Bakery-Style Biscoff Cookie Butter Cookies
Deliciously soft, chewy, gooey in the center, and crispy, these Bakery-Style Biscoff Cookie Butter Cookies are generously studded with decadent pockets of chopped, cookie chunks. The ultimate 'cookie within a cookie' recipe!
Servings: 8 cookies
Calories: 532kcal
Ingredients
COOKIES:
- 2 ½ cups organic all-purpose flour
- ¾ cup organic brown sugar
- ¼ cup organic cane sugar
- 2 tsps baking powder
- 1 teaspoon baking soda
- 1 teaspoon cornstarch
- ½ teaspoon sea salt
- ½ cup unsalted butter, softened at room temp.
- 1 large egg, at room temp.
- 3 Tbsps milk
- 1 teaspoon vanilla extract
- 1 cup Biscoff cookie butter, softened
- 1 ½ cups crushed Biscoff cookies (Feel free to add more if desired; chunks are OK!)
Instructions
- Preheat the oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper.
BEAT TOGETHER THE BUTTER, SUGAR, + COOKIE BUTTER:
- In a large bowl, add in the softened butter, Biscoff cookie butter, and both sugars, beating them together using a hand mixer (or electric stand mixer)until the mixture looks smooth and fluffy. Add in the egg, milk, and vanilla, and continue to mix until combined.
- In a separate bowl, add together the flour, cornstarch, baking soda, baking powder, and salt, whisking together until combined.
- With the mixer on low-speed, add in the dry ingredients to the wet ingredients, mixing until the mixture becomes smooth, moistened, and holds together well. Fold in the chopped Biscoff cookies.
PREP + BAKE THE COOKIES:
- Using a medium-size scoop, scoop (about 3 Tbsps or so) each cookie dough onto the prepared baking sheet, leaving 1-2 inches between each cookie for spreading when they bake. Add in extra chopped Biscoff cookies, pressing them in each cookie slightly----for extra sweet cookie flavor.
- Bake for 13 to 15 minutes (checking it after about 10 minutes), or until the edges are golden brown. NOTE: At the halfway point, I like to slightly "bang" the pan with cookies a few times to help them flatten + create beautiful ridges. Totally not required. See Notes for more details!
- Remove the cookies from the oven and cool cookies onto the baking sheet for a few minutes before transferring them unto a cooling rack to cool completely.
- Enjoy with your favorite glass of milk (dairy-free or regular), cup of coffee or tea.
- Bon Appetit!
Notes
- STORAGE: Once properly stored in an air-tight container, cookies last for 3-4 days at room temperature or in the refrigerator for a little longer. Reheat slightly (a few seconds) in the oven, toaster oven, or microwave when ready to serve.
- FREEZE: See FAQ section for more details.
- BANGING METHOD: I love making my cookies chunky, however, if you chose to use the “banging method” in this recipe to avoid cookies from being too puffy, it’s definitely optional-----this is only needed if you decide to chill the dough prior to baking.
- LARGER BATCHES: To make more cookies, simply double or triple the amount of ingredients!
- GLUTEN-FREE OPTION: See FAQ section for more details.
Nutrition
Calories: 532kcal | Carbohydrates: 73g | Protein: 7g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 54mg | Sodium: 405mg | Potassium: 84mg | Fiber: 1g | Sugar: 36g | Vitamin A: 389IU | Calcium: 89mg | Iron: 2mg