Cookie Butter Cookies

These cookie butter cookies turn out chewy, soft, and chock full of Biscoff flavor. With only 5 ingredients, I love how they bake up in only 10 minutes!

Course Dessert

Cuisine American

Prep Time 5

Cook Time 10

Total Time 15

Servings servings

Calories 269kcal

Author Arman Liew

Ingredients

1 cup Biscoff spread
1 cup brown sugar loosely packed
1 large egg or a flax egg
1 teaspoon baking soda
1 cup chocolate chips

Instructions

In a large mixing bowl, add your Biscoff spread, brown sugar, egg, and baking soda, and mix well. Fold through the chocolate chips.
Optional, but for thicker cookies, cover the bowl and place it in the refrigerator for 2 hours, to firm up. Alternatively, if you don't mind super flat cookies, you can bake them immediately.
Preheat the oven to 180C/350F. Line a large baking sheet with parchment paper and set aside.
Remove the cookie dough from the refrigerator and form 12 balls with the dough. Place the balls of dough on the lined sheet and bake in the oven for 10-12 minutes, or until the edges are just golden.
Remove the cookies from the oven and let them cool on the sheet completely before enjoying.

Notes

Tips: See my recipe tips above for making the best cookies.
Leftovers: Keep at room temperature, covered, for up to 2 weeks or in the freezer for up to 6 months.

Nutrition