Biscoff Cookie Recipe
These Biscoff cookies are thick, soft, chewy, and loaded with the irresistible caramelized flavor of Lotus Biscoff cookies and creamy Biscoff Cookie Butter. Each cookie has golden edges, a soft center, crunchy Biscoff pieces, and sweet pockets of white chocolate.
If you love Biscoff, cookie butter, or anything with that warm cinnamon-caramel flavor, this easy Biscoff cookie recipe is one you will want to make again and again.
Why You’ll Love These Biscoff Cookies
There is something special about the flavor of Lotus Biscoff. The original Belgian biscuit is known for its crisp texture and distinctive caramelized flavor, and that flavor works beautifully in homemade cookies. Lotus Bakeries traces the original biscuit back to 1932, when Jan Boone Sr. created the caramelized cookie in Belgium.
This recipe takes that classic flavor and turns it into a thick bakery-style cookie.
Here’s what makes these cookies special:
- Rich Biscoff cookie butter mixed directly into the dough
- Crushed Lotus Biscoff biscuits for extra flavor
- Chunky Biscoff pieces for a satisfying crunch
- White chocolate chips for creamy sweetness
- Brown sugar for a soft, chewy texture
- Vanilla and cinnamon-inspired caramel notes
- Thick centers with lightly crisp golden edges
- No complicated decorating required
The result is a cookie that tastes like a cross between a classic chocolate-chip cookie and a soft, buttery Biscoff dessert.
What Is Biscoff?
Biscoff is the internationally known caramelized biscuit brand from Lotus Bakeries, a Belgian company. The biscuit was originally created to accompany coffee, and the name Biscoff reflects its connection with “biscuit” and “coffee.”
Today, the signature Biscoff flavor is available in several forms, including the classic crunchy biscuits and Biscoff Cookie Butter.
The flavor is especially recognizable for its combination of caramelized sweetness, crisp biscuit texture, and warm cinnamon notes.
That makes Biscoff an excellent ingredient for cookies, cheesecakes, brownies, cakes, ice cream desserts, and other baked treats.
Ingredients for Biscoff Cookies
For the Cookie Dough
- 1 cup cold salted butter, cut into small cubes
- 1 cup packed light brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup creamy Biscoff Cookie Butter
- 2¾ cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
Biscoff Mix-Ins
- 24 Lotus Biscoff cookies, divided
- 1½ cups white chocolate chips
- Extra Biscoff Cookie Butter, optional
- Extra Biscoff cookies for topping
Ingredient note: Lotus Biscoff cookies contain wheat and soy, and the manufacturer lists cinnamon among the ingredients. Always check the package you have for the most current allergen information.
How to Make Biscoff Cookies
1. Prepare the Oven
Preheat your oven to 375°F (190°C).
Line two baking sheets with parchment paper. If you are baking multiple batches, allow the baking sheets to cool completely between batches.
A cool baking sheet helps prevent the butter in the dough from melting too quickly.
2. Crush the Biscoff Cookies
Take about half of the Biscoff cookies and crush them into fine crumbs.
The remaining cookies should be broken into small chunks.
Keep a few whole or halved cookies aside for decorating the finished cookies.
The fine crumbs blend into the dough and intensify the Biscoff flavor, while the larger pieces give every bite a little crunch.
3. Mix the Butter and Sugars
Place the cold cubed butter, brown sugar, and granulated sugar into a large mixing bowl.
Beat until the mixture becomes creamy and well combined.
Because the butter starts cold, the dough remains relatively firm, which helps the cookies maintain a thick shape during baking.
4. Add Eggs and Vanilla
Add the eggs one at a time, mixing after each addition.
Add the vanilla extract and mix until everything is smooth.
Scrape down the sides of the bowl if necessary.
5. Add the Biscoff Cookie Butter
Mix in the Biscoff Cookie Butter until evenly incorporated.
The dough should become creamy and take on a beautiful golden-brown color.
This is where the signature caramelized Biscoff flavor really starts to develop.
