Indulge in the ultimate Biscoff experience with these incredibly chewy and gloriously gooey Biscoff butter cookies. Crafted for true connoisseurs of the caramelised biscuit flavour, these bakery-style treats are generously infused with creamy Biscoff cookie butter, both within the dough and artfully pooled on top. Each bite delivers a delightful crunch from mini chocolate chips, perfectly complementing the rich, spicy notes of Biscoff. If you’re a devoted fan of Lotus Biscoff, prepare to fall in love with these buttery, flavour-packed cookies!
Creating the perfect Biscoff cookie was a journey of delightful experimentation. My initial attempts focused solely on incorporating Biscoff cookie butter into the dough. While delicious, I felt it needed an even more pronounced, unmistakable cookie butter presence. To truly elevate the flavour profile, I discovered the secret: adding frozen dollops of cookie butter directly onto the cookies just before baking. This ingenious method ensures a burst of intense Biscoff flavour with every bite, creating those irresistible, gooey puddles on top that make these cookies truly exceptional.
If your passion for Biscoff runs deep, you absolutely must explore more of our delightful Biscoff recipes! Dive into the luxurious layers of our Biscoff Layered Cake, a show-stopping dessert perfect for any celebration. Or, for a rich and fudgy treat, our Biscoff Brownies offer an irresistible twist on a classic. Each recipe is designed to celebrate the unique, spiced caramel notes of Lotus Biscoff, ensuring a truly memorable dessert experience.
Why You Will Adore These Biscoff Butter Cookies
These aren’t just any cookies; they are a carefully crafted masterpiece designed to deliver an unparalleled Biscoff experience. Here’s why these Lotus Biscoff cookies will become your new favourite:
- Unforgettably Chewy Texture: We bake these cookies large to achieve a perfectly chewy centre that melts in your mouth, while still retaining those coveted crisp, golden-brown edges. This dual texture provides a truly satisfying bite, making them feel like they came straight from a gourmet bakery.
- Double the Biscoff Bliss: Prepare for a flavour explosion! Biscoff cookie butter isn’t just an afterthought; it’s a foundational ingredient woven directly into the cookie dough, similar to how peanut butter cookies get their signature taste. But we don’t stop there – generous dollops of frozen cookie butter are added on top, creating luscious, molten pools of Biscoff goodness that elevate every single cookie.
- Perfectly Portioned Mini Chocolate Chips: While chocolate and Biscoff are a match made in heaven, we found that regular-sized chocolate chips sometimes overshadowed the delicate, spiced flavour of the cookie butter. By opting for mini chocolate chips, we ensure that each bite offers a delightful hint of chocolate without competing with the star of the show – the rich Biscoff taste. They add just the right amount of sweetness and texture.
- Surprisingly Simple to Make: Despite their sophisticated appearance and complex flavour, these homemade Biscoff cookies are remarkably easy to prepare. The process is straightforward, requiring basic baking skills. The main time investment is a crucial two-hour chilling period, which is essential for developing flavour and achieving the ideal chewy texture. This makes them a perfect baking project for weekends or when you want to impress without too much fuss.
Essential Ingredient Notes for Biscoff Cookies
Achieving the perfect Biscoff cookie relies on selecting the right ingredients and preparing them correctly. Here’s a breakdown of what you’ll need and why:
- Unsalted Butter: Always opt for unsalted butter in baking recipes. This gives you complete control over the salt content, allowing the other flavours to shine. For best results, ensure your butter is at room temperature – soft enough to indent with your finger but not melted – which usually takes about 2 hours on the counter before you start baking. This creamed butter will aerate beautifully with the sugars.
- Brown Sugar: We recommend using light brown sugar for these cookies. Its molasses content adds moisture and a subtle caramel depth that perfectly complements the Biscoff flavour, contributing to that irresistible chewiness. While dark brown sugar can also work, light brown sugar offers a slightly milder flavour that lets the Biscoff take centre stage.
- Lotus Biscoff Cookie Butter Spread: This is the star ingredient! For the ultimate smooth and creamy texture in your cookies, it’s crucial to use the creamy (smooth) version of Lotus Biscoff cookie butter spread. The crunchy variety introduces a different texture that can alter the cookie’s consistency. You’ll typically need one full jar for both the dough and the delightful dollops on top.
- Large Eggs: Like butter, eggs should also be at room temperature. This allows them to emulsify more effectively with the other ingredients, creating a smoother, more uniform dough and contributing to the cookie’s overall texture and rise. Pull them out of the refrigerator alongside your butter.
