Irresistible Biscoff Butter Cookies: A Perfect Blend of Cookie Butter, Cinnamon, and Melted White Chocolate
Prepare yourself for an extraordinary treat with these divine Biscoff Butter Cookies! Crafted to perfection, each bite features the rich, distinctive flavor of creamy cookie butter, chunks of crushed Biscoff cookies for delightful texture, warm cinnamon chips, and a luxurious center of melted white chocolate. This carefully balanced combination delivers an exquisite harmony of salty and sweet, complemented by beautifully crispy, caramelized edges that will leave you craving more. These aren’t just cookies; they’re an experience, a journey for your taste buds into a world of pure indulgence.
If you’ve yet to discover the magic of cookie butter, you’re truly missing out on a culinary delight! This spread, made from crushed spiced Biscoff cookies, offers a uniquely deep, caramel-like flavor that’s utterly addictive. When this heavenly spread is incorporated into a soft, chewy cookie dough and then enhanced with even more crumbled Biscoff cookies, the results are simply phenomenal. But we don’t stop there! We elevate these cookies further by adding cozy cinnamon chips and a generous, gooey white chocolate core, transforming them into arguably the most delicious cookie recipe you’ll ever bake. Each ingredient plays a crucial role in creating a cookie that is moist, flavorful, and incredibly satisfying.
Essential Ingredients for Your Perfect Biscoff Butter Cookies
Creating these delightful Biscoff Butter Cookies starts with gathering high-quality ingredients. Each component is vital for achieving that perfect texture, depth of flavor, and irresistible sweetness. Here’s a detailed look at what you’ll need:
Flour – For most cookie recipes, including this one, all-purpose flour is your best friend. It provides the necessary structure and body for your cookies, ensuring they hold their shape while remaining wonderfully tender. Accurate measurement is key; spooning the flour into a measuring cup and then leveling it off with a straight edge prevents you from adding too much, which can result in dry, dense cookies.
Salt – A small but mighty ingredient, salt doesn’t just add its own flavor; it masterfully enhances and intensifies all the other sweet and rich notes in your cookies. It creates a beautiful balance, preventing the cookies from tasting overly sugary and bringing out the caramel notes of the Biscoff.
Baking soda – This acts as the primary leavening agent, responsible for giving your cookies their desirable lift and soft, chewy interior. To ensure optimal results, always check the freshness of your baking soda. Old or expired baking soda loses its potency, leading to flat, dense cookies. A simple test: mix a small amount with vinegar; if it fizzes, it’s good to go!
Butter – Real, unsalted butter is highly recommended for its superior flavor and fat content. It’s crucial that your butter is softened to room temperature before you begin mixing. This allows it to cream properly with the sugars, creating a light, airy base that contributes to the cookies’ tender texture. Softened butter should yield slightly to the touch but not be greasy or melted.
Sugars – This recipe calls for a dynamic duo: both brown sugar and white granulated sugar. Brown sugar, with its molasses content, lends a wonderful chewiness and a deeper, more complex caramel flavor. White sugar contributes to the crispy edges and helps the cookies spread perfectly. Ensure your brown sugar is fresh and moist; if it’s hardened, a quick trick is to place it in a microwave-safe container with a slice of bread or a damp paper towel and microwave briefly until soft.
Egg – A single large egg serves as a vital binder, bringing all the ingredients together into a cohesive dough. It also adds moisture, richness, and aids in the overall structure and texture of the cookies, contributing to their golden-brown hue.
Cookie butter – The star of the show! You’ll typically find cookie butter, such as Lotus Biscoff spread, located near the peanut butter and other nut butters in most grocery stores. Its unique spiced caramel flavor is what sets these cookies apart, infusing every bite with that unmistakable Biscoff essence.
Vanilla extract – A splash of high-quality vanilla extract is indispensable for adding depth and richness. The better the quality of your vanilla, the more pronounced and delightful its contribution to the overall flavor profile will be. It beautifully complements the cookie butter and cinnamon.
