Biscoff Cookies
These cookies have a creamy Biscoff spread filling and I also added finely crushed Biscoff biscuits into the dough to make them extra special. It’s a small batch recipe that makes 10 big, bakery style cookies. I really hope you give them a try!
Over a year ago, I posted my first Biscoff cookie recipe. At the time it seemed okay, but after learning so much over the past year, I realized it needed some changes. One important thing I discovered is that reducing the sugar too much can leave cookies bland and flavorless. I know many people think 200g of sugar for 10-12 cookies sounds like a lot, but if you cut it even by half, the cookies won’t taste like anything…trust me, I tested it. Sugar also affects the texture, so reducing it can lead to cookies that are dry and lack chewiness.
I also found that softened butter works better than melted butter if you want chunkier cookies. That’s my personal favorite texture, so for this updated recipe I switched from melted to softened butter. I also increased the sugar slightly by 60g and used a mix of light brown sugar and granulated sugar instead of just granulated.
Overall, this new version is softer, more flavorful and much tastier than the first one!
How to store?
Keep the cookies in an airtight container at room temperature for up to 3 days. It’s really important that the container is properly sealed so the cookies stay soft and don’t dry out. If you want them slightly warm and gooey again, you can microwave them for a few seconds before serving.
Notes, tips and tricks
Do not overmix - Once you add the dry ingredients, mix only until everything is just combined. Overmixing develops too much gluten, which can make the cookies tough and cakey instead of soft and chewy.
Try not to overbake - These cookies should still look slightly soft in the center when you take them out of the oven. They’ll continue to set as they cool. Overbaking will make them dry and less gooey.
Freeze the Biscoff spread for at least 1 hour - Frozen Biscoff spread is much easier to work with.
Don’t skip chilling the cookie dough for 1 hour - Chilling firms up the dough, making it easier to handle and helping the cookies hold their shape while baking. It also improves flavor and texture.
Store in an airtight container - Keep the cookies in a tightly sealed container to maintain their softness. If left uncovered, they’ll dry out quickly.
Use gloves when shaping - Wearing food safe gloves makes it easier to handle the dough and prevents it from sticking to your hands, especially when working with the frozen Biscoff filling.
Frequently asked questions
1. How should I store these cookies?
Keep them in an airtight container at room temperature for up to 3 days. Make sure the container is tightly sealed to keep the cookies soft and fresh.
2. Why are my cookies cakey?
Cakey cookies usually mean the dough was overmixed, adding too much air and developing more gluten. It can also happen if you used too much flour.
3. Why are my cookies dry and hard?
This is usually from overbaking or adding too much flour. Remember that cookies continue to bake a little on the hot tray even after you take them out of the oven.
4. Can I make smaller cookies?
Yes you can, but smaller cookies are trickier to fill because there’s less dough to hold the Biscoff spread. Instead of stuffing them, you can bake them plain and top with Biscoff spread after baking.
5. Can I freeze them?
Yes! To freeze unbaked dough, place shaped cookies on a tray, freeze until solid, then transfer to a freezer bag. Bake straight from frozen, adding 2-3 extra minutes.
7. Can I skip chilling the dough?
No, I do not recommend it. Chilling is important, it firms up the dough, making it easier to handle and helps the cookies keep their shape while baking. If you skip it, the cookies may spread too much and lose their thickness.
9. What’s the best way to crush the Biscoff biscuits?
The easiest way is to use a food processor for fine, even crumbs. If you don’t have one, place the biscuits in a ziplock bag and crush them with a rolling pin.
Ingredients you will need for this recipe
Unsalted butter: Softened butter creams better with sugar, which makes the cookies thicker and chunkier. Always go for unsalted in my opinion.
Granulated sugar: This gives sweetness and helps the cookies spread a little in the oven.
Light brown sugar: Brown sugar adds moisture and a slight caramel flavor thanks to the molasses in it. It also makes the cookies softer and chewier.
1 egg + 1 egg yolk: Eggs bind everything together and give structure. The extra yolk adds richness and makes the cookies softer and more tender.
