Biscoff Cookie Butter Cookies: Prepare to be utterly captivated by these melt-in-your-mouth delights! Imagine the warm, spiced aroma of Biscoff cookies transformed into a luxuriously creamy butter, then swirled into a soft, chewy cookie dough. The result? A symphony of sweet, caramelized flavors that will have you reaching for seconds (and thirds!).
The magic of Biscoff, originally known as Lotus Bakeries, began in 1932 in a small Belgian bakery. These subtly spiced cookies were traditionally served alongside coffee, hence the name "Biscuit for Coffee," eventually shortened to Biscoff. Over the years, the unique flavor profile of Biscoff has captured hearts worldwide, leading to the creation of the now-iconic Biscoff Cookie Butter.
What makes these Biscoff Cookie Butter Cookies so irresistible? It's the perfect combination of textures – a slightly crisp edge giving way to a soft, almost fudgy center. The deep, caramelized sweetness, with hints of cinnamon and other warm spices, is simply addictive. Plus, these cookies are incredibly easy to make, requiring minimal ingredients and effort. Whether you're a seasoned baker or a kitchen novice, you can whip up a batch of these delightful treats in no time. They are perfect for a cozy night in, a festive gathering, or simply a sweet escape from the everyday. Get ready to experience cookie perfection!
Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup Biscoff cookie butter, softened
- 1 cup Biscoff cookies, crushed (about 20 cookies)
Preparing the Dough:
- Cream the Butter and Sugars: In a large bowl (or the bowl of a stand mixer), cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This usually takes about 3-5 minutes. Make sure to scrape down the sides of the bowl occasionally to ensure everything is evenly mixed. The mixture should be pale and airy.
- Add the Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract. Don't overmix at this stage; just combine until the eggs are incorporated.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt. Whisking is important to evenly distribute the baking soda and salt throughout the flour.
- Gradually Add Dry Ingredients to Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can lead to tough cookies. Overmixing develops the gluten in the flour, resulting in a less tender cookie.
- Incorporate the Biscoff Cookie Butter: Add the softened Biscoff cookie butter to the dough and mix until evenly distributed. Make sure the cookie butter is truly softened; otherwise, it will be difficult to incorporate smoothly.
- Fold in the Crushed Biscoff Cookies: Gently fold in the crushed Biscoff cookies. I like to reserve a few tablespoons of the crushed cookies to sprinkle on top of the cookies before baking for extra visual appeal and flavor.
- Chill the Dough: Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes. Chilling the dough helps prevent the cookies from spreading too much during baking and allows the flavors to meld together. For best results, chill for 1-2 hours, or even overnight. If chilling overnight, let the dough sit at room temperature for about 15-20 minutes before scooping to make it easier to handle.
Baking the Cookies:
- Preheat the Oven: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats. Parchment paper or silicone mats prevent the cookies from sticking and make cleanup easier.
- Scoop the Dough: Use a cookie scoop or spoon to drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie. I prefer using a cookie scoop for uniform size and baking.
- Optional: Sprinkle with Crushed Biscoff Cookies: If desired, sprinkle the tops of the cookies with the reserved crushed Biscoff cookies. Gently press them into the dough so they adhere during baking.
- Bake the Cookies: Bake for 9-11 minutes, or until the edges are golden brown and the centers are set. The baking time may vary depending on your oven, so keep a close eye on the cookies.
- Cool the Cookies: Remove the baking sheets from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. This allows the cookies to firm up slightly and prevents them from breaking when you move them.
Tips and Variations:
- Softening the Butter: The butter needs to be properly softened for the cookies to have the right texture. It should be soft enough that you can easily press a finger into it, but not melted. If you forget to take the butter out ahead of time, you can microwave it in short bursts (5-10 seconds) until softened, but be very careful not to melt it.
- Biscoff Cookie Butter Consistency: Just like the butter, the Biscoff cookie butter should also be softened. If it's too cold and hard, it won't incorporate smoothly into the dough.
- Adjusting Sweetness: If you prefer a less sweet cookie, you can reduce the amount of granulated sugar or brown sugar slightly.
- Adding Chocolate Chips: For an extra decadent treat, add ½ cup of white chocolate chips or milk chocolate chips to the dough along with the crushed Biscoff cookies.
- Freezing the Dough: You can freeze the cookie dough for later use. Scoop the dough into balls and place them on a baking sheet lined with parchment paper. Freeze for about 30 minutes, or until solid. Then, transfer the frozen dough balls to a freezer bag or airtight container. When ready to bake, bake from frozen, adding a few extra minutes to the baking time.
- Storing the Cookies: Store the baked cookies in an airtight container at room temperature for up to 5 days.
