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Delicious homemade Biscoff cookie butter cookies on a baking tray

Biscoff Cookie Butter Cookies

These melt-in-your-mouth Biscoff Cookie Butter Cookies combine the iconic caramel flavor of Biscoff spread with classic homemade cookie comfort. A quick and easy treat for any occasion!
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 15 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Cookie Batter
  • ½ cup unsalted butter, softened Make sure it's at room temperature
  • 110 g packed light brown sugar
  • ⅓ cup white sugar
  • 1 large egg At room temperature
  • 2 teaspoons pure vanilla extract
  • ½ teaspoon baking soda
  • ½ teaspoon table salt
  • 1½ cups plain all-purpose flour
Biscoff Spread
  • 13 teaspoons Lotus Biscoff spread For the filling
  • 2 tablespoons Biscoff spread For drizzling over before serving
Garnish
  • to taste Flaked sea salt For finishing touch

Method
 

Preparation
  1. Scoop 13 teaspoons of Biscoff cookie butter onto a baking sheet lined with parchment paper. Freeze until solid, about 30 minutes.
  2. Cream together the room temperature butter and brown sugar until light and fluffy.
  3. Add the granulated sugar and mix until smooth.
  4. Beat in the egg and vanilla extract.
  5. Gradually blend in flour, baking soda, and salt until combined.
  6. Preheat the oven to 375°F (190°C).
Baking
  1. Take a scoop of dough, flatten it slightly, and envelop one frozen Biscoff ball. Roll it into a smooth ball.
  2. Place cookies on a parchment-lined baking sheet. Bake for 10-12 minutes until edges are golden.
  3. Once cooled slightly, drizzle warm Biscoff cookie butter over the top and sprinkle with flaked salt.

Notes

Store cookies in an airtight container at room temperature for about 5 days. For longer storage, freeze for up to 3 months.