Biscoff Cookie Butter
Sweets made with cookie butter — cookie butter cookies, blondies, cookie butter pie, Biscoff banana pudding — for potlucks and after-supper treats.
★ dessert
dessertCookie Butter Cookies!
These cookies are made with Lotus Cookie Butter, and are filled with chocolate chips and Lotus Biscoff cookies. Then they are finished off with a drizzle of melted cookie butter and sprinkled with crushed Biscoff cookies. If you like cookie butter, then you will love these cookies!
Isaac TIngredients
- 1 1/2 cups All-Purpose Flour
- 3/4 cup Cake Flour
- 2 tsp Corn starch
- 1/2 tsp Baking soda
- 1/2 tsp Baking powder
- 1/2 tsp Salt
- 1/2 cup Unsalted butter cold cut into cubes
- 1/2 cup Creamy cookie butter
- 3/4 cup Brown sugar packed
- 1/4 cup Sugar
- 1 Egg
- 1 Egg yolk
- 1 Tbsp Cookie butter emulsion
- 1 tsp Vanilla extract
- 1 1/2 cups Chocolate chips
- 10 Biscoff cookies crushed
Instructions
- 1Preheat the oven to 375°F. Line two baking sheets with parchment paper or Silpat/silicone baking mats.
- 2Whisk the dry ingredients together in a large mixing bowl: All-Purpose flour, cake flour, corn starch, baking powder, baking soda and salt. Set aside.
- 3Using a stand mixer fitted with the paddle attachment cream the butter, cookie butter, and sugars on medium speed until combined, about 2-3 minutes.
- 4Using a stand mixer fitted with the paddle attachment cream the butter, cookie butter, and sugars on medium speed until combined, about 2-3 minutes. If you don’t have cookie butter emulsion, then you can use more vanilla.
- 5Shape dough into ~8 large dough balls. Pull the ball in half, and then place the two halves back together with the jagged middle parts of the cookies facing up. See the video for guidance. This gives the cookies a gorgeous, rustic look and it's the Crumbl cookie method!
- 6Place the cookies on the prepared baking sheet and bake for ~10-12 minutes or until the edges and tops look slightly golden
- 7While the cookies are still warm, place a circular cookie cutter or a circular drinking glass around the cookies (it should be larger than the cookie so you don’t cut off any edges) and give the cookies a spin. Swirling the cookie should help to smooth out any uneven edges to make the perfect circular cookie!
- 8Garnish the tops with more chocolate chips when they come out of the oven. These cookies are VERY SOFT so it's important to let cookies cool on the cookie sheet for 15 minutes and then transfer to a wire cooling rack to cool completely. Drizzle with a little bit of melted Biscoff spread and crushed Biscoff cookies, if desired and most importantly, ENJOY!
P.S. We update the recipes on this page every few days. If you want to cook this recipe over and over again, we'd love it if you downloaded Pepper 🤝.
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Open in Pepper →That Jar Of Cookie Butter Earns Its Keep
A jar of cookie butter sits in the pantry looking like a snack, but it does real work in a mixing bowl. It brings the spice and caramel flavor of the cookies with none of the fuss, so a plain batter or a box cake tastes like you fussed all afternoon.
Cooks on Pepper reach for these when they need a dessert for Sunday dinner, a pan of something for a church potluck, or one warm sweet thing at nine at night without dirtying the oven.
Every recipe here uses that jar: cookie butter cookies and cookie butter blondies for the cookie tin, cookie butter pie and Biscoff caramel cookie butter cheesecake for company, Biscoff banana pudding and cookie butter balls for a crowd, plus a Lotus Biscoff mug cake and a cookie butter creamer for your coffee.
Quick Tips
- 1
Warm the spread first
Microwave the cookie butter 15 to 20 seconds so it stirs smoothly into batter instead of leaving thick streaks.
- 2
Chill cookie dough
Give cookie butter dough 30 minutes in the fridge before baking so the cookies hold their shape and don't spread thin.
- 3
Pack the crumb crust
Press Biscoff crumbs and melted butter up the sides with the bottom of a measuring cup, then bake 8 to 10 minutes so the slices hold.
- 4
Cool blondies completely
Let the pan sit at least 1 hour before cutting; warm blondies tear and the gooey centers won't set into squares.
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