These Biscoff cookies are the ULTIMATE cookies if you love the creamy cookie butter spread. Biscoff gets mixed into the cookie dough, then each cookie is stuffed with a Lotus biscuit and even more Biscoff. You end up with big, bakery-style cookies that are loaded with white chocolate chips and oozing with cookie butter in the middle.
If you love cookie butter, then you need to try these big, bakery-style Biscoff cookies. The cookies are made with cookie butter in the batter and tons of white chocolate chips. Then they’re stuffed with a Lotus cookie and a pool of cookie butter. They’re giant, super thick, verging on gooey, and oozing with warm Biscoff.
Yeah – they’re pretty incredible.
So… What Exactly is Cookie Butter?
Cookie butter is a delicious spread that’s made from crushed speculoos biscuits/cookies. Speculoos are crunchy cookies with a caramel, cinnamon flavor that come from Belgium. Biscoff Lotus cookies are a brand of speculoos cookie, and the Lotus brand also makes the famous Biscoff spread – which is a brand of cookie butter.
Key Tips for BIG Bakery-Cookies
In order to make these super thick cookies, there are a few key tips and ingredients.
- Cold Butter. This recipe uses cold butter as opposed to softened or melted butter. The cold butter helps to create crispy edges and almost gooey middles. It doesn’t need to be frozen, just cold. For easier mixing, cut the butter into cubes.
- Cornstarch (AKA cornflour in the UK and Australia). Cornstarch creates chewier cookies. It’s key for the perfect bakery-style texture.
- Flour. Too much flour and your cookies will be dry, not enough and the cookies end up too thin and the Biscoff melts through the dough instead of staying in a pool in the middle. Therefore, you need to measure the flour carefully. Whisk first, then spoon into a dry measuring cup and level off the top. You can also measuring using a scale. This will give the most accurate results.
- Chilling the Dough. This step is absolutely necessary for thick cookies. I made many attempts to adjust the recipe so that chilling the dough wasn’t required. However, I found that every time the spoonful of cookie butter in the middle would essentially melt and flatten out too much, so instead of a thick pool of Biscoff it was a thin layer at the very bottom of the cookie.
**After making the dough, if you squeeze it in your palms it shouldn’t stick to your fingers.
Assembling/Stuffing Your Cookies
The trickiest part of this recipe is assembling the cookies so that each giant cookie is stuffed with a pool of cookie butter and a specoolus cookie.
Before making the dough, you’ll spoon dollops of cookie butter onto a lined cookie sheet. I use about 2-3 teaspoons (almost 1 tablespoon) for each dollop. Then place the cookie sheet in the freezer. The spoonfuls must be frozen in order to form the cookies.
Then to assemble the cookies:
- Spoon about 1.5 to 2 tablespoons of dough and flatten slightly.
- Place ½ of a Lotus cookie on top of the dough. Then place 1 frozen spoonful of cookie butter on top of the Lotus cookie.
- Spoon another 1.5 to 2 tablespoons of dough and place on top of the frozen cookie butter.
- Form the cookie into a round ball. Be sure that the Lotus cookie stays horizontal.
**Note that the Lotus cookie must be underneath the cookie butter and on top. I really wanted to keep the cookie butter in the middle of these cookies, and not have it sink/melt out of the bottom of the cookie. Adding the Lotus cookie underneath stopped this from happening.
**Note that if the frozen cookie butter spoonfulls start to thaw as you assemble the cookies, place them back in the freezer. If the cookie butter is soft, it’s very hard to assemble the cookies.
Freezing & Baking the Cookies
Then the cookies will go back in the freezer to firm up. Freezing the cookies it 100% necessary in this recipe. Otherwise, they can become too flat and the cookie butter will melt into a thin layer, instead of staying in a thick pool in the middle of the cookie. They will need to freeze for at least 2 hours.
Alternatively, you can place the cookie dough balls in a freezer bag and freeze for up to 2 months.
When ready to bake, you’ll preheat the oven to 350F (180C) and place the cookies about 2.5 inches (about 6 cm) apart on lined cookie sheets. You’ll bake the cookies from frozen for about 14 minutes, or until the tops look just set. The cookie butter may start to ooze out of the top.
After they come out of the oven, I like to place a few extra white chocolate chips on top.
