Biscoff Cookies
Delightful cookies with a sweet, spiced flavor from Biscoff cookie butter, perfect for any occasion.
Ingredients
Wet Ingredients
- 1/2 cup unsalted butter (room temperature) Ensure it's softened for easy mixing
- 3/4 cup Biscoff cookie butter
- 1/4 cup granulated sugar
- 3/4 cup light brown sugar (packed) For a richer flavor, try using dark brown sugar
- 1 large egg Room temperature
- 1 large egg yolk Room temperature
- 2 teaspoons vanilla extract
Dry Ingredients
- 2 1/4 cups all-purpose flour Or substitute with gluten-free flour if needed
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Mix-ins
- 4 ounces white chocolate (chopped, plus more for drizzling) Substitute with semi-sweet or milk chocolate if desired
- 6 cookies Biscoff cookies (crushed) For topping
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line 2 large baking sheets with parchment paper.
- In a bowl, beat together the softened butter and Biscoff cookie butter for 1-2 minutes until combined.
- Add granulated sugar and brown sugar; beat for 2-3 minutes on medium-high speed.
- Add the egg, egg yolk, and vanilla; beat until light and fluffy, about 1-2 minutes.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually mix dry ingredients into the wet dough until just combined.
- Fold in the white chocolate chunks. The dough will be slightly sticky.
Baking
- Use a medium cookie scoop to drop cookie dough onto the prepared baking sheets, spacing them 2-3 inches apart.
- Bake for 8-10 minutes, until the tops are set and edges are lightly golden.
- Allow cookies to cool on the baking sheet for 5-10 minutes before transferring to a wire rack.
- While cooling, melt the additional white chocolate and drizzle over the cookies.
- Drizzle melted cookie butter in the opposite direction and top with crushed Biscoff cookies.
Notes
Store in an airtight container at room temperature for up to a week, or freeze for up to three months.