Biscoff Butter Cookies

These Biscoff Butter Cookies might be the best cookies ever! Think super thick, Levain bakery style cookies that are made with cookie butter spread and Biscoff cookie crumbs. Each cookie dough ball is stuffed with extra cookie butter before being baked! Plus, you don’t have to chill the cookie dough.

Ingredients:
½ cup unsalted butter, cold and cut into cubes
8 tablespoons Lotus Biscoff spread
¼ cup Lotus Biscoff spread
¼ cup white granulated sugar
¾ cup light brown sugar
2 eggs cold
2¼ cups all purpose flour
1 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon cornstarch
½ teaspoon ground cinnamon
pinch ground nutmeg
1 teaspoons kosher salt
1 cup white chocolate chips
2 cups semisweet chocolate chips
1 cup crushed Biscoff cookies

Instructions:
Line a plate or baking sheet with parchment paper. Scoop out the 8 tablespoons of cookie butter and place on the parchment paper. Place in the freezer until firm, usually 20-30 minutes.
Preheat your oven to 400℉/205℃ and line 2 baking sheets with parchment paper. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the cold cubed butter with the remaining ¼ cup of Biscoff spread, white sugar, and light brown sugar. Beat for 3-4 minutes, until light and fluffy.
Add the eggs one at a time, beating well after each addition. I recommend using a rubber spatula to make sure all of the dough on the sides of the bowl is getting mixed in.
Add the flour, baking soda, baking powder, cornstarch, salt, cinnamon and nutmeg. Beat on low until just combined.
Stir in the white chocolate chips, semisweet chocolate chips, and crushed Biscoff cookies.
Use your hands to divide the dough into 8 large cookie dough balls. Please note, these are very big cookies!
Use your thumbs to create a well in the middle of each cookie dough ball. Take the Biscoff out of the freezer, and place on into each well. Use your hands to cover the Biscoff ball completely with cookie dough. Note, if the dough seems too sticky to do this, place in the fridge for 30 minutes to chill.
Optional: scoop another tablespoon of Biscoff spread on top of each cookie dough ball to get that crackled effect.
Bake the cookies one sheet at a time for 11-13 minutes. The outside will be light golden brown and set. Let the cookies sit for at least 15 minutes before enjoying, they need time to set inside as they are very gooey! When one sheet is baking, keep the other unbaked cookie dough balls in the fridge.

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