Biscoff cookies – To amplify the Biscoff experience, you’ll crush approximately 6 original Biscoff cookies into satisfyingly large chunks. These crunchy additions are folded directly into the dough, providing bursts of texture and intensifying the beloved spiced cookie flavor. They pair exquisitely with the creamy cookie butter!
Cinnamon chips – These small, delightful chips melt slightly during baking, releasing a warm, fragrant cinnamon flavor that harmonizes perfectly with the distinctive taste of cookie butter. If you’re not a fan of cinnamon or have difficulty locating cinnamon chips, you can easily substitute them with classic white chocolate chips for a milder, equally delicious alternative.
White chocolate – For the ultimate surprise center, you’ll need 12 individual 1-inch pieces or squares of quality white chocolate. As the cookies bake, this white chocolate melts into a luxuriously gooey, irresistible core, creating a delightful contrast with the cookie’s tender exterior. This molten center is truly what makes these cookies so incredibly delicious and special.
Step-by-Step Guide: How to Make Biscoff Butter Cookies
Follow these detailed instructions to create your own batch of incredible Biscoff Butter Cookies with gooey white chocolate centers. Precision and patience are your best tools!
1. **Combine Dry Ingredients:** In a medium-sized mixing bowl, meticulously whisk together the all-purpose flour, salt, and baking soda. Whisking ensures these dry ingredients are thoroughly combined and evenly distributed, which is crucial for uniform cookie texture. Set this mixture aside for later use.
2. **Cream Wet Ingredients:** In a separate, larger bowl (preferably using an electric mixer), cream together the softened butter, brown sugar, and white granulated sugar. Beat this mixture on medium speed for a good 2-3 minutes until it becomes light, fluffy, and pale in color. This creaming process incorporates air, which is essential for a tender cookie.
3. **Incorporate Flavorful Additions:** To the creamed butter and sugar mixture, add the large egg, half a cup of rich cookie butter, and the vanilla extract. Continue to mix for another 2-3 minutes. This ensures all the wet ingredients are thoroughly combined and the cookie butter is fully integrated, infusing the dough with its signature flavor.
4. **Combine Wet and Dry:** Gradually add the reserved flour mixture to the wet ingredients. Mix on low speed just until the flour is fully incorporated and no dry streaks remain. It’s crucial to avoid over-mixing at this stage, as over-developing the gluten can lead to tough cookies.
5. **Fold in Inclusions:** Gently fold in the crushed Biscoff cookies and the cinnamon chips using a spatula. Distribute them evenly throughout the dough without crushing the cookie pieces further.
6. **Form and Fill Cookies:** Using a 1.5-tablespoon cookie scoop, scoop out a portion of cookie dough. Gently flatten it slightly and create a small impression in the center. Place one 1-inch piece of white chocolate into this impression. Take another scoop of cookie dough and place it directly on top of the white chocolate. Carefully mold the two pieces of dough together, sealing any gaps to fully enclose the white chocolate within the dough ball. This technique ensures a perfectly gooey center. Repeat this process with the remainder of the cookie dough.
7. **Chill the Dough:** Arrange the formed dough balls in an airtight container and chill them in the refrigerator for at least 30 minutes. While 30 minutes is the minimum, you can certainly chill them longer if time permits. Do not skip this crucial step! Chilling the dough not only intensifies the flavors, allowing them to meld beautifully, but also prevents the cookies from spreading too much during baking, ensuring they maintain a desirable thick, chewy texture.
8. **Preheat Oven:** When you’re ready to bake, preheat your oven to 350°F (175°C). Ensure the oven is fully preheated to the correct temperature before placing the cookies inside, as this consistency is key for even baking.
9. **Bake to Perfection:** Line a baking sheet with parchment paper or a silicone baking mat. Place the chilled cookie dough balls on the prepared baking sheet, ensuring they are spaced at least 2-3 inches apart to allow for proper spreading. Bake for 15-17 minutes. The cookies are ready when their edges are slightly golden brown, and the centers still appear a bit soft and slightly under-baked. They will continue to set as they cool.
