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    Home / Desserts / Cookies

    Biscoff Butter Cookies

    Last update: Apr 8, 2025 Published: Feb 24, 2023 by Fadela This post may contain affiliate links

    Jump to Recipe·Print Recipe·5 from 2 reviews

    Try the ultimate homemade Biscoff butter cookies recipe featuring a delectable surprise—a luscious, oozy cookie butter center, like in these Nutella stuffed chocolate chip cookies. Delightfully soft and chewy on the inside, with crisp edges and an irresistible cookie butter flavor.

    stack of biscoff butter cookies on a table
    Jump to:
    • Ingredients You Need
    • How to make Lotus Biscoff Butter cookies
    • Tips for this recipe
    • Storage
    • Variations & Substitutions
    • Recipe Questions
    • More Cookie Recipes
    • Cookie Butter Cookies

    For all biscoff lovers, I warn you you will not resist this recipe of biscoff butter cookies because they are so flavorful with a chewy texture and its greedy heart of biscoff cookie butter spread.

    This recipe is just to die for and will surely please all cookie fans who will find the chewy and crispy texture and brown sugar-flavored with Speculoos cookie butter spread and Lotus speculoos cookies crumb that gives this irresistible taste to these biscoff butter cookies.

    This Lotus biscoff cookie recipe is very easy to make at home and as an option you can add the biscoff cookie butter center and some white chocolate chips or macadamia nuts which will be perfect to go with the biscoff flavor.

    For cookie butter lovers? Give these a try, Biscoff donut, Biscoff layer cak, Biscoff cupcakes, Biscoff macarons, No bake biscoff cheesecake or this baked Biscoff cheesecake.

    Ingredients You Need

    You need these ingredients to make these Lotus biscoff butter cookies:

    • Butter: Use unsalted butter that has been well softened, or you can make brown butter for a roasted hazelnut flavor. If you prefer to use salted butter then be careful not to add the sea salt as well.
    • Sugar: A mixture of white sugar and flavored sugar such as dark brown sugar or light brown sugar.
    • Egg: Use a room-temperature egg.
    • Biscoff cookie butter spread: To flavor the cookie batter and to make the runny heart in the center of the cookies use preferably a creamy cookie butter spread rather than a crunchy cookie butter.
    • Flour: Use white wheat all-purpose flour for this recipe.
    • Yeast: A mixture of baking powder and baking soda for chewy cookies, you can use instead 1 packet of baking powder alone.
    • Lotus Biscoff cookies: One part is to be ground into a fine powder with a food processor and the other part is to be mixed into the cookie batter in pieces.
    • Vanilla and sea salt: Use pure vanilla extract and preferably fleur de sel (kosher salt or salt table).
    biscoff butter cookies on a work surface

    How to make Lotus Biscoff Butter cookies

    Here are some quick visual instructions. Don't forget that full instructions with exact ingredients can be found in the main recipe card below!

    Step 1: Heart filling option: On a plate place piles of biscoff cookie spread with a small teaspoon and place in the freezer while making the cookie dough.

    Step 2: In a large bowl, mix the softened unsalted butter with the granulated sugar and brown sugar with an electric mixer for 2-3 minutes until well blended and smooth.

    Step 3: Add egg, vanilla extract and biscoff spread and mix again with an electric mixer for a good minute to incorporate them.

    large bowl with sugar and butter
    large mixing bowl with wet ingredients

    Step 4: Add flour, baking powder and baking soda, salt and biscoff cookie crumbs and mix with a rubber spatula just enough to have a homogeneous mixture.

