Biscoff Cookies
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5.0
18 reviews
Excellent
Biscoff Cookies
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This homemade Biscoff Cookies recipe is big and beautiful and full of the delicious cookie butter flavor we love. They're soft, chewy, and bound to be your new favorite cookie!
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Ingredients
- 1 cup unsalted butter , room temp
- 1 1/2 cups light brown sugar
- 1/2 cup granulated sugar
- 14 oz container lotus cookie butter* , divided (about 1.5 cups cookie butter or speculoos)
- 2 large eggs , room temp
- 1 egg yolk
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 11 oz bag white chocolate chips , divided cups
For Topping (Optional):
- 10 biscoff cookies , crushed
- ½ cup vanilla melting wafers , or chopped almond bark, melted, for drizzle (optional)
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Instructions
- Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
- Scoop cookie butter: Line a plate or second small baking sheet with a small piece of parchment paper. Measure out 1 cup of cookie butter to use in cookie dough and set aside. With remaining ½ cup cookie butter, scoop 24 small scoops (about 1 teaspoon size) onto parchment paper and place in the freezer while you make the cookie dough.
- Wet ingredients: In the bowl of a stand mixer, add butter, white sugar, and brown sugar then mix for 1 minute. Add 1 cup cookie butter and mix for 2-3 more minutes, until light colored and fluffy. Add eggs, egg yolk, and vanilla then mix until well combined.
- Dry Ingredients: Add flour, baking soda, baking powder and salt then mix to combine. Stir in 1 ½ cups white chocolate chips.
- Scoop dough into 24 balls, about 3 Tablespoon-size, or 70 grams, if you want to measure with a scale.
- Fill: Remove cookie butter scoops from freezer. Press a deep indention into the center of a cookie dough ball and add one of the cold balls of cookie butter. Seal to close, and roll back into a ball. Top each cookie dough ball with a few extra white chocolate chips.
- Refrigerate: Place dough balls on a large plate and refrigerate, covered, for 30 minutes before baking.
- Bake cookies on prepared baking sheet, 1’’ apart (I fit 12 to a baker’s half sheet pan) for 12-15 minutes, or until the cookies are no longer shiny on top. Don’t over-bake.
- Decorate: Allow cookies to cool on baking sheet for at least 15 minutes before removing to a wire cooling rack. Melt vanilla melting wafers in microwave according to package instructions and drizzle over cookies. Top with biscoff cookie crumbs.
Notes
- Yield: 2 dozen cookies.
- Cookie Butter: Should be easy to find at any grocery store (Walmart, Target and Amazon carry the Lotus brand), or use Speculoos Cookie Butter from Trader Joes, or store brand cookie butter, found near the peanut butter.
- To Make Ahead: Biscoff cookie dough can be stored in the fridge for 1-2 days.
- To Freeze: You can freeze cookie dough balls, or baked cookies in an air-tight freezer safe container for up to 3 months.
Nutrition Information
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Calories
393kcal
(20%)
Carbohydrates
50g
(17%)
Protein
4g
(8%)
Fat
20g
(31%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.3g
Cholesterol
45mg
(15%)
Sodium
201mg
(8%)
Potassium
91mg
(3%)
Fiber
1g
(4%)
Sugar
33g
(66%)
Vitamin A
271IU
(5%)
Vitamin C
0.1mg
(0%)
Calcium
57mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 393 kcal
% Daily Value*
| Calories | 393kcal | 20% |
| Carbohydrates | 50g | 17% |
| Protein | 4g | 8% |
| Fat | 20g | 31% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 45mg | 15% |
| Sodium | 201mg | 8% |
| Potassium | 91mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 33g | 66% |
| Vitamin A | 271IU | 5% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 57mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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