Print

The Best Biscoff Butter Cookies Recipe

Print Recipe

★★★★★

4.7 from 101 reviews

These Best Biscoff Butter Cookies are rich, buttery, and packed with the irresistible flavor of Lotus Biscoff spread and cookies. Soft on the inside with a slight crisp around the edges, they’re loaded with creamy Biscoff, white and semisweet chocolate chips, and crushed Biscoff cookies for added crunch. Perfect for cookie lovers who adore that unique caramelized, spiced cookie butter flavor.

Ingredients

Scale

Butter & Spread

  • ½ cup (113 grams) unsalted butter, cold and cut into cubes
  • 8 tablespoons Biscoff spread (for freezing)
  • ¼ cup (60 grams) Lotus Biscoff spread (for mixing)

Sugars

  • ¼ cup (50 grams) white granulated sugar
  • ¾ cup (153 grams) light brown sugar

Eggs

  • 2 eggs, cold

Dry Ingredients

  • 2 ¼ cups (270 grams) all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1 teaspoon cornstarch
  • ½ teaspoon ground cinnamon
  • Pinch ground nutmeg
  • 1 teaspoon kosher salt

Add-ins

  • 1 cup (180 grams) white chocolate chips
  • 2 cups (360 grams) semisweet chocolate chips
  • 1 cup (80 grams) crushed Biscoff cookies

Instructions

  1. Prepare Biscoff balls: 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.
  2. Preheat oven and prepare baking sheets: Preheat your oven to 400℉ (205℃). Line 2 baking sheets with parchment paper and set aside.
  3. Cream butter, Biscoff, and sugars: In a stand mixer fitted with a paddle attachment or large bowl with a hand mixer, beat cold cubed butter, remaining ¼ cup Biscoff spread, white sugar, and light brown sugar together for 3-4 minutes until light and fluffy.
  4. Add eggs: Add eggs one at a time, beating well after each addition. Use a rubber spatula to scrape down the sides to ensure even mixing.
  5. Add dry ingredients: On low speed, add flour, baking soda, baking powder, cornstarch, salt, cinnamon, and nutmeg until just combined. Avoid overmixing.
  6. Fold in chips and crushed cookies: Stir in white chocolate chips, semisweet chocolate chips, and crushed Biscoff cookies until evenly distributed.
  7. Shape dough balls: Divide dough into 8 large balls by hand. Make a well in the center of each ball with your thumbs. Place a frozen Biscoff ball into each well and cover completely with dough. If dough is too sticky, chill for 30 minutes before shaping.
  8. Optional topping: For visual crackled effect, add a tablespoon of Biscoff spread on top of each cookie dough ball.
  9. Bake the cookies: Bake one sheet at a time for 11-13 minutes until the edges are light golden brown and set. Let cool on the baking sheet for at least 15 minutes to allow the gooey interior to set.
  10. Store remaining dough: Keep unbaked dough balls refrigerated while baking batches.

Notes

  • Using a kitchen scale to weigh ingredients ensures the best results and consistency.
  • Freezing Biscoff spread balls first is essential to keep the filling from melting out during baking.
  • Chilling sticky dough before wrapping around Biscoff balls makes handling easier.
  • Allowing cookies to rest on the baking sheet after baking prevents them from breaking apart due to the soft center.
  • These cookies are very large; dividing the dough into 8 balls yields generously sized cookies.

Keywords: Biscoff cookies, Biscoff spread, butter cookies, chocolate chip cookies, Lotus Biscoff, homemade cookies, soft cookies, caramelized cookie butter

Find it online: https://liamjayne.com/the-best-biscoff-butter-cookies-recipe/