10. **Cool and Serve:** Remove the cookies from the oven. If you desire an extra touch of salty-sweet goodness, sprinkle a pinch of finishing salt over the warm cookies immediately after baking. Allow the cookies to cool and set on the baking sheet for 5 minutes. This allows them to firm up slightly before you transfer them to a wire cooling rack to cool completely. Enjoy these warm, gooey delights!
Biscoff Butter Cookies
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Ingredients
- 2 cups all-purpose flour
- ¾ tsp salt
- 1 tsp baking soda
- 1 stick unsalted butter softened to room temperature
- ½ cup brown sugar packed
- ½ cup white granulated sugar
- 1 large egg
- ½ cup cookie butter (e.g., Lotus Biscoff spread)
- 2 tsp vanilla extract
- 6 Biscoff cookies crushed into large chunks
- ½ cup cinnamon chips (or white chocolate chips)
- 12 1-inch pieces or squares of white chocolate for the centers
- finishing salt for garnish, optional
Instructions
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In a mixing bowl, whisk flour, salt, and baking soda together and set aside.
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In a separate bowl, cream butter, brown sugar, and white sugar for 2-3 minutes until light and fluffy.
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Add egg, ½ cup of cookie butter, and vanilla to the creamed butter and sugar and mix for another 2-3 minutes, ensuring all wet ingredients are fully combined.
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Add the flour mixture to the wet ingredients and mix just until the flour is fully incorporated and no dry streaks remain. Be careful not to over-mix.
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Gently fold in the crushed Biscoff cookies and cinnamon chips (or white chocolate chips) using a spatula.
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Using a 1.5-tablespoon cookie scoop, take one scoop of cookie dough and form a slight impression in the center. Place one piece of white chocolate into this impression. Take a second scoop of cookie dough and place it on top of the white chocolate. Mold the two pieces together to form a seamless ball, ensuring the white chocolate is completely sealed inside. Repeat with the remainder of the dough.
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Place the dough balls in an airtight container and chill in the refrigerator for at least 30 minutes. Chilling is essential to intensify flavors and prevent excessive spreading during baking.
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When ready to bake, preheat your oven to 350°F (175°C).
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Place the chilled cookie dough balls on a parchment-lined baking sheet, ensuring they are at least 2-3 inches apart. Bake for 15-17 minutes, or until the edges are lightly browned and the centers are still soft.
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Remove the cookies from the oven. If desired, sprinkle with finishing salt immediately. Allow them to cool and set on the baking sheet for 5 minutes before carefully transferring them to a wire cooling rack to cool completely.
Nutrition
Possible Variations for Biscoff Butter Cookies
While these Biscoff Butter Cookies are absolutely perfect as is, you might want to experiment with a few variations to customize them to your taste or what you have on hand. Don’t be afraid to get creative in the kitchen!
- Swap out the cinnamon chips. The cinnamon chips truly enhance the warm, spiced notes of Biscoff and are highly recommended for this recipe. However, if you’re not a fan of cinnamon or can’t find them, plain white chocolate chips or even butterscotch chips make fantastic alternatives. They will still provide that sweet, melty goodness and a delightful texture contrast. You could also try chopped nuts like pecans or walnuts for a different kind of crunch.
- Adjust the sugar ratio. This recipe intelligently uses both brown and white sugar to achieve its ideal cookie texture. Brown sugar contributes to the moist, chewy interior and a richer, molasses-like flavor, while white sugar ensures those delightfully crispy edges. If you prefer a chewier cookie, slightly increase the brown sugar and decrease the white sugar. For a crispier cookie, do the opposite. Playing with this ratio allows you to achieve your perfect balance.
- Add a drizzle. Once cooled, consider drizzling your cookies with melted white chocolate, milk chocolate, or even a little extra warmed cookie butter for an extra layer of flavor and a beautiful presentation.
- Make them sandwich cookies. For an even more decadent treat, sandwich two cookies together with a dollop of cream cheese frosting, Biscoff spread, or vanilla buttercream.
