This post may contain affiliate links, which means I may earn a small commission at no extra cost to you. I only recommend products I truly use and love. You can read my full disclosure here.
We’re starting off Day 1 of 12 Days of Christmas Cookie Sandwich with a FAVORITE! Lotus creamy Cookie Butter is an iconic Holiday flavor that is perfect for dessert lovers. With the warm and cozy flavors, this dessert will hit all the holiday notes.
This Double Cookie Butter Cookie Sandwich is full of smooth and creamy cookie butter if you couldn’t guess already. With each cookie you get a delicious and crisp cookie that’s met with a delicately smooth cookie butter filling. These are a delight for any holiday gathering! If this isn’t your vibe, click the link for Day 2 below.
Double Cookie Butter Cookie Sandwich
Ingredients
Cookie Butter Cookie:
- 12 tbsp unsalted butter, browned
- ¼ cup cookie butter melted
- ½ cup white granulated sugar
- ¾ cup light brown sugar
- 2 egg yolks, room temperature
- 2 tsp vanilla bean extract or vanilla extract
- 1 ½ cup all purpose flour
- ½ cup Biscoff biscuits, crushed
- 1 tsp baking soda
- 1 tsp cream of tarter
- ½ tsp salt
Cookie Butter Filling:
- 4 tbsp unsalted butter, room temperature
- 1 tbsp cookie butter
- 1 ½ cup powdered sugar
- 1 tsp vanilla bean extract or vanilla extract
- 1-2 tbsp milk or heavy cream
Instructions
- Add 12 tbsp (1 ½ sticks) of butter to a saucepan over medium heat. Cook, stirring often, until the butter melts, foams, and turns a warm golden brown with a nutty aroma—about 5–7 minutes. Remove from heat and let the browned butter cool 10–15 minutes (you can place in the refrigerator to speed up this process).
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. These crisp Biscoff cookie butter cookies bake best on a well-prepared sheet.
- In a large bowl, mix the cool browned butter with the melted cookie butter until creamy. Add the white sugar and brown sugar and mix until light and fluffy. Mix in the egg yolks and vanilla bean extract until fully incorporated.
- In a separate bowl, whisk together the all-purpose flour, crushed Biscoff cookies, baking soda, cream of tartar, and salt. Slowly add the dry ingredients to the wet ingredients, mixing until a soft dough forms. Avoid over-mixing!
- Scoop 16 cookie dough balls onto your prepared baking sheets (I highly recommend putting 8 on each prepared baking sheet to prevent the cookies from overlapping). Bake for 12–14 minutes, until the edges are lightly golden but the centers remain soft and tender. Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack.
- For the Cookie Butter Filling, in a medium bowl, beat the unsalted butter and cookie butter together until smooth and creamy. Gradually mix in the powdered sugar, blending until the frosting is thick and fluffy. Add the vanilla extract and milk or cream, 1 tablespoon at a time, until your frosting reaches a spreadable consistency.
- Once cookies are completely cool, frost generously. For extra holiday charm, sprinkle with crushed Biscoff crumbs or a white chocolate drizzle.
Did you make these?
If you tested out this recipe make sure to leave a comment below letting me know what you think! And as always, make sure you tag me on Instagram @bakedby_brittney