Biscoff Cookies

These Biscoff cookies are thick, soft, and chewy – everything you love in a chocolate chip cookie but with the flavor of cookie butter! Made with white chocolate chips, these cookie butter cookies are irresistible! No electric mixer needed!

 

I’ve only enjoyed and been introduced to Lotus Biscoff cookie butter in the last few years. After a trip to Belgium, I was introduced to these spiced shortbread cookies, but had no idea you could also get these cookies in butter form. Yes I said butter. Cookie butter! Like peanut butter but dare I say better?

So I figured if you can make a peanut butter chocolate chip cookie, why not swap the peanut butter for cookie butter? And by gosh, by golly, I was right. It’s fabulous. I sprinkled in some white chocolate chips to complement the spices and lo and behold I have a new favorite cookie.

So what are waiting for? Let’s make some cookie butter white chocolate chip cookies!

What is the flavor this cookie?

Biscoff cookies are shortbread cookies made with lots of warm spices, like cinnamon, and have a deep caramel flavor.

This cookie recipe uses Biscoff cookie butter spread, or speculoos cookie spread, which is made from crushed Speculoos cookies. I added some ground cinnamon and nutmeg as well for more flavor.

Ingredients Needed

• All-purpose flour – Measure your flour correctly so your cookies are not overly cakey.  I recommend using a kitchen scale. But if using measuring cups, spoon the flour into the cup and level it off. Do not pack it down or you will end up with too much flour.
• Baking Powder
• Baking Soda
• Salt
• Unsalted Butter– Use softened butter so it can be creamed with the sugar properly for this recipe. I prefer unsalted butter vs salted butter. because unsalted butter will cause your cookies to spread less. But you can also use salted butter if you need to. Make sure to use softened butter and not melted butter, which will cause your cookies to spread too much. Softened butter should be about 65_^oF, which means it’s a cool room temperature, so your finger should be able to indent it but not push right through and should not oily.
• Biscoff cookie butter spread – Or speculoos spread. Cookie butter acts similar to peanut butter and makes for a thick cookie.
• Granulated Sugar
• Brown sugar – I used light brown sugar. I used more light brown sugar than white sugar which meaks for a thick, chewy cookie. If you have run out of brown sugar, you can make your own brown sugar in your food processor!
• Vanilla
• Eggs plus an egg yolk– Make sure these are room temperature eggs don’t seize up the softened butter after it’s been creamed together with the sugar. Adding in an extra egg yolk makes for a chewier cookie!
• White chocolate chips – For added sweetness. Can replace with a different type of chocolate chips. Chocolate chips help to keep the cookies from spreading.

How To Make This Biscoff Cookie Recipe

If baking right away, preheat oven to 350ºF (177^oC). Line baking sheets with parchment paper or silicone baking mats.

I prefer using parchment paper on my baking sheets for easy cleanup and no sticking, but a silicone baking mat or lightly greasing with cooking spray also works (although over time the nonstick cooking spray can begin to leave a film/residue).

In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg and salt. Set aside.

In a microwave safe bowl, melt the butter. Then whisk the Biscoff cookie butter spread into the hot, melted butter until well combined. 

With a spatula or wooden spoon stir in the granulated sugar and brown sugar until well combined. 

Add the eggs and yolk, one at a time, stirring well after each addition. Add in the vanilla.

Stir in the dry ingredients. Stir just until combined so the dough doesn’t become overmixed and you end up with tough cookies.

Fold in the white chocolate chips. For best results, cover the cookie dough in plastic wrap and refrigerate overnight. Let the dough sit at room temperature for several minutes just until it is soft enough to scoop. 

Using a small cookie scoop, scoop the cookie dough into 2-tablespoon portions placed onto the prepared baking sheets spaced about 2-inches apart. Use a cookie scoop for cookies that bake evenly during the bake time, I recommend using a small cookie scoop instead of two spoons.

For bigger cookies, scoop into 3-tablespoon portions.

I like to then roll the cookie dough balls smooth in my hands.

Bake for 10-12 minutes, or until golden brown. Remove from the oven and cool for 5 minutes before removing to wire racks to cool completely. For picture perfect cookies I like to top with a few additional white chocolate chips.

Cookies can be stored in an airtight container at room temperature for up to 3 days.

You can store these Biscoff cookie butter cookies with white chocolate chips in an airtight container for up to 4 days at room temperature. For longer storage, I recommend freezing.