These easy to make Biscoff Butter Cookies are the best cookies ever! These chewy cookies are made with biscoff spread and only take a few minutes to whip up. All the delicious speculoos flavors you could ask for!
Why Make Cookie Butter Biscoff Cookies
With the heavenly cinnamon-y, brown sugar flavor of speculoos and the ooey gooey texture of chocolate chips cookies, you can't go wrong with these Biscoff Butter Cookies.
- They are super easy to make - With only a few ingredients and one bowl, you could easily whip these brown sugar cookies up in under 15 minutes.
- They are packed with flavor - With speculoos spread, cinnamon and ginger, these lotus inspired biscuits don't dissapoint.
- Make them ahead of time - Make the batter ahead of time and freeze it until you're ready to make them. Then simply pop them in the oven for freshly baked Biscoff cookies.
- They bake in 10 minutes - Once you've whipped up these brown sugar cookies, they only need 10 minutes to bake.
Ingredients You'll Need
- Lotus Biscoff Spread: This is the backbone of the recipe and delicious flavor. You can easily buy Biscoff Spread on Amazon or make your own. I love this recipe for homemade biscoff spread.
- Butter: Use room soft/room temperature butter to make sure you have the right batter consistency and stick to unsalted butter for best results.
- Sugar: Granulated sugar and light brown sugar are both used in this easy recipe. The brown sugar adds to the Biscoff flavor and also gives the cookies their yummy chewy texture.
- Egg: Ensure your egg is at room temperature to ensure it doesn't cool down the batter or doesn't incorporate well.
- Vanilla Extract: Use the best quality vanilla extract you can find for the best flavor. Vanilla paste or vanilla pod seeds can also be used.
- Baking Soda: Ensure you have correctly measured the baking soda. Spoon and level.
- Salt: To balance the sweetness of the sugar and the Biscoff spread.
- All-Purpose Flour: I recommend weighing your flour or spooning it into the cups as opposed to scooping the flour with the cups as this can result in an inaccurate amount of flour.
- Chocolate Chips: Semi-sweet chocolate chips or chopped chocolate can be used. Alternatively, substitute for nuts or white chocolate chips.
- Spices: I added ground ginger and cinnamon for an extra warm flavor.
How To Make Biscoff Butter Cookies
Step One: Combine the butter, biscoff spread and both sugars together. Cream until lighter in color and fluffy.
Step Two: Add the egg and vanilla and continue mixing.
Step Three: Add the flour, baking soda, ground cinnamon and ground ginger. And mix until just combined.
Step Four: Fold in the Biscoff cookies and chocolate chips.
Step Five: Roll the batter into balls and bake for 10 minutes.
The best thing about this cookie recipe is that you can easily change it up a little each time. Here are a few ideas:
- White chocolate: Swop the chocolate chips for white chocolate chips, or add both for extra decadence.
- Nuts: Add chopped pecans for an extra nutty flavor. I love the texture it adds to these chewy speculoos spread cookies.
- Extra biscoff spread: Yes, you heard right. Add extra biscoff spread, either in the batter or melt a little in the microwave and drizzle it over the top. You won't regret it.
- Salt: Add a dash of salt flakes either in the batter or after the cookies have baked for a delicious sweet and salty taste.
- Don't Skimp On Creaming: When creaming your butter and sugar make sure to cream it together for as long as possible. I like creaming my butter and sugar for at least five minutes. It honestly makes a massive difference to the texture.
- Use Room Temperature Ingredients: Make sure your butter and eggs are at room temperature. Using cold ingredients can result in a lumpy batter and can also cause your ingredients to separate or not combine properly.
- Don't Over-Bake: For that perfect chewy texture, make sure not to overbake your biscoff butter cookies. They will look a little under baked when you remove them from the oven, but they will set up as they cool.
How To Store & Freeze
To Store: Place baked and cooled cookies in an airtight container for up to 5 days. They can also be placed in the refrigerator in an airtight container.
To Freeze Batter: Roll batter into balls and freeze on a baking tray, then place the frozen balls in a ziploc bag. When you want to bake them, pop the frozen balls onto a baking tray at room temperature for at least an hour then bake for 10 minutes.
To Freeze Cookies: Freeze cookies in an airtight container or ziploc bag for up to 3 months. Remove them from the freezer and leave out overnight or pop them in the microwave for 20 -40 seconds for delicious warm biscoff cookies.
The flavor of biscoff cookies is caramel with warm spices. Think brown sugar and cinnamon. Biscoff cookies use a unique blend of warm spicwes, including cinnamon and ginger.
Yes, definitely. Simply replace the egg with a flax egg. Combine 1 tbsp ground seed with 2 tbsp of water. Let the mixture sit for a few minutes before adding it to the butter.
- 125g butter, softened
- 125g Biscoff Spread (or homemade cookie butter spread)
- 50g granulated sugar
- 100g light brown sugar
- 2 tsp vanilla extract
- 1 egg
- 1 tsp baking sida
- 1 tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- 100g lotus biscoff biscuits, roughly chopped
- 100g chocolate chips
- 190g all-purpose flour
- Preheat the oven to 350ºF and line a baking sheet with parchment paper.
- These easy to make Biscoff Butter Cookies are the best cookies ever! These chewy cookies are made with biscoff spread and only take a few minutes to whip up. All the delicious speculoos flavors you could ask for!
- Scrape down the sides of the bowl and add the egg and vanilla extract. Continue to mix.
- Add the dry ingredients to the bowl and mix until just combined.
- Fold in the biscoff biscuits and chocolate chips.
- Roll the dough into balls and bake for 10-12 minutes.
*To make sure the cookies are perfect, combine the dry ingredients in a separate bowl before adding it to the wet ingredients.
*Use an oven thermometer for an accurate temperature, built in thermometers are often inaccurate.