Description
These Cookie Butter Cookies are thick, soft, and gooey stuffed bakery-style treats packed with biscoff cookie crumbs and a luscious biscoff cookie butter filling. Perfect for cookie butter lovers looking for the ultimate indulgence.
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 crush 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. Add ¼ cup of the crushed biscoff cookies and mix well. Set aside.
- Cream butter and sugars. In a separate large bowl or stand mixer, beat the softened butter, brown sugar, granulated sugar, and sea salt until light and fluffy, about 2 minutes, scraping down the bowl halfway through.
- Add eggs and vanilla. Beat in the large egg, egg yolk, and vanilla extract until the mixture is very light and fluffy, approximately 1 minute, scraping down the bowl halfway.
- Combine wet and dry ingredients. Add the dry ingredients to the wet ingredients and mix until just combined and no dry streaks remain. Do not overmix.
- Portion dough. Weigh 2-ounce portions of dough or use a large 3-tablespoon cookie scoop to measure each portion.
- Assemble cookies. Take two dough portions and flatten them with your hands. Break a biscoff cookie in half and place each half on top of one flattened dough disk. Spoon a heaping tablespoon of biscoff cookie butter on top of the biscoff cookie halves. Place the second dough disk over this and seal all edges evenly, keeping the cookie butter on top inside the dough ball.
- Coat cookie dough balls. Roll each sealed dough ball in the remaining crushed biscoff cookies to coat the outside. Place on the prepared baking sheet and repeat with remaining dough portions.
- Chill dough. Refrigerate the dough balls for 6 hours or freeze for 3 hours to prevent spreading and maintain a gooey filling. Overnight refrigeration is also acceptable.
- Bake cookies. Preheat oven to 190°C (375°F). Bake two cookies at a time for 13 minutes. Let them cool on the baking sheet for 10 minutes before transferring to a cooling rack to cool completely. Serve slightly warm for extra gooeyness.
Notes
- Chilling the dough is essential to prevent spreading and to keep the biscoff filling from oozing out.
- You can substitute arrowroot starch for cornstarch if preferred.
- Use room temperature eggs for better mixing and texture.
- Serving the cookies slightly warm intensifies the gooey biscoff filling experience.
- If necessary, crush biscoff cookies finely for coating using a food processor or plastic bag and rolling pin.
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
