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biscoff butter cookies on a baking sheet
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Biscoff Butter Cookies

These are the best biscoff butter cookies ever! They are soft, gooey, so easy to make, and ready in 25 minutes!
Course Dessert
Cuisine American, European
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings 18 cookies
Calories 170kcal
Author Gabby

Equipment

Ingredients

Instructions

  • Preheat oven to 350°F and line 2 baking sheets with parchment paper. In a medium bowl, combine flour, baking soda, and salt. Set aside.
  • In the bowl of a standing mixer with the paddle attachment or a handheld mixer, combine butter and biscoff spread and beat until smooth. Add white sugar and brown sugar, then mix until light and fluffy, around 1-2 minutes.
  • Add in the egg and vanilla extract, and mix until combined. Mix in the dry ingredients (flour, salt, baking soda) until combined. Do not over-mix! Fold in the chopped chocolate (or chocolate chips).
  • Use a cookie scoop or your hands to form 1.5 tablespoon sized balls of dough. Place the dough onto the baking sheets, around 3-4 inches apart. Add a few more pieces of chocolate on top of the dough if desired, then bake one sheet at a time, for 8-10 minutes. The edges will be a light golden brown and the tops should look slightly under-baked. Slightly under-baking the cookies is the key to making cookies that stay soft!
  • Let the cookies cool on the baking sheet for 5-10 minutes then transfer to a wire rack to cool completely.

Video

Notes

PLEASE NOTE: I highly recommend using a kitchen scale to weigh your dry ingredients. Metric measurements are found above, under the "Metric" tab.
OPTIONAL STEP - ADDING EXTRA BISCOFF: If desired, you can add extra frozen biscoff spread to the dough before baking. It adds little bit of extra biscoff flavor to the cookies. 20 minutes before making the dough, scoop out 15 heaping teaspoons of cookie butter at a time and place it on a parchment lined baking sheet or plate, then put in the freezer for 10 minutes.
Make the cookie dough, then after folding the chocolate chips into the dough, remove the biscoff from the freezer. Gently and quickly, fold them into the dough. They will start to soften very quickly. Scoop the dough onto the baking sheet and bake.
LOTUS BISCOFF COOKIES: You can also add crushed or roughly chopped lotus biscoff cookies on top of the dough before baking for extra crunch.
MEASURING THE FLOUR: It's very important to properly measure your flour. Either measure your flour using a kitchen scale or use the proper scooping method: fluff the flour in the bag/container with a fork then use a spoon to scoop the flour into the measuring cup, then run the back of a knife along the top of the cup to even it out. 
Storage Instructions:
Store the cookies for up to 5 days at room temperature in an airtight container. Baked cookies can be frozen in a ziploc bag for 2-3 months. Let thaw at room temperature.
To freeze the cookie dough, form the dough into balls, then place it on a lined baking sheet and place in the freezer until frozen. Take the balls of dough off the baking sheet and place in a ziploc bag, then freeze for up to 2 months. Bring dough to room temperature then bake as instructed.

Nutrition

Calories: 170kcal | Carbohydrates: 22g | Protein: 2g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 9mg | Sodium: 188mg | Potassium: 39mg | Fiber: 1g | Sugar: 12g | Vitamin A: 255IU | Calcium: 8mg | Iron: 1mg