Biscoff Cookies
These generous Biscoff cookies have lightly crisp edges and a soft, tender center, with Biscoff spread, crunchy cookie pieces, and white chocolate throughout. They’re simple to make, with a short chilling time that helps create thick, bakery-style cookies.
Yield: 7 large cookies,
Prep time: 15 minutes
Chill time: 30 minutes
Bake time: 10–12 minutes
Ingredients
113 g (½ cup) unsalted butter, melted
67 g (⅓ cup) granulated sugar
100 g (½ cup) light brown sugar
1 large egg
70 g (¼ cup) Biscoff cookie butter
225 g (1¾ cups + 1 tbsp) all-purpose flour
3 g '(½ tsp) baking soda
45 g (about 6) Biscoff cookies, roughly crushed
45 g (¼ cup) white chocolate chips
For decorating
Biscoff cookie butter
Crushed Biscoff cookies
Equipment
Digital kitchen scale
Mixing bowl
Whisk
Rubber spatula
Baking sheet
Parchment paper or silicone baking mat
Cooling rack
Instructions
1. Mix the butter and sugars
Preheat the oven to 350°F (180°C), conventional bake.
Melt the butter gently, then let it cool for a few minutes. It should still be liquid but not hot when added to the other ingredients.
In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar.
Mix just until evenly combined. There is no need to whisk vigorously.
2. Add the egg and Biscoff spread
Whisk until the mixture is smooth, glossy, and slightly thickened, with no visible streaks of egg remaining.
3. Add the dry ingredients
Add the flour and baking soda to the wet mixture.
Fold gently with a spatula until almost all the flour has disappeared.
Avoid overmixing once the flour has been added, as this can make the cookies firmer rather than soft and tender.
Fold in the crushed Biscoff cookies and white chocolate.
Mix only until evenly distributed.
4. Portion the cookies
Divide the dough into 90–95 g portions.
Gently shape each portion into a ball.
Place the cookie dough balls on a baking sheet and refrigerate for at least 30 minutes.
Chilling firms up the butter and helps control how much the cookies spread in the oven.
5. Bake
Arrange the chilled cookie dough balls on a parchment-lined baking sheet, leaving space between each cookie. Do not flatten them.
Bake at 350°F (180°C) for 10–12 minutes.
The cookies are ready when the edges are lightly golden and set, while the centers still look soft and slightly underbaked.
Don't wait for the centers to look completely baked. The residual heat from the baking sheet will continue to cook them after they come out of the oven.
6. Cool
Leave the cookies on the baking sheet for 10 minutes. They will be very soft and fragile straight from the oven.
Carefully transfer them to a cooling rack and allow them to finish cooling.
7. Decorate
Gently warm the Biscoff spread for a few seconds, just until slightly runny.
Drizzle it over the cooled cookies and finish with a few pieces of Biscoff cookie.
Mathilde's Tips
Don't overbake them. This is the most important part if you want a soft center. The edges should look set, but the middle should still look slightly underdone when you take the cookies out of the oven.
Don't skip the chilling time. Chilling the dough for at least 30 minutes helps prevent excessive spreading.
Brown sugar makes a difference. It adds moisture, chewiness, and a subtle caramel flavor.
Don't overmix after adding the flour. Fold only until the flour disappears to keep the cookies tender.
Give the cookies enough space.
Keep an eye on the baking time. Start checking at 10 minutes. Even an extra minute or two can noticeably change the final texture.
Storage
Once completely cooled, store your Biscoff cookies in an airtight container at room temperature for up to 3-4 days.
Can I freeze the cookie dough?
Absolutely! Shape the cookie dough into 90-95 g balls and freeze them on a baking sheet until firm. Transfer the frozen cookie dough balls to an airtight container or freezer bag and keep them in the freezer for up to 3 months.
You can bake them straight from frozen. Simply add a few extra minutes to the baking time and keep an eye on the centers so they stay soft and gooey.
Can I freeze baked cookies?
Yes. Once completely cooled, place the cookies in an airtight container or freezer bag, separating each layer with parchment paper and freeze for up to 3 months.
Let them thaw at room temperature before serving. For that freshly baked texture, warm them in the oven for a few minutes before enjoying.