Cookies - Cookie recipes using biscoff butter
Author: Stephen Murrell
These swirl cookies with cookie butter are made of sugar cookie dough that's filled with Biscoff cookie butter. These Biscoff butter cookies have speculoos cookie spread thrown right into the dough to give them a deep brown sugar spice flavor.
Swirled Biscoff Butter Cookies
These swirl cookies with cookie butter are made of sugar cookie dough that's filled with Biscoff cookie butter.
Provided by: Elien
Total time: 55 minutes
Cook time: 10 minutes
Prep time: 15 minutes
Yields: 30 servings
Cuisine: American
Number of ingredients: 8
Provided by: Elien
Total time: 55 minutes
Cook time: 10 minutes
Prep time: 15 minutes
Yields: 30 servings
Cuisine: American
Number of ingredients: 8
Ingredients:
- 250g (2 cups) all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 113g (1/2 cup) butter, room temperature
- 130g (2/3 cup ) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract or vanilla paste
- 200g (1 cup) Biscoff cookie butter
Nutrition:
- Calories: 29 calories
- Carbohydrate: 4 grams carbohydrates
- Cholesterol: 7 milligrams cholesterol
- Fat: 1 grams fat
- Fiber: 0 grams fiber
- Protein: 1 grams protein
- Saturated Fat: 0 grams saturated fat
- Serving Size: 1 serving
- Sodium: 35 milligrams sodium
- Sugar: 0 grams sugar
- Trans Fat: 0 grams trans fat
- Unsaturated Fat: 1 grams unsaturated fat
- In a small bowl combine the all-purpose flour, baking powder, and salt and set aside. In a large bowl or the bowl of a stand mixer, add the room temperature butter and granulated sugar. Beat it with a handheld electric mixer or the paddle attachment on your stand mixer at medium speed for around 2-3 minutes until creamy.
- Add in the egg and vanilla and beat for another minute.
- Tip in the dry ingredients and use a fork or spatula to combine them into a rough and crumbly dough. Switch to using your hands to press it all together into a soft dough. If the dough is too dry, you can add in a teaspoon or two of milk if needed. The dough will feel very soft.
- Take a sheet of parchment paper around 50cm in length and place the dough on this. Top it with a second sheet of parchment paper. Roll the dough out in between the parchment paper into a rectangle that measures around 10x17inches (25x45cm). Use a dough scraper or similar flat-edged utensil to push the dough at the sides to keep the edges straight.
- Lift one sheet of the parchment paper off to reveal the flattened dough. Scoop on the creamy cookie butter and use an offset spatula to carefully spread it out, leaving a ½ inch border around the long edges of the dough.
- Roll the dough up into a log, beginning from a long edge. The dough is very soft and will crack as you roll it, so use the parchment to push the dough and guide it over. This will help keep it smooth and together.
- Wrap the rolled dough in parchment paper and place it in the fridge for 2 hours or in the freezer for 30 minutes to firm up.
- Once it's cold, it's time to bake cookies. Preheat the oven to 350°F/180°C regular oven. Grease or line a cookie sheet with parchment paper or a silicone mat.
- Take the log of cold dough and cut it in half. Wrap half up and refrigerate or freeze it. Take the remaining half and slice ½inch (1.3cm) slices. Lay the slices on the prepared baking sheet, spaced around an inch apart.
- Bake the cookies on the lined baking sheet for approximately 9-11 minutes until the edges are lightly golden brown. The top of the cookies will be soft but they will firm up as they cool.
- Let the baked cookies cool for 5 minutes before transferring to a wire rack to cool further.
Biscoff Butter Cookies
These Biscoff butter cookies are large and chewy and full of cookie butter. The cookies are filled with mini chocolate chips and topped with cookie butter puddles.
Provided by: Stephanie Rutherford
Total time: 164 minutes
Cook time: 14 minutes
Prep time: 30 minutes
Yields: 24 servings
Cuisine: American
Number of ingredients: 11
Provided by: Stephanie Rutherford
Total time: 164 minutes
Cook time: 14 minutes
Prep time: 30 minutes
Yields: 24 servings
Cuisine: American
Number of ingredients: 11
Ingredients:
- 2 1/2 cups All-purpose flour
- 1 tsp Baking soda
- 1 tsp Salt
- 1 cup Unsalted butter (room temperature)
- 1 cup Brown sugar (packed light or dark)
- 1/2 cup White granulated sugar
- 3/4 cup Biscoff cookie spread (smooth not crunchy)
- 2 tsp Pure vanilla extract
- 2 Large eggs (room temperature)
- 1 cup Mini chocolate chips
- 1/2 cup Biscoff cookie butter (the rest of the container)
Nutrition:
- Calories: 205 kcal
- Carbohydrate: 28 g
- Protein: 2 g
- Fat: 10 g
- Saturated Fat: 6 g
- Trans Fat: 1 g
- Cholesterol: 21 mg
- Sodium: 152 mg
- Fiber: 1 g
- Sugar: 18 g
- Unsaturated Fat: 3 g
- Serving Size: 1 serving
- Mix
- In a mixing bowl, sift the flour. Add in baking soda and salt. Set aside.
- Beat
- Using a mixer, beat the butter, brown sugar, and sugar. Beat on high for 2 minutes. Add in the cookie butter. Mix until just combined.
