Biscoff Butter Cookies Recipe

Large, chewy Biscoff butter cookies are full with cookie butter. Cookie butter pools top small chocolate chips-filled cookies.

Ingredient

– 2 ½ cups All-purpose flour – 1 teaspoon Baking soda – 1 teaspoon Salt – 1 cup Unsalted butter room temperature – 1 cup Brown sugar packed light or dark – ½ cup White granulated sugar – ¾ cup Biscoff cookie spread smooth not crunchy – 2 teaspoon Pure vanilla extract – 2 Large eggs room temperature – 1 cup Mini chocolate chip – ½ cup Biscoff cookie butter the rest of the container

Direction

Sift flour in a basin. Adding baking soda and salt. Set aside.Beat butter, brown sugar, and sugar with a mixer. Beat high for 2 minutes. Mix in cookie butter. Just blend.

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Mix in eggs and vanilla. Mix 1 minute on high. Add dry ingredients and mix on low until mixed. Mix in small chocolate chips.Refrigerate dough for 2 hours.

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Line a cookie sheet with wax paper. Put cookie butter in a bowl. Scoop little dollops of ¼ teaspoon onto the cookie sheet. Top the prepared cookies with this. Put in freezer.

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Preheat oven to 350F. Use parchment on two cookie sheets. Use a 3oz cookie scoop to scoop dough. Put 6 cookies per sheet. Baking one sheet at once. Store the remaining dough in the fridge while the cookies bake.

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Baking cookies takes 13-15 minutes. Bake until sides are gently golden brown. Top freshly baked cookies with cookie butter drops and small chocolate chips.

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Sit the cookies on the pan for 5 minutes. Use a knife to "stir" cookie butter onto the cookie to form pools. Place on a cooling rack.

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also see

also see

Lemon Raspberry Roll Recipe