Ingredients
Method
- Preheat oven to 350°F and line baking sheets with parchment paper.
- Cream butter, white sugar, and brown sugar together until light and fluffy (2–3 minutes).
- Add eggs one at a time, then mix in Biscoff cookie butter and vanilla extract until smooth.
- In another bowl, whisk flour, baking soda, baking powder, and salt.
- Gradually add dry mixture to wet mixture, mixing just until combined.
- Fold in crushed Biscoff cookies with a spatula.
- Shape dough into 1½-inch balls, place 2 inches apart on baking sheets, and top with broken Biscoff pieces.
- Bake 13–15 minutes until edges are set but centers remain soft.
- Cool on baking sheet for 5 minutes, then transfer to rack for 25 minutes.
- Drizzle cooled cookies with warmed cookie butter for a perfect finish.
Notes
For best results, use room-temperature ingredients and avoid overmixing the dough. Slightly underbake for soft, chewy centers. Perfectly paired with coffee or tea!