Biscoff Cookies
Chewy brown sugar cookies made with Biscoff spread and crushed spiced biscuits, baked for 12 minutes.
Photograph credit: Lotus Biscoff by chooyutshing · Public Domain Mark 1.0 · Flickr
Biscoff Cookies: Step by Step
Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.
-
Heat the oven to 180°C / 355°F and line 2 trays.
-
Beat the butter, Biscoff spread and both sugars for 2 minutes until smooth. Beat in the egg and vanilla.
-
Stir in the flour, bicarbonate of soda and salt, then fold in the crushed biscuits.
-
Roll into 20 balls and place on the trays, 5 cm apart. Flatten slightly.
-
Bake for 12 minutes until the edges are just golden. Cool on the trays for 10 minutes.
Something wrong or unclear in this recipe? Report a problem with this recipe.
Keep an Eye on These
- Leave some biscuit pieces large for crunch.
- Take the cookies out while the centres look soft.
- Cool on the tray before moving them.
The Short Version
Soft in the middle, crisp at the edges, and spiced like a speculoos biscuit. Biscoff cookies use a spread made from caramelised spiced biscuits, which is already a mix of sugar, fat and cinnamon, so the dough gets flavour and softness without needing much else.
The spread acts as both flavour and fat. Beat it with softened butter and brown sugar, and the result is a smooth, caramel-coloured dough with a distinctive warm, toasty taste. Crushed biscuits folded in at the end give crunchy flecks and a hint of the original biscuit. Do not crush them to dust: leave some pieces the size of a fingernail.
Underbake slightly. The cookies look pale and underdone when the 12 minutes is up, with soft centres that set as they cool on the tray. If they look done in the oven, they will be hard and dry once cool. Pull them while the edges are just turning gold.
A small spoonful of extra spread pressed into the middle of each ball before baking creates a molten centre. Let the cookies cool on the tray for 10 minutes before moving them, since they are fragile when hot.
What to Serve It With
Hot chocolate · Milk · Coffee · Vanilla ice cream
Leftovers
Keeps in an airtight tin for 5 days.
Biscoff Cookies Nutrition
Per serving, an approximate calculation from the ingredient list. Treat it as a rough guide: part of the energy comes from foods, or weights per item, with no recorded source. How the figures are worked out.
Your notes on this recipe
Cooked this? Keep a note for next time
Compiled by Turab
Checked by script for timings, diet labels and nutrition arithmetic. How the recipes are checked. Found a mistake? Tell us.
First published ; last changed .
You Might Also Like
More American cooking and baking ideas from Weekly Delight.
Peanut Butter Cookies
Dense, sandy peanut butter cookies with the fork-crosshatch pressed into the top. That pattern is not decoration —…
Pumpkin Cookies
Soft spiced pumpkin cookies with a thin maple glaze, baked for 14 minutes at 180C.
Red Velvet Cookies
Soft red velvet cookies with cocoa, white chocolate chips and a cream cheese tang, baked for 11 minutes.
Thumbprint Cookies
Buttery, tender cookies rolled in chopped nuts, pressed in the middle with a thumb and filled with jam before…
Zucchini Cookies
Soft, cake-like zucchini cookies with cinnamon, walnuts and a hint of lemon, baked for 12 minutes.
Brownie Cookies
Fudgy chocolate cookies with a crackled brownie-like surface and chewy centre, baked for 12 minutes at 180C.