Description
Sweet and indulgent Triple Biscoff Cookie Butter Cookies blend European cookie charm with rich, caramelized flavors. Creamy Biscoff spread and crunchy cookie pieces create a luxurious dessert that melts in your mouth, inviting special moments of pure bliss.
Ingredients
Scale
Main Ingredients:
- 1 ½ cups all-purpose flour
- 1 cup white chocolate chunks
- 8–10 Biscoff cookies
Base Ingredients:
- ½ cup (113 grams/1 stick) unsalted butter, softened
- ½ cup granulated sugar
- ¼ cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ¼ cup Biscoff spread
Finishing Ingredients:
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup crushed Biscoff cookies
- ½ cup Biscoff spread
Instructions
- Prepare a parchment-lined baking sheet and precisely drop measured Biscoff spread portions, then transfer to freezer for approximately 30 minutes to solidify the interior filling.
- Create the cookie foundation by thoroughly blending softened butter with granulated and brown sugars until achieving a whipped, airy consistency.
- Incorporate egg, vanilla extract, and additional Biscoff spread into the butter mixture, ensuring complete integration.
- Separately combine flour, baking soda, and salt, then gradually fold these dry components into the wet mixture, maintaining a smooth texture.
- Gently fold white chocolate chunks and crushed Biscoff cookies into the dough, distributing ingredients evenly.
- Heat oven to 375°F and prepare a clean parchment-lined baking sheet.
- Develop cookie structure by flattening a dough portion, strategically positioning the pre-frozen Biscoff spread center.
- Apply a complementary dough layer, meticulously sealing edges to prevent filling leakage.
- Garnish each cookie with a whole Biscoff cookie as decorative embellishment.
- Position cookies with adequate spacing on baking sheet to allow proper heat circulation.
- Bake for 12-15 minutes, targeting golden-brown edges while preserving a tender center.
- Allow cookies to rest momentarily on baking sheet before transferring to cooling rack.
- Serve immediately for maximum sensory indulgence, experiencing the molten Biscoff interior.
Notes
- Freeze Biscoff spread in advance to create a stable, molten center that won’t leak during baking.
- Use room temperature ingredients, especially butter and egg, to ensure smooth, even cookie dough consistency.
- Chill dough for 15-30 minutes before shaping to prevent spreading and maintain thick, chewy cookie texture.
- For gluten-free adaptation, swap all-purpose flour with a 1:1 gluten
- Prep Time: 30 minutes
- Cook Time: 12-15 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 200
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg