Biscoff Cookies
User Reviews
5
Biscoff Cookies
Description
Biscoff Cookies are made by creaming butter with sugars and cookie butter to create a fluffy base. Eggs and vanilla extract enrich the dough, while the combination of baking soda and powder ensures rise and crumb balance. Flour and salt form the structure. Folding in white chocolate chips adds a creamy sweetness that complements the spiced cookie butter flavor.
The recipe includes an optional topping of crushed Biscoff cookies and a drizzle of vanilla-flavored melted wafers or almond bark, which add additional contrasting textures and the recognizable spiced cookie crunch. Dough is scooped into large balls with frozen dollops of cookie butter hidden inside, producing pockets of intense flavor embedded within the bake.
These cookies hold well refrigerated before baking and can be frozen either as dough balls or baked cookies for up to three months. They make a spiced treat with the distinctive caramel and cinnamon notes of Biscoff, paired with melted white chocolate's sweetness and creamy mouthfeel.
Ingredients
- 1 cup butter room temp, unsalted
- 1 1/2 cups light brown sugar
- 1/2 cup granulated sugar
- 14 oz cookie butter divided (about 1.5 cups cookie butter or speculoos, lotus brand, container
- 2 large egg 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)
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
- Cookie butter should be at room temperature and easy to scoop for best mixing and filling.
- Dough can be refrigerated for 1-2 days before baking to develop flavors.
- You can freeze cookie dough balls or baked cookies in airtight containers for up to 3 months.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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