These Biscoff butter cookies are the most delicious chocolate chip cookies loaded with Lotus Biscoff spread, cinnamon, and brown sugar making these cookies an indulging treat for everyone in the family! These cookies are chewy on the outside and gooey on the inside with that special Biscoff flavor everyone loves!
📖 What is Biscoff Butter
Biscoff butter is a famous cookie spread produced by Lotus Bakery, a Belgian company. Biscoff cookie spread has a wonderful caramel flavor accompanied by a hint of spice. It has a creamy, buttery consistency that is so perfect to spread on toast. These Biscoff spread cookies made with Lotus Biscoff butter have a unique, crazy delicious flavor you must try!
You can easily find Biscoff Butter Spread in popular stores like Aldi, Walmart, or Target. However, if your store is out of stock, check out my homemade Biscoff biscuit butter recipe. It's so good and amazing addition to various baked goods!
🌟 Why this is the best recipe
- Chewy texture- This is the ultimate guide to making chewy chocolate chip Biscoff butter cookies! You need to make sure not to over-bake them though!
- Irresistible gooey and fudge center - These Biscoff butter cookies are gooey and fudgy on the inside! Remember to watch your baking time and do not over-bake the cookies. Reduce the butter and avoid overmixing the ingredients because it can lead to a cakey texture.
- Wonderful caramel and spicy flavor- This cookie is loaded with Biscoff butter which is amazing by itself!
- It's quick and easy! - You don't need hours to make this speculoos cookie recipe! Moreover, the recipes is using beginner-friendly techniques that you can easily try!
- It's a detailed tutorial! - While this speculoos butter cookies recipe might seem long, all the information provided here is to help YOU achieve the best result! So, don't skip the top tips and expert tips written in this article!
📝 Ingredient notes
Gather these Biscoff cookie butter ingredients and don't forget to measure them using a scale!
- Butter: When it comes to baking, always use unsalted butter so you can have control over the saltiness of the mixture. For my recipes, I love using European-style butter with 82% fat content. Also, remember to use room temperature butter.
- Brown sugar: The molasses flavor is a great addition to these cookies. Light brown sugar has less percentage of molasses than the dark one so use the dark version if possible.
- Granulated sugar: Use simple, white sugar. To learn more about different kinds of sugar in baking, check out my sugar guide.
- Egg: Use room temperature eggs, not the chilled ones.
- Vanilla extract: Use good quality pure vanilla extract or vanilla pean paste
- Biscoff spread: It looks similar to peanut butter, but it's so much more delicious! You can buy this cookie butter spread or you can craft it yourself from Lotus Biscoff biscuits! If you're interested in making the homemade version of Biscoff cookie butter, take a look at my homemade Lotus Biscoff spread recipe!
- All-purpose flour: Always sift the flour before using. For this recipe, I use a mixture of low-protein flour (pastry flour) and high-protein flour (bread flour). Each of them contributes a special characteristic in texture. However, you can omit this combo and use the regular all-purpose flour instead.
- Salt: You will only need a little amount of this important ingredient. It will help balance the flavor.
- Baking soda: A leavening agent to help your cookies puff up a bit. It's better than baking powder in terms of making your cookie spread.
- Cinnamon: Lotus Biscoff cookies contain some cinnamon flavor already. But you can enhance it by adding some more cinnamon powder to the mixture.
- Callebaut dark chocolate: This brand is a good yet affordable chocolate brand. It's important to always use high-quality ingredients in baking to help you achieve the best result. However, it's up to you to substitute it with regular milk chocolate. Keep in mind that it will taste sweeter.
- Biscoff cookie: You will need crushed Biscoff cookies and the big pieces of this biscuit to decorate the cookies
🛒 You’ll find detailed measurements for all ingredients in the printable version of the Recipe Card at the bottom of this post
👩🍳 How to make this recipe
1. Step-by-step process
First of all, be sure to measure all ingredients using a digital scale. Also, make sure that all ingredients are at room temperature, including the egg and the butter.
- Grab your electric hand mixer to whip butter and sugar. It will take a few minutes.
- Add the egg to the mixing bowl. Mix until it is just combined.
- Add Biscoff spread and vanilla extract and mix until it's fully incorporated.
- Sift the dry ingredients together (the flour, salt, baking soda, and cinnamon powder). After that, grab a spatula and mix the dry ingredients into the wet ingredients. Avoid overmixing.
- Add chocolate chips and Biscoff cookie chunks to the mixture. Fold in carefully.
- Prepare two baking pans and line them with parchment paper.
