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Biscoff Cookies
5 from 18 votes

Biscoff Cookies

Biscoff Cookies combine classic cookie dough enriched with Biscoff cookie butter and brown sugar, folded with white chocolate chips and filled with Biscoff spread centers. The cookies bake to a tender yet slightly chewy texture containing a gooey cookie butter core, delivering layers of caramelized sugar and spice flavor.

Prep Time
15 mins
Cook Time
9 mins
Servings: 14
Course: Dessert
Cuisine: French, American

Ingredients

  • 1 cup butter softened, unsalted
  • 1 cup Biscoff cookies Speculoos cookie butter
  • 1 1/4 cups brown sugar
  • 3/4 cup sugar
  • 2 large egg
  • 2 teaspoons vanilla extract
  • 3 cups flour
  • 1/2 teaspoon cornstarch
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup white chocolate chips
  • 1/2 cup Biscoff cookies to put inside cookies

Instructions

    Cup of Yum
  1. Place a piece of parchment paper or wax paper on a baking sheet. Scoop out biscoff in 1/2 Tablespoon sized balls (14 total) and place on the parchment paper lined baking sheet. Place in the freezer for at least 15 minutes.
  2. Preheat oven to 395 degrees. In a large bowl, cream together butter, Biscoff cookie butter, brown sugar, and sugar for 4 minutes or until light and fluffy.
  3. Add in eggs and vanilla and mix for 1 minute longer.
  4. Fold in flour, cornstarch, baking soda, and salt. Fold in white chocolate chips.
  5. Roll the dough into 4-ounce balls. I love to use a food scale to make the cookies the exact same size. Press a large indention into the center of the cookie dough with your thumb. Place the chilled Biscoff into the center and wrap the cookie dough around the cookie butter to completely cover it. 
  6. Place on a light-colored baking sheet and bake for 8-10 minutes or until the cookies are barely done. Don't overbake these cookies.

Notes

  • Biscoff cookie butter, also known as Speculoos spread, is available at many grocery stores including Trader Joe's and comes in smooth and crunchy varieties.