BIG, soft and chewy cafe-style Biscoff Cookies filled with gooey Biscoff spread and sweet bursts of white chocolate chips!
Chunky cookies with heavenly bursts of malty Biscoff and white chocolate inside, these delicious cookies will be ready in less than an hour!
Biscoff is HUGELY popular at the moment!
Whether you’re eating it from the jar (me!) or making a sweet Biscoff cheesecake, homemade ice-cream, truffles or these EPIC cookies, Biscoff really is the star of the show!
Looking for more yummy cookie recipes? Try some of these popular recipes…
Chewy Sticky Date Cookies, crispy Florentines, luscious Apricot, Macadamia & White Chocolate Oat Cookies, and of course, melt-in-your-mouth Yo Yo’s are all delicious options!
Why You’re Going To Love This Recipe
Here’s why these BIG, CHUNKY Biscoff Cookies are so popular…
- Flavour!!!! – the perfect combination of warm (yes, they’re even better served slightly warmed!), crispy biscuit, with a burst of oozy Biscoff spread in the middle, and creamy white chocolate chips throughout!
- Cafe style – these Biscoff cookies are just that little bit extra special, for when you want to spoil yourself or make a luscious treat to share.
- Impressive but also easy – this recipe is so simple and straightforward.
- Conventional or Thermomix – I’ve included easy instructions for both methods in the post and recipe card below.
What You Need
Extra Biscoff spread is hidden inside the cookie dough for a surprise pop of gooey Biscoff flavour!
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Biscoff spread – also known as cookie butter in the US, Biscoff spread is now widely available in all major supermarkets. It’s nut free, dairy free and suitable for vegans, no artificial colours or flavours, and has the most deliciously unique flavour!
- Butter – softened to room temperature.
- Brown sugar – either light or dark brown sugar is fine to use, I prefer light brown for these cookies.
- Egg – I recommend using a large, fresh 60g egg, and have your egg at room temperature for best results.
- Vanilla extract – use a good quality vanilla that has been extracted from the vanilla bean, such as Queens brand, not a synthetically flavoured imitation vanilla.
- Plain flour – also referred to as all purpose flour.
- Bicarbonate of soda – also known as baking soda. We tend to use the name bicarbonate of soda (or bicarb soda for short) in Australia, was overseas it is often referred to as baking soda.
- Salt.
- White chocolate chips – choose a good quality brand of white chocolate baking chips, such as Cadbury or Nestle, as they hold their shape when baked.
- Biscoff cookies – I press a piece on to the top of the cookie before baking for extra crunch!
Equipment Required
Besides the usual mixing bowl and utensils, you will need the following for Biscoff cookies:
- Hand held beaters, stand mixer or Thermomix.
- Fridge/freezer – to freeze the Biscoff spread and chill the cookie dough.
- Baking trays – paper lined.
- Oven – if your oven is not fan forced, just increase the temperature 10-20 degrees and monitor them towards the end of cooking – you don’t want to overcook them!
Step By Step Instructions
The highly addictive flavour of these Belgium biscuits and spread is a combination of caramel, malt, and gingerbread – spicy, warm and aromatic!
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
Step 1 – Freeze Biscoff Spread
Firstly, place 15 x ½ teaspoon dollops of Biscoff spread (using ⅓ cup) onto a baking paper lined tray.
Freeze for 15 minutes or until solid, keep frozen until cookie mixture is ready.
Step 2 – Mix The Wet Ingredients
Cream the extra Biscoff spread (½ cup), butter and brown sugar with hand-held beaters or a stand mixer on medium/high speed for 3-4 minutes or until pale and creamy.
Add the egg and vanilla extract and beat again on medium speed until combined.
Step 3 – Add The Dry Ingredients
Add the plain flour, bi-carb soda and salt and beat on low speed until combined.
Ensure all ingredients are combined before adding the white chocolate chips.
Sprinkle the white chocolate chips over the mixture and stir through with a spoon or spatula.
Chill the dough in the fridge for 20 minutes.
Step 4 – Roll The Cookies
Preheat oven to 170 degrees celsius (fan-forced). Line 2 large flat baking trays with baking paper and set aside.
Divide the mixture into 15 portions. Flatten each portion and place a frozen dollop of Biscoff in the centre.
Roll the dough around the frozen cookie butter to fully enclose it.
Place the dough balls onto the prepared trays, leaving a 8cm gap between each to allow for spreading.
Press a piece of chopped Biscoff biscuit into the top of each dough ball.
Bake Biscoff cookies for 10-12 minutes or until ever so slightly golden around the edges (don’t overcook!). Rotate the trays during cooking.
Leave on the trays for 5 minutes and then transfer to a wire rack to cool completely.
Expert Tips
The secret in these heavenly cookies is to keep everything cool when preparing them to bake.
- Freezing the spread first makes it easier to handle when enclosing in the cookie dough, and stops it from melting through when baking.
- Cream the brown sugar and butter until well combined, but don’t over-beat. Excess beating can soften the butter too much, particularly in warmer weather.
- Measure your flour accurately, using scales is more accurate than cups.
- Make sure your dry ingredients are fresh, in this case the flour and bicarb soda.
- Chilling the dough makes it easier to handle when rolling, and helps to prevent the Biscoff cookies from spreading once baking.
- You want uniform size so that they bake evenly, so measure out your dough balls.
- Place about 8 cm apart on the tray to allow for spreading.
