Biscoff Cookie Butter Cookies (Print Version)
Soft, chewy treats loaded with Biscoff spread and M&Ms, featuring warm cinnamon and ginger flavors in every delicious bite.
# Ingredients:
→ Cookie Dough
01 -
1 ½ cups all-purpose flour
02 -
1 teaspoon baking powder
03 -
¾ teaspoon baking soda
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1 teaspoon salt
05 -
½ cup unsalted butter, room temperature
06 -
½ cup granulated sugar
07 -
½ cup brown sugar, packed
08 -
1 large egg
09 -
1 teaspoon vanilla extract
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1 cup Biscoff cookie butter spread
11 -
1 ½ cups M&M's candies, plus extra for topping
# Steps:
01 -
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
02 -
In a small bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
03 -
Using a mixer, blend the butter with both granulated and brown sugars on medium speed for 1-2 minutes until fully combined and fluffy.
04 -
Beat in the egg and vanilla until well incorporated, then mix in the Biscoff cookie butter for another 30 seconds to 1 minute until smooth.
05 -
Add the flour mixture to the wet ingredients and beat until just combined. Gently fold in the M&M's candies.
06 -
Using a cookie scoop or large spoon, drop rounded spoonfuls of dough onto the prepared baking sheet, spacing them 5 cm (2 inches) apart. Slightly flatten each cookie ball while maintaining thickness. Press additional M&M's on top if desired.
07 -
Bake for 12-14 minutes, or until the edges are golden. The centers may appear slightly underdone, which is ideal for a soft texture as they will continue cooking after removal.
08 -
Transfer the cookies to a wire rack and allow to cool for 10 minutes before serving.
# Notes:
01 -
These cookies have a distinctive cinnamon and ginger flavor from the Biscoff spread. For the holidays, consider adding white chocolate chips or crushed Biscoff cookies as alternative mix-ins.
02 -
Cookies will appear slightly underbaked when removed from the oven but will firm up while cooling for the perfect chewy texture.