Satisfy your sweet cravings with our homemade Biscoff Cookies. These treats are impossible to resist and perfect for sharing!
- 175g unsalted butter, at room temperature
- 100g granulated sugar
- 100g brown sugar
- 1 tsp vanilla paste
- 2 medium eggs
- 150g Biscoff spread
- 100g Biscoff biscuits, crumbled
- 400g plain flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 200g white chocolate, chopped
- Preheat your oven to 180°C (350°F) and line two baking sheets with parchment paper.
- In a large mixing bowl, cream the unsalted butter, granulated sugar, and brown sugar until the mixture is light and creamy.
- Add the vanilla paste and mix until incorporated.
- Add the two medium eggs, one at a time, mixing well after each addition.
- Gently fold the crumbled Biscoff biscuits into the wet mixture until evenly distributed.
- Whisk together the plain flour, baking powder, salt, and ground cinnamon in a separate bowl.
- Gradually add the dry ingredient mixture to the wet ingredients in the large bowl. Mix until a soft cookie dough forms. Be careful not to overmix; mix until all the ingredients are combined.
- Gently fold the chopped white chocolate into the cookie dough until evenly distributed.
- Using a spoon or cookie scoop, drop rounded tablespoons of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Flatten each cookie slightly with the back of a spoon or your fingers.
- Bake in the preheated oven for approximately 10-12 minutes or until the edges of the cookies are golden brown.
- Remove the cookies from the oven and let them cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Once the cookies are completely cool, you can store them in an airtight container to keep them fresh.
- Biscoff Spread Substitution: If you can't find Biscoff spread, you can substitute peanut butter or almond butter. However, this will change the flavor of the cookies.
- Chopping White Chocolate: When chopping the white chocolate, aim for small chunks rather than finely grated pieces. This will give your cookies a delightful texture and bursts of white chocolate flavor.
- Biscoff Biscuits: If you can't find Biscoff biscuits, you can substitute them with graham crackers or any other crunchy cookie or biscuit with a similar flavor and texture.
- Chilling the Dough: If your kitchen is warm or the dough seems too soft, refrigerate it for 30 minutes to an hour before scooping and baking. Chilled dough often spreads less during baking, resulting in thicker cookies.
- Baking Time: Keep a close eye on your cookies as they bake. When done, they should be golden brown around the edges but still slightly soft in the center. Baking times vary from oven to oven, so the suggested 10-12 minutes is a general guideline.
- Cooling: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. This helps them set and prevents them from falling apart when you move them.
- Storing: Store your Biscoff cookies in an airtight container to keep them fresh. They can be stored at room temperature for several days but are best when enjoyed within a few days of baking.
- Variations: Feel free to get creative with this recipe. Add chopped nuts (such as pecans or almonds) for extra crunch, or even drizzle melted Biscoff spread over the cooled cookies for a decorative touch.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Keywords: biscoff cookies, biscoff cookie recipe, biscoff cookies ingredients