Biscoff Butter Cookies from Cambrea Bakes

Biscoff Butter Cookies - made dough October 14, 2023 from Cambrea Bakes 

1/2 cup unsalted butter, room temperature

1/3 cup cookie butter

2/3 cup brown sugar, packed

1 large egg

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1/2 teaspoon salt

1/2 teaspoon baking soda

extra cookie butter for tops

1. In the bowl of a stand mixer fitted with the paddle attachment, cream together butter, cookie butter and brown sugar until light and creamy, 2-3 minutes.
2. Mix in egg and vanilla on low speed until combined.
3. Add flour, salt and baking soda, mixing on low speed until combined.
4. Portion dough in golf-ball size dough balls. Make a slight indent in the center and fill with a teaspoon of cookie butter. Cover and chill for an hour or overnight.
5. When ready to bake, preheat oven to 350 degrees F. Line baking sheets with parchment paper and evenly space dough balls. Bake 10-12 minutes or until edges are set. Remove from oven and let rest on baking sheet for several minutes before transferring to wire rack to cool completely.

I've made multiple biscoff cookie recipes and most of them turn out well, although some don't have a strong cookie butter flavor. This one does and the genius of ensuring that is the dollop of cookie butter that's placed on top of each cookie before baking. 

Because then you're literally biting into a pool of cookie butter on top. Genius, I say. The cookie base itself is also quite good, moist, brown sugar-y and cookie-butter-y.

To make sure there's enough cookie butter, I made small indents in the center of each cookie dough ball, chilled then, then before baking, I placed a dollop of cookie butter in each indent. That way the cookie butter stayed mostly in the middle and even the parts that spread out over the top of the cookie didn't run too much (or at all) down the sides. So all the cookie butter goodness was concentrated on top of the cookie.