- Grab your digital scale. Measure the total weight of the dough and divide them into ten equal parts. Shape those ten small parts into balls and place them onto the prepared baking sheet. Consider giving each of the balls some space to spread.
- Let them chill in the fridge for about an hour. If you don't have time, you can chill them in the freezer for 20 minutes.
💡 Top Tip: Don't bother smoothing the surface of the dough balls before baking. You want to keep them rough for a nice crackly surface after baking.
2. Why chill the cookie batter
It's important to let the cookie dough rest in the fridge for at least 1 hour. This will prevent the dough from over-spreading later in baking. You want your cookie to hold a good shape inside the oven so, don't skip this step.
You probably have stumbled upon some cookie recipes that don't require a chilling process. This is risky and most probably the dry vs wet ingredients are in imbalance. Baking a dough means exposing it to an extreme temperature. If it enters the heated oven as a warm dough, most possibly it will spread easily, resulting in flat (and most possibly dry) disks instead of chewy adorable cookies.
Did your cookies spread too much? Check out my guide on why cookies came out flat and how to fix them.
💡 Top Tip: If you're in a hurry, you can chill the dough in the freezer instead of the fridge. You will only need 20 minutes to do that as opposed to 1 hour.
3. How to bake
This cookie will be baked at 175 Celcius/347 F (no fan). So, preheat your oven to a higher temperature (preheat at 195 C/415 F). The preheating temperature needs to be higher because the temperature will decrease when you open the door.
Not sure about your oven temperature? Carefully use a digital thermometer to check it!
Bake the Biscoff butter cookies in the following ways:
- After completing the chilling process, take out the cookies from the fridge/freezer. Immediately put them into the pre-heated oven and bake them for 10 minutes
- After 10 minutes, open the oven, grab the big pieces of Biscoff Cookie chunks and place them on top of every cookie. Continue baking them for another 5 minutes.
- After 5 minutes, take out the cookies from the oven. They might not look fully baked, but it is better to slightly under-bake them
- Let the cookies sit for a few minutes, alternatively, pipe or spoon some more Biscoff spread on top of them
- After that, carefully remove them from the baking sheets and let them cool on a cooling rack.
- Serve when they're slightly warm.
- You can store them in an airtight jar and keep them in your kitchen cabinet for a few days.
Let the cookies cool down and enjoy it right away! Alternatively, you can store it in an airtight jar and keep it in your kitchen for a few days.
If, for some reason, you forgot your cookies in the oven, check my how to fix burnt cookies guide.
💡 Top Tip: Do not overbake your cookies!! It's super important. You don't want your lovely dough balls to turn into something dry and crumbly.
4. How to achieve gooey, fudge center on your cookies
To achieve a gooey fudgy center on your cookies, it's important to use the right ratio in the ingredients. The fat content, which is usually contributed by butter, needs to be higher than the flour. Does this Biscoff cookies recipe obey this rule? Yes, it does!
Secondly, the perfect execution. You need to make sure that the ingredients are measured precisely before start mixing them. Hence, use a digital scale for an accurate measurement.
Last but not the least, the ultimate rule is to NOT overbake your cookies. If you're unsure about the doneness of your cookies, take out your Biscoff butter cookies 1 or 2 minutes before the recommended time. You might notice that the cookies don't look properly baked just yet. No worries, the cookies will be further set as they cool!
💡 Top Tip: A digital oven thermometer is critical even for something as simple as making cookies. If your oven accidentally over-heat, you might just over-bake the cookies for 1-2 minutes resulting in a dry texture
5. How to bake perfectly round cookies
To get perfectly round cookies, follow these steps:
- At the end of the baking time, while the cookies still hot, apply the circular trick
- Grab a large cookie cutter (it needs to be slightly larger than the cookies). Place it on your cookies and make circular motions several times. It will slightly tighten the baked cookie dough so it can have a better shape.
It's a simple trick but it works so well! You can try this on all other cookies you bake in the future!
🥣 Equipment Notes
This Biscoff butter cookies recipe is easy but you will need the usual baking equipment to make it.
First of all, you will need a Digital scale to measure the ingredients precisely. Remember that baking is science. Adding too much or too little flour can affect the texture of your cookies. So, it's better to use a digital scale as opposed to measuring cups.
Then, you need an Electric hand mixer to whip up and mix the wet ingredients. You will also need a rubber spatula to combine the wet mixture with the dry mixture carefully. It's important to use a Rubber spatula when doing this step to avoid over-mixing.
🎓 Expert tips
- Use only high-quality chocolate for the best result. Callebaut is a good brand with an affordable price. It has a deep special cocoa taste that might be missing in low-qualities chocolates.
