The Best Biscoff Cookies Recipe | Soft and Chewy
I made a batch of Biscoff Cookies last weekend and they disappeared faster than I expected. There’s something about that warm spiced cookie butter flavor that makes these cookies irresistible. They’re soft and chewy in the center, and just the right amount of crisp at the edges. If you’re already a fan of Biscoff spread, these cookies will win you over instantly.
These cookies are simple to make but feel extra special, almost like a bakery treat. I’ve served them with coffee, and they pair beautifully because the caramelized, spiced notes in Biscoff complement the bitterness of coffee so well. It’s one of those recipes that becomes a go-to whenever you want something easy but impressive. They remind me of the same cozy feel I get when baking Pistachio Cream Cookies comforting, unique and always crowd pleasing.
Why You’ll Love These Biscoff Cookies
Biscoff Cookies are more than just another cookie recipe. They have a distinctive taste thanks to the cookie butter spread, which is made from caramelized biscuits with spices like cinnamon and nutmeg. This gives them a warm comforting flavor that stands out from your usual chocolate chip or sugar cookie.
The texture is also a highlight chewy in the middle, crisp on the edges, and slightly gooey if you eat them warm out of the oven. Best of all, the recipe is simple requiring only pantry staples and one star ingredient Biscoff spread. These cookies don’t need fancy techniques, just a little mixing, scooping and baking.
Ingredients for Biscoff Cookies
For the Cookie Dough:
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup Biscoff spread (cookie butter)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 and 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
Optional Add-Ins:
- Crushed Biscoff cookies for extra crunch
- White chocolate chips for sweetness
- Cinnamon sugar for sprinkling
Step-by-Step Instructions
1. Prepare the Oven and Pan
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats. This prevents sticking and makes cleanup much easier. A good baking sheet setup also ensures even baking and golden bottoms without burning.
2. Cream Butter and Sugars
In a large mixing bowl, beat together the softened butter, granulated sugar, and brown sugar until light and fluffy. This step incorporates air, helping the cookies bake up with a tender, chewy texture. The mixture should look pale and creamy before moving on.
3. Add the Biscoff Spread and Egg
Mix in the Biscoff spread until fully combined then beat in the egg and vanilla extract. The dough will start to take on that signature caramelized color and smell amazing at this point. Make sure everything is smooth and no streaks of butter remain.
4. Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, baking powder and salt. Gradually add this dry mixture into the wet ingredients, mixing on low speed or by hand until just combined. Overmixing here can lead to tough cookies, so stop as soon as the flour disappears.
5. Add Optional Mix-Ins
If you’d like to make your cookies even more indulgent, fold in crushed Biscoff cookies or white chocolate chips. These additions give extra texture and a fun twist on the classic version.
6. Scoop the Dough
Using a cookie scoop or tablespoon, portion the dough onto the prepared baking sheets. Leave about 2 inches between each dough ball since the cookies will spread as they bake. For picture-worthy cookies, press a few extra crushed Biscoff pieces or chocolate chips on top of each dough ball before baking.
7. Bake the Cookies
Bake for 9-11 minutes, or until the edges are golden brown but the centers look slightly underbaked. They’ll continue to set as they cool, which keeps the middle soft and chewy. Don’t overbake that’s the secret to getting the perfect texture.
8. Cool and Serve
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. Enjoy them warm for gooey centers or let them cool completely for a firmer bite. Serve with a glass of milk, a hot latte, or even crumble them over ice cream for a quick dessert.
Tips for the Best Biscoff Cookies
- Room temperature butter: Makes creaming easier and ensures even mixing.
- Don’t overmix: Stir just until ingredients combine for tender cookies.
- Slightly underbake: Pull them out when they look a little soft in the center; they’ll firm up as they cool.
- Make them bigger: For bakery-style cookies, scoop larger dough balls and bake an extra minute.
Variations
- Biscoff Stuffed Cookies: Roll dough around a frozen ball of Biscoff spread before baking for a gooey center.
- Biscoff Sandwich Cookies: Spread frosting or more cookie butter between two baked cookies.
- Spiced Biscoff Cookies: Add an extra pinch of cinnamon or nutmeg to enhance the warm flavors.
- Holiday Twist: Drizzle with white chocolate and sprinkle crushed Biscoff on top for a festive look.
FAQs
Q: Can I freeze Biscoff cookie dough?
A: Yes, scoop the dough into balls, freeze on a tray, then transfer to a bag. Bake straight from frozen, adding 1-2 minutes to the baking time.
Q: Can I make them gluten-free?
A: Absolutely! Substitute the flour with a gluten-free all-purpose blend. Just check that your Biscoff spread is also gluten-free.
Q: How should I store Biscoff cookies?
A: Store in an airtight container at room temperature for up to 5 days. For longer storage, freeze them for up to 2 months.
Final Thoughts
These Biscoff Cookies are chewy, flavorful, and so easy to make. They capture everything people love about cookie butter and turn it into a handheld treat that works for any occasion. Whether you enjoy them fresh from the oven, with coffee, or as part of a dessert platter, they’ll quickly become a family favorite.
If you enjoy trying unique cookies like Pumpkin Chocolate Chip Cookies, then adding these Biscoff Cookies to your recipe collection is a must. Bake a batch for friends, family, or just yourself but be warned, they might not last long on the counter.