- Spice it up. If you love even more spice, a tiny pinch of ground ginger or nutmeg added to the dry ingredients can further enhance the Biscoff flavor profile.
Unlock the Secret to The BEST Biscoff Butter Cookies: Expert Baking Tips
Achieving consistently perfect cookies is a skill honed over time. After countless batches of chocolate chip and other cookie recipes, I’ve gathered several invaluable tips that apply universally and will ensure your Biscoff Butter Cookies turn out spectacularly every single time!
- Make sure that you have **enough flour in the dough**. The dough should be soft and pliable but not overly sticky. If your dough feels too wet or sticky, add a tablespoon of flour at a time until it reaches the right consistency. Too little flour is a common culprit for cookies that spread too much.
- **Dedicate extra time to creaming the butter and sugars**. This isn’t just a mixing step; it’s an aeration process! Creaming them together for a full 2-3 minutes until light and fluffy incorporates air, which is vital for a tender, chewy cookie. Similarly, mixing for another 2-3 minutes after adding the egg, cookie butter, and vanilla is crucial for thoroughly emulsifying the ingredients and building the cookie’s foundational structure. Don’t rush these initial steps.
- **Always preheat your oven completely**. A properly preheated oven ensures even baking from the moment your cookies enter. Placing dough into a cold or warming oven can lead to inconsistent results, with cookies spreading unevenly or baking too slowly, affecting their final texture.
- **Invest in a cookie scoop!** This simple tool is a game-changer for uniform cookies. If you desire all your cookies to be perfectly shaped, bake evenly, and be the same size, a cookie scoop is the way to go. It eliminates guesswork and makes the process much faster and cleaner.
- **Utilize parchment paper or a silicone baking mat**. This is not just for non-stick purposes, though it excels at that! It ensures your cookies lift off the baking sheet effortlessly without sticking, tearing, or requiring scraping. Plus, it promotes more even heat distribution and prevents burnt bottoms, especially on darker baking sheets.
- **Resist the urge to overbake the cookies**. This is perhaps the most important tip! When I remove my cookies from the oven, they often look slightly under-baked in the center. This is perfectly normal and desired! They will continue to “carry-over bake” on the hot cookie sheet for a few more minutes, setting up to a perfect soft-chewy texture. Overbaking leads to dry, crumbly cookies. Trust the process and aim for lightly golden edges with a slightly soft center.
- **Don’t skip the chilling time!** As mentioned in the recipe, chilling the dough is paramount. It allows the flavors to deepen and prevents the cookies from spreading excessively, resulting in thicker, chewier cookies.
Troubleshooting: Why Are My Cookies Flat?
One of the most common baking frustrations is cookies that spread too much and end up flat. If your Biscoff Butter Cookies are consistently turning out flatter than desired, there are a few likely culprits and simple solutions:
- **Insufficient Flour:** The most frequent reason for flat cookies is often too little flour in the dough. Flour provides structure, and without enough, the cookies can’t hold their shape. Start by adding just a few tablespoons of extra all-purpose flour to your batter (about 1-3 tablespoons for this recipe) and mix until just combined. Test a small batch to see if this improves the shape.
- **Over-softened or Melted Butter:** For most cookie recipes (including this one), butter should be softened to room temperature, not melted. Melted butter significantly alters the fat-to-flour ratio, making the dough too greasy and causing cookies to spread rapidly in the oven. Ensure your butter is simply pliable, not liquid.
- **Warm Dough:** If your cookie dough is too warm before baking, it will spread more quickly. Always adhere to the chilling time specified in the recipe. Chilling solidifies the butter, which then melts slowly in the oven, preventing excessive spreading. If your kitchen is particularly warm, you might need to chill the dough for an additional 15-30 minutes.
- **Over-greased Baking Sheets:** Using too much cooking spray or a heavily greased baking sheet can also contribute to flat cookies, as it reduces friction between the dough and the pan, allowing them to spread more freely. Using parchment paper or a silicone baking mat is a better alternative, as it offers a non-stick surface without excess grease.