- Don't bother smoothing the surface of the dough balls before baking. You want to keep them rough for a nice crackly surface after baking.
- You can substitute chocolate chips with more Biscoff cookies or even nuts like hazelnut or pecan would be delicious
- Do not overmix the mixture and do not overbake the dough as they can result in a crumbly texture.
- Let the dough balls chill in the fridge for 1 hour or inside the freezer for 20 minutes before baking to avoid pancake-like cookies
- Salt is necessary to balance the flavor and keep the cookies from being unpleasantly too sweet.
The original Biscoff biscuits have a combination of deep caramel flavor and pleasant cinnamon spice.
No, the Biscoff butter cookie is not vegan as it contains butter and egg.
No, the Biscoff butter cookie is not gluten-free as it contains all-purpose flour.
Yes, most probably you can, however, you can´t just replace flour with gluten-free flour 1:1 without reformulating the recipe. When one ingredient changes, some other ingredients need to be changed too in order to keep the balance in the texture and flavor.
You can practically eat Biscoff biscuits and Biscoff butter cookies with various spreads! You can even dip it into your coffee or tea!
You can easily store Biscoff butter cookies inside an airtight jar at room temperature for a few days.
You have two options: Freezing before or after baking. If you want to freeze it before baking, keep them as dough balls inside a ziplock bag (make sure it's zipped securely). If you want to freeze them after baking, place the cooled cookies in a ziplock bag. You can freeze the cookies before or after baking for a few months.
✨ More Biscoff recipes
Make sure to try my Biscoff recipes collection!
🍪 More Cookie Recipes
Biscoff Butter Cookies (VIDEO)
- 140 g (⅔ cups) Unsalted butter room temperature
- 100 (½ cups) Brown sugar
- 50 g (¼ cups) Granulated sugar
- 1 Egg approx 50g
- 135 g (½ cups) Biscoff spread store bough or homemade
- 1 teaspoon Vanilla extract
- 200 g (1½ cups) All purpose flour sifted
- 1 Teaspoon Salt
- 1 Teaspoon Baking soda
- 1 Teaspoon Cinnamon
- 90 g (½ cups) Callebaut Dark Chocolate (callets) semi sweet high quality chocoate chips (optional)
- 90 g (⅓ cups) Biscoff cookie chunks chopped
- 10 pieces Biscoff cookies place on top of the cookies towards the end of the baking time
- Biscoff spread to decorate the baked cookies
US customary cup measurement is an indicative figure only. Measure the ingredients with a digital scale by weight (gram). Baking is art but also science which requires precision and accuracy.
- Mix in the egg, just until combined, then mix in the Biscoff spread and vanilla extract just until fully incorporated
- Sift flour, salt, baking soda and cinnamon together then add the flour mixture into the wet ingredients and fold with the help of a Rubber spatula just until combined. Do not overmix
- Fold in chocolate chips and Biscoff cookie chunks
- Prepare 2 baking pans with parchment paper
- Divide the dough into 10 equal balls (using a Digital scale is handy) and place them onto the parchment paper leaving enough space between them to spread. I recommend baking 5 cookies at once
- Do not soften the surface of the balls, in fact try to keep it as rough as possible for a nice, crackly surface
- Let cookie dough rest in the fridge for an hour
- Pre-heat oven to 175 C / 347°F ( no fan)
- After 1h chilling time, bake the cookies for 15 minutes in the following way: Bake for 10 minutes then place some larger biscoff cookie chunks on top, then bake them for further 5 minutes.
- If the cookies are not spreading enough, bang the baking tray to the kitchen counter a few times (carefully).
- For perfectly round cookies, grab a large cookie cutter (it needs to be slightly larger than the cookies). Place it on your cookies and make circular motions several times. It will slightly tighten the baked cookie dough so it can have a better shape.
- Let the cookies rest for a few minutes, then carefully remove them from the baking sheet and let them cool on a Cooling rack.
- Serve them while they are slightly warm
- The Cookies will further set as they cool. Store them on room temp for a few days in air tight jar
- Measure your ingredients with a Digital scale for accuracy
- You can substitute chocolate chips with more Biscoff cookies or even nuts like hazelnut or pecan would be delicious
- Make your own Biscoff spread using my homemade Cookie butter recipe
- Make sure you read my Expert tips section above to maximize your success. A short recipe alone is not able to cover all the necessary details, and science behind baking.
- When incorporating the dry ingredients, use a spatula, do not overmix
- Respect the chilling time in the recipe, do not skip it or the cookies might end up very flat
- Try not to overbake your cookies if you prefer them fudge and gooey