Biscoff Butter Cookies (VIDEO)
These Biscoff butter cookies are the most delicious chocolate chip cookies loaded with Lotus Biscoff spread, cinnamon, and brown sugar making the cookies an indulging treat for everyone in the family!
Servings: 10 cookies
Calories: 318kcal
Ingredients
- 140 g Unsalted butter room temperature
- 100 Brown sugar
- 50 g Granulated sugar
- 1 Egg approx 50g
- 135 g Biscoff spread store bough or homemade
- 1 teaspoon Vanilla extract
- 200 g All purpose flour sifted
- 1 Teaspoon Salt
- 1 Teaspoon Baking soda
- 1 Teaspoon Cinnamon
- 90 g Callebaut Dark Chocolate (callets) semi sweet high quality chocoate chips (optional)
- 90 g 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
Instructions
- 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
Video
Notes
INGREDIENT NOTES:
- 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
Nutrition
Calories: 318kcal | Carbohydrates: 37g | Protein: 4g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 46mg | Sodium: 353mg | Potassium: 45mg | Fiber: 1g | Sugar: 19g | Vitamin A: 374IU | Vitamin C: 0.01mg | Calcium: 19mg | Iron: 1mg