Biscoff Butter Cookies

Soft, chewy Biscoff butter cookies are easy no-chill cookies the whole family will love. Made with Biscoff cookie butter and chocolate chips, these dense, fudgy cookies are a must for fans of Lotus Biscoff spread!

Course Sweet Treat

Cuisine International

Total Time 30

Servings cookies

Calories 209kcal

Author Lee-Ann Grace

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

Metric - US customary

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 butter, 150 g Biscoff cookie butter spread, 55 g granulated sugar, 100 g light brown sugar
Add in egg and vanilla and beat to combine.
1 egg, 2 teaspoon vanilla essence
Add plain flour to biscoff mixture, then sprinkle over bicarbonate of soda, cinnamon and salt.
190 g plain flour, ¾ teaspoon bicarbonate of soda, ½ teaspoon cinnamon, ¼ 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.

Video

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.

*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*

Nutrition