Ingredients
Scale
- 1 C Butter, softened
- 1 C Smooth Biscoff Cookie Butter
- 1 C Packed Light Brown Sugar
- 1/2 C Granulated Sugar
- 2 Lg Eggs
- 2 tsp Vanilla
- 2 2/3 C All Purpose Flour
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- 6 Biscoff Cookie, crushed
- 1 1/2 C White Chocolate Chips
Biscoff Buttercream
- 1 C Butter, softened
- 1/2 C Biscoff Cookie Butter
- 3 1/2 C Powdered Sugar, sifted
- 1 tsp Vanilla
- 1/2 tsp salt
- 1/4 C Heavy whip Cream or Milk
- Topping
- Additional Biscoff Cookies broken in large pieces
- Melted Caramel
Instructions
- Preheat oven to 375°F.
- In a medium bowl, cream the butter, cookie butter and sugars until smooth and light.
- Add in eggs and vanilla and mix until just combined.
- Mix in the flour, baking soda, baking powder, crushed Biscoff cookies, and salt and mix just until the flour is blended.
- Gently fold in the white chocolate chips using a rubber spatula.
- Using a small cookie scooper, and scoop even size dough balls and place them on a parchment lined cookie sheet and place in freezer for 10 minutes.
- Remove from freezer and transfer to a greased cookie sheet and bake for 9 minutes (check them at 8).
- Remove from oven and cool on the baking sheet for 10 minutes and transfer to a wire rack.
- Repeat with the reaming dough.
For the Biscoff Buttercream
- In a medium mixing bowl, cream the butter, cookie butter, and vanilla.
- Add sifted powdered sugar salt and mix until smooth.
- Slowly add the heavy cream to ensure, mixing between additions.
- Fill the piping bag and your favorite piping tip.
Frost the cookies
- I do a dollop of frosting on each cookie, break a Biscoff cookie and press into the frosting on the cookie and drizzle with melted caramel and savor the flavor!
- Prep Time: 10 minutes
- Additional Time: 0 hours
- Cook Time: 9 minutes
- Category: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 Cookie
- Calories: 176
- Sugar: 11 g
- Sodium: 72.8 mg
- Fat: 11.4 g
- Carbohydrates: 17.6 g
- Protein: 1.4 g
- Cholesterol: 32.1 mg