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Biscoff Cookie Butter Cookies

Indulge in these delicious cookies filled with creamy Biscoff cookie butter and a buttery dough, making them a dream treat for any cookie lover.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the cookie filling
  • 13 teaspoons Lotus Biscoff spread Frozen for the gooey center
For the cookie dough
  • ½ cup unsalted butter, softened Bring to room temperature
  • ½ cup cookie butter spread
  • ½ cup packed light brown sugar
  • ⅓ cup white sugar
  • 1 large egg, at room temperature
  • 2 teaspoons pure vanilla extract
  • ½ teaspoon baking soda
  • ½ teaspoon table salt
  • 1½ cups plain all-purpose flour
  • 2 tablespoons cookie butter spread for drizzling To drizzle over cookies
  • Flaked sea salt For finishing touch

Method
 

Preparation
  1. Scoop 13 teaspoons of Biscoff cookie butter onto a baking sheet lined with parchment paper. Freeze until solid, about 30 minutes.
  2. In a large mixing bowl, cream together the room temperature butter and brown sugar until light and fluffy.
  3. Add the granulated sugar and mix until well incorporated.
  4. Beat in the room temperature egg and vanilla extract until the batter is slightly creamy and golden.
  5. Gradually blend in the flour, baking soda, and salt on low speed until just combined.
Baking
  1. Preheat the oven to 375°F (190°C).
  2. Take a scoop of dough, flatten it slightly, and envelop one frozen Biscoff ball. Roll it into a smooth ball.
  3. Place the cookies on a parchment-lined baking sheet.
  4. Bake for 10-12 minutes until edges are golden.
  5. Once cooled slightly, drizzle warm Biscoff cookie butter over the top and sprinkle with flaked salt.

Notes

Room temperature ingredients yield fluffier dough. Avoid overmixing for tenderness. Store cookies in an airtight container at room temperature for up to 5 days or freeze for about 3 months.