Bookmark
These Biscoff Cookies bring together the rich, caramelized flavor of Lotus Biscoff spread and biscuits with the creamy sweetness of white chocolate chunks for a truly comforting treat. The cookies have slightly crispy edges and a soft, chewy center with warm notes of cinnamon that make them the perfect companion for coffee, tea, or holiday beverages. They are straightforward to prepare and freeze well, so you can enjoy them anytime.
The first time I baked these was during a cozy weekend at home, and they instantly became a family favorite. Now whenever I bring out a fresh batch, everyone eagerly gathers around for seconds.
Ingredients
- Unsalted butter: at room temperature helps create a tender texture and easy mixing
- Granulated sugar and brown sugar: add sweetness and chewiness while giving depth
- Vanilla paste: provides a richer and more natural aroma compared to extract
- Medium eggs: bind everything together and add moisture
- Biscoff spread: the star ingredient bringing that signature caramelized spiced flavor
- Crumbled Biscoff biscuits: enhance the texture and boost the cookie’s distinctive taste
- Plain flour: forms the structure of the cookies choose all purpose for best results
- Baking powder: helps the cookies rise just enough for a soft center
- Salt: balances sweetness and enhances all the flavors
- Ground cinnamon: introduces warm spice notes that complement the Biscoff perfectly
- White chocolate: chopped into chunks melts slightly for creamy pockets throughout the cookie
Instructions
- Scoop and prepare your baking sheets:
- Preheat your oven to 180 degrees Celsius or 350 degrees Fahrenheit. Line two baking sheets with parchment paper to prevent sticking and for easy cleanup.
- Cream the butter and sugars:
- In a large mixing bowl use a hand mixer or stand mixer to cream together the unsalted butter granulated sugar and brown sugar. Beat this mixture until it becomes pale and fluffy. This step is crucial because it incorporates air making your cookies light and tender.
- Add vanilla and eggs:
- Mix in the vanilla paste thoroughly. Then add eggs one at a time beating well after each addition to ensure an even mix and smooth batter.
- Incorporate the Biscoff biscuits:
- Fold in the crumbled Biscoff biscuits carefully so they are evenly distributed without breaking down too much. This adds texture and reinforces the Biscoff flavor.
- Mix dry ingredients separately:
- In another bowl whisk together the plain flour baking powder salt and ground cinnamon. Whisking ensures the baking powder is evenly distributed and the cinnamon is mixed well.
- Combine wet and dry:
- Gradually add the dry ingredients into the wet mixture. Use a spatula to fold gently until a soft dough forms. Be careful not to overmix or the cookies might turn out tough.
- Add white chocolate chunks:
- Fold in the chopped white chocolate pieces evenly through the dough so that every cookie will have delicious creamy pockets of white chocolate after baking.
- Shape and bake:
- Scoop tablespoon sized balls of dough onto your prepared baking sheets spacing each about two inches apart to allow for spreading. Slightly flatten each ball to encourage even baking. Bake in the oven for 10 to 12 minutes. You want the edges to be golden while the centers remain soft for the perfect chew.
- Cool and store:
- Allow the cookies to cool on the baking sheets for a few minutes to set then carefully transfer them to a wire rack to cool completely. Store fully cooled cookies in an airtight container to maintain freshness.
One Christmas I brought these to a family gathering and they disappeared so fast everyone asked for the recipe.
Storage Tips
Store cooled cookies in an airtight container at room temperature for up to five days. If you need to keep them longer place the cookies in a freezer safe container or bag and freeze for up to three months. Thaw them completely before serving to retain their chewy texture.
Ingredient Substitutions
You can swap white chocolate chunks for milk or dark chocolate if you prefer a less sweet cookie. For a gluten free version use a blend of gluten free flours and add a teaspoon of xanthan gum for structure. Maple syrup or honey can replace part of the sugars to add a different depth of sweetness but reduce the granulated sugar accordingly.
Serving Suggestions
These cookies are wonderful served with a hot cup of coffee spiced chai or even warmed milk. For festive occasions pair them with mulled wine or hot apple cider. They also make an excellent cookie plate addition for holiday parties or as a gift layered in parchment paper inside a decorative tin.
These Biscoff cookies are a cozy crowd pleasing treat that freeze and travel well. Serve warm with your favorite hot beverage for the best experience.
Your Recipe Questions Answered
- → What gives the cookies their chewy texture?
The combination of creamed butter and sugars, along with the balanced baking time, creates a soft, chewy center while the edges crisp up nicely.
- → How does cinnamon affect the flavor profile?
Cinnamon adds warm, subtle spice notes that complement the caramelized sweetness of the Biscoff spread and biscuits.
- → Can I freeze these cookies for later?
Yes, these cookies freeze well. Store them in an airtight container and thaw at room temperature before serving.
- → What role do the white chocolate chunks play?
The white chocolate pieces melt slightly, adding creamy sweetness and a smooth contrast to the crunchy biscuit bits.
- → How should I store the cookies to keep freshness?
Store cooled cookies in an airtight container at room temperature to maintain softness and flavor for several days.