Introduction

These Biscoff Butter Cookies are a delightful treat combining the rich, spiced flavor of Biscoff spread with a mix of white and semisweet chocolate chips. Soft, gooey, and packed with cookie crunch, they offer a perfect balance of texture and sweetness that will satisfy any cookie lover.

A close-up of a stack of three thick cookies on a white marbled surface, each cookie showing a soft, chewy texture with chocolate chips and white chocolate chips scattered throughout. The top cookie is broken in half, revealing a creamy, gooey caramel center oozing out in a rich golden brown color, contrasting with the light golden cookie dough. Each cookie has a slightly crispy, cracked top layer with visible chocolate chunks embedded inside. In the background, slightly out of focus, is a white bowl filled with more chocolate chips. The whole scene is bright and clean with soft natural light. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ cup (113 grams) unsalted butter, cold and cut into cubes
8 tablespoons Biscoff spread
¼ cup (60 grams) Lotus Biscoff spread
¼ cup (50 grams) white granulated sugar
¾ cup (153 grams) light brown sugar
2 eggs, cold
2 ¼ cups (270 grams) all purpose flour
1 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon cornstarch
½ teaspoon ground cinnamon
Pinch of ground nutmeg
1 teaspoon kosher salt
1 cup (180 grams) white chocolate chips
2 cups (360 grams) semisweet chocolate chips
1 cup (80 grams) crushed Biscoff cookies

Instructions

Step 1: Line a plate or baking sheet with parchment paper. Scoop out 8 tablespoons of Biscoff spread and place on the parchment paper. Freeze until firm, about 20-30 minutes.
Step 2: Preheat your oven to 400℉ (205℃). Line two baking sheets with parchment paper and set aside.
Step 3: In a stand mixer bowl fitted with the paddle attachment, or a large bowl with a hand mixer, beat the cold cubed butter, remaining ¼ cup Biscoff spread, white sugar, and light brown sugar together. Beat for 3-4 minutes until light and fluffy.
Step 4: Add the eggs one at a time, mixing well after each addition. Use a rubber spatula to scrape down the sides and ensure everything is combined.
Step 5: Add the flour, baking soda, baking powder, cornstarch, salt, cinnamon, and nutmeg. Mix on low speed until just combined.
Step 6: Stir in the white chocolate chips, semisweet chocolate chips, and crushed Biscoff cookies by hand.
Step 7: Divide the dough into 8 large balls using your hands. These will make big cookies!
Step 8: Use your thumbs to create a well in the center of each dough ball. Remove the firm Biscoff from the freezer and place one piece into each well. Cover the Biscoff completely with dough. If the dough is too sticky to handle, chill for 30 minutes in the fridge.
Step 9: (Optional) For a crackled effect, add an extra tablespoon of Biscoff spread on top of each cookie ball.
Step 10: Bake one sheet of cookies at a time for 11-13 minutes. The edges should be light golden and set. Let the cookies sit on the baking sheet for at least 15 minutes before serving to allow the centers to set. Keep the unbaked dough chilled while baking other sheets.

Tips & Variations

Weigh your ingredients with a kitchen scale for best accuracy and consistent results.
If you prefer smaller cookies, divide the dough into more portions and adjust baking time accordingly.
Swap white chocolate chips for milk or dark chocolate if you want a richer, less sweet contrast.
For extra texture, sprinkle some crushed Biscoff cookies on top before baking.

Storage

Store cooled cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze the baked cookies for up to 3 months. Reheat gently in a low oven or microwave briefly to regain that soft, gooey texture.

How to Serve

The image shows a close-up of a stack of three thick chocolate chip cookies on a white marbled surface. The bottom cookie is round, golden brown with dark and white chocolate chips scattered on top. The middle cookie is broken in half, revealing gooey caramel dripping down the center, mixing with melted chocolate chips inside. The top cookie is partially cracked with visible melted chocolate and caramel inside, giving a soft and chewy look. In the foreground on the left, a white bowl with dark chocolate chips is slightly out of focus. The background is soft and light with a blurred glass bottle shape. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular peanut butter instead of Biscoff spread?

While peanut butter will give a different flavor, it can be used in a pinch but won’t replicate the unique caramelized spice taste of Biscoff. The texture might also change slightly.

Why do I need to freeze the Biscoff spread before baking?

Freezing the Biscoff spread helps it hold its shape when baked inside the cookie, creating a gooey but contained center without melting into the dough completely.