Brown Butter Dulce de Leche Biscoff Cookies

DRY

• 1 ⅓ cup flour (160g)

• ½ tsp baking soda

• ¼ tsp baking powder

• ¼ tsp salt

• 5 crushed Biscoff cookies

WET

• ½ cup brown butter, COOLED until thickened, not liquid

• ½ cup brown sugar

• ¼ cup white sugar

• 1 egg yolk + HALF the egg white

• 1 tsp vanilla

MIX-INS

• ½ cup chopped Biscoff cookies

Directions

1. Let the brown butter cool COMPLETELY — it must be soft like peanut butter, NOT liquid

If it’s melted, the cookies will spread again.

2. Mix wet ingredients, then add the dry.

Dough should be firm, not sticky.

If soft → add 1–2 tbsp flour.

3. Scoop LARGE dough balls (2.5–3 Tbsp each).

Large cookies bake thicker.

4. Chill shaped balls 1 hour.

Not the bowl — the balls.

5. Freeze 10–15 minutes before baking.

This prevents spreading.

6. BAKE

375°F for 8–10 minutes
This sets the edges FAST so the cookie stays thick.

7. Top AFTER baking

Dulce de leche drizzle

• thick frosting

• Biscoff crumbs

  These cookies were easy and so delicious.

  Send me a note if you have any questions!