- Keep a good eye of these as they bake – you don’t want to over-bake these cookies as you want them to remain soft. Rotate the trays when baking.
- Storing – Biscoff cookies can be kept in an airtight container at room temperature for up to 1 week.
- Freezing – the unbaked dough can be rolled into a ball and covered in plastic wrap. Freeze for up to 3 months. The baked cookies can be frozen in an airtight container (with layers of baking/parchment paper between each layer) for up to 1 month.
- And finally, serve Biscoff cookies slightly warm if possible – they are melt-in-your-mouth heavenly!
FAQs
What is Biscoff Spread?
Biscoff spread is basically crushed speculoos made into a paste with a similar the consistency to smooth peanut butter.
In the US it is often referred to as cookie butter.
The flavour is described as caramelised, spicy, malty, and similar to the flavour of gingerbread.
Are Biscoff & Speculoos the same?
Essentially Biscoff biscuits are speculoos. Speculoos is the generic name for a type of crunchy, spicy biscuit or cookie that originated in Belgium. Speculoos brand cookies are just slightly different flavoured than the Lotus brand, with a little more cinnamon and nutmeg flavours. Lotus Bakeries originally called their cookies and spread Lotus Speculoos, although they rebranded to Lotus Biscoff in 1986.
What’s the history of Biscoff Cookies?
Lotus Bakeries was founded in 1932 in Belgium and started with the creation of a caramelised cookie made with nothing but natural ingredients. It was named Lotus, after the flower that symbolises purity.
The name ‘Biscoff’ was first used in 1986, being a combination of ‘biscuit’ and ‘coffee’. The perfect combination reflects the deep flavour of coffee and the unique taste and crunchiness of the Lotus Biscoff biscuit – tastes that were just made for each other!
These cafe style Biscoff cookies have been on high rotation at my house recently, but some more of my favourite cafe style treats include these delicious ones too!
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Biscoff Cookies
Biscoff Cookies filled with gooey Biscoff spread and lots of white chocolate chips!
Course: Biscuits, Cookies
Cuisine: American
Prep Time: 10 minutes
Cook Time: 10 minutes
Chilling Time: 35 minutes
Total Time: 55 minutes
Servings: 15 serves
Calories: 317kcal
Ingredients
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Instructions
Conventional Method
- Place 15 x ½ teaspoon dollops of Biscoff spread (⅓ cup) onto a baking paper lined tray. Freeze for 15 minutes or until solid.
- Cream the Biscoff spread (½ cup), butter and brown sugar with hand-held beaters or a stand mixer on medium/high speed for 3-4 minutes or until pale and creamy. If using a Thermomix: Insert the butterfly into the Thermomix bowl. Add the Biscoff spread (½ cup), butter and brown sugar and mix for 3 minutes, Speed 3 (scraping down the sides occasionally).
- Add the egg and vanilla extract and beat again on medium speed until combined.If using a Thermomix: Add the egg and vanilla extract and mix for 1 minute, Speed 3.
- Add the plain flour, bi-carb soda and salt and beat on low speed until combined.If using a Thermomix: Remove the butterfly. Add the plain flour, bi-carb soda and salt and mix for 30 seconds, Speed 3. Scrape down the sides of the bowl and mix again for an extra 30 seconds.
- Sprinkle the white chocolate chips over the mixture and stir through with a spoon or spatula. Chill the dough in the fridge for 20 minutes.
- Preheat oven to 170 degrees celsius (fan-forced). Line 2 large flat baking trays with baking paper and set aside.
- Divide the mixture into 15 portions. Flatten each portion and place a frozen dollop of Biscoff in the centre. Roll to enclose. Place onto the prepared trays, leaving a 8cm gap between each dough ball to allow for spreading.
- Press a piece of chopped Biscoff biscuit into the top of each dough ball.
- Bake for 10-12 minutes or until just ever so slightly golden around the edges (don’t overcook). Rotate the trays during cooking.
- Leave on the trays for 5 minutes and then transfer to a wire rack to cool completely.
Notes
RECIPE NOTES & TIPS
- Freezing small portions of the spread first makes it easier to handle when enclosing inside the cookie dough, and from melting through when baking.
- Cream the brown sugar and butter until well combined, but don’t overbeat. Excess beating can soften the butter too much, particularly in warmer weather.
- Chilling the dough makes it easier to handle when rolling, and helps to prevent the cookies from spreading too much once baking.
- You want uniform size so that they bake evenly, so try measuring out your dough balls.
- Ensure you leave a large gap (about 8 cm) between the cookies on the baking tray as they will spread.
- Keep a good eye of these cookies as they bake, you don’t want to overbake them as you want them to remain soft. Rotate the trays when baking.
- Storing – Biscoff cookies can be stored in an airtight container at room temperature for up to a week.
- Freezing – the unbaked dough can be rolled into a ball and covered in plastic wrap. Freeze for up to 3 months. The baked cookies can be frozen in an airtight container (with layers of baking/parchment paper between each layer) for up to 1 month.
Recipe by CookGoodRecipes.com
Nutrition
Calories: 317kcal | Carbohydrates: 38g | Protein: 4g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 31mg | Sodium: 145mg | Potassium: 76mg | Fiber: 0.5g | Sugar: 22g | Vitamin A: 228IU | Vitamin C: 0.1mg | Calcium: 40mg | Iron: 1mg