Perfectly Softened Butter: Your Guide to Room Temperature
Achieving perfectly softened butter is a foundational step for many cookie recipes, including these Biscoff Butter Cookies. Butter at room temperature creams beautifully with sugar, creating an airy, emulsified base that leads to wonderfully tender cookies. The ideal way to soften butter is to simply set it out on your counter a few hours before you plan to bake. However, for those of us (and I include myself here!) who don’t always plan that far ahead, here are a few quick tricks:
- **The Microwave Method (with caution!):** This is the fastest method, but it requires extreme vigilance to avoid melting the butter, which is detrimental to cookie texture. Place the whole stick of butter (unwrapped from foil) in the microwave and heat for about 6-7 seconds on medium power. Check its softness. If it’s still quite firm, try another 5-7 seconds. Repeat in very short intervals (3-5 seconds) until it’s just pliable to the touch but not shiny or melted.
- **Defrost Setting:** I personally favor using the defrost setting on my microwave. While it takes a little longer (closer to 30-45 seconds for a stick of butter), it provides a gentler heat, making it much easier to soften the butter evenly without accidentally melting it. You’ll still need to check it frequently.
- **The Warm Water Bath:** Fill a glass bowl with warm water (not hot). Place your unwrapped stick of butter in a smaller, separate bowl. Rest the smaller bowl inside the larger bowl of warm water, ensuring no water gets into the butter. The warmth from the water will gently soften the butter in about 10-15 minutes.
- **Pounding Method:** If you’re really in a hurry, place the stick of butter between two sheets of parchment paper or plastic wrap. Use a rolling pin or a heavy object to gently pound the butter until it flattens and softens. This works quickly by increasing the surface area.
Addressing the Burn: Why Do My Cookies Burn on the Bottom?
It’s frustrating when your cookies come out of the oven with beautifully golden tops but burnt bottoms. This common issue is usually attributable to your baking equipment or technique. Here’s how to prevent it:
- **Dark Baking Sheets:** The most frequent culprit is often dark-colored baking sheets. Dark pans absorb and retain more heat than lighter ones, causing the bottoms of your baked goods to cook (and potentially burn) much faster than the centers or tops. If you consistently face this issue, consider investing in lighter-colored, reflective aluminum baking sheets.
- **Excessive Cooking Spray/Grease:** While some recipes call for greasing a pan, excessive cooking spray or butter can create a super-heated layer directly under your cookies, leading to burnt bottoms. I highly recommend using silicone baking mats or parchment paper. These not only provide a perfect non-stick surface but also create a barrier that helps distribute heat more evenly, preventing burning.
- **Oven Hot Spots:** Ovens often have hot spots, areas that heat up more intensely. If you suspect this, try rotating your baking sheets halfway through the baking time. Also, ensure your oven rack is in the middle position for most cookie baking to ensure even heat from all sides.
- **Too High Temperature:** Double-check your oven temperature with an oven thermometer. Your oven might be running hotter than it indicates, leading to quicker burning on the bottom before the cookie is fully baked through. Adjust your oven temperature accordingly.
- **Thin Dough:** If your cookie dough is rolled too thin or spreads excessively (due to factors like warm dough or melted butter), the bottom surface will be exposed to direct heat for longer relative to its thickness, making it prone to burning.
Storage and Freezing Tips for Biscoff Butter Cookies
To keep your Biscoff Butter Cookies fresh and delicious for as long as possible, proper storage is key. Here are some tips:
- **Room Temperature:** Once completely cooled, store the cookies in an airtight container at room temperature for up to 3-5 days. This will help maintain their chewy texture and prevent them from drying out.
- **Refrigeration (Optional):** While not strictly necessary, if your home is particularly warm, or if you prefer a firmer cookie, you can store them in an airtight container in the refrigerator for up to a week. Bring them to room temperature or warm them slightly before serving for the best experience.
