Biscoff Buckeye Cookies
These Biscoff Buckeye cookies are the ultimate treat for cookie butter lovers. Thick and chewy center with a crisp edge that is full of rich warm spices and smooth Biscoff spread.
Servings: 10 Cookies
Ingredients
Biscoff Cookies:
- 1 stick 1/2 cup unsalted butter, 113g, room temperature
- 1/2 cup smooth Biscoff spread, 145g
- 3/4 cup light brown sugar, 160g, firmly packed
- 1/4 cup granulated sugar, 55g
- 1 egg, room temperature
- 1 tsp vanilla extract
- 1 3/4 cup all purpose flour, 260g, spooned and leveled
- 1/2 cup crushed Biscoff cookies, 56g (See Note)
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp cornstarch
- 1/2 tsp salt
Biscoff Layer:
- 4 tbsp unsalted butter, 56g, softened (room temperature)
- 3/4 cup smooth Biscoff spread, 217g
- 1 1/4 cup powdered sugar, 150g
- 1 tsp vanilla extract
Chocolate Layer:
- 1 cup white chocolate chips, 224g (or chopped chocolate)
- 1 tsp vegetable oil, (See Note)
Instructions
Biscoff Layer:
- Make the Biscoff Layer first so it can firm up in the fridge. In a medium size mixing bowl with a hand mixer or a stand mixer, place your softened unsalted butter and Biscoff spread and mix until light and fluffy in texture. You may still see some butter not fully incorporated, that's okay! Add the powdered sugar and vanilla extract and mix. This will become thick and almost like play dough, that's what you want.
- Line a small tray with parchment paper. Scoop out Biscoff spread using a small cookie cutter like this one here. Gently flatten each ball of Biscoff, you want it to be on the thicker side. Repeat til you have 10 Biscoff discs. Place in the refrigerator while you start working on your cookies.
Biscoff Cookies:
- Preheat oven to 350 degrees and line two cookie sheets with parchment paper. Using a stand mixer, cream together room temperature unsalted butter and Biscoff spread until creamy about 2-3 minutes (you want this to be light in color). Add light brown sugar and granulated sugar and combined until light and fluffy, scraping down the sides as needed to make sure everything is incorporated. Add one egg and vanilla extract, mix until just incorporated.
- Add the flour, baking soda, baking powder, cornstarch, and salt. Mix on low until it's just combined, making sure you don't over mix. Using a large cookie scooper, scoop out 10 large balls of cookie dough and form a uniformed ball by rolling gently before placing on baking sheet.
- Bake at 350 degrees for 16-18 minutes. Immediately when cookies are out of the oven, gently flatten with the bottom of a glass or mason jar and "swirl" to create a perfectly round cookie. Remove the Biscoff Layer from the refrigerator and place on top of each cookie, gently pushing on the top. Let cookies cool on cookie sheet for 15 minutes before transferring to a cooling rack.
White Chocolate Layer:
- Melt the white chocolate and vegetable oil (if using) in the microwave in intervals of 30 seconds stirring in between until chocolate is completely melted. Spoon roughly 1/2 tbsp of white chocolate on the top of each cookie.
Notes
- 1/2 cup crushed Biscoff cookies is roughly 5 cookies. You can crush the cookies by placing them in a food processor or placing in a sandwich size bag and crushing them by hand.
- Adding vegetable oil when melting white chocolate is optional but it helps smooth the chocolate and give it a more shiny appearance.