Tasty Biscoff Butter Cookies
Soft, chewy cookies flavored with creamy Biscoff cookie butter and studded with crunchy Biscoff cookie bits. Sweet, spiced, and irresistibly buttery—perfect with a glass of milk or your afternoon coffee.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 0.5 cup unsalted butter softened
- 0.5 cup Biscoff cookie butter smooth
- 0.5 cup light brown sugar packed
- 0.25 cup granulated sugar
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 1.5 cup all-purpose flour spooned and leveled
- 0.5 teaspoon baking soda
- 0.25 teaspoon baking powder
- 0.5 teaspoon fine sea salt
- 0.75 cup Biscoff cookies, lightly crushed about 6 cookies
- 0.5 cup white chocolate chips optional
Instructions
Preparation Steps
- Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
- In a large bowl, beat butter, Biscoff cookie butter, brown sugar, and granulated sugar until light and fluffy, about 2 to 3 minutes.
- Beat in the egg and vanilla until smooth, scraping down the bowl as needed.
- In a separate bowl, whisk flour, baking soda, baking powder, and salt. Add to the wet mixture and mix on low just until combined; do not overmix.
- Fold in the crushed Biscoff cookies and white chocolate chips (if using).
- Chill the dough for 20 minutes to help prevent excessive spreading.
- Scoop dough into 1.5 tablespoon portions (about 35 g) and place 2 inches apart on prepared sheets.
- Lightly press the tops to level and, if desired, sprinkle a few extra cookie crumbs on each.
- Bake for 9 to 11 minutes, until edges are set and centers look slightly soft.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For thicker cookies, chill the dough up to 60 minutes. Do not overbake—cookies should look slightly underdone in the center when removed. Store airtight at room temperature for up to 4 days or freeze up to 2 months.