    Step 5: Add the crushed cookies and stir again with a spatula to incorporate them into the cookies dough.

    large bowl with dry ingredients
    large bowl with cookie dough

    Bake cookies

    • Preheat the oven to 350°F / 180°C and line 2 baking sheets with parchment paper.
    • Form cookie dough balls with your hands or using a cookie scoop and insert a piece of frozen biscoff spread in the center of the ball and close with the dough to lock it in place, add some lotus cookies chunks on top of the cookies.
    • Place the cookie dough balls on the prepared baking sheet with parchment paper, spacing them about 5 cm apart.
    • And bake the biscoff cookie butter cookies in the oven for about 15-17 minutes (depending on the diameter) until they are puffed up and golden brown around the edges.
    • Let the cookies cool on the baking sheet for a few minutes before carefully moving the baked cookies with a spatula to a wire rack.
    • Enjoy with a pinch of kosher salt, or add a dollop of warm cookie butter on top.
    shaped biscoff cookie dough balls on a baking sheet
    baked biscoff butter cookies

    Tips for this recipe

    • Measure ingredients carefully: Always use an electronic scale rather than a measuring cup to get the best results and avoid using too much flour.
    • Room Temperature Ingredients: Ensure that you use room temperature butter, egg, and Biscoff cookie spread. This helps in achieving a smoother and more uniform cookie dough.
    • Use Brown Sugar: Brown sugar adds moisture to the cookies, making them softer and chewier. You can use a combination of brown and granulated sugar for the best texture.
    • Chill the Dough: After preparing the cookie dough, chill it in the refrigerator for at least 30 minutes. This helps solidify the fat in the dough, preventing the cookies from spreading too much during baking.
    • Slightly Underbake: Cookies should be removed from the oven when they are just set but still slightly underbaked in the center. They will continue to cook slightly as they cool on the baking sheet, resulting in a soft and chewy texture.
    • Reshape the cookies: Use a larger cookie cutter and rotate it around the cookies right after they come out of the oven to reshape them into perfect rounds.

    Storage

    Room temperature: Cookies are best stored at room temperature when completely cooled, place in an airtight container away from humidity to retain their crunchy texture.

    Freeze: Freeze baked cookies when well cooled, or raw after shaping into cookie dough balls, placed in freezer bags for 3 months. Let the frozen cookie dough balls thaw on a baking sheet before baking.

    Variations & Substitutions

    • Biscoff Chocolate Chip Cookies: Add dark chocolate chips, milk chocolate chips or chunks to your Biscoff cookie dough for a delightful combination of flavors and textures.
    • Biscoff Cheesecake Bars: Use crushed cookies as the crust for cheesecake bars. The creamy cheesecake filling complements the cookie base perfectly.
    • Biscoff Ice Cream Sandwiches: Sandwich a scoop of vanilla or caramel ice cream between two cookies for a delightful frozen treat.
    • Biscoff Cookie Milkshake: Blend cookies with vanilla ice cream, milk, and a drizzle of Biscoff spread for a heavenly Biscoff Milkshake.
    • Biscoff Cookies with Nuts: Add chopped nuts of your choice, such as almonds, pecans, or walnuts, to your Biscoff cookie dough.
    • Only egg yolk cookies: Follow this recipe for egg yolk chocolate chip cookies or this recipe for egg white chocolate chip cookies.
    • Spiced Biscoff Cookies: Enhance the spiced flavor of Lotus cookies by adding a pinch of ground cinnamon, nutmeg, or ginger to the dough.
    • Biscoff Edible cookie dough: like my easy cookie dough recipe, or this recipe for chocolate chip cookie dough bites.

    Recipe Questions

    Can I make Biscoff Butter Cookies without Biscoff spread?

    Certainly! Simply omit the center filling of Biscoff spread and proceed with the rest of the recipe as usual.

    Can I make Biscoff Butter Cookies ahead of time?

    Yes, you can prepare Biscoff Butter Cookie dough ahead, refrigerate for up to two days, or freeze shaped dough balls. Thaw overnight before baking.

    Is cookie butter and Biscoff butter the same?

    Yes, cookie butter and Biscoff spread are essentially the same thing. Biscoff spread is just the brand name by Lotus, but both are cookie butters, the same for speculoos being the European name for Biscoff.

    More Cookie Recipes

    • Kinder Cookies
    • Soft & Chewy M&M Cookies
    • Salted Caramel Chocolate Chip Cookies
    • Best brown butter sugar cookies
      Brown Butter Sugar Cookies
    biscoff butter cookie cut in half

    I hope you love these Biscoff cookie butter-filled cookies. If you make it, be sure to leave a comment and a rating so I know how you liked it. Happy Baking!

