These Biscoff butter cookies use Biscoff cookie butter both in the cookie and on top. These are ultra chewy, gooey, and bakery style type of cookies. They are full of mini chocolate chips and topped with pools of Biscoff cookie butter. If you love Biscoff, you will love these buttery cookies!
When I was first recipe testing these Biscoff butter cookies, I tried just doing Biscoff cookie butter in the cookie dough. However I felt the cookies needs a stronger cookie butter flavor!
So, I added the cookie butter in frozen dollops on top of the cookies to create the ultra cookie butter flavor!
Why You Will Love This
- Ultra chewy cookies- These lotus biscoff cookies are baked large to get a very chewy center. The cookie still has crisp edges.
- Biscoff cookie butter- The dough has Biscoff cookie butter in it (kinda like peanut butter cookies) and it has dollops of cookie butter on top!
- Mini chocolate chips- I tried making these with regular chocolate chips, but the large pockets of chocolate took away from the cookie butter flavor. Using mini chocolate chips is perfect!
- Easy to make- These homemade biscoff cookies are very easy to make. They do require a long chill time of 2 hours.
- Butter- Use unsalted butter. Pull the butter out 2 hours before baking.
- Brown sugar- I used light brown sugar
- Lotus biscoff cookie butter spread- For best results use the creamy lotus cookie butter. Don't use the crunchy cookie butter. You will need one jar.
- Large eggs- Pull these out 2 hours before baking.
- Mini chocolate chips- I ended up using store brand mini chocolate chips. Any brand is fine. I strongly recommend using minis over regular chocolate chips.
Step By Step Instructions
Here is how to make and bake these biscoff chocolate chip cookies. You need a stand mixer with a paddle attachment or a electric hand mixer.
STEP 1: Mix dry ingredients together. The flour needs to be sifted to avoid any flour lumps getting into the dough. Add the all-purpose flour, baking soda, and salt to a medium bowl.
STEP 2: Beat butter and sugars together. The room temperature butter needs to aerated well with the sugars. In a large bowl, beat the butter, brown sugar, and white sugar on high speed. Make sure to beat on high for a full 2 minutes!
STEP 3: Add in the cookie butter. The lotus biscoff cookie butter needs to be mixed in just until combined.
STEP 4: Mix in wet ingredients. Next, add in the vanilla extract and eggs. Mix on high for 1 minutes to aerate the eggs. The dough will be very fluffy.
STEP 5: Add in flour mixture and chocolate chips. Then, add in the dry ingredients and mix until just combined. Don't over mix the dough! Next, fold in the mini chocolate chips using a rubber spatula.
STEP 6: Chill the dough. The dough needs to be chilled for 2 hours. It is a very wet dough, so it needs to chill to avoid any spreading.
STEP 7: Scoop the cookie butter. Use a ¼ teaspoon to create a lot of dollops of cookie butter on the prepared baking sheet. Make slightly big and small dollops. You need a lot to put on top of all the cookies.
STEP 8: Bake the cookies. Scoop the cookies using a large cookie scoop. Place 6 cookie dough balls per cookie sheet with parchment paper. Bake for 13-15 minutes.
STEP 9: Top the cookies. Top the baked cookies with extra chocolate chips and Biscoff cookie butter dollops.
- Chill the dough. The dough HAS to be chilled for 2 hours to get it nice and firm. When you bake the dough it needs to be cold to the touch.
- Bake on parchment paper. The parchment paper will help the cookies have something to hold on too. This dramatically helps with less spreading.
- Don't bake on a bare cookie sheet. Also, don't use a silicone baking mat. These are too slick, and your cookies will spread more.
When mixing the wet ingredients, set a timer and beat the dough. It needs to be beaten for a total for 3-4 minutes.
This allows the dough to be completely aerated which gives it a more chewy texture.
Make sure to mix the dry ingredients until just combined. Over mixing the dough causes a more tough cookie.
The cookie butter dollops work best when frozen. In between cookie batches, keep the cookie butter dollops in the freezer.
Yes! You can add ½ cup of chopped cookies to the dough.
I found mine at my local grocery store. They will sell it next to the Biscoff cookies. You can also get it on amazon.
Yes you can. However, the cookies are best baked large to get a more chewy center. If you bake these small, adjust the baking time to 8-11 minutes.
Storing and Freezing
Store these Biscoff butter cookies at room temperature in an airtight container. Store up to 5 days.
Freeze these Biscoff butter cookies in an airtight container or freezer bag up to 30 days. Thaw for 1-2 hours before eating.
Other Cookie Recipes To Try
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Biscoff Butter Cookies
- 2 ½ cups All-purpose flour
- 1 teaspoon Baking soda
- 1 teaspoon Salt
- 1 cup Unsalted butter room temperature
- 1 cup Brown sugar packed light or dark
- ½ cup White granulated sugar
- ¾ cup Biscoff cookie spread smooth not crunchy
- 2 teaspoon Pure vanilla extract
- 2 Large eggs room temperature
- 1 cup Mini chocolate chips
- ½ cup Biscoff cookie butter the rest of the container
- In a mixing bowl, sift the flour. Add in baking soda and salt. Set aside.2 ½ cups All-purpose flour, 1 teaspoon Baking soda, 1 teaspoon Salt
- Using a mixer, beat the butter, brown sugar, and sugar. Beat on high for 2 minutes. Add in the cookie butter. Mix until just combined.1 cup Unsalted butter, 1 cup Brown sugar, ½ cup White granulated sugar, ¾ cup Biscoff cookie spread
- Add in vanilla and eggs. Mix on high for 1 minute. Add in the dry ingredients and mix on low until just combined. Add in the mini chocolate chips.2 teaspoon Pure vanilla extract, 2 Large eggs, 1 cup Mini chocolate chips
- Chill the dough for 2 hours.
- Place wax paper on a cookie sheet. Pour the cookie butter into a bowl. Use a ¼ teaspoon and place very small dollops on the cookie sheet. This will be to top the cookies after they baked. Place in the freezer.½ cup Biscoff cookie butter
- Preheat oven to 350F. Line two cookie sheets with parchment paper. Use a 3oz cookie scoop to scoop the dough. Place 6 cookies per cookie sheet. Bake 1 sheet at a time. Keep the rest of the dough in the fridge while the cookies bake.
- Bake the cookies for 13-15 minutes. Bake until the edges are lightly golden brown. When the cookies are right out of the oven, top with the cookie butter drops and mini chocolate chips.
- Let the cookies sit on the pan for 5 minutes. Use a knife to "stir" the cookie butter on the cookie to create pools of cookie butter. Transfer to a cooling rack to cool.