All purpose flour: The main structure of the cookie.
Finely crushed Biscoff cookies: This adds extra Biscoff flavor right into the dough.
Roughly chopped Biscoff cookies: These give little crunchy bites of cookie inside the dough.
Baking powder: A leavening agent that gives the cookies a little lift so they’re not completely flat.
White chocolate chips: These pair well with the spiced Biscoff flavor.
Frozen Biscoff spread: This is the gooey center! Freezing keeps it firm while baking so it stays in the middle instead of melting everywhere.
Step by step instructions with photos
1. Scoop out 10 teaspoons of Biscoff spread onto a parchment lined chopping board and place it in the freezer for at least one hour.
2. Next prepare the cookie dough.
3. In a large bowl whisk together the softened butter and both sugars until well combined.
4. Add the egg, egg yolk and vanilla extract, mixing until smooth and fluffy.
5. Add the flour, baking powder and finely crushed Biscoff cookies. Mix until just combined.
6. Gently fold in the chocolate chips and roughly chopped Biscoff cookies.
7. Using a medium or large ice cream scoop, portion the dough into 10 equal balls (around 75 g each) and place them on a baking tray. Refrigerate for 1 hour. Don’t skip this step!
8. After chilling, remove the cookie dough from the fridge and the frozen Biscoff from the freezer.
9. Preheat your oven to 170 •C (fan).
10. Take one cookie dough ball, flatten it into a disk, place a frozen Biscoff scoop in the center and wrap the dough around it to seal. Repeat with the remaining dough (wear gloves to prevent sticking).
11. Bake in the preheated oven for about 12 minutes.
12. Once baked, let them cool slightly, decorate if you like and enjoy!
Biscoff Cookies
These cookies have a creamy Biscoff spread filling and I also added finely crushed Biscoff biscuits into the dough to make them extra special. It’s a small batch recipe that makes 10 big, bakery style cookies. I really hope you give them a try!
Ingredients
- 130g unsalted butter, softened - 1/2 cup + 1 tablespoon
- 80g granulated sugar - 1/3 cup + 1 tablespoon
- 80g light brown sugar - 1/3 cup + 1 teaspoons
- 1 egg + 1 egg yolk
- 200g all purpose flour - 1 1/2 cup + 2 tablespoons
- 60g finely crushed Biscoff Cookies - 1/2 cup
- 30g roughly chopped Biscoff Cookies - 1/4 cup
- 4g baking powder - 1 teaspoon
- 100g white chocolate chips - 1/2 cup + 1 tablespoon
- 8 teaspoons of Biscoff spread, frozen into small balls
Instructions
- Scoop out 10 teaspoons of Biscoff spread onto a parchment lined chopping board and place it in the freezer for at least one hour.
- Next prepare the cookie dough.
- In a large bowl whisk together the softened butter and both sugars until well combined.
- Add the egg, egg yolk and vanilla extract, mixing until smooth and fluffy.
- Add the flour, baking powder and finely crushed Biscoff cookies. Mix until just combined.
- Gently fold in the chocolate chips and roughly chopped Biscoff cookies.
- Using a medium or large ice cream scoop, portion the dough into 10 equal balls (around 75 g each) and place them on a baking tray. Refrigerate for 1 hour. Don’t skip this step!
- After chilling, remove the cookie dough from the fridge and the frozen Biscoff from the freezer.
- Preheat your oven to 170 •C (fan).
- Take one cookie dough ball, flatten it into a disk, place a frozen Biscoff scoop in the center and wrap the dough around it to seal. Repeat with the remaining dough (wear gloves to prevent sticking).
- Bake in the preheated oven for about 12 minutes.
- Once baked, let them cool slightly, decorate if you like and enjoy!
Nutrition Facts
Calories
275Fat
16 gSat. Fat
9 gCarbs
39 gFiber
1 gNet Carbs
44 gSugar
26 gProtein
3 gSodium
56 mgCholesterol
49 mg
