This Biscoff cookie recipe has a special place in my heart. How can it not, anything with cookie butter is ridiculously good – so good that we find ourselves dipping a spoon directly into the cookie butter jar when we walk into the pantry – No double dipping allowed.
These Biscoff cookies taste just like cookie butter but in the form of a soft, chewy cookie. They are the ultimate treat for all of your cookie butter fans. We added them to our Christmas cookie trays this year (along with our Peppermint Macarons) and they were a hit!
Caution! There is NO WAY you can only eat one of these mouth watering treats. Balance goes out the window when these Biscoff cookies are on the kitchen island.
You can have these cookies prepped and ready to go in four easy steps:
- 1. Preheat Oven to 375 degree while you prepare the cookie dough. Line 2 baking sheets with parchment paper. Set aside
- 2. Cream the butter, cookie butter, brown sugar, and granulated sugar together until smooth and creamy. Add in the egg and vanilla and mix just until combined.
- 3. In a separate bowl – combine the flour, baking soda, baking powder, crushed Biscoff cookies, and salt. Add dry ingredients to the creamed butter and sugar – mix just until the flour mixture disappears. Use a large cookie scooper, scoop out 10 equally sized cookie dough balls, place them on a plate or a baking sheet, and freeze for 10 minutes.
- 4. Transfer the cookie dough balls to the prepared baking sheet and bake for 10 – 12 minutes. Let them cool down on the baking sheet for 10 minutes before transferring them to a cooling rack to cool down fully.
- Enjoy
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Biscoff Cookie Recipe
Ingredients
- 1 & 1/2 cups All Purpose Flour
- 1 stick Butter (softened)
- 1/2 cup Smooth Cookie Butter
- 1/2 cup Granulated Sugar
- 1/2 cup Dark Brown Sugar (firmly packed)
- 1/4 cup Granulated Sugar
- 1/2 tsp Baking Soda
- 1/2 tsp Baking powder
- 1/2 tsp Salt
- 1 tsp Vanilla Extract
- 1 large egg
- 3 Biscoff Cookies (crumbled)
Instructions
- Preheat Oven to 375 degree while you prepare the cookie dough. Line 2 baking sheets with parchment paper. Set aside
- Cream the butter, cookie butter, brown sugar, and granulated sugar together until smooth and creamy. Add in the egg and vanilla and mix just until combined.
- In a separate bowl – combine the flour, baking soda, baking powder, crushed Biscoff cookies, and salt. Add dry ingredients to the creamed butter and sugar – mix just until the flour mixture disappears. Use a large cookie scooper, scoop out 10 equally sized cookie dough balls, place them on a plate or a baking sheet, and freeze for 10 minutes.
- Transfer the cookie dough balls to the prepared baking sheet and bake for 10 – 12 minutes. Let them cool down on the baking sheet for 10 minutes before transferring them to a cooling rack to cool down fully.
- Enjoy
