Categories: FOOD

Biscoff Cookies | The Recipe Critic


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Satisfy your sweet tooth with loaded Biscoff Cookies. They are soft and chewy and infused with the flavor of Biscoff cookies and cookie butter. These are easy to whip up and will be a hit for any occasion!

The cinnamon-spiced, caramel flavor of Biscoff cookies is irresistible in a variety of desserts! If you love it too, try our soft, rich Biscoff Cheesecake, easy Biscoff Oatmeal Bars and Pumpkin Chiffon Pie with Biscoff Crust.

Reasons You Will Love This Recipe

  • Delicious flavor: With the combination of cinnamon-spiced Biscoff cookies with white chocolate and cookie butter in a soft and chewy cookie, one bite and you’ll be hooked!
  • Wonderful texture: Chunks of Biscoff cookie, white chocolate, and biscoff cookie butter drizzled over the top of homemade cookies are incredible. You can’t eat just one!
  • Great for any occasion: This recipe is easy enough to make for a weeknight treat for the family, yet impressive enough for your holiday cookie tray!

Biscoff Cookies Recipe

Biscoff cookies start with your basic cookie ingredients with cookie butter mixed into the dough. Pieces of Biscoff cookies (also called speculoos cookies) and white chocolate are folded into the batter. Drizzle them with more cookie butter before baking for the perfect finishing touch.

You will be absolutely obsessed with how delicious these taste! They have the perfect flavor and texture—soft on the inside and slightly crispy on the edges. Then you get bites of cinnamon-spiced cookie pieces and melty white chocolate—pure cookie perfection.

Ingredients You’ll Need To Make Biscoff Cookies

This Biscoff cookie recipe uses classic baking ingredients that you probably already have in your pantry! You just might need to purchase some Biscoff cookies and cookie butter, but it’s so worth it! Check out the recipe card at the bottom of the post for the exact measurements.

  • Unsalted Butter: Butter provides richness and a buttery flavor.
  • Brown Sugar: Brown sugar adds a warm caramel flavor adding sweetness and creating a chewy texture in the cookies.
  • Granulated Sugar: Adds sweetness to the dough.
  • Eggs: Helps with binding ingredients and provides structure.
  • Vanilla Extract: Enhances the sweet flavor.
  • Cookie Butter: If you have the time, try this homemade cookie butter recipe. It’s even better than Trader Joe’s version!
  • Flour: I recommend all-purpose flour for a perfectly soft and tender texture.
  • Cornstarch: I love adding cornstarch to my cookie dough because it makes the cookies soft and thick.
  • Baking Soda and Baking Powder: Helps baked goods rise and makes them light and soft.
  • Salt: Balances the sweetness and brings all the flavors together.
  • White Chocolate: The taste of white chocolate with Biscoff cookies is a match made in heaven!
  • Biscoff Cookies: These crunchy biscuits have a warm spiced caramel flavor. We crunch them up and fold them into the dough for major deliciousness.

How to Make Biscoff Cookie Butter Cookies

We love baking unique cookie recipes at our house! If you’re looking for a cookie that is truly special, give these Biscoff cookies a try! Here’s how easy they are to make:

  1. Prep: Preheat the oven to 375 degrees Fahrenheit and line 2 baking sheets with parchment paper. Set aside.
  2. Beat Butter and Sugars: Add the butter and both sugars to the bowl of a stand mixer and beat on high speed with the paddle attachment for 3-4 minutes, until light and fluffy.
  3. Combine Eggs and Vanilla: Add the eggs and vanilla and mix on medium speed until combined.
  4. Add Dry Ingredients: Add the flour, cornstarch, baking soda, baking powder, and salt to a medium bowl and whisk until combined. Add the dry ingredients to the wet and mix until just combined.
  5. Stir in Mix-ins: Fold in the white chocolate chips and cookie butter cookie pieces by hand. Cover the bowl and chill for 30 minutes.
  6. Make Cookie Dough Balls: Scoop the chilled dough with a medium cookie scoop onto the prepared baking sheets, leaving 2 inches between them. Drizzle melted cookie butter over the top of each scoop of cookie dough.
  7. Bake: Bake for 8-10 minutes, until the edges begin to set and turn golden brown. The centers of the cookies will look underbaked, but they will continue to bake as they cool.
  8. Cool: Let the cookies cool on the baking sheet for 3-4 minutes before moving them to a cooling rack to finish cooling.
Cream butter and sugar, then add the eggs and vanilla.
Mix in the cookie butter.
Add the dry ingredients to the wet ingredients.
Add the white chocolate and crushed cookies.
Mix in until evenly distributed.
Scoop dough and drizzle additional cookie butter on top. Bake.

Here are a few recommendations that will make these Biscoff cookies bake up perfectly every time!

  • Use Room-Temperature Ingredients! This helps the ingredients blend fully and easily.
  • More Biscoff Flavor: For more Biscoff flavor, press larger chunks of broken cookies into the scooped dough before baking.
  • Make Ahead: The longer the dough sits, the softer the Biscoff crumbs inside them will become. This is helpful if you want really big chunks of cookies inside, as it makes it easier to scoop and break through them. You can prepare the cookie dough a few days in advance and keep it in an airtight container in the refrigerator until you’re ready to bake the cookies.
  • White Chocolate: I love melty white chocolate, but white chocolate chips never seem to melt well for me. For this recipe, I chopped up a bar of quality white chocolate instead of white chocolate chips, which made the final result even better.

Storing Leftovers

  • Room Temperature: Store leftover cookies in an airtight container at room temperature for up to 7 days.
  • Freezing Baked Cookies: Baked cookies can be stored in an airtight freezer container or bag and frozen for up to 3 months. Leave them at room temperature for an hour or so to thaw, or heat the cookies one at a time in the microwave in 15-second intervals until warmed through.
  • Freezing the Dough: The unbaked cookie dough can be scooped into balls on a parchment-lined baking sheet and placed in the freezer for 2-3 hours. Once the cookie dough balls are fully frozen, transfer them to a freezer bag or container. Bake directly from frozen at 375 degrees Fahrenheit for 12-15 minutes, until the edges are golden brown and the centers are still gooey.

You can’t get much better than a warm, homemade cookie! Here are a few more tried and true cookie recipes that are sure to impress your friends and family. They’re all delicious! You can find my full list of cookie recipes here!

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  • Preheat the oven to 375 degrees Fahrenheit and line 2 baking sheets with parchment paper. Set aside.

  • Add the butter and both sugars to a large mixing bowl and beat on high speed with the paddle attachment of a stand mixer or a hand mixer for 3-4 minutes, until light and fluffy.

  • Add the eggs and vanilla and mix until combined.

  • Add the flour, cornstarch, baking soda, baking powder, and salt to a medium bowl and whisk until combined. Add the dry ingredients to the wet and mix until just combined.

  • Fold in the chocolate chips and cookie pieces by hand until evenly distributed. Cover the bowl and chill for 30 minutes.

  • Scoop the chilled dough with a medium cookie scoop (about 3 tablespoons of dough) onto the prepared baking sheets, leaving 2 inches between them. Melt some cookie butter in the microwave in 10-second intervals, until it’s runny. Drizzle a generous amount over the top of each scoop of cookie dough.

  • Bake for 8-10 minutes, until the edges begin to set and turn golden brown. The centers of the cookies will look underbaked, but they will continue to bake as they cool.

  • Let the cookies cool on the baking sheet for 3-4 minutes before transferring them to a cooling rack to finish cooling.

Calories: 221kcalCarbohydrates: 30gProtein: 3gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 29mgSodium: 173mgPotassium: 77mgFiber: 1gSugar: 18gVitamin A: 208IUVitamin C: 0.1mgCalcium: 39mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.





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