6. Add the Dry Ingredients
In a separate bowl, whisk together:
- All-purpose flour
- Cornstarch
- Baking soda
- Baking powder
- Salt
Gradually add the dry ingredients to the wet mixture.
Mix only until the flour disappears.
Avoid overmixing because it can make the finished cookies tougher instead of soft and chewy.
7. Add Biscoff Pieces and White Chocolate
Fold in the crushed Biscoff crumbs, Biscoff cookie chunks, and white chocolate chips.
Save some chocolate chips and cookie pieces for topping.
The finished dough should be thick enough to hold its shape when scooped.
8. Portion the Cookies
Scoop the dough into approximately ¼-cup portions.
Roll each portion lightly into a ball and place them several inches apart on the prepared baking sheets.
For especially thick cookies, keep the dough balls relatively tall rather than flattening them.
If your kitchen is particularly warm or the dough feels very soft, refrigerate the shaped dough for about 10 minutes before baking.
9. Bake
Bake for approximately 8–10 minutes.
The edges should look set while the centers still appear soft and slightly underbaked.
Do not wait until the centers look completely firm.
The cookies will continue cooking from the residual heat of the baking sheet after they come out of the oven.
10. Add the Finishing Touches
Immediately after removing the cookies from the oven, press a few extra white chocolate chips and pieces of Biscoff cookie into the tops.
For an extra-decadent finish, drizzle a small amount of warmed Biscoff Cookie Butter over the cooled cookies.
Allow the cookies to rest on the baking sheet for about 10 minutes before transferring them to a wire rack.
How to Get Thick, Chewy Biscoff Cookies
The texture of homemade Biscoff cookies depends heavily on temperature and baking time.
Keep the Dough Cool
Warm butter can cause cookies to spread excessively.
If your dough becomes noticeably soft, chill the shaped cookie dough briefly before baking.
Don’t Overbake
The biggest mistake with chewy cookies is leaving them in the oven until the centers look completely finished.
Remove the cookies when the edges are set but the centers still look soft.
They will firm up as they cool while retaining a chewy middle.
Measure Flour Correctly
Too much flour can produce dense, dry cookies.
For the most consistent results, spoon flour into your measuring cup and level it rather than compressing flour directly from the bag.
Use Cool Baking Sheets
If you are making multiple batches, don’t place fresh cookie dough onto a hot baking sheet.
A hot pan can start melting the butter before the cookies have properly begun baking.
Can You Stuff Biscoff Cookies With Cookie Butter?
Absolutely.
For stuffed Biscoff cookies, place small spoonfuls of Biscoff Cookie Butter onto parchment paper and freeze or chill them until firm.
Flatten a portion of cookie dough, place the chilled cookie butter in the center, then completely cover it with additional dough.
Seal the edges carefully before rolling the dough into a ball.
Bake as directed.
When you break one open, the center will have a rich, gooey Biscoff filling.
Biscoff Cookie Variations
White Chocolate Biscoff Cookies
The combination of Biscoff and white chocolate is especially good because the creamy sweetness of white chocolate balances the toasted caramel flavor of the biscuit.
Add additional white chocolate chips to the dough or press them into the tops after baking.
Salted Biscoff Cookies
Sprinkle a tiny amount of flaky sea salt over the cookies immediately after baking.
The salt adds contrast to the sweet cookie butter and white chocolate.
Crunchy Biscoff Cookies
Use Crunchy Biscoff Cookie Butter instead of the smooth variety if you want additional biscuit texture.
Lotus offers both smooth and crunchy versions of its cookie butter.
Stuffed Biscoff Cookies
Hide a chilled spoonful of cookie butter inside each dough ball before baking for an extra-gooey center.
Biscoff Chocolate Chip Cookies
Replace some or all of the white chocolate chips with semi-sweet or milk chocolate chips.
The chocolate creates a richer flavor while the Biscoff keeps the cookie warm and caramelized.
How to Store Biscoff Cookies
Allow the cookies to cool completely before storing them.
Place them in an airtight container at room temperature.
They are best enjoyed within several days for the softest texture.
