I can confidently say this homemade Biscoff Cookies recipe will be your new favorite! Not only is the dough loaded with cookie butter flavor, but each cookie center is filled with a little scoop, and they’re topped with a drizzle of white chocolate and lotus cookie crumbs.
Looking for more cookie recipes? Try Oatmeal Chocolate Chip Cookies, Browned Butter Chocolate Chip Cookies, or S’mores Cookies!
Why I love this recipe:
- Next Level – Whenever I share these lotus biscoff cookies, the crowd goes wild! I was aiming for a cookie as big and beautiful as you’d get at local cookie shops, but taste so much better.
- Easy – It’s so easy to make a big, beautiful batch of cookies and for a faction of the price of say, a Crumbl cookie.
- Delicious – They have the perfect soft and chewy texture and the cookie butter in the center is divine.
How to make Biscoff Cookies:
Scoop Cookie Butter: Line a plate or 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.
Combine 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 and mix until well combined.
Finish Cookie Dough: Add flour, baking soda, baking powder and salt then mix to combine. Stir in 1 ½ cups white chocolate chips.
Assemble: Scoop dough into 24 balls, about 3 Tablespoon-size, or 70 grams, if you want to measure with a scale. Remove cookie butter scoops from freezer. Press a deep indention into the center of a cookie dough ball then add one of the cold balls of cookie butter. Seal to close, then roll back into a ball. Top each cookie dough ball with a few extra white chocolate chips. Place dough balls on a large plate and refrigerate, covered, for 30 minutes before baking.
Bake cookies on parchment lined baking sheet, 1’’ apart (I fit 6 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.
Toppings (Optional): Allow biscoff chocolate chip 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 then drizzle over cookies. Top with biscoff cookie crumbs.
Make Ahead and Freezing Instructions:
To Make Ahead: Biscoff cookie dough can be stored in the fridge for 1-2 days.
To Freeze: You can freeze cookie dough balls, or baked cookies in an air-tight freezer safe container for up to 3 months.
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Recipe
Biscoff Cookies
Ingredients
- 1 cup unsalted butter , room temp
- 1 1/2 cups light brown sugar
- 1/2 cup granulated sugar
- 14 oz container lotus cookie butter* , divided (about 1.5 cups cookie butter or speculoos)
- 2 large eggs , 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
Nutrition
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This recipe does take a little time and work, but wow! Amazing cookies – some of the best I’ve had! My whole family loved these so much. We will definitely make them again!