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Brown Butter Biscoff Cookies
Yield: 22 cookies
These brown butter Biscoff cookies are soft, chewy, and packed with warm, spiced flavor in every bite. Made with nutty browned butter and crushed Biscoff cookies, each cookie is filled with creamy cookie butter for an irresistible gooey center. Perfect for cozy fall days, holiday cookie trays, or anytime you’re craving something rich, buttery, and over-the-top delicious.
Equipment
Ingredients
Brown Butter Biscoff Cookies
- 1 cup (240 g) Biscoff spread (cookie butter)
- 1 ¼ cup (285 g) unsalted butter
- 1 ½ cups (330 g) light brown sugar
- ½ cup (100 g) granulated sugar
- 2 (2) large eggs (room temperature)
- 1 tbsp (15 ml) vanilla extract
- 3 cups (375 g) all-purpose flour
- 1 cup (100 g) Biscoff cookie crumbs
- 1 tsp (1 tsp) baking soda
- 1 tsp (1 tsp) salt
Additional Ingredients
- ⅓ cup (79 g) Biscoff spread (cookie butter)
- 2 tbsp (30 g) Biscoff cookie crumbs
Instructions
- First, make the frozen Biscoff cookie butter balls. Fill a piping bag with the Biscoff spread and cut off the tip. Pipe twenty-two teaspoon-sized mounds of cookie butter onto a parchment-lined baking sheet pan. Freeze the cookie butter while making the cookie dough until firm.
- Next, make the brown butter. Add the unsalted butter to a medium saucepan and place over medium-low heat. Cook, stirring frequently, until the butter is melted. Continue to cook the butter, stirring regularly, until the butter starts to foam. At this point, the milk solids in the butter will start to turn a golden brown color. Stir the butter constantly so the milk solids do not burn. Once your achieve a golden brown color (which will happen quickly), remove the saucepan from the heat and pour the brown butter into a heat-safe bowl immediately. All the brown butter to cool for about 10 minutes.
- Preheat the oven to 350℉ (177℃). Line baking sheet pans with silicone baking mats or parchment paper.
- Next, make the cookie dough. In a large mixing bowl, stir together the cooled, melted brown butter, light brown sugar, and granulated sugar. Add in the eggs and vanilla extract and mix until well combined and smooth. Add in the all-purpose flour, Biscoff cookie crumbs, baking soda, and salt, and mix until the cookie dough is well combined.
- Portion the cookie dough using a large cookie scoop (3 tablespoons). While the cookie dough is in the cookie scoop, use your finger or the back of a spoon to create an indent into the center of the dough. Place one of the frozen cookie butter balls into the cookie dough and wrap the cookie dough around the cookie butter to cover it completely.
- Place the cookie dough balls on the prepared baking sheet pans, allowing room for spreading. Bake the cookies for about 13 to 14 minutes until golden-brown on the edges. Cool the cookies on the pan for 2 minutes and then transfer the cookie to a wire rack to cool completely.
- Melt the additional cookie butter in the microwave for about 15 seconds and add it to a piping bag with the tip cut off. Drizzle the melted cookie butter over the cooled cookies and sprinkle with additional Biscoff cookie crumbs.
Notes
Storing & Serving:
- Room temperature: Store the cookies in an airtight container or resealable storage bag at room temperature for 2 to 3 days.
- Refrigerator: Store the cookie butter filled cookie dough balls in a resealable storage bag in the refrigerator for up to 1 week. To bake, bring the cookie dough balls to room temperature and bake as directed.
- Freezer: Freeze the cookie butter filled cookie dough balls in a resealable storage bag for up to 3 months. To bake, bring the cookie dough balls to room temperature and bake as directed. Freeze the baked cookies in an airtight container or storage bag for 3 months.
Nutrition
Serving: 1cookie | Calories: 337kcal | Carbohydrates: 43g | Protein: 4g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 43mg | Sodium: 198mg | Potassium: 56mg | Fiber: 1g | Sugar: 25g | Vitamin A: 344IU | Calcium: 24mg | Iron: 1mg
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