Introduction

These Biscoff Butter Cookies are a decadent treat combining the rich flavor of Biscoff spread with luscious white and semisweet chocolate chips. Soft, gooey, and packed with crushed Biscoff cookies for extra crunch, they’re perfect for any cookie lover looking to try something special.

The image shows a close-up of three thick chocolate chip cookies stacked on top of each other on a white marbled surface. The bottom cookie is whole, light golden with visible dark and white chocolate chips. The middle cookie is slightly broken with gooey caramel dripping from its center, showing a soft, chewy texture inside with melted chocolate pieces. The top cookie is cracked open, revealing a melty caramel core and rich chocolate chunks. The background is light and blurred, focusing attention on the cookies. A small white bowl with dark chocolate chips is slightly visible on the left side. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ cup (113 grams) unsalted butter, cold and cut into cubes
8 tablespoons Biscoff spread
¼ cup (60 grams) Lotus Biscoff spread
¼ cup (50 grams) white granulated sugar
¾ cup (153 grams) light brown sugar
2 eggs, cold
2 ¼ cups (270 grams) all purpose flour
1 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon cornstarch
½ teaspoon ground cinnamon
Pinch of ground nutmeg
1 teaspoon kosher salt
1 cup (180 grams) white chocolate chips
2 cups (360 grams) semisweet chocolate chips
1 cup (80 grams) crushed Biscoff cookies

Instructions

Step 1: Line a plate or baking sheet with parchment paper. Scoop out 8 tablespoons of Biscoff spread, place them on the parchment, and freeze until firm, about 20-30 minutes.
Step 2: Preheat your oven to 400°F (205°C) and line two baking sheets with parchment paper. Set aside.
Step 3: In a stand mixer bowl fitted with the paddle attachment, or in a large bowl using a hand mixer, beat the cold cubed butter, ¼ cup Biscoff spread, white sugar, and light brown sugar for 3-4 minutes until light and fluffy.
Step 4: Add the eggs one at a time, beating well after each addition. Use a rubber spatula to scrape the sides and ensure even mixing.
Step 5: Add the flour, baking soda, baking powder, cornstarch, cinnamon, nutmeg, and salt. Beat on low speed just until combined.
Step 6: Stir in the white chocolate chips, semisweet chocolate chips, and crushed Biscoff cookies using a spatula.
Step 7: Divide the dough into eight large balls by hand — these cookies will be quite big!
Step 8: Use your thumbs to create a well in the center of each dough ball. Remove the frozen Biscoff pieces from the freezer and place one piece into each well. Cover the Biscoff completely with dough. If the dough is too sticky, chill it in the fridge for 30 minutes.
Optional: For a crackled effect, scoop an additional tablespoon of Biscoff spread on top of each cookie dough ball.
Step 9: Bake the cookies one sheet at a time for 11-13 minutes, until the edges are light golden brown and the centers look set but still soft.
Step 10: Let the cookies cool on the baking sheet for at least 15 minutes before serving to allow the centers to set properly. Keep unbaked dough chilled in the fridge while baking other batches.

Tips & Variations

For best accuracy, weigh your ingredients with a kitchen scale.
Chilling the dough before baking helps manage stickiness and improves cookie texture.
Swap semisweet chocolate chips for dark chocolate if you prefer a richer flavor.
Add a sprinkle of flaky sea salt on top before baking for a sweet-salty contrast.

Storage

Store baked cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze the cookies in a sealed container or freezer bag for up to 3 months. To reheat, warm in a low oven or microwave briefly to restore softness.

How to Serve

A stack of three thick chocolate chip cookies sits on a wooden surface with a white marbled background. The bottom cookie is whole, light golden brown with visible dark and white chocolate chips on its rough, chewy surface. The middle cookie is broken in half, showing gooey, melted caramel dripping between the broken layers and melted chocolate chips scattered throughout the soft interior. The top cookie is cracked and slightly tilted, revealing more melted caramel oozing out with a soft, chewy texture and golden-brown color. In the foreground to the left, a white bowl filled with dark chocolate chips is partially visible. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular peanut butter or another nut butter instead of Biscoff spread?

Biscoff spread has a unique spiced caramel flavor that defines these cookies, so using peanut butter or other nut butters will change the taste significantly. However, you can experiment if you want a different twist.

Why do the cookies need to rest before eating?

The cookies bake soft and gooey inside due to the Biscoff filling. Letting them cool for at least 15 minutes allows the centers to set properly, preventing them from being too runny when eaten.