- Mini Chocolate Chips: As mentioned, mini chocolate chips are key here. Their smaller size ensures that you get a scattering of chocolate in almost every bite without overwhelming the distinctive Biscoff flavour. Larger chocolate chips can create big pockets of chocolate that distract from the main star. Any store brand will work, but the size truly makes a difference in the balance of flavours.
Step-By-Step Guide to Baking Biscoff Chocolate Chip Cookies
Follow these detailed instructions to create your own batch of luscious Biscoff chocolate chip cookies. You’ll need either a stand mixer equipped with a paddle attachment or a reliable electric hand mixer to ensure proper mixing.
STEP 1: Prepare Your Dry Ingredients. Begin by sifting your all-purpose flour into a medium-sized mixing bowl. Sifting is a crucial step that helps remove any lumps and aerates the flour, resulting in a lighter, more tender cookie texture. Once sifted, add the baking soda and salt to the bowl. Whisk these dry ingredients together thoroughly to ensure they are evenly distributed, then set this mixture aside.
STEP 2: Cream Butter and Sugars. In a large mixing bowl, using your stand mixer or electric hand mixer, combine the room-temperature unsalted butter, light brown sugar, and white granulated sugar. Beat these ingredients together on high speed for a full 2 minutes. This vigorous creaming process is vital; it aerates the butter and sugar, creating tiny air pockets that will expand during baking, resulting in a lighter and chewier cookie. Don’t rush this step!
STEP 3: Incorporate the Biscoff Cookie Butter. Reduce the mixer speed to low, then add the creamy Lotus Biscoff cookie butter spread to the butter and sugar mixture. Mix until the cookie butter is just combined and no streaks remain. Be careful not to overmix at this stage; you just want everything thoroughly incorporated.
STEP 4: Mix in the Wet Ingredients. Next, add the pure vanilla extract and the room-temperature large eggs to the mixture. Increase the mixer speed to high and beat for another 1 minute. This step further aerates the dough, adding volume and ensuring a beautifully fluffy base for your cookies.
STEP 5: Combine Dry Ingredients and Chocolate Chips. Gradually add the reserved dry ingredient mixture to the wet ingredients. Mix on low speed until the flour is just combined and no dry streaks are visible. It’s crucial not to overmix the dough at this stage, as overworking the gluten can lead to tough cookies. Once the dry ingredients are mostly incorporated, remove the bowl from the mixer and gently fold in the mini chocolate chips using a rubber spatula. Ensure they are evenly distributed throughout the dough.
STEP 6: Chill the Cookie Dough. This is a non-negotiable step for perfectly shaped, chewy cookies! The Biscoff cookie dough is quite soft and wet due to the generous amount of cookie butter and butter. To prevent excessive spreading during baking and to allow the flavours to meld beautifully, the dough needs to be chilled in the refrigerator for a minimum of 2 hours. You can even chill it overnight for deeper flavour development.
STEP 7: Prepare Biscoff Cookie Butter Dollops. While your dough is chilling, prepare the magical cookie butter dollops for topping. Line a small baking sheet with wax paper or parchment paper. Pour the remaining creamy Biscoff cookie butter into a small bowl. Using a 1/4 teaspoon measurement, scoop out small dollops of cookie butter and place them onto the prepared baking sheet. Vary the sizes slightly to create a more natural, bakery-style look. You’ll need plenty to top all your baked cookies. Once all dollops are formed, place the baking sheet into the freezer until they are solid. This ensures they hold their shape when placed on the hot cookies.
STEP 8: Bake the Cookies. Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper. Once the dough has chilled sufficiently, use a large cookie scoop (approximately 3 ounces) to portion out the dough. Place no more than 6 cookie dough balls per prepared baking sheet, ensuring ample space between each to allow for spreading. It’s best to bake one sheet at a time to ensure even baking. While one batch is in the oven, keep the remaining dough chilled in the refrigerator.
Bake the cookies for 13-15 minutes, or until the edges are lightly golden brown and the centers still look slightly soft. Remember that cookies continue to cook slightly after being removed from the oven.
STEP 9: Top the Baked Cookies. This is where the magic happens! Immediately upon removing the cookies from the oven, while they are still hot, gently press a few of the frozen Biscoff cookie butter dollops onto the surface of each cookie. You can also sprinkle a few extra mini chocolate chips if desired. The residual heat from the cookies will cause the Biscoff dollops to melt and create those desirable, luscious pools of cookie butter. Let the cookies rest on the hot baking sheet for 5 minutes, then use the back of a small spoon or a knife to gently “swirl” or “stir” the melted Biscoff pools to create beautiful, glossy puddles. Transfer the cookies to a wire rack to cool completely, allowing the Biscoff to set slightly.
