I can confidently say this homemade Biscoff Cookies recipe will be your new favorite! Not only is the dough loaded with cookie butter flavor, but each cookie center is filled with a little scoop, and they’re topped with a drizzle of white chocolate and lotus cookie crumbs.
Looking for more cookie recipes? Try Oatmeal Chocolate Chip Cookies, Browned Butter Chocolate Chip Cookies, or S’mores Cookies!
Why I love this recipe:
- Next Level – Whenever I share these lotus biscoff cookies, the crowd goes wild! I was aiming for a cookie as big and beautiful as you’d get at local cookie shops, but taste so much better.
- Easy – It’s so easy to make a big, beautiful batch of cookies and for a faction of the price of say, a Crumbl cookie.
- Delicious – They have the perfect soft and chewy texture and the cookie butter in the center is divine.
How to make Biscoff Cookies:
Scoop Cookie Butter: Line a plate or small baking sheet with a small piece of parchment paper. Measure out 1 cup of cookie butter to use in cookie dough, and set aside. With remaining ½ cup cookie butter scoop 24 small scoops (about 1 teaspoon size) onto parchment paper and place in the freezer while you make the cookie dough.
Combine Wet Ingredients: In the bowl of a stand mixer, add butter, white sugar and brown sugar then mix for 1 minute. Add 1 cup cookie butter and mix for 2-3 more minutes, until light colored and fluffy. Add eggs, egg yolk, and vanilla and mix until well combined.
Finish Cookie Dough: Add flour, baking soda, baking powder and salt then mix to combine. Stir in 1 ½ cups white chocolate chips.
Assemble: Scoop dough into 24 balls, about 3 Tablespoon-size, or 70 grams, if you want to measure with a scale. Remove cookie butter scoops from freezer. Press a deep indention into the center of a cookie dough ball then add one of the cold balls of cookie butter. Seal to close, then roll back into a ball. Top each cookie dough ball with a few extra white chocolate chips. Place dough balls on a large plate and refrigerate, covered, for 30 minutes before baking.
Bake cookies on parchment lined baking sheet, 1’’ apart (I fit 6 to a baker’s half sheet pan) for 12-15 minutes or until the cookies are no longer shiny on top. Don’t over-bake.
Toppings (Optional): Allow biscoff chocolate chip cookies to cool on baking sheet for at least 15 minutes before removing to a wire cooling rack. Melt vanilla melting wafers in microwave according to package instructions then drizzle over cookies. Top with biscoff cookie crumbs.
Make Ahead and Freezing Instructions:
To Make Ahead: Biscoff cookie dough can be stored in the fridge for 1-2 days.
To Freeze: You can freeze cookie dough balls, or baked cookies in an air-tight freezer safe container for up to 3 months.
Follow me for more great recipes
Recipe
Biscoff Cookies
Ingredients
- 1 cup unsalted butter , room temp
- 1 1/2 cups light brown sugar
- 1/2 cup granulated sugar
- 14 oz container lotus cookie butter* , divided (about 1.5 cups cookie butter or speculoos)
- 2 large eggs , room temp
- 1 egg yolk
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 11 oz bag white chocolate chips , divided cups
For Topping (Optional):
- 10 Biscoff cookies , crushed
- ½ cup vanilla melting wafers , or chopped almond bark, melted, for drizzle (optional)
Instructions
- Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
- Scoop cookie butter: Line a plate or second small baking sheet with a small piece of parchment paper. Measure out 1 cup of cookie butter to use in cookie dough and set aside. With remaining ½ cup cookie butter, scoop 24 small scoops (about 1 teaspoon size) onto parchment paper and place in the freezer while you make the cookie dough.
- Wet ingredients: In the bowl of a stand mixer, add butter, white sugar, and brown sugar then mix for 1 minute. Add 1 cup cookie butter and mix for 2-3 more minutes, until light colored and fluffy. Add eggs, egg yolk, and vanilla then mix until well combined.
- Dry Ingredients: Add flour, baking soda, baking powder and salt then mix to combine. Stir in 1 ½ cups white chocolate chips.
- Scoop dough into 24 balls, about 3 Tablespoon-size, or 70 grams, if you want to measure with a scale.
- Fill: Remove cookie butter scoops from freezer. Press a deep indention into the center of a cookie dough ball and add one of the cold balls of cookie butter. Seal to close, and roll back into a ball. Top each cookie dough ball with a few extra white chocolate chips.
- Refrigerate: Place dough balls on a large plate and refrigerate, covered, for 30 minutes before baking.
- Bake cookies on prepared baking sheet, 1’’ apart (I fit 12 to a baker’s half sheet pan) for 12-15 minutes, or until the cookies are no longer shiny on top. Don’t over-bake.
- Decorate: Allow cookies to cool on baking sheet for at least 15 minutes before removing to a wire cooling rack. Melt vanilla melting wafers in microwave according to package instructions and drizzle over cookies. Top with biscoff cookie crumbs.
Notes
Nutrition
Create a FREE Account to save your favorite recipes and create meal plans
Follow Me
This post contains affiliate links.
The recipe is amazing! Made just as stated but my cookies spread so much and turned out like pancakes! Gotta figure out how to fix that cause the recipe tastes amazing!
This recipe does take a little time and work, but wow! Amazing cookies – some of the best I’ve had! My whole family loved these so much. We will definitely make them again!