Description
These Cookie Butter Cookies are thick, soft, and gooey with a delicious biscoff cookie butter filling. They feature a cookie dough mixed with biscoff cookie crumbs and packed full of ooey gooey cookie butter, making them the perfect treat for any cookie butter lover seeking a bakery-style indulgent cookie.
Ingredients
Scale
Dry Ingredients
- 2 ½ cups all purpose flour (300g)
- ½ tbsp cornstarch
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ cup crushed biscoff cookies (from 10 cookies)
Wet Ingredients
- 1 cup butter (softened)
- ¾ cup brown sugar (packed)
- ¼ cup granulated sugar
- ¼ teaspoon sea salt
- 1 large egg (room temperature)
- 1 large egg yolk (room temperature)
- 1 tablespoon pure vanilla extract
- ½ cup biscoff cookie butter
- 16 biscoff cookies (about half a pack, for filling and coating)
Instructions
- Prepare Baking Sheet and Cookies: Line a baking sheet with parchment paper. Crush 10 biscoff cookies into medium-coarse crumbs using a food processor or by placing them in a bag and crushing with a rolling pin.
- Mix Dry Ingredients: In a large bowl, sift together flour, cornstarch, baking powder, baking soda, and cinnamon. Stir in ¼ cup of the crushed biscoff cookies. Set aside.
- Cream Butter and Sugars: In a separate large bowl or stand mixer, beat softened butter, brown sugar, granulated sugar, and salt until light and fluffy, about 2 minutes, scraping down the bowl halfway through.
- Add Eggs and Vanilla: Beat in the egg, egg yolk, and vanilla extract until mixture is very light and fluffy, about 1 minute. Scrape down the bowl halfway.
- Combine Wet and Dry Ingredients: Gradually add dry ingredients into the wet mixture, mixing just until dough forms and no dry streaks remain. Avoid overmixing.
- Portion Dough: Weigh or scoop 2-ounce portions of dough (about 3 tablespoons each).
- Assemble Cookies: Take two dough portions, flatten each, and place half a biscoff cookie on each flattened disk. Top one with a heaping tablespoon of biscoff cookie butter, then place the second dough disk on top. Seal edges around the filling, ensuring cookie butter stays near the top.
- Coat Cookies: Roll each filled dough ball in the remaining crushed biscoff cookies to coat the outside. Place on the parchment-lined baking sheet.
- Chill Dough: Refrigerate the cookie dough balls for 6 hours or freeze for 3 hours. This prevents spreading and filling leakage while enhancing flavor.
- Bake Cookies: Preheat oven to 190°C (375°F). Bake two cookies at a time for 13 minutes. Allow to cool on baking sheet for 10 minutes.
- Cool and Serve: Transfer cookies to a cooling rack with a spatula to cool completely. Serve slightly warm for a gooey biscoff filling.
Notes
- Chilling the dough is essential to keep cookies from spreading and to maintain the gooey filling inside.
- You can substitute arrowroot starch for cornstarch if desired.
- Use room temperature eggs to help create a light, fluffy dough.
- If you don’t have a kitchen scale, use a large 3-tablespoon cookie scoop to portion dough.
- For extra gooey centers, serve cookies slightly warm right after baking.
- Store cookies in an airtight container at room temperature for up to 3 days for best freshness.
Nutrition
- Serving Size: 1 cookie
- Calories: 883 kcal
- Sugar: 48 g
- Sodium: 536 mg
- Fat: 48 g
- Saturated Fat: 24 g
- Unsaturated Fat: 14 g
- Trans Fat: 1 g
- Carbohydrates: 104 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 141 mg
