Brown Butter Biscoff Cookies
Speculoos (or speculaas, Spekulatius, or Dutch windmill cookies) are a spiced short bread or short crust cookie (or biscuit, if you prefer). They have a crisp texture and a rich, warm, comforting spicy flavor imparted by cinnamon (mostly) as well as nutmeg, clove, ginger, cardamom, and pepper. My kids call them the “airplane cookies”, associating them with a snack being distributed on our recent flights. While Lotus Biscoff is not the only brand of speculoos cookies, they are the brand I used when creating this recipe, and I rather like the alliteration of “Brown Butter Biscoff”.
This recipe was inspired when I stumbled across the relatively new Lotus Biscoff Sandwich Cookies. They are available with three different cream filling options: chocolate, vanilla or Biscoff (I opted for the Biscoff, doubling down on the unique flavor profile). I frequently chop up cream sandwich cookies, especially various flavors of Oreos, and add them into cookies, brownies, bars, etc. When I saw the Biscoff sandwich cookies, I figured, why not do the same with them?
The base cookie is similar to a peanut butter cookie, swapping in cookie butter for the peanut butter. I opted to brown the butter to enhance and support the toasty caramel notes of the speculoos. The blonde chocolate serves a similar purpose, while the white chocolate offers a sweet creamy contrast to the toasty, warming spice flavors throughout the rest of the cookie.
I think these cookies are more than the sum of their parts. They have all the warm, comforting flavors of speculoos with the over all texture of the best chocolate chip cookies and just a bit of crunch from the Biscoff sandwich cookies folded into the dough. If you have a preferred brand of cookie butter or speculoos cookies other than Biscoff, feel free to swap them in. But maybe keep the name, just for the alliteration? I highly recommend these for any cookie butter fan, or anyone that enjoys cinnamon and warming spices in their baked goods.
Brown Butter Biscoff Cookies
Equipment
- saucepan medium
- 2 Mixing bowls medium and large
- Electric mixer
- spatula
- 2 baking sheets large
- cookie scoop #40
Ingredients
- 1 cup unsalted butter
- ¼ cup powdered milk
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon sea salt
- 1 cup packed brown sugar
- ½ cup granulated sugar
- 1 cup Biscoff cookie butter
- 2 large eggs
- 1 tablespoon pure vanilla extract
- ¾ cup white chocolate chips
- ¾ cup blonde chocolate chips
- 15 Biscoff cream sandwich cookies coarsely chopped
Instructions
- Place the butter and powdered milk in a medium saucepan and melt over medium heat, stirring often, until it foams, smells nutty, and browns. Scrape the browned butter into the bottom of your mixing bowl. Place in the fridge while you prep the other ingredients, for about 10 minutes, so it can cool down a bit.1 cup unsalted butter, 1/4 cup powdered milk
- In a medium bowl, whisk together the flour, baking soda, baking powder and salt. Set aside.2 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon sea salt
- Add the brown sugar and granulated sugar to the browned butter in the mixing bowl. Beat until well combined and lightened in color. Add the Biscoff cookie butter and mix until smooth. Scrape down the sides of the bowl with a spatula.1 cup packed brown sugar, 1/2 cup granulated sugar, 1 cup Biscoff cookie butter
- Add the eggs and vanilla extract and mix until combined.2 large eggs, 1 tablespoon pure vanilla extract
- Add the dry ingredients and mix on low until just combined. Don’t over mix. Stir in white and blonde chocolate chips and the chopped Biscoff cookies. Let the dough rest for about 30 minutes.3/4 cup white chocolate chips, 3/4 cup blonde chocolate chips, 15 Biscoff cream sandwich cookies
- Preheat the oven to 350° F. Line two large baking sheets with parchment paper or Silpat baking mats.
- Using a 2 tablespoon cookie scoop, scoop the dough onto the prepared baking sheets, placing the cookies about 2-inches apart.
- Bake for 8-10 minutes or until cookies are golden brown around the edges but still a little soft in the center.
- Remove from the oven, let the cookies cool on the baking sheet for 5 minutes. When they are set up, transfer to a cooling rack to cool completely.
Nutrition
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