Biscoff Cookies
Biscoff Cookies
Ingredients
- 2 sticks cold butter, cubed (225g)
- 1 cup brown sugar, dark brown preferred (200g)
- 1/2 cup white sugar, (100g)
- 2 large eggs, cold
- 1 teaspoon vanilla extract, (5g)
- 3 1/2 cups all-purpose flour, (440g)
- 2 teaspoons cornstarch, (6g)
- 1 teaspoon baking soda, (6g)
- 1/2 teaspoon baking powder, (2g)
- 1 teaspoon fine sea salt, (6g)
- 1 1/2 cups Biscoff cookies, roughly chopped (save some large chunks for topping)
- 1 1/2 cups chocolate chips or chunks, a mix of white and dark chocolate recommended
- 1 whole Biscoff cookie, for topping each cookie
- 1 tablespoon Biscoff spread, for stuffing into each cookie (optional)
- 3 tablespoons Biscoff spread, for drizzle
Instructions
- 1
Scoop 1 tablespoon of Biscoff spread for each cookie you plan to make (this recipe makes 7-8 large cookies) and freeze these portions.
⏱️ 5 min
- 2
In a large bowl, using a mixer or by hand, cream the cold, cubed butter and both the brown and white sugars until a grainy, sand-like consistency is achieved.
⏱️ 5 min
- 3
Add the cold eggs and vanilla extract to the butter and sugar mixture, mixing until just smooth.
⏱️ 2 min - 4
In a separate bowl, whisk together the all-purpose flour, cornstarch, baking soda, baking powder, and fine sea salt.
⏱️ 2 min
- 5
Gradually add the dry ingredients to the wet ingredients, mixing until just a few streaks of flour remain. Be careful not to overmix.
⏱️ 3 min
- 6
Gently fold in the roughly chopped Biscoff cookie chunks and chocolate chips until just combined. Do not overmix.
⏱️ 3 min
- 7
Shape the dough into large 'mini mountains'. Each cookie dough ball should weigh approximately 160-170 grams.
⏱️ 5 min
- 8
Take the frozen balls of Biscoff spread and stuff one into the center of each dough mountain, then reshape the dough to fully enclose the spread.
⏱️ 5 min
- 9
Place the shaped dough cylinders on a tray and freeze for 30-45 minutes. This step is crucial for the cookies' texture.
⏱️ 45 min
- 10
Preheat your oven to 375°F (190°C).
⏱️ 10 min•🌡️ 375
- 11
Line a baking sheet with parchment paper. Space the frozen cookie dough balls far apart on the prepared baking sheet to allow for spreading. Bake for 12–14 minutes, or until the edges are golden brown.
⏱️ 14 min•🌡️ 375
- 12
Remove the cookies from the oven. Immediately place some white chocolate chunks (if using) and a whole Biscoff cookie on top of each hot cookie, allowing them to melt slightly into the cookie.
⏱️ 1 min
- 13
Let the cookies cool on the baking sheet for 10 minutes.
⏱️ 10 min
- 14
While the cookies are cooling, microwave the 3 tablespoons of Biscoff spread for 15–20 seconds, or until it becomes runny and easily drizzled.
⏱️ 1 min
- 15
Spoon some of the runny Biscoff spread and drizzle it generously on top of the cooled cookies.
⏱️ 1 min
- 16
Allow the cookies to cool for another 10 minutes to allow the drizzle to set before serving and enjoying.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Biscoff Cookies
- 2 sticks cold butter, cubed (225g)
- 1 cup brown sugar, dark brown preferred (200g)
- 1/2 cup white sugar, (100g)
- 2 large eggs, cold
- 1 teaspoon vanilla extract, (5g)
- 3 1/2 cups all-purpose flour, (440g)
- 2 teaspoons cornstarch, (6g)
- 1 teaspoon baking soda, (6g)
- 1/2 teaspoon baking powder, (2g)
- 1 teaspoon fine sea salt, (6g)
- 1 1/2 cups Biscoff cookies, roughly chopped (save some large chunks for topping)
- 1 1/2 cups chocolate chips or chunks, a mix of white and dark chocolate recommended
- 1 whole Biscoff cookie, for topping each cookie
- 1 tablespoon Biscoff spread, for stuffing into each cookie (optional)
- 3 tablespoons Biscoff spread, for drizzle
Instructions
- 1
Scoop 1 tablespoon of Biscoff spread for each cookie you plan to make (this recipe makes 7-8 large cookies) and freeze these portions.
⏱️ 5 min - 2
In a large bowl, using a mixer or by hand, cream the cold, cubed butter and both the brown and white sugars until a grainy, sand-like consistency is achieved.
⏱️ 5 min - 3
Add the cold eggs and vanilla extract to the butter and sugar mixture, mixing until just smooth.
⏱️ 2 min - 4
In a separate bowl, whisk together the all-purpose flour, cornstarch, baking soda, baking powder, and fine sea salt.
⏱️ 2 min - 5
Gradually add the dry ingredients to the wet ingredients, mixing until just a few streaks of flour remain. Be careful not to overmix.
⏱️ 3 min - 6
Gently fold in the roughly chopped Biscoff cookie chunks and chocolate chips until just combined. Do not overmix.
⏱️ 3 min - 7
Shape the dough into large 'mini mountains'. Each cookie dough ball should weigh approximately 160-170 grams.
⏱️ 5 min - 8
Take the frozen balls of Biscoff spread and stuff one into the center of each dough mountain, then reshape the dough to fully enclose the spread.
⏱️ 5 min - 9
Place the shaped dough cylinders on a tray and freeze for 30-45 minutes. This step is crucial for the cookies' texture.
⏱️ 45 min - 10
Preheat your oven to 375°F (190°C).
⏱️ 10 min•🌡️ 375 - 11
Line a baking sheet with parchment paper. Space the frozen cookie dough balls far apart on the prepared baking sheet to allow for spreading. Bake for 12–14 minutes, or until the edges are golden brown.
⏱️ 14 min•🌡️ 375 - 12
Remove the cookies from the oven. Immediately place some white chocolate chunks (if using) and a whole Biscoff cookie on top of each hot cookie, allowing them to melt slightly into the cookie.
⏱️ 1 min - 13
Let the cookies cool on the baking sheet for 10 minutes.
⏱️ 10 min - 14
While the cookies are cooling, microwave the 3 tablespoons of Biscoff spread for 15–20 seconds, or until it becomes runny and easily drizzled.
⏱️ 1 min - 15
Spoon some of the runny Biscoff spread and drizzle it generously on top of the cooled cookies.
⏱️ 1 min - 16
Allow the cookies to cool for another 10 minutes to allow the drizzle to set before serving and enjoying.
⏱️ 10 min