Brown Butter Gingerbread Biscoff Cookies
These Brown Butter Gingerbread Biscoff Cookies are the ultimate holiday treat! Soft and chewy with crispy edges, they’re filled with a gooey Biscoff cookie butter center and studded with crushed Biscoff cookies and white chocolate chips for a festive and indulgent flavor in every bite.
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
Salted butter
Brown sugar, light or dark
Molasses
Egg
Vanilla extract
All-purpose flour
Baking powder
Baking soda
Salt
Ground cinnamon
Ground nutmeg
Ground Ginger
White chocolate chips
Crushed Biscoff cookies
Biscoff cookie butter
Why You’ll Love Brown Butter Gingerbread Biscoff Cookies:
Perfect Texture Combination: These cookies are soft and chewy in the middle with delightfully crispy edges, creating the ultimate cookie texture.
Gooey Biscoff Filling: The irresistible gooey Biscoff cookie butter filling adds a creamy, spiced surprise in every bite.
Rich Brown Butter Flavor: The nutty, caramelized notes of brown butter take these gingerbread cookies to the next level.
Holiday Flavor Perfection: Warm gingerbread spices paired with Biscoff cookie butter and white chocolate chips create a festive and indulgent holiday treat.
Crispy Biscoff Cookie Bits: Crushed Biscoff cookies add a satisfying crunch and enhance the overall cookie experience.
White Chocolate Chips: Sweet white chocolate chips balance the warm spices and add a touch of creamy decadence.
Crowd-Pleaser: Perfect for cookie swaps, holiday parties, or gifting, these cookies are sure to impress everyone who tries them.
Unique Twist on Gingerbread: Combining classic gingerbread spices with brown butter and Biscoff filling makes these cookies stand out from traditional holiday treats.
Great for Make-Ahead Baking: The cookie dough and Biscoff filling can be prepared ahead of time, making holiday baking easier and more enjoyable.
Freezer-Friendly: Bake and freeze these cookies to have a festive dessert ready for last-minute holiday gatherings.
Tips for Making Brown Butter Gingerbread Biscoff Cookies:
How to Store Brown Butter Gingerbread Biscoff Cookies:
Brown the Butter Carefully: Cook the butter until golden brown with a nutty aroma. Let it cool slightly before adding it to the dough to avoid overheating other ingredients.
Chill After Scooping and Filling: After scooping and filling the cookie dough balls with Biscoff, chill them in the refrigerator for at least 30 minutes. This helps prevent excessive spreading and ensures the cookies bake evenly.
Freeze Biscoff Filling First: Scoop small portions of Biscoff cookie butter and freeze them for 30 minutes before stuffing the cookies. This keeps the filling gooey and intact while baking.
Use Room-Temperature Ingredients: Let the eggs and other refrigerated ingredients come to room temperature for a smooth and evenly mixed dough.
Mix Dough Gently: Avoid overmixing the dough to maintain a soft and chewy texture. Stir just until all the ingredients are combined.
Seal Dough Completely: When shaping the cookies, ensure the Biscoff filling is fully enclosed to prevent it from leaking during baking.
Crush Biscoff Cookies Evenly: Crush the Biscoff cookies into small, uniform pieces for a consistent crunch and balanced flavor in every bite.
Choose Quality White Chocolate: Use high-quality white chocolate chips or chunks for a creamy sweetness that complements the spices and Biscoff.
Space Cookies Properly on the Baking Sheet: Leave enough space between the chilled dough balls to allow for slight spreading during baking.
Bake Until Edges Are Set: Watch the cookies closely while baking. Remove them when the edges are golden and set, but the centers are still soft for the perfect texture.
Cool on the Baking Sheet: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to set properly.
Store Properly: Keep cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage. Reheat slightly before serving for a fresh-baked feel.
FAQs:
Q: What makes these cookies special?
A: These cookies combine the rich, nutty flavor of brown butter with warm gingerbread spices, gooey Biscoff cookie butter filling, and the perfect mix of crushed Biscoff cookies and white chocolate chips for a festive and indulgent treat.
Q: Why do I need to chill the cookie dough balls after filling them?
A: Chilling the dough balls after scooping and filling helps prevent the cookies from spreading too much during baking and keeps the Biscoff filling gooey and intact.
Q: How do I brown butter properly?
A: Cook the butter over medium heat, stirring constantly, until it turns golden brown and has a nutty aroma. Remove it from the heat immediately to avoid burning.
Q: Can I skip the crushed Biscoff cookies in the dough?
A: While the crushed Biscoff cookies add texture and extra flavor, you can skip them if preferred. The cookies will still have the signature gingerbread and Biscoff flavors.
Q: What type of white chocolate should I use?
A: High-quality white chocolate chips or chopped white chocolate bars work best for a creamy and sweet complement to the gingerbread spices.
Q: Can I make the dough ahead of time?
A: Yes! You can prepare the dough up to 2 days in advance and store it in the refrigerator. Scoop, fill, and chill the dough balls before baking when ready.
Q: How do I prevent the Biscoff filling from leaking?
A: Ensure the dough is tightly sealed around the Biscoff filling when shaping the cookies. Double-check for any cracks or openings before baking.
Q: How do I store these cookies?
A: Store baked cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies and reheat slightly before serving.
Q: Can I freeze the dough for later use?
A: Yes! Freeze the scooped and filled cookie dough balls on a baking sheet until solid, then transfer them to a freezer-safe bag or container. Bake directly from frozen, adding 1–2 minutes to the baking time.
Q: Can I adjust the sweetness?
A: Yes! Reduce the amount of white chocolate chips or use semi-sweet chocolate if you prefer a slightly less sweet cookie.
Check out my other gingerbread recipes on Instagram:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you make these brown butter gingerbread biscoff cookies. Happy baking!
