Homemade Biscoff Cookies (Soft & Loaded with Cookie Butter!) (Edit recipe)

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These soft, thick Biscoff cookies are stuffed with melty cookie butter and loaded with white chocolate chips. With a caramelized, slightly spiced flavor from the cookie butter in the dough, these bakery-style cookies stay soft for days. The best part? No dough chilling required if you're in a hurry, though 30 minutes in the fridge gives you those gorgeous thick cookies everyone loves.

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Original Recipe

PREP TIME

20 minutes

COOK TIME

15 minutes

INGREDIENTS

16

Serves: 21

Ingredients

For the Cookie Butter Filling:

130 grams Biscoff Cookie Butter - Lotus Biscoff

For the Cookie Dough:

226 grams Butter, Unsalted
150 grams Granulated White Sugar
165 grams Light Brown Sugar, packed
220 grams Biscoff Cookie Butter - Lotus Biscoff, smooth or crunchy
2 whole Eggs
1 whole Egg Yolk
2 tsp Vanilla Extract
1 tsp Baking Soda
1 tsp Baking Powder
375 grams All Purpose Flour, spooned and leveled
1 tsp Salt
225 grams Sugar-Free White Chocolate Chips
6 - 8 whole Biscoff Classic Cookies - Lotus Biscoff, crushed (for topping)

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Step 1: Prepare the Cookie Butter Filling
Scoop 21 small balls of cookie butter (about 1 tablespoon each) using a small cookie scoop or spoon. Place them on a parchment-lined plate or small baking sheet. Freeze for at least 1 hour or until solid. This prevents the filling from leaking during baking.
Step 2: Cream Butter and Sugars
In a large mixing bowl, beat the room temperature butter, white sugar, and brown sugar together using an electric mixer on medium speed for 3 minutes. The mixture should be light, fluffy, and pale in color. Scrape down the sides of the bowl as needed.
Step 3: Add Cookie Butter and Wet Ingredients
Add 1 cup of cookie butter to the butter-sugar mixture and beat until well combined. The mixture may look slightly grainy—this is normal. Add the eggs, egg yolk, and vanilla extract. Beat on medium speed until smooth and creamy, about 1-2 minutes.
Step 4: Mix Dry Ingredients
In a separate medium bowl, whisk together the flour, baking soda, baking powder, and salt until well combined.
Step 5: Combine Wet and Dry Ingredients
Add the dry ingredients to the wet ingredients in three parts, mixing on low speed just until combined after each addition. Don't overmix—stop as soon as you don't see any flour streaks. The dough should be thick and slightly sticky.
Step 6: Add White Chocolate Chips
Fold in 1 cup of white chocolate chips, reserving the remaining ½ cup for topping. Mix just until evenly distributed throughout the dough.
Step 7: Stuff and Shape Cookies
Take about 3 tablespoons (or a heaping cookie scoop) of dough and flatten it in your palm. Remove one frozen cookie butter disc from the freezer and place it in the center of the dough. Wrap the dough around the filling, pinching the edges together to seal completely. Roll into a smooth ball. The dough ball should be about 2-2½ inches in diameter.
Step 8: Add Toppings
Place each stuffed dough ball on a parchment-lined baking sheet, spacing them about 3 inches apart (6-8 cookies per sheet). Gently press the tops to flatten slightly. Press a few extra white chocolate chips into the top of each cookie and sprinkle with crushed Biscoff cookie pieces.
Step 9: Chill the Dough (Optional but Recommended)
For thicker, bakery-style cookies, refrigerate the shaped dough balls for 30 minutes. If you're in a hurry, you can skip this step and bake immediately—the cookies will be slightly flatter but still delicious.
Step 10: Preheat Oven
Preheat your oven to 375°F (190°C). Make sure the oven is fully preheated before baking.
Step 11: Bake
Bake for 12-15 minutes, until the edges are set and lightly golden but the centers still look slightly underdone and puffy. Don't overbake—removing them when they look just barely done is the secret to keeping them soft and chewy.
Step 12: Cool
Let the cookies cool on the baking sheet for 15 minutes. They'll be very soft when hot, so don't move them right away. After 15 minutes, transfer to a wire rack to cool completely. The cookies will firm up as they cool but stay soft inside.
Step 13: Optional Decoration
While cookies are still slightly warm, you can drizzle melted white chocolate over the tops or add extra crushed Biscoff cookies for a fancier presentation.

Notes

Measuring Flour: Spoon flour into your measuring cup and level it off with a knife. Don't scoop directly from the bag or pack it down, as this adds too much flour and makes cookies dry.

Cookie Butter Brand: I recommend Lotus Biscoff brand for the most authentic flavor, but Trader Joe's speculoos spread works great too.

Freezing the Filling: Don't skip freezing the cookie butter filling! It prevents it from melting out during baking.

Room Temperature Ingredients: Make sure butter, eggs, and egg yolk are at room temperature (about 65-68°F) for the best texture.

Chilling the Dough: While optional, chilling for 30 minutes produces thicker, taller cookies that don't spread as much.

Baking Time: Start checking at 12 minutes. Every oven is different, so watch closely. The cookies should look slightly underdone in the center when you remove them.

Cookie Size: Using 3 tablespoons of dough makes large, bakery-style cookies. For smaller cookies, use 2 tablespoons and reduce baking time by 2 minutes.

Storage: Store in an airtight container at room temperature for 3-4 days. Add a slice of bread to keep them extra soft.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	364
Fat:	21 g
Carbohydrates:	38 g
Protein:	7 g
Cholesterol:	35 g
Sodium:	244 mg
Fiber:	4 g
Sugars:	22 g
Sugar Alcohol:	0 g
Calculated per serving.