Can I use crunchy Biscoff spread instead of smooth?

Absolutely! The crunchy version adds a delightful texture to the center. Just know that the cookie bits might make the filling a bit harder to handle when frozen, but it's totally worth it for that extra crunch.

How long do these cookies stay fresh?

They're best within 3-4 days when stored in an airtight container at room temperature. After that, they start to lose their perfect texture (not that they usually last that long in my house!). The frozen dough keeps beautifully for up to 3 months though.

Can I skip chilling the dough?

Oh honey, I know patience is hard when cookies are involved, but chilling makes ALL the difference. Without it, your cookies will spread too thin and the Biscoff center might leak out. Even just 15 minutes in the freezer helps!

What if I don't have chocolate chips?

No problem! You can leave them out entirely for pure Biscoff flavor, or substitute with chopped nuts, toffee bits, or even dried fruit. The dough is super versatile.

Can I make these gluten-free?

Yes! I've had success using a 1:1 gluten-free flour blend. The texture changes slightly, they're a bit more delicate, but still absolutely delicious. Just make sure your Biscoff spread is gluten-free too (some varieties are!).

Irresistible Biscoff Cookies Recipe in Just 9 Steps

Description

These Biscoff Cookies are a delightful treat! The combination of a soft, chewy cookie with a creamy Biscoff center is simply irresistible. Follow these simple steps for a perfect batch every time.

Ingredients

Scale

9 tablespoons Biscoff spread
115g unsalted butter, room temperature
160g light brown sugar
40g granulated sugar
1 large egg
2 teaspoons vanilla extract
315g all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
150g chocolate chips

Instructions

Prepare the Biscoff Filling: Line a small tray with parchment paper. Scoop 9 tablespoons of Biscoff spread onto the tray and freeze for at least 30 minutes, or until firm.
Make the Cookie Dough: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. In a large bowl, cream together the butter, light brown sugar, and granulated sugar until light and fluffy. Mix in the egg and vanilla extract until well combined.
Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chocolate chips.
Assemble the Cookies: Divide the dough into 9 equal portions. Flatten each portion and place a frozen Biscoff scoop in the center. Wrap the dough around the Biscoff, sealing the edges completely.
Chill (Optional for Thicker Cookies): For best results, refrigerate the dough balls overnight. Alternatively, chill for at least 30 minutes (or 15 minutes in the freezer) before baking.
Bake the Cookies: Bake for 9–11 minutes, or until the edges are golden brown and the centers remain soft.
Cool and Serve: Let cookies cool on the baking sheet for 20 minutes before transferring to a wire rack to cool completely.
Storage: Store in an airtight container at room temperature for 3–4 days, or freeze unbaked dough balls for up to 3 months. Bake from frozen, adding 1–2 extra minutes to the bake time.

Notes

Tip: For an extra indulgent touch, drizzle melted Biscoff or white chocolate on top of the cooled cookies before serving!

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 350
Sugar: 25g
Sodium: 210mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 1g
Protein: 4g
Cholesterol: 55mg

Keywords: biscoff cookies, stuffed cookies, chewy cookies, lotus biscoff dessert, easy cookie recipe