Biscoff cookies are a delightful treat that will warm your heart and home. They have a unique flavor thanks to Biscoff cookie butter, which gives them a sweet, spiced taste. These cookies are easy to make and perfect for family gatherings, weekend snacks, or just when you want a simple dessert.
Why You Will Love This Recipe
These cookies are not only delicious, but they are also straightforward to prepare. With everyday ingredients, you won’t have to make a special trip to the store. They mix together quickly and bake beautifully, making them a great choice for busy moms. Plus, you can enjoy them fresh from the oven or save them for later!
How to Make Biscoff Cookies
Making these cookies is a breeze. You’ll mix your wet ingredients first, followed by the dry ones. Just scoop, bake, and drizzle some chocolate on top for an extra indulgent treat. They are soft and chewy, and they keep well, so you can enjoy them for days to come.
What You Need
- 1/2 cup unsalted butter (room temperature)
- 3/4 cup Biscoff cookie butter
- 1/4 cup granulated sugar
- 3/4 cup light brown sugar (packed)
- 1 egg + 1 egg yolk (room temperature)
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 4 ounces white chocolate (chopped, plus more for drizzling)
- 6 Biscoff cookies (crushed)
Step-by-Step
- Preheat the oven to 350°F. Line 2 large baking sheets with parchment paper.
- In the bowl of a stand mixer, or in a bowl with an electric hand mixer, add the butter and cookie butter and beat for 1-2 minutes, until combined. Add the granulated sugar and brown sugar and beat on medium-high speed for 2-3 minutes.
- Add the egg, egg yolk, and vanilla and beat until light and fluffy, about 1-2 minutes.
- In a separate medium bowl, whisk together the flour, baking soda, and salt.
- Add the dry ingredients to the dough and beat until just combined, scraping down the bottom and sides of the bowl as needed. Add the white chocolate and stir to combine. The dough will be slightly sticky.
- Use a medium cookie scoop to drop the cookie dough 2-3 inches apart on the prepared baking sheet.
- Bake for 8-10 minutes, until the tops are just set and the edges are lightly golden. If they spread unevenly, swirl a wide-rimmed cup or biscuit cutter around the edges to form a clean circle. Allow them to cool for 5-10 minutes on the baking sheet, then transfer to a wire rack to cool completely.
- While they’re cooling, melt the white chocolate in the microwave and drizzle it over the cookies. Melt the cookie butter in a separate bowl and drizzle it in the opposite direction of the white chocolate. Sprinkle half of the cookies with crushed Biscoff cookies.
How to Serve Biscoff Cookies
These cookies are delightful on their own but can also be served warm with a scoop of vanilla ice cream. They go wonderfully with a cup of coffee or tea. Add them to a dessert platter for parties or pack them in lunchboxes for a sweet treat. They are sure to please both kids and adults alike!
How to Store Biscoff Cookies
To keep your cookies fresh, store them in an airtight container at room temperature for up to a week. If you want to keep them longer, they freeze beautifully. Just place them in a freezer-safe bag, and they’ll be good for up to three months. When ready to enjoy, let them thaw at room temperature for a bit or warm them in the microwave for a few seconds.
Recipe Tips
- Make sure your butter is at room temperature for easy mixing.
- If you want a richer flavor, try using dark brown sugar.
- To prevent the cookies from spreading too much, you can chill the dough for about 30 minutes before baking.
- For a more intense Biscoff flavor, substitute some of the white chocolate with additional cookie butter.
- Avoid overbaking. The cookies should look slightly underdone when you take them out of the oven.
Variations & Swaps
- You can use semi-sweet or milk chocolate instead of white chocolate for a different flavor.
- For a nutty twist, add some chopped pecans or walnuts to the dough.
- If you prefer a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend.
FAQs
Can I make the cookie dough ahead of time?
Yes, you can prepare the dough and refrigerate it overnight. Just scoop and bake when you’re ready for fresh cookies.
Can I freeze the cookies?
Absolutely! Place the cooled cookies in a freezer-safe bag. They can be frozen for up to three months. Thaw them at room temperature or warm them slightly in the microwave.
What should I do if my cookies spread too much?
If your cookies spread too much, try chilling the dough before baking or adding a bit more flour to the mixture.
Can I substitute Biscoff cookie butter?
You could try using any similar cookie butter or even peanut butter if you prefer. However, this could change the overall cookie’s flavor.
What are some good pairings with these cookies?
Pair them with coffee or a glass of milk for a comforting snack. They also go great with vanilla ice cream for an extra special treat!
Biscoff Cookies
Ingredients
Wet Ingredients
- 1/2 cup unsalted butter (room temperature) Ensure it’s softened for easy mixing
- 3/4 cup Biscoff cookie butter
- 1/4 cup granulated sugar
- 3/4 cup light brown sugar (packed) For a richer flavor, try using dark brown sugar
- 1 large egg Room temperature
- 1 large egg yolk Room temperature
- 2 teaspoons vanilla extract
Dry Ingredients
- 2 1/4 cups all-purpose flour Or substitute with gluten-free flour if needed
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Mix-ins
- 4 ounces white chocolate (chopped, plus more for drizzling) Substitute with semi-sweet or milk chocolate if desired
- 6 cookies Biscoff cookies (crushed) For topping
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line 2 large baking sheets with parchment paper.
- In a bowl, beat together the softened butter and Biscoff cookie butter for 1-2 minutes until combined.
- Add granulated sugar and brown sugar; beat for 2-3 minutes on medium-high speed.
- Add the egg, egg yolk, and vanilla; beat until light and fluffy, about 1-2 minutes.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually mix dry ingredients into the wet dough until just combined.
- Fold in the white chocolate chunks. The dough will be slightly sticky.
Baking
- Use a medium cookie scoop to drop cookie dough onto the prepared baking sheets, spacing them 2-3 inches apart.
- Bake for 8-10 minutes, until the tops are set and edges are lightly golden.
- Allow cookies to cool on the baking sheet for 5-10 minutes before transferring to a wire rack.
- While cooling, melt the additional white chocolate and drizzle over the cookies.
- Drizzle melted cookie butter in the opposite direction and top with crushed Biscoff cookies.