    Print
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    Cookie Butter Cookies


    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    5 from 2 reviews

    • Author: Fadela
    • Total Time: 25 minutes
    • Yield: 12 cookies
    Print Recipe
    Save Recipe Recipe Saved

    Description

    Soft and chewy biscoff butter cookies recipe with a runny cookie butter spread center and crispy edges (for 12 cookies)


    Ingredients

    Cookie dough

    • 120 g (½ cup) Butter - unsalted and softened
    • 50 g (¼ cup) Sugar - granulated
    • 100 g (½ cup) Brown sugar 
    • 1 Egg - room temperature
    • 1 tsp Vanilla extract
    • 100 g (⅓ cup) Cookie butter spread
    • 190 g (1 ½cup) Flour - all-purpose
    • 55 g Biscoff cookies crumbs - about 8 cookies
    • 1 tsp baking powder
    • ½ tsp baking soda
    • ¼ tsp. sea salt or fine salt
    • 8 Crushed biscoff cookies 

     

    Option:

    • 12 tsp of Creamy biscoff cookie butter
    • 100 g (⅔ cup) Chocolate chips - dark, white or milk

    Instructions

    1. Using a small teaspoon, place small mounds of creamy biscoff cookie butter spread on a large baking sheet and place in the freezer for at least 30 minutes.
    2. In a large bowl, place the chopped and softened unsalted butter with the white sugar and brown sugar.
    3. Mix with an electric mixer on medium speed for 2-3 minutes until the batter is creamy and smooth.
    4. Add the room-temperature egg with the vanilla extract and the creamy biscoff cookie butter spread and mix again with an electric mixer for a minute or so to incorporate.
    5. Finish with the dry ingredients, flour, baking powder and baking soda, sea salt, and biscoff cookie crumbs and mix with a spatula just until incorporated and you have a smooth cookie dough.
    6. Add the crushed biscoff cookies and mix again to incorporate them. 
    7. Preheat the oven to 350°F / 180°C and line a baking sheet with parchment paper.
    8. Form 12 balls of cookie dough with an ice cream scoop or your hands.
    9. Press a small mound of frozen biscoff butter cookie spread into the center of each cookie ball, enclosing it completely with cookie dough.
    10. Place each cookie dough ball on the prepared baking sheet at least 5 cm apart and bake for 12 to 15 minutes until golden brown around the edges and still a bit soft in the center.
    11. Let the cookies cool slightly on the baking sheet before moving them to a wire rack.

    Equipment

    Hand mixer

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    ice cream scoop

    Ice cream scoop

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    Perforated baking sheet

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    Stand mixer

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    Notes

    Storage: Up to 1 week in a storage box at room temperature and up to 3 months in the freezer.

    • Prep Time: 10 minutes
    • Cook Time: 15 minutes
    • Category: cookies, biscuits,
    • Cuisine: American

    Nutrition

    • Serving Size: 1 cookie
    • Calories: 387
    • Sugar: 18.7 g
    • Sodium: 353 mg
    • Fat: 19.8 g
    • Carbohydrates: 51.5 g
    • Protein: 4.6 g
    • Cholesterol: 47.2 mg

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    Comments

    1. Roy

      April 12, 2023 at 1:09 am

      What size are the dough balls in ounces or grams before you bake them? "Cookie scoop" tells me nothing as cookie scoops come in so many different sizes. I don't own any scoops and prefer to weigh things for accuracy and consistency.

      Reply
      • Fadela

        April 12, 2023 at 5:39 pm

        Hi, I always use the regular ice cream cookies scoop, it’s about 5 cm in diameter

        Reply
    2. Samantha

      December 24, 2023 at 12:14 pm

      Made these for a Christmas cookie exchange and they were a hit!

      Reply
    3. LadyMilonguera

      March 01, 2024 at 2:27 pm

      Terriblement gourmands ces cookies !

      Reply
      • Fadela

        March 01, 2024 at 4:12 pm

        Merci beaucoup, beaucoup trop gourmands !!

        Reply

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