Biscoff Butter Cookies

How to make biscoff butter cookies at home with this perfect recipe stuffed with a runny cookie butter heart. Like Oreo cookies these cookies are soft and chewy on the inside with crunchy edges and a perfect cookie butter flavor.

this recipe

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 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 biscoff cookie butter spread and biscoff cookies crumb that gives this irresistible taste to these biscoff cookies.

This 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.

>> See all cookie recipes from the blog

Ingredients and substitutions

Here is an overview of the ingredients needed and any substitutions to make the homemade biscoff butter cookies, scroll down the page to see the quantities in the recipe card.

• 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 granulated sugar and flavored sugar such as dark brown sugar or light brown sugar.
• Egg: Use a room-temperature egg.
• 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 to be ground into a fine powder with a food processor and the other part to be mixed into the cookie batter in pieces.
• Vanilla and sea salt: Essential for flavoring and bringing out all the flavors, use pure vanilla extract and preferably fleur de sel or salt table.

Option

• Chocolate: Add semi-sweet or dark chocolate chips, milk chocolate chips or white chocolate chips for a more gourmand cookie.
• Nuts: For extra crunch, add almonds, hazelnuts, macadamia or crushed pecans.
• Spices: Speculoos or gingerbread spices for extra flavor.

⚠️ You will find the quantities and complete instructions in the recipe card at the end of the page.

How to make Cookie Butter cookies

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.

1 - Cream the butter

1. 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.
2. Add egg, vanilla extract and biscoff spread.
3. Mix again with an electric mixer for a good minute to incorporate them.

Tip : Use room-temperature ingredients for a homogeneous mixture and make the blend with an electric mixer or in your stand mixer fitted with the paddle attachment.

2 - Add the dry ingredients

1. Add flour, baking powder and baking soda, salt and biscoff cookie crumbs.
2. Mix with a rubber spatula just enough to have a homogeneous mixture.
3. Add the crushed biscoff cookies and stir again with a spatula to incorporate them into the cookies dough.

Tip : If the cookie dough seems too sticky then let it chill in the fridge for a while before proceeding to the shaping stage.

4 - Baking

1. Preheat the oven to 350°F / 180°C and line a baking sheet with parchment paper.
2. Form cookie dough balls with your hands and insert a piece of frozen biscoff spread in the center of the ball and close with the dough to lock it in place.
3. Place the cookie dough balls on the prepared baking sheet with parchment paper, spacing them about 5 cm apart.
4. 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.
5. Let the cookies cool on the baking sheet for a few minutes before carefully moving the baked cookies with a saptula to a wire rack.

Tip: The cookies are ready when they have a golden color on top but are still soft in the center, as they cool they will firm up.

>> For more soft cookies, reduce the baking time a bit, they will be perfectly soft and chewy in the center with a crunchy edge.

Storage and freezing

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.

How to freeze cookies?

After baking:

Cookies can be frozen in two ways either after baking when completely cooled, placed in storage bags or packed in a box and you can keep them for 3 months in the freezer.

Let them come back to room temperature slowly or use the defrost function of the microwave directly to go faster.

Before baking:

And this method of freezing cookies is my favorite, it consists of shaping balls of raw cookie dough and placing them on a baking sheet in the freezer. Then put the frozen cookie dough balls in a large storage bag.

Then you just have to take the cookie dough balls out and let them recover for about 1 hour at room temperature before baking them following the instructions in the recipe card.

More biscoff Recipes

• No bake biscoff cheesecake
• Cookie butter biscoff cake
• Biscoff Brownies
• Biscoff Milkshake
• Biscoff Truffles
• Biscoff donuts

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