Biscoff Butter Cookies

These Biscoff Butter Cookies are easy and quick to make, soft and light. They're filled with speculoos and chocolate chips. If you’re a fan of cookie butter, they’re a must-bake.

Freeze small ¼ teaspoon sized scoops of cookie butter spread on a lined baking sheet about 30- 60 minutes before baking the cookies. Pull out the eggs and butter to come to room temperature.

Step 1:  

Preheat the oven to 350 F (177 C). Line two large aluminum baking sheets with parchment paper.  In a small mixing bowl whisk the flour, baking powder and salt together.

Step 2:  

In a large mixing bowl beat together room temperature butter and Biscoff cookie butter spread until smooth. Beat in the light brown sugar and granulated sugar until light in color. 

Step 3:  

On low, beat in the eggs, egg yolk and vanilla extract until smooth and well combined. Stir in the dry ingredients until just combined.

Step 4:  

Fold in the chocolate chips and frozen cookie butter pieces (if using). Drop 2 tablespoon (30 ml) sized balls of cookie dough onto the prepared baking sheets about 3 inches apart.

Step 5:  

Bake at 350 F (177 C) for 12 - 16 minutes. The edges should be lightly golden and set with barely set centers.

Step 6:  

Cool the Biscoff cookies on the hot baking pan for 3 - 4 minutes before transferring them to a cooling rack. During this time, you can also add a few more dollops of cookie butter on top of the hot cookies.

Step 7:  

Get the recipe by clicking the link below!