Expert Tips for Perfect Biscoff Cookies
Mastering these Biscoff butter cookies involves a few key techniques. Pay attention to these expert tips to ensure your cookies are nothing short of perfection:
Preventing Cookie Spread:
- Thoroughly Chill the Dough: This is arguably the most critical step. The cookie dough is intentionally soft, which contributes to its chewiness. However, it absolutely must be chilled for at least 2 hours. This solidifies the butter and cookie butter, making the dough firm to the touch. Baking cold dough ensures the cookies spread slowly and evenly, rather than melting into flat puddles. For an even firmer dough and richer flavour, you can chill it for up to 24 hours.
- Always Bake on Parchment Paper: Parchment paper is your best friend when it comes to preventing cookies from spreading excessively. It provides a non-stick surface that gives the cookies something to “grip” onto as they bake, helping them maintain their shape and develop those lovely crinkled edges. Never skip this!
- Avoid Bare Cookie Sheets and Silicone Mats: Baking directly on a bare, greased cookie sheet can cause cookies to spread too much because the surface is too slick. Similarly, while silicone baking mats are great for many things, for a dough that is prone to spreading, they can sometimes be *too* non-stick, leading to wider, flatter cookies. Parchment paper offers the ideal balance.
Achieving Optimal Texture:
When mixing your wet ingredients (butter, sugars, Biscoff, eggs, vanilla), set a timer and make sure to beat the mixture on high for a total of 3-4 minutes. This includes the initial 2 minutes for creaming butter and sugars and the 1 minute after adding eggs and vanilla. This extended beating time aerates the dough significantly, creating a light, fluffy texture that translates into an incredibly chewy cookie with a soft interior.
Mindful Mixing of Dry Ingredients:
Once you add the dry ingredients (flour, baking soda, salt), mix only until they are *just combined*. As soon as no dry streaks of flour are visible, stop mixing. Overmixing at this stage develops the gluten in the flour too much, which can result in a tough, dense cookie rather than a tender, chewy one. A rubber spatula is perfect for a final gentle fold to ensure everything is incorporated without overworking the dough.
Perfecting Biscoff Dollops:
The Biscoff cookie butter dollops work best when they are frozen solid. This ensures they don’t melt too quickly on the hot cookie, allowing them to create those distinct, gooey pools. If you’re baking in batches, keep the tray of frozen cookie butter dollops in the freezer in between baking cycles. This will prevent them from softening and ensure consistent results for every cookie.
Frequently Asked Questions About Biscoff Cookies
Absolutely! For an extra layer of Biscoff crunch and flavour, you can certainly add 1/2 cup of finely chopped Lotus Biscoff cookies to the dough along with the mini chocolate chips. This will provide a delightful textural contrast and amplify the overall Biscoff experience.
Lotus Biscoff cookie butter has become increasingly popular and is now widely available. You can typically find it at your local grocery store, often located near other nut butters or sometimes alongside the Biscoff cookies themselves. Many specialty food stores also carry it. If you’re having trouble locating it locally, it’s also readily available for purchase online, including on Amazon, making it easily accessible no matter where you are.
Yes, you can certainly adjust the size of these Biscoff cookies to your preference. However, it’s worth noting that the recipe is optimized for large cookies to achieve that wonderfully chewy centre and slightly crispy edge. If you choose to make smaller cookies, you will need to adjust the baking time accordingly. We recommend reducing the baking time to approximately 8-11 minutes, keeping a close eye on them to prevent overbaking. The edges should be lightly golden, and the centers should still appear soft when removed from the oven.
Absolutely! This Biscoff cookie dough is excellent for making ahead. After preparing the dough and chilling it for the initial 2 hours, you can keep it covered tightly in the refrigerator for up to 3 days. This allows the flavors to deepen even further. When ready to bake, simply scoop and bake as directed. You can also freeze scooped cookie dough balls for up to 3 months; just add a couple of extra minutes to the baking time if baking from frozen.
Cookie spreading can be frustrating! The most common culprits are insufficient chilling time for the dough, butter that is too soft or slightly melted, or baking on a surface that’s too slick (like a bare, greased pan or some silicone mats). Ensure your dough is properly chilled and cold to the touch, and always use parchment paper. If you’re still experiencing excessive spreading, try chilling the scooped cookie dough balls for an additional 15-20 minutes in the freezer before baking.
