Biscoff Cookie Recipe
Equipment
Ingredients
Cookies
Biscoff cookie butter (room temperature)
240 g
unsalted butter (softened)
115 g
granulated sugar
100 g
light brown sugar (packed)
100 g
large egg (room temperature)
1 piece
vanilla extract
5 ml
all-purpose flour
280 g
baking soda
5 ml
salt
3 ml
Biscoff cookies (crushed)
120 g
Cookie Butter Topping
Biscoff cookie butter (melted)
120 g
flaky sea salt
2 g
Instructions
Preheat oven and prepare baking sheets
Preheat oven to 175°C and line baking sheets with parchment paper.
Cream the butter and sugars
In a large bowl, beat the softened butter, Biscoff cookie butter, granulated sugar, and brown sugar until light and fluffy.
Add egg and vanilla
Beat in the egg and vanilla extract until well combined.
Combine dry ingredients
In a separate bowl, whisk together the flour, baking soda, and salt.
Mix wet and dry ingredients
Gradually add the dry ingredients to the wet mixture and mix until just combined.
Fold in crushed Biscoff cookies
Gently fold the crushed Biscoff cookies into the dough.
Scoop cookie dough
Using a cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them 5 cm apart.
Bake the cookies
Bake for 10-12 minutes until edges are golden brown but centers are still soft.
Cool the cookies
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Add cookie butter topping
Microwave the Biscoff cookie butter until pourable, then drizzle over cooled cookies. Optionally sprinkle with flaky sea salt.
Original recipe
Storage
Store in an airtight container. Cookies stay soft for up to a week.
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