These biscoff butter cookies are soft and chewy, made and filled with biscoff spread, chocolate chips, biscoff cookies, and topped with more biscoff spread.
Cookie butter spread is mixed along with softened butter and more basic cookie ingredients to create the most delicious flavored cookie ever!
If that's not enough, these cookies are topped with more cookie butter and cookie butter cookies.
These cookie butter cookies recipe is inspired by our favorite chewy chocolate chip cookies recipe.
For more chocolate chip cookies recipes, check out my giant bakery-style chocolate chip cookies, homemade pizookie (pizza cookie), double chocolate cookies, brown butter chocolate chunk cookies, small-batch chocolate chip cookies, and our M&M cookies!
Why this recipe works
- Flavor- They are made with both biscoff butter and biscoff cookies in the cookie dough!
- Texture- They are gooey and chewy on the inside and crispy on the outside.
- Simple- they are made with simple ingredients that you can find in your local grocery store.
- Ease- these are super easy to make, all you will need is a large bowl and an electric hand mixer.
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 to desserts like cheesecakes, cakes, cookies, and more!
Before you start to make these lotus biscoff cookies 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 are 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.
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.
Add the brown sugar and sugar and mix until well combined for about 1-2 minutes. Add the eggs, and egg yolk, and mix until combined and creamy.
Add the flour, and 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 cookie scoop to scoop out the cookies or scoop the cookies with a regular tablespoon, 1 ½ tablespoons 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.
Immediately add chocolate biscoff cookie chunks on top. I like topping 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.
- Use room temperature ingredients. You must use room-temperature ingredients like eggs and butter. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly.
- 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 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 firmer and won’t crumble up.
- I 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.
This usually means that there is too much flour in the dough. It is very important to measure your flour correctly.
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.
It’s okay to store these cookies at room temperature. Make sure that you store them in an airtight container so they won't dry out.
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 them. Add an extra minute or so for the baking time.
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.
Chocolate chips- add chocolate chips to these cookies like milk chocolate chips, semisweet chocolate chips, white chocolate chips, or dark chocolate chips.
Cinnamon- cinnamon works great with biscoff-flavored desserts. Add ½ teaspoon of cinnamon to the cookie dough.
Nuts- add your favorite nuts to these cookies like chopped and toasted hazelnuts, pecans, walnuts, etc.
- Mixing bowl (set of 3)
- Whisk Set (pack of 3) to whisk the ingredients together
- Baking sheet and rack set (our fave)
- Cookies scoop set of 3 (the best cookie scoop we used)
More biscoff recipes:
No bake biscoff cheesecake- This no bake Biscoff cheesecake is made with biscoff cookie crust, topped with creamy biscoff cheesecake filling, topped with melted biscoff spread, and sprinkled with biscoff cookie crumbs.
Biscoff banana bread- This biscoff banana bread is extra moist and flavorful banana bread that is filled with biscoff spread, biscoff cookies, and plenty of mashed bananas that make this banana bread super soft.
Biscoff Brownies-These fudgy biscoff brownies are made in one bowl adapted from our fudgy brownies recipe, filled with biscoff butter, and topped with biscoff cookies.
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Biscoff Butter Cookies
- 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)
- 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.
- Add the brown sugar and sugar and mix until well combined for about 1-2 minutes. Add the eggs, and egg yolk, and mix until combined and creamy. Then, add the flour, and 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.
Great recipe, but please fix the printed version instructions
Thank you for letting me know! Fixed!
These cookies are super chewy and delicious!