Description
These soft cookie butter cookies are stuffed with crushed Biscoff cookies and gooey white chocolate chips with molten cookie butter centers and crisp chewy edges. They’re unbelievably vegan and dairy free too!
Ingredients
Scale
- 16 biscoff cookies, crushed
- 10 tbsp biscoff cookie butter
- 3/4 cup (170 g) unsalted vegan butter, melted and cooled to room temperature
- 1/4 cup (57 g) dairy free yogurt, room temperature
- 3/4 cup (150 g) packed brown sugar
- 1/2 cup (100 g) organic granulated sugar
- 1 tbsp vanilla extract
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 2 cups (250 g) all purpose flour*
- 1–2 tbsp dairy free milk
- 1 cup (180 g) vegan white chocolate chips
Instructions
- Prep: Line three baking sheets with parchment paper. Make sure the biscoff cookies are crushed into a crumb.
- Brown the butter: In a medium saucepan, heat the vegan butter on medium heat, constantly stirring until melted. Continue heating until light brown flecks appear in the butter. Then remove from heat and pour into a large bowl to cool for 10-15 minutes.
- Freeze the biscoff cookie butter: Take one baking sheet, and spoon the biscoff cookie butter into 10 individual tablespoons. Place the baking sheet into the freezer while you make the cookie dough.
- Make the dough: Once the butter has cooled slightly, add in the brown sugar, sugar, dairy free yogurt, vanilla extract, baking soda, and sea salt. Whisk together until combined. Then add in the flour. Switch to a silicone spatula and fold the dry ingredients into the wet ingredients JUST until mixed. Use the dairy free milk to help if the dough is not coming together easily.
- Fold in the Biscoff cookies and white chocolate chips: Add in the crushed Biscoff cookies and white chocolate chips. Fold until the cookies and chocolate chips are evenly distributed throughout the dough.
- Chill the cookie dough: Cover and place the cookie dough into the fridge to chill for 20-30 minutes. While the dough is chilling, preheat the oven to 375F.
- Scoop the dough: Use a medium cookie scoop (1.5 tbsp) to scoop the dough into your palm. Press your thumb into the dough ball to create a cavity for the frozen Biscoff cookie butter. Place one Biscoff cookie butter tablespoon into the center. Then scoop another cookie dough ball, indent the ball again to create another cavity and place it on top of the cookie butter. Seal the edges of the cookie dough ball together to form one large cookie, and place onto the cookie sheet, spacing the cookies about 2 inches apart. You should yield 10 large cookies.
- Bake: Place the cookie sheets into the oven to bake for 15 minutes, or until the edges are golden brown.
- Cool: Allow the cookies to cool for 5-10 minutes before enjoying. You can scoot the edges into the cookies while they’re still warm to get a more perfect round shape.
- Serve and enjoy! Serve the cookies warm and enjoy! Store any leftovers in an airtight container in the fridge for up to 1 week or in the freezer for up to 3 months.
Notes
See blog post for all tips & tricks!
