Biscoff Butter Cookies (With Video) · Chef Not Required... (2024)

Soft and fudgy Biscoff Butter Cookies are quick and easy to make and packed full of cookie butter taste.

The key ingredient that gives these cookies their distinctive flavour is Biscoff cookie butter which is incorporated into the dough.

This recipe for lotus Biscoff cookies is a must make if you are a Biscoff fan *raises hand*. Cookies made from cookies, count me in.

What is Biscoff cookie butter?

It's a thick, creamy spread with a similar colour and texture to peanut butter that is made using crushed Lotus brand speculoos cookies.

The predominant flavour of Biscoff spread is cinnamon with a hint of caramel just like the caramelized biscuits that are used to make the spread.

It comes in smooth or crunchy (with cookie pieces) variations and can be found in the supermarket alongside other spreads like peanut butter and honey.

Why you will love these Biscoff butter cookies

• Super easy recipe, simple enough for the kids to help with.
• Fast - this is a no-chill cookie recipe.
• It's a cookie that's made with a spread that's made from cookies - soooo good!

What you need to make Biscoff butter cookies

*Please see the recipe card below for exact ingredient quantities and detailed instructions

• Biscoff cookie butter spread
• salted butter
• granulated sugar
• light brown sugar
• an egg
• vanilla extract
• bicarbonate of soda (baking soda/bicarb soda)
• plain flour (all purpose flour)
• salt
• cinnamon
• milk chocolate chunks or chips

*Please see the recipe card below for exact ingredient quantities and detailed instructions

How to make these cookies

1. Place salted butter, cookie butter, and both sugars in a bowl.
2. Using a hand-held or stand mixer, cream together until fluffy and lighter in colour.

3. Mix in egg and vanilla.
4. Add dry ingredients and mix until just incorporated.

5. Fold in chopped chocolate, then form the dough mixture into balls.
6. Place cookie dough balls onto lined baking sheets/trays then bake.

7. When the cookies come out of the oven, give the baking tray a few raps on the counter to deflate them a little.
8. Then take a drinking glass or mug a little larger than the cookies, place it upside down over a cookie and swirl it in a circle around the soft cookie. This will smooth out the edges giving you round cookies that are dense and chewy with no dry edges.

Top tips for the best result

• One of the secrets to getting soft, chewy cookies is to underbake them, then leave them to firm up as they cool on a wire rack.
• Make sure to leave room for the cookies to spread as they bake.
• The method of shaping the cookies with a glass or a mug must be done as soon as they come out of the oven. The cookies need to be hot for this to work.
• This trick gives you perfectly round cookies, as well as pushing in the edges slightly which makes the cookies thick and chewy all the way to the edge.

Storage

These Biscoff cookie butter cookies will last for up to a week in an airtight container at room temperature.

Baked cookies are suitable to freeze.

Frequently asked questions

More recipes with Biscoff

Tiramisu

Biscoff Brownies

Biscoff Blondies

Mini No-Bake Biscoff Cheesecakes

Other recipes you may enjoy

Raspberry and White Chocolate Blondies - dense, fudgy blondies with white chocolate chips and raspberry jam.

Snickerdoodle Mug Cakes - single-serve cakes packed with cinnamon sugar flavour, just like your favourite Snickerdoodle cookies.

📖 Recipe