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
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
Directions
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!
Recipe Note
Pro Tip: These cookies are AMAZING warm, but can also be served when cooled.
