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    Home » Recipes

    27th February 2021 Desserts and Baking

    Home » Recipes

    Biscoff Cookies

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    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 on a lined baking tray

     

    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.

    Biscoff blobs on a lined tray

    Beat butter with the sugars for 2 minutes.

    Butter and sugars in a bowl

    Add the egg and vanilla and beat for 1 more minute.

    Egg added to bowl of stand mixer

    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.

    Flour added to bowl of stand mixer

    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.

    To bake from frozen - reheat the oven to 170 C/Gas Mark 3. Remove cookie dough balls from the freezer and place on a lined oven tray. Bake for 3 - 5 minutes longer then the recipe instructions. 

    Baked

    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:

    Tahini Chocolate Chip Cookies

    Triple Chocolate Chip Cookies

    Levain Cookie Recipe

    Dulce De Leche Cookies

    Chai Spice Cookies

    Nutella Cookies

    Cookie Tray Bake

    **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 on a lined baking tray
    5 from 1 vote
    Print

    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!

    Course Baking, Baking/Dessert
    Cuisine American, british
    Keyword Biscoff cookies, Biscoff stuffed cookies
    Prep Time 5 minutes
    Cook Time 20 minutes
    Fridge 2 hours
    Total Time 2 hours 25 minutes
    Servings 10
    Calories 362 kcal
    Author Safira

    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

    1. Add 10 individual tablespoons of Biscoff Spread to a lined baking tray and place the tray into the freezer for 1 hour.

    2. Beat butter with the sugars for 2 minutes.

    3. Add the egg and vanilla and beat for 1 more minute.

    4. 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. 

    5. Remove the frozen Biscoff from the freezer and shape the cookie dough around it.

    6. Preheat oven to Gas Mark 5/190 C. Bake for 12 - 15 minutes.

    7. 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.

    To bake from frozen - reheat the oven to 170 C/Gas Mark 3. Remove cookie dough balls from the freezer and place on a lined oven tray. Bake for 3 - 5 minutes longer then the recipe instructions. 

    Baked

    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.

     

    Nutrition Facts
    Biscoff Cookies
    Amount Per Serving
    Calories 362 Calories from Fat 153
    % Daily Value*
    Fat 17g26%
    Saturated Fat 10g63%
    Trans Fat 1g
    Cholesterol 44mg15%
    Sodium 239mg10%
    Potassium 92mg3%
    Carbohydrates 49g16%
    Fiber 1g4%
    Sugar 28g31%
    Protein 4g8%
    Vitamin A 316IU6%
    Vitamin C 1mg1%
    Calcium 59mg6%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

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    hey...I’m safira! I share accessible Global Recipes as well as Baking recipes for home cooks. One of my passions is to teach home cooks to become more confident in the kitchen and this comes with time and experience.

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    41 shares