If a cookie becomes slightly firm after storage, warm it briefly before serving to bring back some of its soft, freshly baked texture.
For the best crunchy Biscoff topping, keep the container tightly sealed and away from moisture.
Can You Freeze Biscoff Cookie Dough?
Yes.
Shape the dough into individual portions and place them on a parchment-lined tray.
Freeze until firm, then transfer the portions to a freezer-safe airtight container or bag.
When ready to bake, place the frozen dough portions on a lined baking sheet and allow them to soften slightly before baking. You may need a little additional baking time depending on the size of the cookies.
What to Serve With Biscoff Cookies
Biscoff cookies were historically created as a companion to coffee, making coffee one of the most natural pairings. Lotus Bakeries specifically describes the original biscuit’s connection with coffee as part of its history.
Try serving these cookies with:
- Hot coffee
- Espresso
- Cappuccino
- Latte
- Iced coffee
- Hot chocolate
- Black tea
- Chai tea
- Vanilla ice cream
For a dessert-style serving, place a warm Biscoff cookie next to a scoop of vanilla ice cream and drizzle it with melted Biscoff Cookie Butter.
Frequently Asked Questions
What does a Biscoff cookie taste like?
Biscoff has a distinctive caramelized, sweet and warmly spiced flavor. The classic biscuit contains cinnamon and has a crisp texture, while Biscoff Cookie Butter provides the same signature flavor in a creamy spread.
What is Biscoff Cookie Butter?
Biscoff Cookie Butter is a spread made using Biscoff cookies. It is available in smooth and crunchy varieties and is commonly used as a spread or dessert ingredient.
Can I use Biscoff biscuits instead of cookie butter?
Not as a direct one-to-one replacement. Biscoff biscuits provide dry structure and crunch, while cookie butter contributes fat, sweetness, and moisture. For this recipe, using both creates a much stronger Biscoff flavor.
Do Biscoff cookies contain cinnamon?
Yes. Cinnamon is listed among the ingredients of Lotus Biscoff cookies.
Are Lotus Biscoff cookies vegan?
Lotus states that its original Biscoff cookie and Biscoff spread are vegan-friendly, while some other products in the range may contain dairy, eggs, or other ingredients. Always check the specific package before serving someone with dietary restrictions.
Why did my Biscoff cookies spread?
The most common causes are overly warm butter, a warm baking sheet, a very warm kitchen, or dough that is too soft. Chill the shaped dough briefly and always bake on a cool sheet if the cookies are spreading too much.
Why are my Biscoff cookies dry?
Overbaking is one of the most common reasons. Take the cookies out when the edges are set but the centers still look soft. Also make sure you are not adding too much flour.
Can I make Biscoff cookies without white chocolate?
Yes. White chocolate is optional. The cookies will still have plenty of flavor from the Biscoff Cookie Butter and crushed Biscoff biscuits.
Why These Biscoff Cookies Are Worth Making
These cookies bring together everything that makes Biscoff so recognizable: caramelized biscuit flavor, warm cinnamon notes, crunchy cookie pieces, and rich cookie butter.
The combination of Lotus Biscoff cookies + Biscoff Cookie Butter + white chocolate creates a bakery-style dessert that feels special without requiring complicated techniques.
Serve them warm with coffee, pack them into a cookie box, or make a batch when you want an easy dessert that Biscoff lovers will appreciate.
Recipe at a Glance
Recipe: Biscoff Cookies
Cuisine: American-inspired dessert
Category: Cookies / Dessert
Prep Time: 15 minutes
Bake Time: 8–10 minutes
Cooling Time: 10 minutes
Total Time: About 35 minutes
Yield: Approximately 16 large cookies
Texture: Thick, chewy centers with lightly crisp edges
Main Flavor: Caramelized Biscoff, brown sugar, vanilla, and white chocolate
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Biscoff Cookie Recipe – Soft, Chewy & Loaded With Cookie Butter
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Soft chewy Biscoff cookies made with Lotus Biscoff cookie butter, crushed Biscoff biscuits, and white chocolate chips.
