Biscoff Cookies Recipe

If there’s one treat that never fails to impress, it’s this Biscoff Cookies Recipe. Each cookie hides a center of unbelievably creamy Biscoff spread, wrapped in chewy, spiced dough that melts in your mouth. These are the kind of cookies you bake for friends but end up keeping for yourself. Trust me, they disappear fast.

This recipe is foolproof, even for new bakers. With simple pantry ingredients and a few easy steps, you’ll be amazed how quickly you can create a bakery-worthy batch at home. These cookies are perfect for sharing on a cozy night in, gifting to someone special, or savoring with a warm mug of tea. Once you taste the mix of deep caramel and gentle spices in every bite, you’ll know why Biscoff cookies have become a family favorite in our house. Get ready for your new go-to dessert!

Table of Contents

Why You’ll Love This Biscoff Cookies Recipe

Oh my goodness, where do I even start? These cookies are my absolute weakness, and here’s why they’ll become yours too:

• That magical moment when you bite into the soft, chewy cookie and hit the creamy Biscoff center – pure bliss!
• No fancy techniques here – just straightforward mixing and baking that even my 10-year-old niece can handle
• They look and taste so impressive that everyone will think you spent hours in the kitchen (our little secret!)
• Perfect for cookie exchanges, holiday tins, or… you know… eating straight from the baking sheet while they’re still warm

Seriously, these cookies disappear faster than I can make them. You’ve been warned!

Ingredients for Biscoff Cookies

Okay, let’s talk ingredients – because using the right stuff makes all the difference with these cookies. I’ve learned through trial and error (and maybe a few cookie disasters) that these measurements and prep steps really matter. Here’s what you’ll need:

• 9 tablespoons Biscoff spread – You’ll freeze this first, trust me, it makes handling so much easier
• 115g unsalted butter, room temperature – Not melted! Soft enough to leave a fingerprint when pressed
• 160g light brown sugar – Pack it firmly into your measuring cup for that perfect caramel flavor
• 40g granulated sugar – Just enough to balance the brown sugar’s richness
• 1 large egg – Crack it into a separate bowl first in case of shells
• 2 teaspoons vanilla extract – The good stuff, not imitation – it shines through!
• 315g all-purpose flour – Spoon and level it, don’t scoop directly from the bag
• 1 teaspoon baking powder – Check the expiration date – old powder won’t give you that perfect rise
• 1 teaspoon baking soda – Same freshness check applies here
• 1 teaspoon salt – Fine sea salt or table salt both work great
• 150g chocolate chips – I prefer semi-sweet, but milk chocolate works too if you want extra sweetness

Pro tip from my many batches: measure everything before you start mixing. There’s nothing worse than realizing mid-recipe that you’re out of baking soda!

Equipment You’ll Need

Before we dive in, let’s grab our trusty tools – nothing fancy, just the basics from your kitchen. Here’s what I always have ready when making these Biscoff cookies:

• Large mixing bowl – For that perfect dough
• Baking sheet – Grab your favorite sturdy one
• Parchment paper – Lifesaver for easy cleanup
• Hand mixer or wooden spoon – I use both depending on my mood
• Small tray – For freezing our Biscoff centers
• Measuring cups/spoons – Precision matters!

See? Nothing crazy – just simple tools you probably already have. Now let’s make some magic!

How to Make Biscoff Cookies

Alright, let’s get to the fun part, making these dreamy cookies! I’ll walk you through each step so you can nail it on your first try. Trust me, it’s easier than it looks, and the results are SO worth it.

Step 1: Prepare the Biscoff Filling

First things first, we need to get that Biscoff spread ready. Grab a small tray and line it with parchment paper. Scoop out 9 tablespoons of Biscoff spread (I use a cookie scoop for this, it’s way less messy) and drop them onto the tray. Pop the tray into the freezer for at least 30 minutes. This step is crucial because it makes the Biscoff firm enough to handle when we’re wrapping the dough around it. Don’t skip it, trust me, I’ve tried, and it’s a sticky disaster!

Step 2: Make the Cookie Dough

While the Biscoff is chilling, let’s make the dough. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. In a large bowl, cream together the butter and sugars until light and fluffy. This takes about 2-3 minutes with a hand mixer (or a bit longer if you’re using a wooden spoon, great arm workout!). Add the egg and vanilla extract, and mix until everything’s well combined.

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined. Don’t overmix, it’ll make the cookies tough. Fold in the chocolate chips. The dough will be thick and delicious, try not to eat it all before baking!

Step 3: Assemble and Bake

Now for the fun part, assembling the cookies! Divide the dough into 9 equal portions (I use a kitchen scale for accuracy, but eyeballing works too). Flatten each portion into a disc, place a frozen Biscoff scoop in the center, and wrap the dough around it, sealing the edges completely. Roll it gently between your hands to smooth it out. Place the dough balls onto the prepared baking sheet, spacing them a few inches apart, they’ll spread a bit while baking.

Here’s a pro tip: if you have time, chill the dough balls in the fridge for 30 minutes (or 15 minutes in the freezer). This helps them hold their shape and gives you that perfect thick, chewy texture. Bake for 9 to 11 minutes, or until the edges are golden brown but the centers are still soft. They’ll look underbaked, that’s okay! Let them cool on the baking sheet for at least 20 minutes before transferring them to a wire rack. This helps them set without falling apart. And then… enjoy your masterpiece!

