Ingredients
- 1/2 cup (1 stick or 113 g) unsalted butter
- 1/2 cup (118 g) Biscoff cookie butter
- 2/3 cup (125 g) brown sugar
- 1/4 cup (55 g) granulated sugar
- 1 large egg, room temperature
- 2 tsp vanilla extract
- scant 1/2 tsp baking soda (about 3/8 tsp)
- 3/4 tsp kosher salt
- 1 3/4 cups (225–230 g) all-purpose flour
Optional Add-Ins & Finish
- 1/2 to 3/4 cup (80–120 g) white chocolate chunks
- Crushed Biscoff cookies
- Melted Biscoff cookie butter (for drizzle)
- Flaky salt
Instructions
- Brown the Butter: Add the butter to a saucepan over medium heat. Cook until the butter foams, milk solids turn golden brown, and it smells nutty and caramel-like. Remove from heat immediately. Let cool until no longer warm but still soft/liquid.
- Mix the Wet Ingredients: In a large bowl, combine the brown butter, 118g Biscoff cookie butter, brown sugar, and granulated sugar. Mix until smooth and creamy.
- Add the egg and vanilla extract. Mix until fully combined.
- Add Dry Ingredients: Add the flour, baking soda, and kosher salt. Mix just until combined. Do not overmix.
- Fold in the optional white chocolate chunks or crushed Biscoff cookies if using.
- Chill the Dough: Cover and refrigerate for at least 2 hours (overnight is even better).
- Preheat oven to 375°F. Line baking sheets with parchment paper.
- Scoop into dough balls and flatten each ball slightly.
- Bake 8–11 minutes until edges are lightly golden but centers still look slightly soft. (They may look slightly underdone—that's perfect).
- Let cookies cool on the baking sheet for several minutes before moving. Drizzle with melted Biscoff cookie butter and finish with a sprinkle of flaky salt.