Biscoff Butter Cookies

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.

Jump to:

• Why you'll love this recipe
• 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 milkshake, Biscoff donut, Biscoff layer cak, Biscoff fudge, Biscoff buttercream and No bake 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).

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.

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.

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.

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.

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

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!

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