Biscoff Butter Cookies Recipe

The greatest Biscoff Butter Cookie recipe utilizes few ingredients and takes under an hour. Chewy warm speculoos. Want cookies? Try this no-chill recipe!

Ingredient

– ½ cup (120 g) Biscoff Cookie Butter to freeze, optional step – 2¼ cups (270 g) all purpose flour – 1 tsp baking soda – 1 tsp salt – ½ cup (113 g) unsalted butter – ½ cup (120 g) Biscoff Cookie Butter Use any cookie or speculoos butter spread of choice – 1 ¼ cups (250 g) light brown sugar – ¼ cup (50 g) granulated sugar – 2 large eggs, room temperature – 1 large egg yolk, room temperature – 2 tsp (10 ml) vanilla extract – 2 cups (340 g) chocolate chips or chopped chocolate of choice – ¼ cup (60 g) Biscoff Cookie Butter for topping Optional

Direction

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1

Consider freezing ¼ teaspoon scoops of cookie butter on a prepared baking sheet for 30-60 minutes before baking.

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2

The oven should be preheated to 350 F (177 C). Use parchment paper to line two large aluminum baking pans. Put aside.

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3

Combine the flour, baking soda, and salt in a small mixing basin and whisk to combine.

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4

Smoothly beat room temperature butter and Biscoff cookie butter spread in a large mixing dish.

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5

Beat light brown sugar and granulated sugar on medium-high until light. This takes 2-3 minutes.

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6

Beat the eggs, egg yolk, and vanilla essence on low speed until well blended and smooth.

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7

Stir dry ingredients just until incorporated. Add chocolate chips and frozen cookie butter (if using).

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8

On prepared baking sheets, drop 2 tablespoon (30 ml) cookie dough balls 3 inches apart with a medium cookie scoop. Refrigerate remaining cookie dough until baking.

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9

Bake at 350 F (177 C) for 12 - 16 minutes. The cores should be barely set, and the edges should be somewhat golden.

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10

Before cooling on a rack, Biscoff cookies should cool for 3–4 minutes on the heated baking pan. Spread more cookie butter on heated cookies.

also see

also see

Chocolate Chip Cookies without Brown Sugar Recipe