Biscoff Cookies
If you’re a fan of the unique and spicy flavors of Biscoff cookies, you’re in for a real treat! These irresistible Biscoff Cookies combine the delightful crunch of crushed Biscoff cookies with the creamy richness of cookie butter. The addition of white chocolate chips adds a touch of sweetness, making these cookies a perfect indulgence. Whether you’re baking for a special occasion or just treating yourself, these cookies are sure to impress. Let’s dive into the world of Biscoff Cookies!
Why This Biscoff Cookies Stands Out
These Biscoff Cookies are not your average cookies. They feature the iconic flavor of Lotus Biscoff, which is beloved for its caramelized taste and crunchy texture. The combination of cookie butter and crushed cookies creates a depth of flavor that is both comforting and indulgent. Plus, with the addition of white chocolate chips, each bite is a perfect balance of sweet and slightly spiced. Perfect for sharing (if you can resist!), these cookies are sure to become a staple in your baking repertoire.
What to Buy
- Unsalted butter – 1 cup (227 g), room temp
- Light brown sugar – 1 1/2 cups (330 g)
- Granulated sugar – 1/2 cup (100 g)
- Lotus cookie butter – 14 oz container (about 1.5 cups or 400 g), divided
- Large eggs – 2, room temp
- Egg yolk – 1
- Vanilla extract – 2 teaspoons (10 ml)
- All-purpose flour – 3 cups (375 g)
- Baking soda – 1 teaspoon (5 g)
- Baking powder – 1 teaspoon (5 g)
- Kosher salt – 1 teaspoon (5 g)
- White chocolate chips – 11 oz bag (312 g), divided
- Biscoff cookies – 10, crushed
- Vanilla melting wafers – for drizzle (optional, 85 g)
Before You Start: Equipment
- Mixing bowls – for combining ingredients.
- Electric mixer – for creaming butter and sugars.
- Baking sheets – for placing the cookies on while baking.
- Parchment paper – to line your baking sheets for easy cleanup.
- Cookie scoop – for evenly sized cookies.
- Cooling rack – to cool your cookies after baking.
Biscoff Cookies: How It’s Done
Step 1: Preheat Your Oven
Start by preheating your oven to 350°F (175°C). This ensures that your cookies bake evenly.
Step 2: Cream the Butter and Sugars
In a large mixing bowl, use an electric mixer to cream together the room-temperature unsalted butter, light brown sugar, and granulated sugar until the mixture is light and fluffy.
Step 3: Add the Cookie Butter
Add in 1 cup of the Lotus cookie butter to the creamed mixture. Mix until fully incorporated.
Step 4: Incorporate the Eggs
Add the two large eggs, one egg yolk, and vanilla extract to the mixture. Beat well until everything is combined.
Step 5: Combine the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and kosher salt. Gradually add this dry mixture to the wet ingredients, stirring until just combined.
Step 6: Fold in the Mix-Ins
Gently fold in the remaining white chocolate chips and the crushed Biscoff cookies, ensuring they are evenly distributed throughout the dough.
Step 7: Scoop and Bake
Use a cookie scoop to drop heaping tablespoons of dough onto lined baking sheets, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes, or until the edges are golden, and the center is still soft.
Step 8: Cool and Drizzle
Once baked, let the cookies cool on the baking sheet for a few minutes before transferring them to a cooling rack. If desired, melt the vanilla melting wafers and drizzle over the cooled cookies for an extra touch of sweetness.
Smart Substitutions
- Butter: You can use vegan butter for a dairy-free option.
- Cookie Butter: Any other brand of speculoos spread can be used if Lotus is unavailable.
- White Chocolate Chips: Dark chocolate chips can be swapped for a richer flavor.
- Flour: Whole wheat flour can be used for a heartier cookie.
What Could Go Wrong
- Cookies spreading too much: Ensure your butter is at room temperature, not melted. Chilling the dough for 30 minutes can also help.
- Overbaking: Keep an eye on the cookies; they should look slightly underbaked when you take them out.
- Dough too crumbly: If this happens, a touch of milk can help bring the dough together.
Keep It Fresh: Storage Guide
These Biscoff Cookies can be stored in an airtight container at room temperature for up to one week. If you want to keep them for longer, you can freeze the baked cookies or the unbaked dough. Baked cookies can last up to three months in the freezer, while the dough can be frozen for up to two months. Just thaw and bake when you’re ready for a fresh batch!
Common Questions
Can I use crunchy Biscoff cookie butter instead of creamy?
Absolutely! Using crunchy cookie butter will add an extra layer of texture to your cookies, making them even more delightful.
How do I make these cookies gluten-free?
You can substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Be sure to check that all other ingredients are gluten-free as well.
What can I substitute for eggs in this recipe?
You can use flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water per egg) or unsweetened applesauce (1/4 cup per egg) as a substitute.
Can I make the dough ahead of time?
Yes! You can prepare the dough ahead of time and refrigerate it for up to 3 days or freeze it for later use. Just remember to let it sit at room temperature for a few minutes before scooping and baking.
Desserts to Finish
The Last Word
Biscoff Cookies are a delightful treat that brings together the beloved flavors of cookie butter and white chocolate. They are perfect for any occasion and will surely have everyone reaching for seconds. Whether you enjoy them with a cup of coffee or share them with friends, these cookies are bound to become a favorite in your home. So, roll up your sleeves, gather your ingredients, and get ready to bake some magic!
There’s something uniquely satisfying about watching the dough transform into golden, chewy cookies that fill your kitchen with an irresistible aroma. With each bite of these Biscoff Cookies, you’ll experience the warm spices and sweet notes that make them truly special. Happy baking!
Biscoff Cookies
Ingredients
Equipment
Method
- Start by preheating your oven to 350°F (175°C). This ensures that your cookies bake evenly.
- In a large mixing bowl, use an electric mixer to cream together the room-temperature unsalted butter, light brown sugar, and granulated sugar until the mixture is light and fluffy.
- Add in 1 cup of the Lotus cookie butter to the creamed mixture. Mix until fully incorporated.
- Add the two large eggs, one egg yolk, and vanilla extract to the mixture. Beat well until everything is combined.
- In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and kosher salt. Gradually add this dry mixture to the wet ingredients, stirring until just combined.
- Gently fold in the remaining white chocolate chips and the crushed Biscoff cookies, ensuring they are evenly distributed throughout the dough.
- Use a cookie scoop to drop heaping tablespoons of dough onto lined baking sheets, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes, or until the edges are golden, and the center is still soft.
- Once baked, let the cookies cool on the baking sheet for a few minutes before transferring them to a cooling rack. If desired, melt the vanilla melting wafers and drizzle over the cooled cookies for an extra touch of sweetness.
Notes
- For a dairy-free option, use vegan butter.
- Any speculoos spread can substitute Lotus cookie butter.
- Dark chocolate chips can replace white chocolate chips for a richer flavor.