Tips for Perfect Biscoff Cookies

After making these cookies more times than I can count, I’ve picked up some foolproof tricks to get them just right every single time. Here’s what I’ve learned:

• Chill that dough! I know it’s tempting to skip this step, but 30 minutes in the fridge makes all the difference for thick, chewy cookies that don’t spread too thin.
• Watch the clock – take them out when the edges are golden but centers still look slightly underdone. They’ll keep cooking on the hot baking sheet.
• Use a cookie scoop for evenly sized dough balls, no more “oops that one’s huge” moments!
• Let them cool completely before moving them. I know it’s hard to wait, but this helps the Biscoff center set properly.

My biggest tip? Make a double batch; these disappear faster than you can say “Biscoff”!

Variations for Your Biscoff Cookies

One of my favorite things about this Biscoff Cookies recipe is how easily you can mix it up! Here are some delicious twists I’ve tried (and loved) over the years:

• White chocolate chips instead of regular, they pair beautifully with the caramel notes in Biscoff
• Add 1/2 teaspoon cinnamon to the dough for extra warmth (perfect for fall!)
• Try crushed Biscoff cookies in the dough for extra texture and flavor
• Swap half the chocolate chips for chopped walnuts or pecans if you like crunch
• For a salty-sweet kick, sprinkle each cookie with flaky sea salt before baking

The possibilities are endless, have fun experimenting with your own favorite mix-ins!

Serving and Storing Biscoff Cookies

Okay, here’s the hardest part: waiting to eat these beauties! But trust me, patience pays off with these cookies. Right out of the oven, they’re super fragile (and dangerously hot!). I learned this the hard way when I burned my tongue trying to sneak one too soon. Let them cool on the baking sheet for at least 20 minutes. This helps them set so they won’t fall apart when you move them.

For storing, I’ve got you covered. These cookies stay fresh in an airtight container at room temperature for 3-4 days, if they last that long! Pro tip: toss a slice of bread in the container with them. It keeps the cookies soft by absorbing any excess moisture.

Want to bring back that fresh-from-the-oven magic? Pop a cookie in the microwave for 10-15 seconds, just enough to make the Biscoff center gooey again. Absolute heaven!

And if you’re planning ahead (good for you!), you can freeze the unbaked dough balls for up to 3 months. When cookie cravings hit, just bake them straight from frozen, add 1-2 extra minutes to the baking time. Fresh cookies whenever you want? Yes please!

Biscoff Cookies Nutrition Information

Now, let’s talk numbers, because I know some of you are curious about what’s in these delicious Biscoff cookies! Keep in mind these are estimates, your exact nutrition will vary depending on your specific ingredients and how big you make your cookies.

Here’s the breakdown per cookie (based on making 9 cookies from this recipe):

• Calories: About 350 kcal – totally worth every bite!
• Sugar: 25g – mostly from the Biscoff spread and brown sugar
• Sodium: 200mg – just enough to balance the sweetness
• Fat: 15g – with 7g saturated fat (thank you, delicious butter!)
• Carbohydrates: 45g – perfect for that afternoon pick-me-up
• Fiber: 2g – hey, every little bit counts!
• Protein: 4g – from the egg and flour

A little tip from my baking adventures: if you want to lighten them up slightly, you can reduce the chocolate chips by half (but where’s the fun in that?). The nutrition will change if you make smaller or larger cookies too – I sometimes make 12 smaller ones when I’m feeling virtuous!

Remember, these are treats, meant to be enjoyed in moderation (or not, I won’t judge!). Everything in balance, right? Now go enjoy your delicious creation!

FAQs About Biscoff Cookies

More Warm and Cozy Cookie Recipes to Try

If you love the spiced and rich flavor of Biscoff Cookies, explore these other comforting cookie recipes that will warm your heart and delight your taste buds.

• Enjoy the chewy indulgence of Caramel Cheesecake Cookies for a sweet and creamy treat.
• Try the classic and cinnamon-spiced Snickerdoodle Cookie Bars for a timeless favorite.
• Savor the fruity crunch of Strawberry Cheesecake Crumble Cookies bursting with flavor.
• For a unique Italian-inspired cookie, bake the delicious Cannoli Cookies that bring traditional flavors to your kitchen.

Give these cookies a try and add more variety and warmth to your baking collection!

The Perfect Biscoff Cookies Recipe

These Biscoff Cookies are unmatched when it comes to flavor and texture. The rich caramel-spiced Biscoff spread pairs perfectly with a soft yet chewy cookie dough that bakes up golden and irresistible. What makes this recipe the best is how simple it is, using familiar ingredients to create that signature Biscoff taste with an added luscious center and crunchy topping. Every batch guarantees melt-in-your-mouth delight, perfect for sharing or savoring with your favorite cup of tea or coffee.

Try this Biscoff Cookies recipe today and see why it’s quickly become a staple in many kitchens. Don’t forget to leave a comment telling me how your cookies turned out, share photos, and follow along on Facebook, Instagram, and Pinterest for more delicious recipes and baking inspiration!

Print