Cookie Butter Bomb Cookies
There is nothing better than warm cookie butter cookies. This recipe makes ooey gooey cookies that are stuffed with Biscoff to create a bomb cookie.
Cookie Butter Bomb Cookies Recipe
Biscoff is my absolute favorite ingredient and these cookies are a celebration of my love affair. Biscoff is every element of this cookie. A brown butter base with Biscoff baked in, these cookies are then stuffed with biscoff, rolled in Lotus cookie crumbles and drizzled with Biscoff. An ooey gooey Biscoff bomb, I wanted everyone to love it as much as I do. This cookie transcends all holidays and has a place at the table 365 days of the year!
Ingredients for Cookie Butter Bomb Cookies
Cookie Filling:
- 1 jar of Cookie Butter
Cookie Dough:
- 2 sticks of Unsalted Butter
- 3/4 cup of Granulated Sugar
- 3/4 cup of Brown Sugar
- 1 teaspoon of Vanilla Extract
- 2 Eggs
- 2 ¼ cup of Flour
- 2 tablespoons Cookie Butter
Cookie Toppings:
- 12 Lotus Biscoff Cookies (optional)
- 1/2 cup of Cookie Butter
How to Make Your Cookie Butter Bomb Cookies
- Before you start anything else, add 1 tablespoon dollops of cookie butter onto parchment paper and put them in the freezer until they are completely frozen.
- Add two sticks of unsalted butter to a medium saucepan and let it melt down. Keep on a medium heat, continuing to stir until brown specks begin to form at the bottom of the pan. Stir for an additional 2 minutes after specks form. Remove from the heat and let it solidify.
- Once the butter solidifies, add it to a standing mixer. Whip the butter along with brown and granulated sugar for 3-5 minutes, until it is nice and fluffy. Add in the eggs and vanilla until it is combined.
- Sift the flour in gradually until the dough begins to form. Once the dough is formed, add in 2 tablespoons of cookie butter and mix until it is combined.
- (Optional) In a dry blender, add 12 Lotus Biscoff Cookies and pulse until they are crushed to coat the outside.
- Using a 1 inch cookie scoop: Scoop the cookie dough, place the frozen piece of cookie butter into the center, and cover with the surrounding dough.
- Roll the ball of dough into the crushed lotus cookies (optional step) and place on a baking sheet.
- Bake at 350ºF for 12-14 minutes.
- In a microwave safe container, add 1/2 cup of cookie butter and melt it down.
- Drizzle over the top of the cookies with a spoon or icing bag. Be careful, it will be really hot!
Pro Tip: These cookies are AMAZING warm, but can also be served when cooled.