Brown Sugar Biscoff Cookies

Yes, I used cookie butter to bake cookies!  So I guess these are cookies within cookies.  Biscoff spread is a cookie butter with a cinnamon, graham cracker taste. (Trader Joe’s Cookie Butter would also work great in this recipe.) The cookie butter is combined with brown sugar to make rich, chewy, soft-baked cookies.  It’s a one-bowl recipe and it uses zero butter.  It’s important to chill the dough before baking to insure that your cookies stay puffy and soft after baking.

Let’s bake!  Start by fitting your stand mixer with the paddle attachment.  A handheld mixer with a large bowl will work as well.  Cream together the eggs, cookie butter, brown sugar, and vanilla for around 5 minutes.

Scrape down the sides of the bowl and add the flour, cornstarch, cinnamon, baking soda, salt and mix on low until just combined.  Don’t overmix.

The dough will feel  a little oily, but shouldn’t be wet.

Add the sparkling sugar to a small bowl or ramekin.

Using a cookie dough scoop, form dough mounds (around 2T), roll into a ball with your hands, and roll the dough ball in the sugar to coat.

Place the dough balls onto a plate(s), cover with plastic wrap, flatten the dough slightly, and chill in the refrigerator for at least 3 hours.  Do not skip this step!

Preheat your oven to 350 degrees.  While the oven is warming up, place your chilled dough balls onto a baking sheet.

I baked mine for 8 minutes.  Remove from oven and allow to cool on the sheet for 5 minutes before transferring to a rack to finish cooling.

Enjoy!!!

Of course, I had to eat one while they were still warm.  Just look at how soft and gooey the center is…er….was!

I yielded 29 cookies.  This recipe can easily be halved if you want a smaller batch.

Ingredient:

2 large eggs
2 cups creamy Cookie Butter or Biscoff Spread (the recipe will work with peanut butter as a substitute but the flavor will be totally different)
1.5 cups light brown sugar, packed (dark brown may be substituted)
3 tablespoons vanilla extract (yes tablespoons, not teaspoons)
1.5 cups plus 4 tablespoons all-purpose flour (see directions below)
4 teaspoons cornstarch
3 teaspoons cinnamon
2 teaspoons baking soda
pinch salt, optional and to taste
Sparkling sugar or granulated sugar to coat the cookies (This is optional, but I love the sugar crunch on the outside.)

Instructions:

To the bowl of a stand mixer fitted with the paddle attachment (or large bowl and electric hand mixer), cream together the eggs, Cookie Butter, brown sugar, and vanilla on medium-high speed until light and fluffy, about 4 to 5 minutes. Do not shortchange this creaming step, and if using a hand mixer, 6-7 minutes may be necessary. Don’t overbeat or overdo it so that the oils start releasing (more prone to happening with peanut butter than Cookie Butter); just make sure the mixture is properly creamed.

Stop, scrape down the sides of the bowl, and the flour, cornstarch, cinnamon, baking soda, optional salt, and mix on low speed until just incorporated, about 1 minute; don’t overmix. The dough will be soft and on the oily side, but it should come together and not be sticky, tacky, or wet. If it is, add up to 2 more tablespoons of flour, and mix to incorporate. Due to climate and variance in ingredients such as moisture level of brown sugar, volume of egg, brand of Cookie Butter, etc. the flour amount could vary by a few tablespoons.

Pour sparkling or granulated sugar into a ramekin.  Using a medium 2-inch cookie scoop, form heaping two-tablespoon mounds. Roll the mounds into a ball and roll the dough ball in the sparkling sugar to coat.  Place dough balls on a large plate, flatten slightly, cover with plastic wrap, and refrigerate for at least 3 hours, or up to 5 days, before baking. Do not bake with warm dough because cookies will spread and bake thinner and flatter. Properly chilled dough is mandatory.

Preheat oven to 350F, line a baking sheet with a Silpat, or spray with cooking spray. Place mounds on baking sheet, spaced at least 2 inches apart (I bake 9 cookies per sheet). Bake for 8 minutes, or until edges have set and tops are just beginning to set, even if slightly undercooked, pale and glossy in the center. Do not bake longer than 9 minutes if you want Softbatch-sytle cookies because they firm up as they cool. Allow cookies to cool on the baking sheet for about 5 minutes before removing and transferring to a rack to finish cooling.

Store cookies airtight at room temperature for up to 1 week, or in the freezer for up to 4 months. Alternatively, unbaked cookie dough can be stored airtight in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

Recipe from: Averie Cooks

Related Recipes:

Molasses-Spice Cookies

My Favorite Chocolate Chip Cookies

White Chocolate Peanut Butter Crunch Bars

#choosejoy