Biscoff Cookie Butter Cookies

It’s something that I will always regret. I beat myself up over it all the time. How could I have been so selfish? Why did I choose to shove those little cookies in my carry-on bag (never to be seen again, I might add) for all those years? One day on a plane flight, I was hungry enough that I decided to try them out. I opened up that little package and found two oblong cookies with ‘Lotus’ printed on them. After that first bite, there was no going back. I was an immediate lover and connoisseur of all things Lotus Biscoff.

They are crunchy with the perfect snap. They are sweet with just the right amount of warmth from spices. They are amazing with coffee or a cold glass of milk, heck; they are good with just about anything.

Now, the cookies are amazing but you haven’t lived until you’ve tried Biscoff Cookie Butter. If you’ve never tried it, I suggested you run to the market pronto and purchase a jar (or two). The discovery of all things Lotus led me down a road to have all my favorite things wrapped up into one glorious cookie. #1 Biscoff cookie butter (need I say more?) #2 home baked cookies fresh from the oven and #3 Biscoff cookie butter (yes I repeated this just in case you missed it the first time!).

In all seriousness, this cookie recipe is amazing. They have cookie butter mixed directly into the dough as well as a ball of cookie butter in the center of the cookie. They are finished off with a cookie butter drizzle. Now, if that doesn’t have you excited, then I don’t know what would.

There are a few important steps to recognize with these cookies.

1. Scoop your cookie butter centers first and place them on a small baking tray. I use two small spoons and make them all roughly the same size (about 1/2 tsp each). Put in freezer for at least 30 minutes so they are very firm. This will ensure that when the cookies are baking, the center stays nice and soft and doesn’t blend into the rest of the cookie.
2. Make sure to cream together your butter and sugars for at least 3 minutes. You may think this is a silly step but by doing this, it allows for your cookies to have a lighter texture.
3. Sift your dry ingredients together in a separate bowl before adding them to your butter mixture. Once incorporated, it’s important to stop mixing or else you will be left with thin, crispy and flat cookies.
4. Scoop your cookie dough into balls and place all together on a baking sheet. Place in refrigerator for at least 30 minutes, or until the dough is nice and firm. This is a crucial step. It allows the dough to bake more evenly, brown better, develop a deeper flavor and prevents the cookies from spreading too thin.
5. If you’re baking in batches (like me), place dough and cookie butter centers back in fridge/freezer until ready to make the next batch.
6. When filling your cookie dough ball, I like to make a little nest in the dough, insert my cookie butter center and gently fold up the dough to fully incase the cookie butter. Gently roll it into a smooth ball and finish it off by rolling it in granulated sugar.
7. Place cookie dough balls 2 inches apart on baking tray that has been lined with parchment paper or a silpat. I like to very gently press down on each dough ball with the palm of my hand just to very slightly level out the tops.
8. Once baked, allow cookies to completely cool before adding the drizzle. I use coconut oil in its solid form to make the drizzle. This helps the drizzle to harden. You can use a spoon to drizzle over the cookies or you can use a small zip-lock bag by pouring in your drizzle, sealing the bag shut and cutting off a very small piece of one corner.

These cookies have super soft centers, slightly crisp edges, warmth from the cinnamon, and topped with a cookie butter drizzle. You seriously can’t go wrong with these Biscoff cookie butter cookies! Enjoy and let me know what you think in the comments!

XO-K

Biscoff Cookie Butter Cookies

Lotus Biscoff flavored cookies loaded with Biscoff cookie butter in the batter, in the center and topped with a cookie butter drizzle.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 12 minutes mins

Resting time 1 hour hr

Total Time 1 hour hr 32 minutes mins

Course Dessert, Snack

Servings 26 cookies

Ingredients

  

For the cookie butter center:

• ⅓ cup Biscoff Cookie Butter

For the cookie dough:

• 2 sticks unsalted butter room temperature
• 1 cup granulated sugar divided
• ½ cup light brown sugar packed
• ½ cup Biscoff Cookie Butter
• 2 large eggs
• 1 tsp vanilla extract
• 2 ½ cup all purpose flour
• 1 tsp salt
• 1 tsp baking soda
• 1 tsp cinnamon

Cookie butter drizzle:

• 2 tbsp Biscoff Cookie Butter
• 1 tbsp coconut oil
• ¼ cup powdered sugar

Instructions

 

To Make The Cookies:

• Using 1/3 cup of the Biscoff cookie butter, scoop 1/2 tsp sized balls and place on small cookie sheet. Put in freezer for 30 minutes to an hour to get very firm so that they are easier to work with.
• To make the cookie dough, in electric stand mixer, cream together butter, 1/2 cup granulated sugar and brown sugar. Once light and fluffy (about 3 minutes), add remaining 1/2 cup Biscoff cookie butter and mix until combined. Add eggs one at a time, mixing well between each addition. Mix in vanilla extract.
• In a seperate bowl, sift together flour, salt, baking soda and cinnamon. Add to butter mixture and mix together until just combined, taking care not to overmix the dough. Using a small cookie scoop, scoop your cookie dough into balls and place all together on a baking sheet. Cover with plastic wrap and place in refrigerator for at least 30 minutes, or until the dough is nice and firm.
• When filling the cookie dough ball, make a little nest in the dough, insert the cookie butter center and gently fold up the dough to fully incase the cookie butter. Gently roll it into a smooth ball and finish it off by rolling it in the reserved 1/2 cup granulated sugar.
• Preheat oven to 350°. Place cookie dough balls 2 inches apart on baking tray that has been lined with parchment paper or a silpat. Very gently press down on each dough ball with the palm of your hand just to very slightly level out the tops.
• Bake cookies for 12-13 minutes or until tops are slightly golden brown. Allow to cool on baking sheet for about 5 minutes then place cookies to cool completely on a wire rack.

To Make The Drizzle:

• In a small bowl mix together the 2 tbsp cookie butter and 1 tbsp coconut oil. Place in microwave for about 10 seconds just to melt the coconut oil. Stir until combined. Add in 1/4 cup powdered sugar, stir until completely combined.
• Once cookies have cooled completely, they are ready to be drizzled. You can use a spoon to drizzle over the cookies or you can use a small zip-lock bag by pouring in your drizzle, sealing the bag shut and cutting off a very small piece of one corner. Drizzle over each cookie going back and forth from one side to the other and then back over in the opposite direction. The drizzle will set within 1-2 hours at room temp.
• Store cookies at room temp in an air tight container.