Biscoff Cookie Butter Cookie Recipe

Method

Preheat the oven 350F/177C convection and line a large cookie pan.
In a large bowl, use a whisk to combine the melted butter with the cookie butter, sugar and egg. Whisk aggressively, for 2-3 minutes, until it lightens in color.
56 grams salted butter melted, 30 grams cookie butter, 1 large egg room temperature, 132 grams light brown sugar packed
Add the flour, biscoff cookie crumbs, baking powder and salt and use a rubber spatula to fold the dough just until the flour is almost combined.
120 grams all purpose flour spooned and leveled, 45 grams Biscoff cookie crumbs, 1 tsp baking powder, 1/4 tsp fine sea salt
Then add the chopped cookies and fold until all the flour is combined and the cookies are evenly distributed.
6 biscoff cookies roughly chopped
Use a 2 ounce cookie scooper to scoop the dough into 8 round balls. Roll them so they're smooth and then toss them in a bowl of cinnamon sugar.
50 grams granulated sugar, 1/4 tsp ground cinnamon
Bake for about 8 minutes, then remove the pan from the oven and bang it on the counter a few times so the cookies flatten a little. Then quickly use a biscuit cutter (or anything round) to scoot the cookies back into a round shape.
Bake for another 6-7 minutes, until the cookies feel somewhat set around the edges.
Remove them from the oven, bang them on the counter and scoot them with the biscuit cutter again.
Top with the roughly chopped biscoff cookies and a drizzle of cookie butter. Allow them to cool on the pan for at least 10 minutes to set before serving.
2 biscoff cookies roughly chopped, drizzle of cookie butter for topping

Biscoff Cookie Butter Cookie Recipe

Equipment

Ingredients

Cookie Dough

Cinnamon Sugar

Topping

Method

Nutrition