- Mix
- Add in vanilla and eggs. Mix on high for 1 minute. Add in the dry ingredients and mix on low until just combined. Add in the mini chocolate chips.
- Chill the dough for 2 hours.
- Freeze
- Place wax paper on a cookie sheet. Pour the cookie butter into a bowl. Use a 1/4 tsp and place very small dollops on the cookie sheet. This will be to top the cookies after they baked. Place in the freezer.
- Scoop
- Preheat oven to 350F. Line two cookie sheets with parchment paper. Use a 3oz cookie scoop to scoop the dough. Place 6 cookies per cookie sheet. Bake 1 sheet at a time. Keep the rest of the dough in the fridge while the cookies bake.
- Bake the cookies for 13-15 minutes. Bake until the edges are lightly golden brown. When the cookies are right out of the oven, top with the cookie butter drops and mini chocolate chips.
- Cool
- Let the cookies sit on the pan for 5 minutes. Use a knife to "stir" the cookie butter on the cookie to create pools of cookie butter. Transfer to a cooling rack to cool.
Biscoff Butter Cookies
Finely ground Biscoff cookies are added to the Biscoff Butter Cookies dough, making these cookies wonderfully light, crispy, crunchy, spiced, and so addictive.
Provided by: Jaja Bakes
Total time: 65 minutes
Cook time: 20 minutes
Prep time: 15 minutes
Yields: 24 servings
Cuisine: Danish
Number of ingredients: 9
Provided by: Jaja Bakes
Total time: 65 minutes
Cook time: 20 minutes
Prep time: 15 minutes
Yields: 24 servings
Cuisine: Danish
Number of ingredients: 9
Ingredients:
- 6 Biscoff cookies (48 gr)
- 2/3 cup unsalted butter (150 gr), room temperature
- 1/4 cup confectioners' sugar (35 gr)
- 1 tbsp + 1 tsp milk (20 gr)
- 1/2 tsp vanilla extract
- 1 cup cake flour (120 gr)
- 1/4 cup + 1 tbsp cornstarch (40 gr)
- 1/2 tsp salt
- 2 Biscoff cookies (16 gr), for topping
How to cook:
- Preheat oven to 340°F/170°C and line a baking sheet with parchment paper or silicone baking mat.
- Blend 6 Biscoff cookies in a food processor until finely ground. Set aside.
- Using a mixer or spatula, cream together butter and confectioners sugar until well incorporated. Add milk and vanilla extract. Mix until well combined.
- Sift in flour, cornstarch, and salt to the butter mixture. Add finely ground Biscoff cookies and mix with a spatula until well incorporated.
- Add your large star piping tip to the piping bag. Spoon a little bit of dough into the piping bag and try piping a swirl or line on the prepared baking sheet. If the dough is too thick to pipe, transfer the dough back to the mixing bowl and add 1 tsp of milk. If the dough is creamy enough to pipe, continue piping the dough in swirls or lines, leaving 2-inch apart on the baking sheet. (*see video for a visual guide)
- Blend 2 Biscoff cookies in a food processor until finely ground. Sprinkle the top of each cookie with ground Biscoff cookies.
- Bake for 15-17 minutes or until the edges are light brown.
- Remove from the oven and immediately transfer them to a wire rack to cool completely.
Biscoff Butter Cookies
These Biscoff butter cookies have speculoos cookie spread thrown right into the dough to give them a deep brown sugar spice flavor. They are so easy to make with just 15 minutes chill time and bake up into a perfectly soft and chewy texture with extra gooey centers that everyone will go crazy for!
Provided by: Cambrea Gordon
Total time: 35 minutes
Cook time: 12 minutes
Prep time: 8 minutes
Yields: 9 servings
Cuisine: American
Number of ingredients: 9
Provided by: Cambrea Gordon
Total time: 35 minutes
Cook time: 12 minutes
Prep time: 8 minutes
Yields: 9 servings
Cuisine: American
Number of ingredients: 9
Ingredients:
- 3/4 cup light brown sugar, packed
- 1/2 cup unsalted butter, room temperature
- 4 tbsp cookie butter
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 1 1/8 cup all-purpose flour
- 1/2 tsp kosher salt
- 3/4 tsp baking soda
- 3/4 cup dark chocolate chips
Nutrition:
- Serving Size: 1 serving
- Calories: 316 kcal
- Carbohydrate: 35.8 g
- Protein: 3.6 g
- Fat: 17.7 g
- Saturated Fat: 10 g
- Cholesterol: 49 mg
- Sodium: 237 mg
- Fiber: 1 g
- Sugar: 21.3 g
- In a stand mixing bowl, cream together the butter and sugar on low with the paddle until combined, about 1 minute.
- Add the cookie butter to the bowl and mix on low until just combined, about 30 seconds.
- Add the egg and vanilla and mix until combined. Scrape down the sides and bottom of the bowl.
- Add the flour, baking soda, salt, and chocolate chips. Use a spatula to fold them into the dough until just combined and there are no more streaks of flour.
- Scoop the dough onto a parchment lined tray and stick the tray in the freezer for 15-20 minutes or until your oven preheats to 350 F/177 C.
- Bake the cookies for 12-13 minutes or until the middle is puffy and the edges are golden brown.
- Let the tray cool on a wire rack then enjoy!
