Biscoff Cookie Butter Cookies
Delightful cookies made with creamy Biscoff cookie butter and crunchy Lotus Biscoff pieces, perfect for any occasion.
Ingredients
Batter Ingredients
- 1/2 cup unsalted butter, softened adds moisture and richness
- 1/2 cup Biscoff cookie butter provides unique flavor and creaminess
- 3/4 cup light brown sugar, packed contributes sweetness and moisture
- 1/4 cup granulated sugar adds sweetness and slight crunch
- 1 large egg binds ingredients and adds structure
- 1 3/4 cups all-purpose flour provides structure and texture
- 1/2 tsp baking soda helps cookies rise
- 1/2 tsp salt enhances overall flavor
- 1 cup Lotus Biscoff cookies, roughly chopped adds crunch and flavor
- 1 tsp vanilla extract adds warmth and depth
Instructions
Preparation
- In a mixing bowl, combine the softened unsalted butter and Biscoff cookie butter. Use an electric mixer or a whisk to blend them until the mixture is smooth and creamy.
- Add the packed light brown sugar and granulated sugar to the butter mixture. Continue to mix until light and fluffy.
- Crack the large egg into the mixing bowl and add the teaspoon of vanilla extract. Mix until fully incorporated.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined.
- Gently fold in the chopped Lotus Biscoff cookies using a rubber spatula.
Baking
- Preheat your oven and line a baking sheet with parchment paper.
- Scoop generous tablespoons of cookie dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake until the edges are just set and the centers appear slightly soft.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.
Notes
Ensure your butter is softened and avoid overmixing the dough. Store cookies in an airtight container to maintain freshness.