Brown Butter Biscoff Cookies with White Chocolate Chips

Wet:

• 3/4 cup (170g) unsalted butter (*see notes) 
• 1 TBSP nonfat milk powder (optional) 
• 1/4 cup (70g) melted Biscoff spread
• 3/4 cup (155g) light brown sugar packed
• 1/4 cup (50g) granulated or cane sugar
• 1 whole egg
• 1 egg yolk
• 2 tsp pure vanilla extract or vanilla bean paste

Dry:

• 1 3/4 cups + 2 TBSP (225g)  all-purpose flour leveled and spooned (**see notes)
• 1 TBSP cornstarch
• 1/2 tsp baking soda
• 1/4 tsp baking powder
• 3/4 tsp kosher salt

Mix-ins: 

• 1/2 cup (85g) white chocolate chips or white chocolate bar chopped
• 8 cookies (63g) crushed Biscoff cookies

Filling:

• 2 tsp Biscoff cookie to fill in each cookie

1. Freeze Cookie Spread
   On a freeze proof plate plate or tray, line with parchment paper and scoop out ten 2 tsp Biscoff spread and place in a freezer to harden.
2. ‍Brown the Butter
   In a saucepan over medium heat, melt the butter. Cook, stirring frequently, until the butter foams and the milk solids turn golden brown and smell nutty (*see notes). Pour into a large mixing bowl and immediately stir in the 1/4 cup of Biscoff spread and milk powder if using. Let the brown butter sit for at least 15 minutes. It will be cool enough to touch.
3. ‍Mix the Sugars
   Add the brown sugar and granulated sugar to the cooled brown butter. Whisk for 1 minute until the mixture becomes combined and grainy.
4. ‍Add Eggs and Vanilla
   Whisk in the whole egg, egg yolk, and vanilla extract or vanilla bean paste until fully combined.
5. ‍Add Dry Ingredients
   Add the flour (**see notes), cornstarch, baking soda, baking powder, and salt. Fold until a soft dough forms with some flour streaks remain. Add white chocolate and crushed Biscoff cookies just till combined.
6. Scoop and Chill: 
   Scoop large 3 TBSP portions of dough about and slightly flatten and place a portion of the Biscoff spread from the freezer in the middle of the cookie dough. Wrap and seal with the outer cookie dough until a round ball is formed. Chill dough balls for at least 1 hour (or covered overnight for best flavor).‍
7. Bake: 
   Once ready to bake preheat oven to 350°F (175°C). Place the cookie dough balls onto a parchment-lined baking sheet, leaving several inches between each cookie. Bake for 11–13 minutes, until the edges are golden brown and the centers still look slightly underbaked and puffy. Because of the fillings and mix-ins the cookies will look irregular, shape the cookies with a circular object, like a cookie cutter or bowl while they are cooling on the baking tray. Optional to top with extra white chocolate, melted Biscoff spread and/or crumbs while warm.‍
8. Cool:  
   Let cookie set on the baking tray for 10 minutes and continue to set on a cooling rack for at least an hour.

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Notes: 

*How to Brown Butter (The Right Way)

1. Place the butter in a light-colored saucepan over medium heat.
2. Let it melt completely, then continue cooking. It will foam, then quiet.
3. Swirl the pan occasionally. Watch for golden bits forming on the bottom.
4. When it smells nutty and looks amber, remove from heat.
5. Immediately stir in the 1/4 cup of Biscoff spread and milk powder if using. .

You want golden, not burnt. Think toasted hazelnut, not coffee ash.

**How to Measure Flour (Correctly)

Measuring flour properly makes a big difference in how your cookies turn out. For best results, use a kitchen scale and measure in grams. This ensures consistency and prevents adding too much flour, which can make cookies dry or dense.

If you don’t have a scale:

• Do not scoop flour directly with the measuring cup.
• Use a spoon to gently fill the measuring cup.
• Level it off with the back of a knife.
• Do not pack the flour down.

Too much flour is one of the most common reasons cookies don’t spread properly and your cookies can become dry and cakey.

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Storage:

• Keep room temp 3–4 days in an airtight container
• Place in the fridge for up to 1 week
• Freeze dough up to 2 months
• Reheat 10–15 seconds for gooey centers