- Making Biscoff Sandwiches: For an extra special treat, make Biscoff cookie sandwiches by spreading a layer of Biscoff cookie butter between two cookies.
- Using Different Cookie Butters: While this recipe is specifically for Biscoff cookie butter, you can experiment with other types of cookie butter, such as Speculoos cookie butter or even peanut butter.
- High Altitude Adjustments: If you live at a high altitude, you may need to make some adjustments to the recipe. Try reducing the amount of baking soda by ¼ teaspoon and adding 1-2 tablespoons of extra flour.
Troubleshooting:
- Cookies Spreading Too Much: If your cookies are spreading too much, it could be due to a few factors. Make sure your oven is properly preheated, and that you are using the correct amount of flour. Also, chilling the dough is crucial for preventing excessive spreading. If the dough is still spreading too much after chilling, try adding a tablespoon or two of extra flour.
- Cookies Are Too Dry: If your cookies are coming out dry, it could be because you are overbaking them. Reduce the baking time by a minute or two, and make sure you are not using too much flour.
- Cookies Are Too Hard: Overmixing the dough can lead to tough cookies. Be careful not to overmix the dough after adding the dry ingredients. Also, make sure your butter is properly softened, but not melted.
- Cookies Are Not Spreading Enough: If your cookies are not spreading enough, it could be because the dough is too cold. Let the dough sit at room temperature for a few minutes before scooping. Also, make sure you are not using too much flour.
Serving Suggestions:
- Serve these Biscoff cookie butter cookies with a glass of cold milk or a cup of hot coffee.
- They are also delicious served with a scoop of vanilla ice cream or a dollop of whipped cream.
- These cookies make a great addition to a cookie platter or gift basket.
- Enjoy them as a sweet treat any time of day!
Conclusion:
And there you have it! These Biscoff Cookie Butter Cookies are truly something special, and I genuinely believe they deserve a spot in your regular baking rotation. Why? Because they're incredibly easy to make, require minimal ingredients you probably already have in your pantry (except maybe the Biscoff spread, but trust me, it's worth the trip!), and deliver an explosion of warm, spiced, caramel-y goodness with every single bite. Seriously, the combination of the soft, chewy texture and that distinctive Biscoff flavor is simply irresistible. But beyond the ease and the incredible taste, these cookies are a must-try because they offer a unique twist on a classic. We've all had chocolate chip cookies, peanut butter cookies, and oatmeal raisin cookies, but these Biscoff beauties stand out from the crowd. They're a conversation starter, a delightful surprise, and a guaranteed crowd-pleaser. Imagine bringing a batch of these to your next potluck or holiday gathering – you'll be the star baker, I promise! Now, let's talk about serving suggestions and variations, because the possibilities are endless! For a simple yet elegant presentation, serve them warm with a scoop of vanilla ice cream. The contrast between the warm cookie and the cold ice cream is heavenly. Or, if you're feeling a bit more adventurous, try crumbling them over a bowl of yogurt or granola for a delicious and satisfying breakfast. Looking for variations? You could add a handful of chopped walnuts or pecans to the dough for a bit of crunch. Or, for an extra dose of Biscoff flavor, swirl a spoonful of Biscoff spread on top of each cookie before baking. If you're a chocolate lover, try adding some chocolate chips or chunks to the dough – the combination of chocolate and Biscoff is surprisingly delicious. For a festive touch, drizzle melted white chocolate over the cooled cookies and sprinkle with crushed Biscoff cookies.Serving Suggestions:
- Warm with vanilla ice cream
- Crumbled over yogurt or granola
- Paired with a cup of coffee or tea
- As a base for mini ice cream sandwiches
Variations:
- Add chopped nuts (walnuts, pecans)
- Swirl Biscoff spread on top before baking
- Incorporate chocolate chips or chunks
- Drizzle with melted white chocolate and crushed Biscoff cookies
Biscoff Cookie Butter Cookies: The Ultimate Recipe Guide
Soft and chewy cookies packed with Biscoff cookie butter flavor. Perfect for Biscoff lovers!
Ingredients
Ingredients:
1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
1 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup Biscoff cookie butter
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- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup Biscoff cookie butter
Instructions
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- Preheat oven to 350°F (175°C).
- In a large bowl, cream together the butter, Biscoff spread, brown sugar, and white sugar until smooth.
- Beat in the egg and vanilla extract.
- Gradually stir in the flour, baking soda, and salt.
- Drop by rounded tablespoons onto ungreased cookie sheets.
- Bake for 10-12 minutes, or until edges are nicely browned.
- Cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
Notes
- For best results, chill the dough for at least 30 minutes.
- The cookies will be very soft when they come out of the oven, but they will firm up as they cool.
- Store in an airtight container at room temperature.