- **Freezing Baked Cookies:** To freeze baked cookies, ensure they are completely cooled. Place them in a single layer on a baking sheet and freeze until solid (about 1-2 hours). Once frozen, transfer them to a freezer-safe airtight container or heavy-duty freezer bag, separating layers with parchment paper to prevent sticking. They can be stored for up to 2-3 months. Thaw at room temperature or warm gently in the microwave or oven.
- **Freezing Cookie Dough:** You can also freeze the raw cookie dough balls. After forming the balls (with the white chocolate centers), arrange them on a baking sheet and freeze until solid. Then, transfer the frozen dough balls to a freezer-safe bag or container. They can be stored for up to 3 months. When ready to bake, you can bake them directly from frozen, adding a few extra minutes to the baking time (e.g., 18-20 minutes).
Serving Suggestions for Your Biscoff Butter Cookies
These incredible Biscoff Butter Cookies are delightful on their own, but here are some ideas to elevate your indulgence:
- **Classic Pairings:** Serve them warm with a tall glass of cold milk, a hot cup of coffee, or a comforting mug of tea.
- **Dessert Toppers:** Crumble them over vanilla ice cream, yogurt, or use them as a crust for cheesecakes.
- **Creative Treats:** Make an ice cream sandwich with Biscoff or vanilla ice cream between two cookies.
- **Gourmet Touch:** A light sprinkle of flaky sea salt just after baking enhances their sweet-and-salty profile beautifully.
Frequently Asked Questions About Biscoff Butter Cookies
Here are answers to some common questions you might have about making these delicious Biscoff Butter Cookies:
- **Can I use crunchy cookie butter instead of smooth?**
Yes, absolutely! Crunchy cookie butter will add an extra layer of texture to your cookies, with small bits of Biscoff cookie throughout the spread. This can be a delightful addition if you enjoy more crunch. - **What if I can’t find cinnamon chips?**
No problem at all! As mentioned in the variations, plain white chocolate chips are an excellent substitute. Butterscotch chips would also work wonderfully, or you can simply omit them entirely if preferred. The cookies will still be incredibly flavorful due to the cookie butter and crushed Biscoff. - **Is chilling the dough really necessary?**
Yes, chilling the dough for at least 30 minutes is highly recommended and truly makes a difference. It helps to solidify the butter, which prevents the cookies from spreading too much in the oven, resulting in a thicker, chewier cookie. Chilling also allows the flavors to meld and deepen, enhancing the overall taste. - **Can I make the cookie dough ahead of time?**
Definitely! You can prepare the cookie dough up to 2-3 days in advance. Store it in an airtight container in the refrigerator. When you’re ready to bake, you might need to let it sit at room temperature for about 15-20 minutes to make it easier to scoop and form. You can also freeze the portioned dough balls for longer storage, as described in the storage tips. - **How do I know when the cookies are done baking?**
Look for cookies with lightly golden-brown edges. The centers should still appear soft and slightly puffy. Remember, cookies continue to bake for a few minutes after they are removed from the oven, so taking them out when they look slightly underdone will ensure a perfectly soft and chewy interior once cooled.
MORE DELICIOUS COOKIE RECIPES TO TRY:
If you loved these Biscoff Butter Cookies, you’re in for a treat! Explore more delightful cookie creations that are sure to satisfy your sweet tooth:
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- CHOCOLATE CAKE MIX COOKIES
- CHERRY PIE COOKIES
- BEST NO BAKE COOKIES
- SNICKERDOODLE COOKIE BARS
In conclusion, these Biscoff Butter Cookies are more than just a dessert; they are a celebration of irresistible flavors and textures. With their rich cookie butter base, satisfying crunch from crushed Biscoff cookies, warming cinnamon chips, and a delightful surprise of melted white chocolate in every center, they strike an exquisite balance of sweet and salty. Each cookie boasts perfectly crispy, caramelized edges and a wonderfully soft, chewy interior, making them an unforgettable treat for any occasion. Bake a batch today and savor the magic!