Cookie Butter Cookies with Cookie Butter Buttercream

Makes: 14 large cookies Prep time: 30 minutes Bake time: 15-16 minutes

Ingredients

Cookies

1/2 cup unsalted butter, softened

1 and 1/2 cups Biscoff Cookie Butter

2 eggs

1 tablespoon Nielsen Massey vanilla bean paste

1 and 1/2 cups Dixie Crystals light brown sugar

2 and 1/2 cups all purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

Biscoff cookies for crushing and sprinkling on top of the iced cookies

Cookie butter buttercream

1 cup softened, unsalted butter

1 cup Biscoff cookie butter

2 cups Dixie Crystals confectioners sugar

1 teaspoon Nielsen Massey vanilla bean paste

2 tablespoons heavy cream

1/4 teaspoon salt

Directions

Preheat your oven to 325 degrees.

Line 3 baking sheets with parchment or silicone mats and set aside.

In the bowl of your stand mixer, beat the butter and cookie butter until blended well.

Add in the brown sugar and mix until incorporated.

Add in the eggs, one at a time and mix well.

Add your vanilla bean paste and blend.

Add the salt, baking soda and flour and mix until the dough comes together into a ball.

Scoop your dough with a large cookie scoop and only place 5 balls of dough per baking sheet. (One at each corner, and one in the middle). The dough will spread and needs room!

Roll each scoop into a smooth ball.

Place the balls of dough on the baking sheet and gently press the dough down a bit.

Bake the cookies for 15 to 16 minutes. The cookies may still look under baked, but I promise you, they will continue to bake on the pan. You don’t want them to be crunchy!!

Let them sit on the baking pans for about 10 minutes, then move them to a wire rack to cool completely before frosting.

While the cookies are baking and cooling, make the frosting.

Make the buttercream

In the bowl of your mixer, use a wire whisk to blend the ingredients.

Mix the butter and cookie butter until fully combined.

Add in the vanilla bean paste, salt and heavy cream.

Sprinkle in your salt

Slowly add in the confectioners sugar and blend until the buttercream is smooth and luscious.

Using a smaller ice cream scoop, scoop the buttercream on top of each cooled cookie.

With a small offset spatula, spread the buttercream on top of the cookies, leaving some edge showing

Crush some biscoff cookies to sprinkle of top of the buttercream.

Let the frosting set completely before storing the cookies.

They can sit overnight under a cake dome, but no longer than a day.

Pack up any leftovers in airtight plastic containers and freeze them for up to two months.

Enjoy!

xo