Biscoff Butter Cookies
Biscoff butter cookies are the most fabulous cookie you've never tried...until now! Made with the famous Lotus Biscoff cookies and their own cookie butter, plus a few simple pantry ingredients, they'll be your new favorite treat with a cup of coffee.
Servings: 48 cookies
Calories: 104kcal
Ingredients
- ⅔ cup salted butter, softened to room temperature
- ¾ cup Biscoff Cookie Butter (creamy)
- ¾ cup granulated sugar
- ¼ cup light brown sugar, packed
- 1 large egg, at room temperature
- 2 tablespoons milk
- 1-½ teaspoons vanilla extract
- 2 cups all purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- 1 teaspoon salt
- 12 Lotus Biscoff cookies, processed to finely ground crumbs
- 1 cup chocolate chips (optional)
Instructions
- Preheat oven to 375℉.
- Using a food processor (or a ziploc bag and a rolling pin), process cookies until finely ground. Set aside.
- In a large mixing bowl, cream together butter, cookie butter spread, granulated white sugar, and brown sugar for several minutes. The color should become quite pale.
- Next, add in the egg, milk, and vanilla extract, and again mix well.
- In a separate bowl, stir together the dry ingredients of flour, cornstarch, baking soda, salt, and finely ground cookie crumbs.
- Add dry to wet ingredients and mix until all ingredients are combined.
- Finally, if using, stir in chocolate chips.
- Scoop out heaping teaspoonfuls of cookie dough and place on a lined baking sheet.
- Bake on the middle rack of the oven for 10-12 minutes.
- Place the baked cookies on a cooling rack for a few minutes and then enjoy!
Notes
- Ingredient substitutions
- Butter - Salted butter is used in this recipe, but you can certainly substitute unsalted butter if you prefer.
- Biscoff Cookie Butter - An absolute requirement for this recipe, to give the cookies their distinctive flavor. This comes in two varieties, creamy and crunchy. I used the creamy version in this recipe, but if you'd like that bit of crunch in your cookies, go right ahead and use the crunchy.
- Milk - I used whole milk in my recipe, but you can substitute 2% instead. I haven't personally tried non-dairy milks, but if you do, please let me know!
- Lotus Biscoff cookies - The cookies will be finely ground in a food processor and added to the cookie batter. If you don't have a food processor handy, put the cookies in a ziploc bag, grab a rolling pin, and roll until they're fine crumbs.
- Chocolate chips (optional) - While chocolate chips are optional, I mean c'mon, chocolate chips are always welcome in my cookies. In my cookies, I combined both white and semi-sweet chocolate chips.
- Baking: Due to the golden color of the cookie dough, the color of the cookie in the oven won't tell you much regarding when they're done. But when you gently touch the top of a cookie with a finger and they're still soft but cooked through, they're done. Err on the side of just slightly underbaked to retain the cookie's softness (FYI, this is generally the rule for most cookies). Keep in mind that once the cookies cool completely, they will firm up a little more.
- Cookie butter drizzle: If you'd like to take your cookies to the next level, scoop out a small amount of cookie butter spread and heat it up in the microwave for 20 seconds. Drizzle over the tops of the cookies for additional biscoff cookie flavor!
- Where to find these cookies and cookie butter in the grocery store: The cookies will be found in the cookie aisle, but when we went looking for this cookie butter in our local grocery store, we discovered that it was in the peanut butter aisle.
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Can I make them ahead of time?
Yes! You have two options here:
- Make the cookie batter, scoop out heaping teaspoonfuls of dough, and place on a lined baking sheet. Place the baking sheet in the freezer for about 30 minutes. Once the dough is frozen, portion out the dough balls into freezer bags and freeze for up to 2 months. When you're ready to enjoy some cookies, let them thaw to room temperature and then bake as usual.
- To freeze the cookies after they're baked, place in a ziploc bag and freeze for up to 3 months. Then, let them thaw to room temperature on the counter.
- Storage: When stored in an airtight container on the counter, these biscoff butter cookies will stay good for several days.
- Suggestion: If you enjoy these, then you're gonna love my soft peanut butter blossom cookies!
Nutrition
Calories: 104kcal | Carbohydrates: 13g | Protein: 1g | Fat: 5g | Sodium: 104mg | Potassium: 10mg | Fiber: 1g | Sugar: 8g | Vitamin A: 85IU | Calcium: 4mg