These biscoff butter cookies are soft and chewy, made and filled with biscoff spread, chocolate chips, biscoff cookies, and topped with more biscoff spread.
This biscoff butter cookies recipe is inspired by our favorite chewy chocolate chip cookies recipe. If you like making cookies, you should check out our double chocolate cookies, brown butter chocolate chunk cookies, small-batch chocolate chip cookies, and our M&M cookies!
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Ingredients
Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Butter- use unsalted butter for this recipe. Only butter will work for this recipe, no margarine, and no coconut oil. Margarine has a weird taste and can ruin the flavor of these delicious cookies.
Biscoff cookie spread- we like using lotus biscoff cookie spread, but any kind of cookie spread will work.
Flour– we used all-purpose flour for this recipe. cake flour will work great as well.
Baking soda – baking soda helps the cookies rise and spread. Make sure that your baking soda isn’t expired. Don’t replace baking soda with baking powder!
Sugar- we used granulated sugar for this recipe. You can use caster sugar as well.
Brown sugar- adds a caramelly flavor and chewy texture to the cookies.
Eggs- you will need 2 large eggs for this recipe. Make sure that your eggs is at room temperature.
Egg yolk- you will need 1 egg yolk for this recipe.
Vanilla extract- adds extra flavor.
Kosher salt- you will need about ½ teaspoon of kosher salt for this recipe.
Chocolate chips- you can use any kind of chocolate chips for these cookies, we like to use either dark chocolate chips or semisweet chocolate chips.
Biscoff cookies- we used biscoff cookies for this cake because we like the caramelly taste of biscoff cookies, but you can use any kind of cookie batter cookies. We used the biscoff cookies on top of the cookies.
What flavor is biscoff?
Cookie butter, biscoff cookies, or biscoff spread is made with a lot of spices like cinnamon, cloves, nutmeg, allspice, and ginger. Biscoff has a delicious caramelly taste that is just addictive.
Some people like to spread it on toast, some people like to eat the cookies as a snack, and some people like adding it into desserts like cheesecakes, cakes, cookies, and more!
Instructions
Step 1: Into a big mixing bowl, add the room temperature butter, biscoff butter, vanilla extract, and kosher salt, and cream it with an electric hand mixer for 2-3 minutes or until it’s creamy and light in color.
Step 2: Add the brown sugar and sugar and mix until well combined for about 1-2 minutes. Add the eggs, egg yolk, and vanilla extract, and mix until combined and creamy. Then, add the flour, and baking soda, and mix with the hand mixer until almost combined.
Step 3: Add the chocolate chips and fold with a spatula until the mixture is just combined. Cover the bowl with plastic wrap and let the dough rest in the fridge for at least an hour. We let the dough rest in the fridge overnight.
Step 4: Use a cookies scooper to scoop out the cookies or scoop the cookies with a regular tablespoon, 1 ½ tablespoon at a time. Place the cookie dough balls onto a parchment paper-lined baking sheet, and bake in a 180c (350f) preheated oven for 11-12 minutes.
Step 5: Immediately add chocolate biscoff cookie chunks on top. We like to top the cookies with cookie butter drops or drizzle. Let the cookies cool for 5 minutes, and then transfer them to a wire rack to cool completely.
Expert tips:
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and butter. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. you don’t want to place cold batter into the oven.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist cookies and not dense and dry cookies.
- Make sure that your butter is at room temperature. An hour or two before making these cookies, take the butter out of the fridge and let it come to room temperature. The butter should be soft to the touch. If your butter is too cold, it will be harder to mix and there will be lumps of butter in the dough.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Line your sheet pan with parchment paper or a silicone mat! This step helps the cookies to bake evenly, and it makes sure that your brown butter chocolate chunk cookies release easily from the pan.
- Use a cookies scoop to scoop out the cookies, that way you will have even-sized cookies, plus it ensures that your cookies bake evenly.
- Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
- Chill the dough! This step is crucial and prevents the cookies to spread out too much. After making the cookie dough, cover the bowl with plastic wrap or a clean towel, and chill the dough in the fridge for at least 1 hour.
- Be patient! I know it’s extremely tempting to eat these cookies as they are pulled out of the oven, but let these cookies cool for at least 15 minutes so they will be more firm and won’t crumble up. We suggest letting these cookies cool for 5 minutes and then transferring them to a wire rack to cool for at least 10 more minutes. This step ensures that the bottom of your cookies will not be soggy from the steam.
Do I have to chill the cookie dough?
Yes! we baked these cookies plenty of times when we were in a rush and couldn’t wait for the cookie dough to chill, and they tasted good of course, but when they are chilled, they taste AMAZING! Here is why you should chill your cookie dough:
- The first and the most important reason to chill the cookie dough is to let it cool. This step stops the cookies from spreading too much in the oven. Cold dough results in thicker cookies.
