turn the mixer speed to medium, then slowly add the flour and blend until no flour pockets remain. Cover the cookie dough and allow it to rest for 10 minutes.

Using a cookie scoop (I use this #50 cookie scoop for all of my standard size cookies), drop rounded balls of dough onto the prepared baking sheet. Use your hands to roll them into a smooth ball. The dough will be soft but should not be sticky.

Bake the cookies for 8-10 minutes just until edges are just set. The centers will look underdone. Remove from the oven and allow to cool on the baking sheet for 10 minutes before transferring to a wire cooling rack to cool completely before frosting.

BISCOFF COOKIES

In a small saucepan over medium heat or in a microwave safe bowl in the microwave, melt the butterscotch chips until smooth. Remove from heat and allow to cool for 15 minutes.

In a medium size bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, combine the cooled butterscotch mixture and the butter and beat on medium-high speed until smooth, about 2-3 minutes. Add the vanilla extract and 2 Tablespoons of the milk or cream and blend on medium speed until combined.

Turn the mixer down to low and slowly add the powdered sugar. Increase mixer speed to medium and beat until completely combined, scraping down sides as needed. Add the salt, taste, and add more salt if needed.  Turn off the mixer and use a spatula to stir the buttercream by hand to remove air bubbles and make it smooth and creamy. This usually takes about 3-5 minutes.

When your buttercream is smooth, use a small offset spatula to spread frosting onto each cookie. Sprinkle additional crushed Biscoff crumbs3 on top of frosting before it sets, if desired. Store leftovers covered tightly at room temperature up to 5 days. Cookies freeze well, up to 3 months. Thaw at room temperature.

BUTTERSCOTCH FROSTING

These are my award-winning Biscoff Cookie Butter White Chocolate Chip Cookies made with everybody&#39;s favorite creamy dessert spread, plenty of Biscoff cookie chunks, and melty white chocolate chips. They stay soft and thick without needing to chill the dough!

Biscoff Cookie Butter White Chocolate Chip Cookies

Biscoff cookies, (divided)

salted butter, (cold, cubed (227 grams))

light brown sugar, (packed (200 grams))

sugar ((100 grams))

eggs

Biscoff cookie butter (+ extra for stuffing, if desired)

all-purpose flour, (scooped and leveled (387 grams))

white chocolate chips (+ extra for decorating)

Preheat oven to 375°F. Line two baking sheets with parchment paper or silicon baking mats.

In a food processor or blend, pulse 16 of the Biscoff cookies until you have about 1 cup of fine crumbs. Set aside. Roughly break up another 8 Biscoff cookies into chunks and set aside. Reserve the 8 remaining Biscoff cookies for decorating the tops of the cookies at the end.

In a large bowl, cream the butter, brown sugar, and granulated sugar for 3-4 minutes.

Add the eggs and vanilla, then beat again, stopping to scrape the bottom and sides of the bowl.

Add the cookie butter and mix until combined.

Add the flour, reserved 1 cup of finely crushed Biscoff cookie crumbs, cornstarch, baking soda, baking powder, and salt. Mix on medium-low speed just until combined, stopping to scrape the bottom and sides of the bowl.

Stir in the reserved broken up Biscoff cookies and white chocolate chips.

Use a large 1/4 cup cookie scoop to make evenly sized balls of cookie dough. Roll them gently between your hands for perfectly uniform cookies, if desired. Space the cookies a few inches apart on the parchment paper-lined baking sheets so they have room to spread while baking. (See notes if you want to stuff the cookies with additional cookie butter.)

Bake for 8-10 minutes just until set but slightly underbaked in the middle so they stay soft.

Remove from the oven and press half of one of the reserved Biscoff cookies into the top of each cookie along with a few additional white chocolate chips. Let cool on the baking sheets for 10 minutes before transferring to a wire rack to finish cooling.

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