Eggless Chewy Biscoff Cookies
This eggless recipe delivers wonderfully chewy Biscoff cookies everyone will love. They are a crowd-pleasing treat that never disappoints.
Equipment
- electric mixer
Ingredients
For the Cookies
- 6 tbsp Unsalted Butter, Softened
- 1/2 cup Biscoff Cookie Butter
- 1/2 cup Brown Sugar, Packed
- 1/4 cup Granulated Sugar
- 3 tbsp Milk
- 1 tsp Vanilla Extract
- 1 1/2 cups All-Purpose Flour
- 1 tsp Ground Cinnamon
- 1/2 tsp Baking Soda
- 1/4 tsp Salt
- 3/4 cup Crushed Biscoff Cookies
For the Topping
- 9 Biscoff Cookies, Halved
- 1/4 cup Biscoff Cookie Butter
Instructions
- In a large bowl, beat the butter, 1/2 cup cookie butter, brown sugar and granulated sugar with a mixer on medium speed for 2 minutes, until light and fluffy. Beat in the milk and vanilla until smooth.
- In a separate bowl, whisk together the flour, cinnamon, baking soda and salt. Add to the butter mixture and mix on low just until combined, then fold in the crushed cookies.
- Cover and chill the dough for 45 minutes. Cookie butter softens quickly in the oven, so this step keeps the cookies thick and chewy.
- Preheat the oven to 350°F and line two baking sheets with parchment paper. Scoop the dough into 2 tbsp balls and place them 2 inches apart.
- Bake for 10-12 minutes, until the edges are golden and the centers are still soft. Right out of the oven, gently press a cookie half into the top of each one.
- Cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
- Microwave the 1/4 cup cookie butter for 15-20 seconds, until pourable, and drizzle it over the cooled cookies. Let the drizzle set for 15 minutes before serving. Makes about 18 cookies.
Nutrition
Serving: 1servingCalories: 205kcalCarbohydrates: 29gProtein: 2gFat: 9g
Tried this recipe?Let us know how it was!