Brown Butter Biscoff Cookies
About 1h 40mThe creator did not say, so Clip Recipe estimated this from the ingredients and steps.
Serves 10
Brown Butter Biscoff Cookies
About 1h 40mThe creator did not say, so Clip Recipe estimated this from the ingredients and steps.
Serves 10
Directions
- 1Melt the butter in a saucepan over medium heat, stirring frequently until golden brown with toasted brown bits and a nutty aroma.
- 2Immediately transfer to a heatproof bowl, scraping in the browned bits, and let cool until no longer warm and slightly thickened.
- 3Beat the brown butter, brown sugar, and granulated sugar until combined.
- 4Add the egg, egg yolk, and vanilla, mixing until smooth.
- 5Add the flour, cornstarch, baking soda, and salt, mixing just until combined.
- 6Fold in the white chocolate chunks and chopped Biscoff cookies.
- 7Divide the dough into 10 portions then lightly flatten the top.
- 8Press a few extra white chocolate chunks and Biscoff pieces onto the tops.
- 9Refrigerate for 45– 60 minutes.
- 10Preheat the oven to 350°F and line baking sheets with parchment paper.
- 11Arrange the cookies at least 3 inches apart and bake for 12–15 minutes, until the edges are golden and set but the centers still look slightly soft.
- 12Let cool on the baking sheets for 10–15 minutes before transferring.
- 13Warm the Biscoff cookie butter for 10–15 seconds until smooth and drizzleable.
- 14Drizzle over the cooled cookies, then sprinkle with a little flaky sea salt.
Ingredients
- 1 cup unsalted butter
- 3/4 cup packed brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tbsp cornstarch
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup white chocolate chunks
- 8 whole Biscoff cookie, roughly chopped
- 1/3 cup Biscoff cookie butter
- flaky sea salt (optional)
Equipment
saucepanheatproof bowlbaking sheetsparchment paper