- The second important reason to chill the cookie dough is to let all the amazing flavors come together and create a rich cookie flavor.
Faq's
This usually means that there is too much flour in the dough. It is very important to measure your flour correctly. When measuring your flour, avoid scooping it with a measuring cup.
Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
These cookies will last for up to 5 days stored at room temperature in an airtight container.
We used regular unsalted butter for this recipe. If you want to use salted butter in this recipe, simply skip the salt and make the recipe as written.
Freezing
We love freezing this cookie dough, and we do it all the time. Simply, follow the instructions as written and make the dough balls, then transfer the dough balls into a freezer-friendly airtight ziplock bag, and freeze the cookie dough ball for up to 3 months.
When ready to bake the cookies, bake them right away, no need to thaw. Add an extra minute or so for the baking time.
Substitutions
You can change this recipe in a few ways. Here are our most popular options:
- Dairy-free - If you are dairy-free, replace the butter with vegan butter or plant-based butter. Do not use margarine. It will change the flavor of these cookies and leave a weird taste.
- Cookie butter- if you don't have the brand "Bischoff lotus" in your area, you can simply use any off-brand cookie butter.
Why are my cookies flat?
If your cookies come out flat, that may be from a few reasons:
- You didn’t chill the dough for long enough. It is very important to chill the dough for at least 30 minutes. This step is crucial and prevents the cookies to spread out too much. After making the cookie dough, cover the bowl with plastic wrap or a clean towel, and chill the dough in the fridge for at least 30 minutes.
- You didn’t add enough flour. One of the most common mistakes when making cooking is not adding enough flour or adding too much flour. This step is crucial and prevents the cookies to spread out too much. After making the cookie dough, cover the bowl with plastic wrap or a clean towel, and chill the dough in the fridge for at least 30 minutes.
- Your baking soda may have expired. It is very important to make sure that you are using fresh ingredients when baking. So before starting to make any recipe, make sure that your ingredients are fresh and not expired.
Tools
- Mixing bowl (set of 3)
- Whisk Set (pack of 3) to whisk the ingredients together
- Saucepan to brown the butter.
- Baking sheet and rack set (our fave)
- Cookies scoop set of 3 (the best cookie scoop we used)
More cookies recipes:
Brown butter chocolate chunk cookies- These brown butter chocolate chunk cookies are the most amazing cookies. They are filled with nutty brown butter, and chocolate chunks, and topped with flaky salt.
Chewy chocolate chip cookies- These chewy chocolate chip cookies are soft and chewy and loaded with chocolate chips. This chewy chocolate chip cookies recipe is our dream dessert that we never get sick of.
M&M cookies- These m&m cookies are chewy, soft, crispy edges, and loaded with chocolate chunks and m&m’s. These are the perfect holiday cookies, you can make them big or small.
Chewy chocolate chip cookies- These chewy chocolate chip cookies are the best cookies we’ve ever had! These chewy chocolate chip cookies are soft and chewy and loaded with chocolate chips.
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Biscoff Butter Cookies
Ingredients
- 2 ½ cups Flour
- 1 teaspoon Baking soda
- ½ teaspoon Kosher salt
- 1 cup Brown sugar
- ½ cup Sugar
- ½ cup Biscoff butter
- 150 g Butter
- 2 teaspoon Vanilla extract
- 1 ½ cups Chocolate chips
- 2 Eggs
- 1 Egg yolk
- ½ cup Biscoff cookies chunks (after baking)
Instructions
- Into a big mixing bowl, add the room temperature butter, biscoff butter, vanilla extract, kosher salt, and cream it with an electric hand mixer for 2-3 minutes or until it’s creamy and light in color.
- and mix until well combined for about 1-2 minutes. Add the eggs, egg yolk, vanilla extract, and mix until combined and creamy. Then, add the flour, baking soda, and mix with the hand mixer until almost combined.
- Add the chocolate chips and fold with a spatula until the mixture is just combined. Cover the bowl with plastic wrap and let the dough rest in the fridge for at least an hour. We let the dough rest in the fridge overnight.
- Use a cookies scooper to scoop out the cookies or scoop the cookies with a regular tablespoon, 1 ½ tablespoon at a time. Place the cookie dough balls onto a parchment paper-lined baking sheet, and bake in a 180c (350f) preheated oven for 11-12 minutes.
- mediately add chocolate biscoff cookie chunks on top. We like to top the cookies with cookie butter drops or drizzle. Let the cookies cool for 5 minutes, and then transfer them to a wire rack to cool completely.
Frida
These cookies are super chewy and delicious!