Description
Deliciously soft and chewy Cookie Butter Cookies made with creamy Lotus Biscoff cookie butter, chocolate chips, and crushed Biscoff cookies. These rustic, large cookies have a perfect balance of sweet and spiced flavors, baked to golden perfection with a unique crumbl cookie shaping technique for a visually stunning treat.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 3/4 cup cake flour
- 2 tsp cornstarch
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter, cold, cut into cubes
- 1/2 cup creamy cookie butter (Lotus Biscoff recommended)
- 3/4 cup packed brown sugar
- 1/4 cup sugar
- 1 large egg
- 1 large egg yolk
- 1 Tbsp cookie butter emulsion (or vanilla extract as substitute)
- 1 tsp vanilla extract
Add-ins
- 1 1/2 cups chocolate chips (milk chocolate, semi-sweet, or dark)
- 10 Biscoff cookies, crushed (some chunks are okay)
Instructions
- Preheat and Prepare Baking Sheets: Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper or Silpat/silicone mats to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together all-purpose flour, cake flour, cornstarch, baking soda, baking powder, and salt. Set aside this dry mixture.
- Cream Butter and Sugars: Using a stand mixer fitted with a paddle attachment, cream the cold unsalted butter, creamy cookie butter, brown sugar, and sugar together on medium speed for 2-3 minutes until well combined and fluffy.
- Add Eggs and Flavors: Mix in the egg, egg yolk, cookie butter emulsion, and vanilla extract. Scrape down the bowl sides as needed to ensure even blending.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, mixing just until incorporated.
- Mix in Chocolate Chips and Crushed Cookies: Fold in the chocolate chips and crushed Biscoff cookies evenly into the cookie dough.
- Shape Dough Balls: Divide the dough into about 8 large balls. For each ball, pull it apart in half and then put the halves back together with the jagged cookie chunks facing outward to achieve a rustic, crumbl-style look.
- Bake: Place the shaped dough balls onto the prepared baking sheets and bake for about 10-12 minutes or until edges and tops turn slightly golden but the center remains soft.
- Shape Warm Cookies: Immediately after removing from the oven, place a circular cookie cutter or a drinking glass around each cookie (slightly larger than cookie) and gently spin to smooth out uneven edges, forming perfect circles.
- Garnish and Cool: Sprinkle extra chocolate chips on top while still warm. Let the cookies cool on the baking sheet for 15 minutes before transferring to a wire rack to cool completely.
- Optional Finishing: Drizzle melted Biscoff spread and sprinkle crushed Biscoff cookies for additional texture and extra flavor boost.
- Enjoy: Serve these soft, decadent cookies with your favorite beverage and enjoy!
Notes
- Cookies stay soft for several days when stored in an airtight container or zip-top bag.
- Adjust cookie size smaller or larger and modify baking time accordingly.
- Cookies can be frozen after cooling completely; store in freezer-safe bag for up to 3 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 553 kcal
- Sugar: 44 g
- Sodium: 352 mg
- Fat: 25 g
- Saturated Fat: 13 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.5 g
- Carbohydrates: 76 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 83 mg
