These cookie bring together my two favorite things: Biscoff cookie flavor with a crunchy filling made with knafeh and homemade cookie butter. To top them off, I brushed them over with a sweet white chocolate cream cheese glaze that pair perfectly with the spiced cookie butter flavor. These cookies are gooey in the middle, crispy on the outside, and give you the perfect crunch with every bite
Baking Tips
- Be generous while filling these cookies with the knafeh/cookie butter filling. Trust me, if you continue to fold your cookie dough around the frozen ball of filling, it will completely cover it. I only had about 2 tbs of filling left over, which I topped the cookies with later on
- Make sure you crush up the biscoff cookies very well before putting them in your cookie dough. Large chunks will make it hard to mold the dough around the filling
- You can see the differences among my cookies: some have filling that leaked to the outside and others have none. This is because as I formed each cookie dough ball, I let it sit int he freezer directly after. the ones that stayed in the freezer longer were the ones in whcih the filling did not leak. I honestly prefer the ones with filling on the outside, so don’t freeze them for as long or even at all if you’re the same way.
- You can top these cookie with more Biscoff crumbs, cinnamon, or any other preferred topping
- If you prefer a thick frosting instead of glaze, simply add the heavy cream, mix it in, and add in your milk one tbs at a time until you have a consistency/thickness you’re happy with
- The cookie will quite literally look and feel raw when you take the out of the oven. DO NOT leave them in the oven until they harden. They continue baking out as they cool
- If you chose to add the glaze, brush it over the cookies when they are warm. I also recommend microwaving the glaze until it is relatively warm before coating
How to Store
- If you want to prepare the cookie dough 1-3 days in advance, you can store it in a sealed plastic wrap or ziplock. Just make sure it is tightly wrapped
- If you want to store the dough long term, I recommend freezing it for no more than 2-4 months for optimal flavor
- The pistachio filling can be stored in an airtight container in the fridge for up to 5 days and in the freezer for up to 2 monthsÂ
- You baked cookies should be stored either in an airtight container with sealed lid, or in a plate with aluminum foil/plastic wrap to seal. They can be stored at room temperature, but I recommend leaving them in the fridge if it will take you longer to finish them.
Equipment
- Standard electric mixer
- Timer
- Cookie baking sheet + parchment paper
- OPTIONAL: pestle for crushing pistachios
Ingredients for Cookie Butter Filling
- 1.5 cups shredded phyllo dough (knafeh)
- 20 Biscoff cookies crushed up
- 4 tbs condensed milk
- 1 tbs powdered sugar
- 1 tbs unsalted butter
- 1 tbs heavy whipping cream
Ingredients for Cookie Dough
- 1 stick (8tbs) unsalted butter
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 2 tsp vanilla extract
- 1/2 tsp baking powder
- 1/4 tsp cinnamon (add more if desired)
- 10 Biscoff cookie crushed up very well
- 2 1/3 cup + 1.5 tbs all purpose flour (add more if needed)
Ingredients for Glaze
- 4 tbs unsalted butter (softened)
- 1 tsp vanilla extract
- 2.5 tbs plain cream cheese (softened)
- 1 tbs white chocolate chips (melted)
- 1 tbs powdered sugar
- 1 tbs heavy whipping cream
- about 2 tbs whole milk (or milk of choice)
How to Bake:
Cookie Butter Filling (start with this)
- Add all the ingredients EXCEPT the phyllo dough shreds into a blender. Blend until everything mostly combines. You may have to do some mixing on your own
- Ensure your phyllo dough is shredded into small pieces that will be easy to mix in
- Once the puree is formed, add in the phyllo dough shreds.
- Leave the filling in the freezer while you start your cookie dough. Do not use the filling until it is frozen enough that you can roll it into a ball or mold it easily
Cookie Dough
- Begin by adding your butter and sugar to a bowl and mix together
- Add in the egg and vanilla extract and combine until your mixture “fluffens up”
- Add in the flour and baking powder, first mixing and then kneading in until your dough forms
- Finally. crush up the Biscoff cookies into very small crumbs and add in. Fold them throughout your cookie dough, distributing evenly
Glaze (make this last)
- Simply add all the ingredients to a bowl. Ensure there are no clumps
- Microwave if necessary to get a runny consistency
How to Assemble
- Begin by forming a ball of cookie dough about 2 inches in diameter
- Form a “pinch pot” with your dough by creating a dent in the center with your thumb. Deepen the dent so the sides of the cookie dough ball stay thick, but the hole is deep enough to fit a chunk of filling
- Form an oval shaped ball with about 1.5-2 tbs of cookie butter filling and stuff your cookie dough ball
- Using the thick layer of dough that forms the sides of your cookie dough balls, knead the excess dough around the ball of filling until it is completely covered. Your dough might break apart a bit but when you keep kneading the dough around the filling and pinching the cracks together, it will all come together. You should be able to form about 9 large cookies
- View baking tips for advice on freezing cookies before baking.
- Bake at 350 degrees for about 27-29 minutes, checking on them gradually