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On a parchment-lined baking sheet, scoop 6 dollops of Biscoff creamy cookie butter spread (approximately 1 tablespoon each) using an ice cream scoop or spoon.

Place the baking sheet with the dollops into the freezer for 30-60 minutes or until they are firm.

In a medium-sized mixing bowl, combine 1 cup of Biscoff creamy cookie butter spread, 1 egg, and 2/3 cup all purpose flour.

Mix the ingredients well using a spatula until a cohesive dough begins to form. Then, use your hands (wearing gloves if preferred) to fully incorporate the ingredients and form a smooth dough.

Separate the dough into 6 equal pieces.

Take one piece of dough and press it flat in your hand to create a disc shape.

Place 1 frozen cookie butter dollop in the center of the flattened dough.

Form the dough around the dollop, folding and pressing it to completely cover the dollop and create a smooth, round cookie dough ball.

Place the formed cookie dough ball onto the parchment-lined baking sheet, ensuring even spacing between each cookie.

Repeat steps 6-9 for the remaining 5 cookie dough pieces and frozen cookie butter dollops.

(Optional) Use a fork to press light divots into the top of each cookie dough ball, creating a crosshatch pattern for decoration.

Allow the formed cookies to set in the freezer for 10-15 minutes. This helps them maintain their shape during baking.

Preheat the oven to 350°F.

Bake the cookies at 350°F for 10-12 minutes, or until the edges are lightly golden.

Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This allows the Biscoff filling to set slightly.

Enjoy! The melted, gooey Biscoff cookie butter filling inside will be a delightful surprise.

On a parchment-lined baking sheet, scoop 6 dollops of Biscoff creamy cookie butter spread (approximately 1 tablespoon each) using an ice cream scoop or spoon.

Place the baking sheet with the dollops into the freezer for 30-60 minutes or until they are firm.

In a medium-sized mixing bowl, combine 1 cup of Biscoff creamy cookie butter spread, 1 egg, and 2/3 cup all purpose flour.

Mix the ingredients well using a spatula until a cohesive dough begins to form. Then, use your hands (wearing gloves if preferred) to fully incorporate the ingredients and form a smooth dough.

Separate the dough into 6 equal pieces.

Take one piece of dough and press it flat in your hand to create a disc shape.

Place 1 frozen cookie butter dollop in the center of the flattened dough.

Form the dough around the dollop, folding and pressing it to completely cover the dollop and create a smooth, round cookie dough ball.

Place the formed cookie dough ball onto the parchment-lined baking sheet, ensuring even spacing between each cookie.

Repeat steps 6-9 for the remaining 5 cookie dough pieces and frozen cookie butter dollops.

(Optional) Use a fork to press light divots into the top of each cookie dough ball, creating a crosshatch pattern for decoration.

Allow the formed cookies to set in the freezer for 10-15 minutes. This helps them maintain their shape during baking.

Preheat the oven to 350°F.

Bake the cookies at 350°F for 10-12 minutes, or until the edges are lightly golden.

Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This allows the Biscoff filling to set slightly.

Enjoy! The melted, gooey Biscoff cookie butter filling inside will be a delightful surprise.