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+ servings
Biscoff Cookies on a lined baking tray

Biscoff Cookies

Safira
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!
5 from 1 vote
Prep Time 5 minutes
Cook Time 20 minutes
Fridge 2 hours
Total Time 2 hours 25 minutes
Course Baking, Baking/Dessert
Cuisine American, british
Servings 10
Calories 362 kcal

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.

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

Calories: 362kcalCarbohydrates: 49gProtein: 4gFat: 17gSaturated Fat: 10gTrans Fat: 1gCholesterol: 44mgSodium: 239mgPotassium: 92mgFiber: 1gSugar: 28gVitamin A: 316IUVitamin C: 1mgCalcium: 59mgIron: 1mg
Keyword Biscoff cookies, Biscoff stuffed cookies
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