For Smaller Cookies
For smaller cookies, feel free to scoop the dough into balls with about 1.5 – 2 tablespoons of dough each. If making smaller cookies, you will not be able to stuff them with cookie butter because there isn’t enough dough. The dough won’t need to be frozen, however. Simply bake the cookie dough balls for about 9-11 minutes, or until the tops look just set.
Big, chewy, oozing with cookie butter and filled with white chocolate chips – these Biscoff cookies just might be the perfect recipe. If you love Biscoff, be sure to try these Biscoff brownies too. And for more stuffed cookies, don’t forget:
- Nutella Stuffed Chocolate Chip Cookies
- Reese’s Stuffed Chocolate Chip Cookies
- Reese’s Stuffed Double Chocolate Cookies
- Cookie Sheets
- ⅔ cup cookie butter
- ½ cup unsalted butter (112 grams) cold, cut into cubes
- ½ cup brown sugar (105 grams) light or dark
- ½ cup granulated sugar (100 grams)
- 1 large egg cold, from the fridge
- ⅓ cup cookie butter
- 1 teaspoon vanilla extract
- 1 ¾ cup all-purpose flour (219 grams)
- 2 teaspoons cornstarch AKA cornflour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ⅔ cup white chocolate chips (120 grams)
- 24 Lotus cookies
- Line a cookie sheet or plate with wax paper or parchment paper. From the ⅔ cup of cookie butter, drop spoonfulls of cookie butter onto the lined cookie sheet. Place in the freezer. Each spoonfull should be about 1 to 2 teaspoons of biscoff. You should have about 12-14 spoonfulls in total.
- In a large bowl, beat together the butter, brown sugar and granulated sugar until combined. You should no longer see lumps of butter.
- Beat in the egg, vanilla extract and ⅓ cup cookie butter.
- Add in the flour, cornstarch, baking soda, baking powder and salt. Start with the mixer on a low speed and slowly beat the dry ingredients into the wet ingredients.
- Stir in the chocolate chips. I typically reserve a few tablespoons for dotting on the top of each cookie.
Assembling the Cookies
- Spoon about 1.5 to 2 tablespoons of dough and flatten the dough ball slightly.
- Break a Lotus cookie in half or in thirds and place 1 piece on top of the dough ball. Then place 1 frozen spoonful of cookie butter on top. You will have the flatted cookie dough ball on the bottom, followed by the piece of Lotus cookie, then the frozen cookie butter spoonfull.
- Scoop another 1.5 to 2 tablespoons of cookie dough. Place on top of the frozen cookie butter spoonful.
- Pinch the edges of the cookie dough around the sides of the cookie dough ball and roll into a round ball. Ensure that the Lotus cookie stays horizontal.
- Cover with plastic wrap and place in the freezer for at least 2 hours.
- When ready to bake, preheat the oven to 350F (180C). Line 2 cookie sheets with parchment paper or silicone baking mats.
- Place the frozen cookie dough balls at least 2.5 inches (about 6 cm) apart on the lined cookie sheets. Do not thaw the cookie dough balls before baking.
- Bake 1 sheet at a time in the middle of the preheated oven for about 13-16 minutes, or until the tops look just set.
- Cool the cookies on the cookie sheets for at least 10 minutes before transferring to a wire rack to continue cooling. Optionally, dot the top of each cookie with a few extra white chocolate chips.
- Cookie Butter: I use Lotus brand Biscoff cookie butter. Any cookie butter (that doesn't separate) will work. One, 14.1 ouncs (400 gram) jar is enough for this recipe.
- Cold Butter: This recipe was developed with cold butter. It creates cookies with slightly crispier edges and gooier centers.
- Flour: Measure carefully, otherwise cookies can become dry. Whisk first, then spoon into dry measuring cups and level off the top. Measuring using a scale in grams will be the most accurate.
- Freezing the Dough: Freezing the cookie dough balls is 100% necessary for this recipe. Do not thaw before baking.
- Smaller Cookies: For smaller cookies, scoop into balls with about 1.5 tablespoons of dough each. They will be too small to stuff with cookie butter. You will not need to freeze the dough balls. Bake for 8-10 minutes in the preheated oven at 350F (180C).
- Storage & Make Ahead Tips: Cookie dough balls can be placed in a freezer bag and frozen up to 2 months. Bake from frozen, as directed in the recipe. Store baked and cooled cookies in an airtight container for up to 4 days. Fresh cookies are always best.
- Nutrition: Details provided are an estimate only and based on 1 cookie, assuming the recipe yields 12 uniform cookies.