Storing and Freezing Your Biscoff Butter Cookies
To keep your delicious Biscoff butter cookies fresh and enjoyable for as long as possible, follow these simple storage and freezing guidelines:
Store these delectable Biscoff butter cookies at room temperature in an airtight container. Placed in a cool, dry spot, they will remain wonderfully fresh and chewy for up to 5 days. For optimal freshness, ensure the container is sealed tightly to prevent air from drying them out.
Freezing Biscoff Cookies
For longer storage, these Biscoff butter cookies freeze exceptionally well. Once they have completely cooled, transfer them to an airtight freezer-safe container or a heavy-duty freezer bag. They can be frozen for up to 30 days without losing their quality. When you’re ready to enjoy them, simply remove them from the freezer and allow them to thaw at room temperature for 1-2 hours before indulging. You can also gently warm them in the microwave for a few seconds for that fresh-baked feel!
Explore More Irresistible Cookie Recipes
If you loved these Biscoff butter cookies, be sure to explore our collection of other delightful cookie recipes to satisfy all your sweet cravings!
We truly hope you enjoyed baking and tasting these magnificent Biscoff butter cookies! Your feedback means the world to us. Please make sure to leave a star review below to share your experience and help other bakers discover this incredible recipe. Don’t forget to tag us on Instagram @stephaniesweettreats with your beautiful creations – we love seeing what you bake! For more baking inspiration, tips, and recipe ideas, make sure to follow us on Pinterest.
Biscoff Butter Cookies
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30 mins
14 mins
2 hrs
2 hrs 44 mins
24 large cookies
Ingredients
- 2 1/2 cups All-purpose flour
- 1 tsp Baking soda
- 1 tsp Salt
- 1 cup Unsalted butter, room temperature
- 1 cup Brown sugar, packed light or dark
- 1/2 cup White granulated sugar
- 3/4 cup Biscoff cookie spread, smooth not crunchy
- 2 tsp Pure vanilla extract
- 2 Large eggs, room temperature
- 1 cup Mini chocolate chips
- 1/2 cup Biscoff cookie butter, the rest of the container (for topping)
Instructions
- In a mixing bowl, sift the flour. Add in baking soda and salt. Whisk to combine and set aside.
- Using a mixer, beat the room temperature butter, brown sugar, and white sugar on high speed for 2 minutes until light and fluffy. Add in the Biscoff cookie butter and mix until just combined.
- Add in vanilla extract and room temperature eggs. Mix on high speed for 1 minute to aerate the eggs. Gradually add the dry ingredients and mix on low speed until just combined. Do not overmix. Gently fold in the mini chocolate chips using a rubber spatula.
- Cover the cookie dough and chill in the refrigerator for a minimum of 2 hours.
- While the dough chills, prepare the Biscoff dollops. Line a small cookie sheet with wax paper. Pour the remaining 1/2 cup Biscoff cookie butter into a small bowl. Use a 1/4 tsp to place small dollops onto the lined cookie sheet. Place these in the freezer until solid.
- Preheat your oven to 350°F (175°C). Line two large cookie sheets with parchment paper. Use a 3oz cookie scoop to portion the chilled dough. Place 6 cookie dough balls per cookie sheet, ensuring adequate space. Bake one sheet at a time, keeping the remaining dough in the fridge.
- Bake cookies for 13-15 minutes, or until the edges are lightly golden brown and the centers are still slightly soft. Immediately upon removing the cookies from the oven, top with the frozen Biscoff cookie butter dollops and a few extra mini chocolate chips if desired.
- Let the cookies sit on the hot pan for 5 minutes. Use a knife or small spoon to gently “stir” the melted cookie butter dollops, creating luscious pools on top of the cookies. Transfer to a wire rack to cool completely.
Notes
High altitude baking: Add an extra 2 tablespoons of flour.
Temperature: Pull butter and eggs out 2 hours before baking to ensure they reach room temperature.
Nutrition Information (per cookie)
- Calories: 205 kcal
- Carbohydrates: 28g
- Protein: 2g
- Fat: 10g
- Saturated Fat: 6g
- Polyunsaturated Fat: 1g
- Monounsaturated Fat: 2g
- Trans Fat: 1g
- Cholesterol: 21mg
- Sodium: 152mg
- Potassium: 29mg
- Fiber: 1g
- Sugar: 18g
- Vitamin A: 253 IU
- Vitamin C: 1mg
- Calcium: 21mg
- Iron: 1mg
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