Biscoff Butter Cookies
These Biscoff butter cookies are soft and chewy with tons of cinnamon and brown sugar flavor from Biscoff cookie butter! There is cookie butter (or speculoos) and Biscoff cookie pieces folded in the dough and more Biscoff spread dolloped on top for a gooey finish. This is a no-chill cookie recipe made in 1 bowl that comes together in just 25 minutes!
Equipment
- 1 Cookie sheet with parchment paper
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Ingredients
- 142 grams unsalted butter ½ cup + 2 tbsp
- 125 grams Biscoff cookie butter plus more to dollop on top
- 120 grams granulated sugar
- 80 grams brown sugar light or dark
- 1 large egg room temperature
- 1 egg yolk room temperature
- 1 teaspoon vanilla extract
- 210 grams all purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 70 grams Biscoff cookies crushed
Instructions
- Preheat the oven to 350°F/180°C and line a 2 baking sheets with parchment paper.
- Melt the butter in a saucepan over medium-low heat stirring constantly. The butter will begin to foam and sizzle and then white milk solids will sink to the bottom of the pan and turn golden brown. As soon as the butter is brown with a nutty aroma, take off the heat and pour in a heat-proof bowl.142 grams unsalted butter
- Whisk the browned butter and Biscoff spread together in a large mixing bowl until smooth and combined.125 grams Biscoff cookie butter
- Add the sugar, brown sugar, egg, egg yolk, and vanilla. Whisk vigorously until the mixture is well combined and slightly lightens in color.120 grams granulated sugar, 80 grams brown sugar, 1 large egg, 1 egg yolk, 1 teaspoon vanilla extract
- Fold the flour, baking powder, baking soda, and salt into the wet ingredients with a rubber spatula until just combined. Fold in the crushed Biscoff cookies.210 grams all purpose flour, ½ teaspoon baking powder, ¼ teaspoon baking soda, ½ teaspoon salt, 70 grams Biscoff cookies
- Bake for 9-11 minutes until the edges are golden brown and the Biscoff spread is melted and cracked.
- Take the cookies out of the oven and let them cool on the hot cookie sheet for 5-10 minutes. Transfer to a wire cooling rack.
- Let the cookies cool to room temperature for 30 minutes and enjoy!
Video
Notes
Measure the flour in grams with a kitchen scale or by using the spoon and level method.
Use room temperature egg and egg yolk for an evenly combined dough.
Storage: Store Biscoff butter cookies at room temperature in an airtight container for 3-4 days.
Freezing baked cookies: Once completely cool, freeze the cookies in an airtight container for up to 3 months. When you're ready to eat, let thaw on the counter for a few hours.
Freezing cookie dough: After scooping and topping with Biscoff, freeze cookie dough balls on a baking tray for 2 hours. Transfer to an airtight container; freeze for up to 3 months. Bake from frozen, adding 2-3 extra minutes to the bake time.
Nutrition
Serving: 1cookieCalories: 190.1kcalCarbohydrates: 25.3gProtein: 2.2gFat: 9.1gSaturated Fat: 5.1gPolyunsaturated Fat: 0.8gMonounsaturated Fat: 2.4gTrans Fat: 0.3gCholesterol: 41.5mgSodium: 125.6mgPotassium: 32.3mgFiber: 0.4gSugar: 13.4gVitamin A: 256.6IUCalcium: 19.3mgIron: 0.9mg
Tried this recipe?Let us know how it was!