These Biscoff Cookies are the perfect treat for any Biscoff lovers. They are soft, chewy and full of all the warming flavours of Autumn/Fall. Oh and they have a melty middle!
Biscoff Cookies
A buttery cookie filled with cozy Biscoff spread is a dream come true. Biscoff spread has all the warm caramel tones of ginger biscuits combined with cinnamon. The spread is so delicious on just about anything and even better stuffed inside cookies!
ingredients used in biscoff cookies
Light Brown Sugar – I chose this because of it’s light Molasses flavour which goes well with Biscoff, but also because I was after a chewy cookie.
Caster Sugar – I wanted these cookies to have a slightly crisp edge and to spread a little too.
Butter – Melted and cooled Butter makes for a chewy cookie. You could brown the butter too to add some nuttiness but I really wanted the flavours of the Chai spices to sing.
Chocolate – I used white Chocolate Chips.
Egg – Brings everything together and adds to chewiness.
Baking Powder and Bicarb – For rise.
Biscoff Spread – This is frozen in blobs on a lined tray.
Plain Flour – You can use Self Raising and omit the Baking Powder instead.
Vanilla - I love the combo of Vanilla and Biscoff!
Salt - Just a pinch.
Biscoff Cookies - Some of the crumbs are added to the dough to add texture.
how to make biscoff cookies
Add tbsp's of Biscoff to a baking tray and place the tray into the freezer.
Beat butter with the sugars for 2 minutes.
Add the egg and vanilla and beat for 1 more minute.
Fold in the flour, salt, baking powder, bicarb, white chocolate and crushed biscoff cookies. Remove the frozen Biscoff from the freezer and shape the cookie dough around it.
Mix just enough to form a dough then place in the fridge for at least an hour or overnight.
Bake in preheated oven for 12 - 15 minutes at 190 C/GM 5.
Allow to cool 10 minutes. Drizzle over Biscoff Spread.
TIPS FOR MAKING BISCOFF COOKIES
- The Biscoff needs to be fully frozen before the cookie dough is formed around it otherwise it will melt as you try to form the cookie.
- Fridge time helps the flavours to develop.
- I use cold butter in this recipe to help stop the cookies spreading.
- I added some crushed Biscoff Biscuits into the dough, but you can leave them out or add additional chocolate chips instead.
HOW TO SERVE BISCOFF COOKIES
These cookies are best served warm so that you can benefit from the oozy Biscoff middle. Allow to cool for 6 - 10 minutes on a cooling rack before gobbling one up.
Storage
They keep well for up to 3 days and can be reheated in the microwave for 30 - 40 seconds in a damp paper towel.
To reheat in the oven - bake for 5 minutes at 150 C/Gas Mark 2.
Tips for Freezing
Unbaked
Form dough balls onto a lined baking tray. Allow to freeze and then transfer to freezer bags for up to 6 weeks.
To bake - Either let the dough defrost overnight in the fridge or for a couple hours at room temperature and bake as per the recipe instructions.
Allow to cool on baking tray and freeze in an airtight container or freezer bag. These cookies freeze well for up to a month.
Reheat in microwave - To reheat, allow to come to room temperature. You can reheat them in the microwave after that. Wrap in a damp paper towel and blast for 30 seconds. They will not be as uniform so I would recommend reheating in the oven.
To bake - Defrost to room temperature before serving. I prefer to gently reheat them in the oven at 150 C/Gas Mark 2 for 5 - 7 minutes.
more cookie recipes you may enjoy:
**if you make something from tiffin and tea, i would love to see your creations! don’t forget to rate this recipe and leave a comment below! we love to hear from you. safira x
Biscoff Cookies
These Biscoff Cookies are the perfect treat for any Biscoff lovers. They are soft, chewy and full of all the warming flavours of Autumn/Fall. Oh and they have a melty middle!
Ingredients
- 10 heaped tbsp Biscoff Spread smooth
- 115 g Butter
- 110 g Light Brown Sugar
- 85 g Caster Sugar
- 1 Egg
- 1 tsp Vanilla Paste/Extract
- 250 g Plain Flour
- ¼ tsp Salt
- ½ tsp Baking Powder
- ½ tsp Bicarbonate of Soda
- 100 g White Chocolate Chips
- 8 Biscoff Cookies lightly crushed
- 3 tbsp Biscoff Spread melted, for drizzling
Instructions
-
Add 10 individual tablespoons of Biscoff Spread to a lined baking tray and place the tray into the freezer for 1 hour.
-
Beat butter with the sugars for 2 minutes.
-
Add the egg and vanilla and beat for 1 more minute.
-
Fold in the flour, salt, baking powder, bicarbonate of soda, white chocolate and crushed biscoff cookies. Mix just enough to form a dough then place in the fridge for at least an hour or overnight.
-
Remove the frozen Biscoff from the freezer and shape the cookie dough around it.
-
Preheat oven to Gas Mark 5/190 C. Bake for 12 - 15 minutes.
-
Allow to cool 10 minutes. Drizzle over Biscoff Spread.
Recipe Notes
TIPS FOR MAKING BISCOFF COOKIES
- The Biscoff needs to be fully frozen before the cookie dough is formed around it otherwise it will melt as you try to form the cookie.
- Fridge time helps the flavours to develop.
- I use cold butter in this recipe to help stop the cookies spreading.
- I added some crushed Biscoff Biscuits into the dough, but you can leave them out or add additional chocolate chips instead.
HOW TO SERVE BISCOFF COOKIES
These cookies are best served warm so that you can benefit from the oozy Biscoff middle. Allow to cool for 6 - 10 minutes on a cooling rack before gobbling one up.
Storage
They keep well for up to 3 days and can be reheated in the microwave for 30 - 40 seconds in a damp paper towel.
To reheat in the oven - bake for 5 minutes at 150 C/Gas Mark 2.
Tips for Freezing
Unbaked
Form dough balls onto a lined baking tray. Allow to freeze and then transfer to freezer bags for up to 6 weeks.
To bake - Either let the dough defrost overnight in the fridge or for a couple hours at room temperature and bake as per the recipe instructions.
Allow to cool on baking tray and freeze in an airtight container or freezer bag. These cookies freeze well for up to a month.
Reheat in microwave - To reheat, allow to come to room temperature. You can reheat them in the microwave after that. Wrap in a damp paper towel and blast for 30 seconds. They will not be as uniform so I would recommend reheating in the oven.
To bake - Defrost to room temperature before serving. I prefer to gently reheat them in the oven at 150 C/Gas Mark 2 for 5 - 7 minutes.
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