Soft and fudgy Biscoff Butter Cookies are quick and easy to make and packed full of cookie butter taste.
The key ingredient that gives these cookies their distinctive flavour is Biscoff cookie butter which is incorporated into the dough.
This recipe for lotus Biscoff cookies is a must make if you are a Biscoff fan *raises hand*. Cookies made from cookies, count me in.
Table of Contents
It's a thick, creamy spread with a similar colour and texture to peanut butter that is made using crushed Lotus brand speculoos cookies.
The predominant flavour of Biscoff spread is cinnamon with a hint of caramel just like the caramelized biscuits that are used to make the spread.
It comes in smooth or crunchy (with cookie pieces) variations and can be found in the supermarket alongside other spreads like peanut butter and honey.
- Super easy recipe, simple enough for the kids to help with.
- Fast - this is a no-chill cookie recipe.
- It's a cookie that's made with a spread that's made from cookies - soooo good!
*Please see the recipe card below for exact ingredient quantities and detailed instructions
- Biscoff cookie butter spread
- salted butter
- granulated sugar
- light brown sugar
- an egg
- vanilla extract
- bicarbonate of soda (baking soda/bicarb soda)
- plain flour (all purpose flour)
- salt
- cinnamon
- milk chocolate chunks or chips
*Please see the recipe card below for exact ingredient quantities and detailed instructions
- Place salted butter, cookie butter, and both sugars in a bowl.
- Using a hand-held or stand mixer, cream together until fluffy and lighter in colour.
- Mix in egg and vanilla.
- Add dry ingredients and mix until just incorporated.
- Fold in chopped chocolate, then form the dough mixture into balls.
- Place cookie dough balls onto lined baking sheets/trays then bake.
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- When the cookies come out of the oven, give the baking tray a few raps on the counter to deflate them a little.
- Then take a drinking glass or mug a little larger than the cookies, place it upside down over a cookie and swirl it in a circle around the soft cookie. This will smooth out the edges giving you round cookies that are dense and chewy with no dry edges.
Top tips for the best result
- One of the secrets to getting soft, chewy cookies is to underbake them, then leave them to firm up as they cool on a wire rack.
- Make sure to leave room for the cookies to spread as they bake.
- The method of shaping the cookies with a glass or a mug must be done as soon as they come out of the oven. The cookies need to be hot for this to work.
- This trick gives you perfectly round cookies, as well as pushing in the edges slightly which makes the cookies thick and chewy all the way to the edge.
Storage
These Biscoff cookie butter cookies will last for up to a week in an airtight container at room temperature.
Baked cookies are suitable to freeze.
Frequently asked questions
Cinnamon with a hint of caramel.
In the supermarket aisle with other spreads like honey and peanut butter.
More recipes with Biscoff
Mini No-Bake Biscoff Cheesecakes
Other recipes you may enjoy
Raspberry and White Chocolate Blondies - dense, fudgy blondies with white chocolate chips and raspberry jam.
Snickerdoodle Mug Cakes - single-serve cakes packed with cinnamon sugar flavour, just like your favourite Snickerdoodle cookies.
📖 Recipe
Biscoff Butter Cookies
Ingredients
- 100 g salted butter softened
- 150 g Biscoff cookie butter spread smooth
- 55 g granulated sugar
- 100 g light brown sugar
- 1 egg
- 2 teaspoon vanilla essence
- 190 g plain flour (all purpose flour)
- ¾ teaspoon bicarbonate of soda (bicarb soda/baking soda)
- ½ teaspoon cinnamon
- ¼ teaspoon fine salt
- 70 g milk chocolate roughly chopped
Watch me make this recipe
Instructions
- Preheat oven to 180c.
- Line 2 baking trays with parchment paper and set aside.
- In a large bowl combine salted butter, Biscoff, granulated sugar and light brown sugar and beat together until fluffy and lighter in colour.100 g salted butter150 g Biscoff cookie butter spread55 g granulated sugar100 g light brown sugar
- Add in egg and vanilla and beat to combine.1 egg2 teaspoon vanilla essence
- Add plain flour to biscoff mixture, then sprinkle over bicarbonate of soda, cinnamon and salt.190 g plain flour¾ teaspoon bicarbonate of soda½ teaspoon cinnamon¼ teaspoon fine salt
- Beat again until just combined (don't overmix) then fold in chopped chocolate by hand.70 g milk chocolate
- Using a cookie scoop or by hand rolling, place balls of cookie dough (roughly 1½ tablespoon of mixture in each) onto lined baking sheets/trays, leaving room for cookies to spread.
- Bake for 8 - 10 minutes.
- Immediately when the cookies come out of the oven, give the baking tray a few raps on the counter.
- Then take a drinking glass or mug a little larger than the cookies, place it upside down over a cookie and swirl it in a circle around the soft cookie.
- Allow to cool on the tray for 10 minutes, then remove to a wire cooling rack to cool completely.
Notes
- One of the secrets to getting soft, chewy cookies is to underbake them, then leave them to firm up and set as they cool.
- The cookies will spread as they bake. My baking trays are 25cm x 37cm and I put 8 cookies on each.
- Shaping the cookies with a glass or a mug must be done as soon as they come out of the oven so they are pliable. The cookies need to be still hot for this to work.
- This trick gives you perfectly round cookies, as well as compacting the edges slightly which makes the cookies thick and chewy all the way to the edge.
Want to save this recipe?
Email yourself a link to this page and come back later.
I really love biscoff and these were so good! Loved the choc chips too.
I am too Adrienne, glad you enjoyed them!
this is a great recipe! thank you so much for sharing.
Thanks Anna, my pleasure!