Print

The Best Biscoff Butter Cookies Recipe

Print Recipe

★★★★★

4.4 from 127 reviews

These Best Biscoff Butter Cookies are rich, chewy, and filled with creamy Biscoff spread and a delightful mix of white and semisweet chocolate chips. They feature a buttery dough infused with warm spices like cinnamon and nutmeg and have a gooey Biscoff center that melts in your mouth. Perfect for cookie lovers who enjoy a twist on classic flavors with an irresistible crackled finish.

Ingredients

Scale

Butter and Spreads

  • ½ cup (113 grams) unsalted butter, cold and cut into cubes
  • 8 tablespoons Biscoff spread
  • ¼ cup (60 grams) Lotus Biscoff spread

Sugars

  • ¼ cup (50 grams) white granulated sugar
  • ¾ cup (153 grams) light brown sugar

Eggs

  • 2 eggs, cold

Dry Ingredients

  • 2 ¼ cups (270 grams) all purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1 teaspoon cornstarch
  • ½ teaspoon ground cinnamon
  • Pinch ground nutmeg
  • 1 teaspoon kosher salt

Add-ins

  • 1 cup (180 grams) white chocolate chips
  • 2 cups (360 grams) semisweet chocolate chips
  • 1 cup (80 grams) crushed Biscoff cookies

Instructions

  1. Freeze Biscoff spread: Line a plate or baking sheet with parchment paper. Scoop out 8 tablespoons of Biscoff spread onto the parchment and freeze until firm, about 20-30 minutes.
  2. Preheat oven and prepare baking sheets: Preheat oven to 400℉ (205℃). Line two baking sheets with parchment paper and set aside.
  3. Cream butter and spreads with sugars: Using a stand mixer with a paddle attachment or a hand mixer in a large bowl, beat the cold cubed butter with ¼ cup Biscoff spread, white sugar, and light brown sugar. Beat on medium speed for 3-4 minutes until light and fluffy.
  4. Add eggs: Add the cold eggs one at a time, beating well after each. Scrape down the sides with a rubber spatula to incorporate all the dough evenly.
  5. Mix dry ingredients: Add the flour, baking soda, baking powder, cornstarch, salt, cinnamon, and nutmeg to the wet mixture. Beat on low speed until just combined; avoid overmixing.
  6. Fold in chocolate chips and crushed cookies: Stir in the white chocolate chips, semisweet chocolate chips, and crushed Biscoff cookies gently until evenly distributed.
  7. Form cookie dough balls and add Biscoff filling: Divide the dough into 8 large balls by hand. Use your thumb to create a well in the center of each ball. Remove Biscoff spread from freezer and place one frozen Biscoff piece into each well. Carefully cover the Biscoff completely with cookie dough. If dough feels too sticky, chill it in the refrigerator for 30 minutes before filling.
  8. Optional topping: For a crackled look, optionally add another tablespoon of Biscoff spread on top of each cookie dough ball before baking.
  9. Bake cookies: Bake the cookies one baking sheet at a time for 11-13 minutes until the edges are light golden brown and set. The centers will remain gooey.
  10. Cool and set: Let the cookies cool on the baking sheet for at least 15 minutes to allow the centers to set properly before serving. Keep unbaked dough balls chilled in the fridge while baking the other sheet.

Notes

  • Weigh ingredients using a kitchen scale for best accuracy and results.
  • Cookies are large and very gooey inside; patience during cooling is key for perfect texture.
  • If dough is too sticky to handle, chilling in the fridge for 30 minutes will make it easier to shape.
  • Use parchment paper to prevent sticking and for easy cleanup.
  • Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Keywords: Biscoff cookies, Biscoff butter cookies, homemade cookies, chocolate chip cookies, holiday cookies, dessert, brown sugar cookies

Find it online: https://cookwithlea.com/the-best-biscoff-butter-cookies-recipe/