Cookie butter in a cookie makes for twice the deliciousness! These cookies are soft with an outer crunch from raw sugar, and then topped with a milk chocolate candy.
Variations
Extract – Vanilla extract is always the standard and my go-to, however these cookies would also be good with almond extract for a slightly different flavor.
Candy – Different types of chocolate candy can be used. Rolo, peanut butter cups, or any miniature chocolate candy pieces. It’s a good way to use any leftover Halloween candy hanging around.
Tips
I was initially undecided about these cookies after I baked them. Taking a cookie to make cookie butter and then putting it back into a cookie seemed really silly. But it’s not and they grew on me. These are like a toned down, soft and chewy Biscoff and my favorite way to enjoy these are straight out of the freezer.
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Ingredients
- 24 milk chocolate candy pieces unwrapped
- ½ cup unsalted butter softened
- ½ cup crunchy Biscoff spread
- ½ cup brown sugar packed
- 1 egg
- 1 teaspoon vanilla extract
- 1¾ cup all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon cornstarch
- ½ cup turbinado sugar for rolling
Instructions
- Preheat oven to 350° F. Line a cookie sheet with parchment paper.
- Beat butter and Biscoff spread in a large bowl until well blended. Add in brown sugar and beat until fluffy. Add egg and vanilla; beat well.
- Stir together flour, baking soda, salt, and cornstarch; gradually beat into butter mixture.
- Shape 2 tablespoons of dough into balls. I use a 2 tablespoon cookie scoop. Roll in turbinado sugar and place on the cookie sheet about 2-inches apart.
- Bake for 9-10 minutes or until just set. Remove from oven and press a chocolate into the center of each cookie. The cookie will crack around the edges. Let cookies cool completely on the baking sheet.
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