Brown Butter Biscoff Cookies

Browned butter and blonde chocolate enhance the warm, spicy, rich, caramel notes of the Biscoff cookies and cookie butter while the white chocolate provides a sweet, creamy contrast. If you love cookie butter, you won't want to miss these.

Course Dessert

Cuisine American

Keyword Biscoff, blond chocolate, browned butter, cookie, speculaas, speculoos, white chocolate

Prep Time 45

Cook Time 10

Total Time 55

Servings

Calories 180kcal

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