Biscoff Cookies Sweet Warm (Ready-to-Print Version)
Soft, chewy Biscoff cookies with cinnamon warmth and creamy white chocolate accents.
# What You’ll Need:
→ Dairy and Fats
01 -
3/4 cup unsalted butter, softened
→ Sweeteners
02 -
1/2 cup granulated sugar
03 -
1/2 cup packed brown sugar
→ Flavoring
04 -
1 teaspoon vanilla paste
05 -
1 teaspoon ground cinnamon
→ Eggs
06 -
2 medium eggs
→ Spreads and Mix-ins
07 -
2/3 cup Lotus Biscoff spread
08 -
3.5 ounces Lotus Biscoff biscuits, crumbled
09 -
7 ounces white chocolate, chopped
→ Dry Ingredients
10 -
3 1/4 cups all-purpose flour
11 -
2 teaspoons baking powder
12 -
1/2 teaspoon salt
# Step-by-Step Guide:
01 -
Preheat oven to 350°F and line two baking sheets with parchment paper.
02 -
In a large bowl, beat butter, granulated sugar, and brown sugar until pale and fluffy.
03 -
Incorporate vanilla paste then beat in eggs one at a time until fully combined.
04 -
Fold the crumbled Biscoff biscuits into the wet mixture evenly.
05 -
Whisk together flour, baking powder, salt, and cinnamon in a separate bowl.
06 -
Gradually blend dry ingredients into wet ingredients until a soft dough forms.
07 -
Fold chopped white chocolate into the dough uniformly.
08 -
Scoop tablespoon-sized balls onto prepared baking sheets about 2 inches apart and flatten slightly. Bake for 10–12 minutes until edges are golden yet centers remain soft.
09 -
Allow cookies to cool on sheets briefly before transferring to a wire rack. Store in an airtight container once cooled.
# Handy Tips:
01 -
For optimal texture, avoid overbaking to maintain chewy centers.
02 -
These cookies freeze well; separate layers with parchment for storage.