Biscoff Cookie Butter Cookies

© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com

These bakery style cookie butter cookies are absolutely irresistible. The dough, made with Lotus spread, Lotus biscuits and chocolate chips, is baked in the oven in no time at all to yield thick, chewy, rustic cookies. You won't be able to eat just one! You can either use Lotus Biscoff brand of cookie butter or other cookie butter. Feel free to swap out chocolate chips for butterscotch chips, white chocolate chips or even nuts, but keep the amount the same. For an even more chocolatey treat, dip them halfway into chocolate icing after they have cooled.

 

285 g Plian flour 40 g Cornstarch ½ tsp Baking powder ½ tsp Baking soda ¼ tsp Sea salt 75 g Coconut sugar (or brown sugar) 75 g Erythritol (or white sugar) 120 g Butter, diced and chilled 100 g Lotus Biscoff spread 2 Large eggs, cold 1 tbsp Vanilla extract (I used homemade) 12 Lotus Biscoff biscuits 150 g Semisweet chocolate chips 3 tbsp Lotus Biscoff spread (for topping)

1. Line two large baking trays with baking paper. Set aside.
2. In the bowl of your stand mixer fitted with the paddle attachment, add in flour, cornstarch, baking powder, baking soda, salt, coconut sugar and erythritol. Turn the mixer on low and mix for a minute until all the dry ingredients are well combined.
3. Add in cold diced butter and Biscoff spread. Mix on low speed until it resembles fine breadcrumbs. Add in eggs and vanilla extract. Mix until just combined. Break the Biscoff biscuits into small pieces and mix them into the dough together with the chocolate chips.
4. Shape the mixtuer into 20-22 balls. Place them on the prepared baking trays and lightly flatten them. Chill them for 15 minutes while you preheat the oven to 200C/400F.
5. Bake the cookies, one tray at a time, in a preheated oven for about 15 minutes until golden brown, then leave to cool. Heat the cookie spread in a bain-marie and spread onto the cookies using a small teaspoon. The cookies will keep for at least 4 days in an airtight container at room temperature.

© 2025 | http://angiesrecipes.blogspot.com