Biscoff Cookies
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.
Servings: 12 large cookies
Equipment
- Cookie Sheets
Ingredients
- 2/3 cup cookie butter
- 1/2 cup unsalted butter (112 grams) cold, cut into cubes
- 1/2 cup brown sugar (105 grams) light or dark
- 1/2 cup granulated sugar (100 grams)
- 1 large egg cold, from the fridge
- 1/3 cup cookie butter
- 1 teaspoon vanilla extract
- 1 3/4 cup all-purpose flour (219 grams)
- 2 teaspoons cornstarch AKA cornflour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2/3 cup white chocolate chips (120 grams)
- 24 Lotus cookies
Instructions
- Line a cookie sheet or plate with wax paper or parchment paper. From the 2/3 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 1/3 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.
Baking
- 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.
Notes
- 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.
Nutrition
Calories: 382kcal | Carbohydrates: 48g | Protein: 4g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 38mg | Sodium: 113mg | Potassium: 86mg | Fiber: 1g | Sugar: 30g | Vitamin A: 262IU | Vitamin C: 0.05mg | Calcium: 42mg | Iron: 1mg