Cookie Butter Cookies
Serves 6
20 mins prep
40 mins cook
40 mins Chill Time
60 mins total
These cookie butter cookies are filled with lots of biscoff cookie butter. They’re thick, soft, and gooey stuffed bakery style cookies. The cookie dough has biscoff cookie crumbs and is packed full of ooey gooey cookie butter. It's the ultimate biscoff cookie butter cookie! Truly the perfect cookie for any cookie butter lover.
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Line a baking sheet with a piece of parchment paper. Crush 10 biscoff cookies into medium-coarse crumbs using a food processor or placing into a bag and crushing with a rolling pin.
⅕ 16 biscoff cookiesIn a large bowl combine sifted flour, cornstarch, baking powder, baking soda, and cinnamon. Add ¼ cup of crushed biscoff. Mix well and set aside.
⅕ 2 all purpose flour⅕ ½ cornstarch⅕ ½ baking powder⅕ ¼ baking soda⅕ 1 cinnamonIn a separate large bowl or stand mixer, beat together butter, brown and granulated sugar, and salt. Beat until light and fluffy (about 2 minutes), scraping down the bowl halfway.
⅕ 1 butter⅕ ¾ brown sugar⅕ ¼ granulated sugar⅕ ¼ sea saltAdd egg, yolk, and vanilla to the butter and sugar mixture. Beat until very light and fluffy, for about 1 minute. Scrape down the bowl halfway.
⅕ 1 large egg⅕ 1 large egg yolk⅕ 1 pure vanilla extractAdd dry ingredients into the wet ingredients, mixing well until it all comes together to form a dough. Stop mixing as soon as no more dry streaks of flour remain.
Weigh 2oz portions of cookie dough. If you don’t have a scale, you can use a large, 3 tablespoon cookie scoop to measure out the portions.
Take two portions of cookie dough. Flatten both portions with your hands. Break a biscoff cookie in half and stack each half on top of one of the cookie dough disks. Use a measuring spoon or a small cookie scoop to scoop a heaping tablespoon of biscoff cookie butter on top of the stack of biscoff cookies. Place the second disk of cookie dough on top and use your hands to seal in all the edges, creating an even layer of cookie dough all the way around. Make sure the cookie butter stays at the top of the cookie ball (keep track of where it is).
⅕ ½ biscoff cookie butter⅕ 16 biscoff cookiesPlace the rest of the crushed biscoff cookies into a bowl. Roll the filled ball of cookie dough to cover the top outside in crushed biscoff. Set aside onto the parchment lined baking sheet while you put together the rest of the cookies.
Chill the cookie dough balls in the fridge for 6 hours or in the freezer for 3 hours. You can pop them into the fridge overnight if you prefer. This will prevent the cookie from spreading too much and the biscoff filling from oozing out. It will also make a more flavourful cookie.
Preheat oven to 190°C (375°F). Bake two cookies at a time for 10-13 minutes. Let the cookies cool on the baking sheet for 10 minutes before transferring to a cooling rack with a spatula to cool completely. Serve the cookies slightly warm for an extra gooey biscoff filling.
