Cookie Butter Sourdough Cookies

5 from 12 votes

Spiced flavored cookies stuffed with Biscoff® cookies and white chocolate chips and topped with a cookie butter drizzle.

Prep Time10

Cook Time15

Additional Time30

Total Time55

Course: Dessert

Cuisine: American

Servings: cookies

To a large bowl, cream the butter and sugars together until smooth.
226 grams unsalted butter, softened, 220 grams brown sugar, 150 grams granulated sugar
Beat in the egg, vanilla extract and sourdough discard until incorporated.
1 large egg, 12 grams vanilla extract, 75 grams sourdough discard
Add in the flour, baking soda, cinnamon and salt. Mix until just combined.
420 grams all-purpose flour, 5 grams baking soda, 2 grams cinnamon, 3 grams salt
Fold in the white chocolate chips and crushed Biscoff® cookies.
170 grams white chocolate chips, 85 grams Biscoff® cookies, crushed
Scoop large balls of cookie dough with a ⅓ cup measuring cup and place on a lined cookie sheet. Alternatively use a 2 Tablespoon scoop for smaller cookies. Cover and let sit in the fridge at least 30 minutes or ideally overnight.
Preheat oven to 375ºF and bake 6 at a time for 13-15 minutes until lightly browned on the edges and cookie has lost its sheen.
Melt cookie butter and drizzle over the top of the cookies and add a larger Biscoff cookie piece to the middle. Sprinkle with coarse sea salt.
130 grams Biscoff® cookie butter

Store in an airtight container on the counter for 3-5 days.