Description
Sweet indulgence meets nostalgic comfort in these irresistible cookie butter cookies, blending creamy spread with classic baking charm. Rich, buttery notes and warm spices promise a delightful treat you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 1.5 cups (360 ml) all-purpose flour
- 0.75 cup (180 ml) cake flour
- 0.5 cup (120 ml) unsalted butter (cold, cut into cubes)
- 0.5 cup (120 ml) creamy cookie butter
- 0.75 cup (180 ml) brown sugar (packed)
- 1.5 cups (360 ml) chocolate chips
- 10 Biscoff cookies (crushed)
Binding Ingredients:
- 1 large egg
- 1 large egg yolk
- 0.25 cup (60 ml) sugar
Flavoring and Leavening Agents:
- 2 teaspoons cornstarch
- 0.5 teaspoon baking soda
- 0.5 teaspoon baking powder
- 0.5 teaspoon salt
- 1 tablespoon cookie butter emulsion
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 375°F and prepare two baking sheets with parchment paper or silicone mats.
- Combine all dry ingredients in a large mixing bowl: whisk flour, cake flour, cornstarch, baking powder, baking soda, and salt until thoroughly blended.
- In a stand mixer with paddle attachment, cream butter, cookie butter, and sugars on medium speed until smooth and integrated, approximately 2-3 minutes.
- Incorporate egg, egg yolk, cookie butter emulsion, and vanilla extract into the mixture. Mix until well combined, scraping bowl sides as needed.
- Gradually fold dry ingredients into wet mixture, ensuring complete integration.
- Gently mix in chocolate chips and crushed Biscoff cookies, maintaining some cookie chunks for texture.
- Form dough into 8 large balls using a unique technique: split each ball in half, then rejoin with jagged inner surfaces facing upward to create a rustic appearance.
- Arrange dough balls on prepared baking sheets, maintaining adequate spacing.
- Bake for 10-12 minutes until edges and tops display a light golden hue.
- Immediately after removing from oven, use a circular cookie cutter or drinking glass to shape cookies by gently spinning, creating perfect circular edges.
- Sprinkle additional chocolate chips on warm cookies for enhanced visual appeal.
- Allow cookies to cool on baking sheet for 15 minutes before transferring to a wire rack.
- Optional: Drizzle with melted Biscoff spread and garnish with additional crushed Biscoff cookies before serving.
Notes
- Perfectly cold butter ensures a rich, dense texture that prevents cookies from spreading too thin during baking.
- Crushing Biscoff cookies unevenly creates delightful texture variations and adds rustic charm to the final cookie appearance.
- Spinning warm cookies with a circular cutter immediately after baking helps achieve professional-looking round edges and uniform shape.
- Cooling cookies directly on the baking sheet for 15 minutes prevents breaking and allows them to set properly, maintaining their soft, delicate structure.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 150
- Sugar: 12 g
- Sodium: 70 mg
- Fat: 7 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0.1 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg