White Chocolate Dipped Cookie Butter Cookies
Servings: 22 cookies
Ingredients
For the cookies:
- ½ cup salted butter melted, slightly cooled. you can use unsalted if you prefer!
- ¼ cup granulated sugar
- ¾ cup light brown sugar
- 2 tsp vanilla extract
- 1 cup smooth cookie butter
- 1 egg room temperature
- 1 ¼ cups all-purpose flour
- 1 tbsp corn starch
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp kosher salt
For rolling:
- ½ cup granulated sugar
For dipping:
- 20 oz Ghirardelli white chocolate melting wafers
- ⅓ cup crushed Biscoff cookies
Instructions
- In a large bowl combine the melted butter, ¼ cup granulated sugar, brown sugar and vanilla. Add the egg and cookie butter and whisk until incorporated.
- Add the flour, cornstarch, baking soda, baking powder and salt. Mix until combined.
- Line a tray with parchment paper. Use a medium cookie scoop to portion the dough into about 22 balls, approximately 2 to 2½ tablespoons each. Refrigerate for 30 to 45 minutes.
- Preheat the oven to 350°F. Roll the chilled dough balls in the ½ cup granulated sugar and arrange about 2 inches apart on parchment-lined cookie sheets. Bake for 10 to 11 minutes, until the edges are just set and the centers still look slightly underdone. If desired, gently reshape the hot cookies with a round cookie cutter as soon as they come out of the oven.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Line a cool tray or work surface with wax paper. Melt the white wafers according to the package directions, stirring until smooth.
- Spoon a little more than 1 tablespoon of melted coating onto the wax paper. Gently press the bottom of a cooled cookie onto the coating, allowing it to spread underneath and just reach the edges. Repeat with the remaining cookies, working a few at a time.
- Drizzle the tops with additional melted coating and immediately sprinkle with crushed Biscoff cookies. Allow the coating to set completely before peeling the cookies off the paper and storing.