Are you ready to indulge in a world of rich, buttery goodness? Look no further than these 18 decadent Biscoff cookie recipes that will satisfy your sweet tooth and leave you wanting more. From classic chocolate chip cookies to creative combinations like Biscoff stuffed with dulce de leche or coconut macaroons, there’s something for everyone in this collection of irresistible treats.
Whether you’re a fan of crunchy edges and chewy centers or soft-baked cookies that melt in your mouth, these recipes have got you covered. And the best part? Each one features the iconic Biscoff cookie spread as its star ingredient, adding a depth of flavor and aroma that’s simply unbeatable.
So go ahead, get baking, and prepare to swoon over the sheer deliciousness of these Biscoff cookie masterpieces. Your taste buds (and your friends and family) will thank you!
Biscoff Stuffed Chocolate Chip Cookies
Elevate your cookie game with this unique recipe that combines the richness of Biscoff spread with the classic flavors of chocolate chip cookies.
Ingredients:
– 2 1/4 cups all-purpose flour
– 1 tsp baking soda
– 1 tsp salt
– 1 cup unsalted butter, at room temperature
– 3/4 cup white granulated sugar
– 3/4 cup brown sugar
– 2 large eggs
– 2 teaspoons Biscoff spread
– 1 cup semi-sweet chocolate chips
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, and salt.
3. In a large bowl, cream together butter and sugars until light and fluffy. Beat in eggs.
4. Stir in Biscoff spread until well combined.
5. Gradually mix in the dry ingredients until just combined.
6. Fold in chocolate chips.
7. Scoop tablespoon-sized balls of dough onto the prepared baking sheet, leaving 2 inches of space between each cookie.
8. Bake for 10-12 minutes or until edges are lightly golden.
Cooking Time: 10-12 minutes
Lotus Biscoff Swirl Brownie Cookies
A rich and gooey brownie cookie infused with the caramel flavor of Lotus Biscoff spread, topped with a swirl of creamy butter and crunchy biscotti crumbs.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup unsalted butter, at room temperature
– 3/4 cup white granulated sugar
– 1/2 cup brown sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– 1/2 cup Lotus Biscoff spread
– 1/4 cup crushed biscotti crumbs
– 1/4 cup unsalted butter, softened
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour and sugar. Add eggs one at a time, whisking until smooth.
3. Melt butter in a microwave-safe bowl. Stir in Lotus Biscoff spread until smooth.
4. Fold melted butter mixture into dry ingredients until just combined.
5. Pour dough onto prepared baking sheet. Dollop with softened butter and sprinkle with biscotti crumbs.
6. Bake for 18-20 minutes or until edges are set.
Cooking Time: 18-20 minutes
Biscoff White Chocolate Macadamia Cookies
Treat yourself to a sweet escape with these indulgent cookies, combining the richness of white chocolate and macadamias with the unique flavor of Biscoff spread.
Ingredients:
– 2 1/4 cups all-purpose flour
– 1 teaspoon baking soda
– 1 teaspoon salt
– 1 cup unsalted butter, softened
– 3/4 cup granulated sugar
– 1/2 cup brown sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 cup white chocolate chips
– 1/2 cup chopped macadamia nuts
– 2 tablespoons Biscoff spread
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
3. In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla extract.
4. Gradually mix in the flour mixture, then stir in white chocolate chips, macadamia nuts, and Biscoff spread.
5. Drop rounded tablespoonfuls of dough onto prepared baking sheet, leaving 2 inches between each cookie.
6. Bake for 12-15 minutes or until lightly golden.
Cooking Time: 12-15 minutes
Vegan Biscoff Thumbprint Cookies
Vegan Biscoff Thumbprint Cookies Recipe
Looking to satisfy your sweet tooth with a deliciously vegan treat? Look no further! These cookies combine the flavors of buttery Biscoff spread and crunchy cookie goodness, all wrapped up in a convenient thumbprint shape.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1/2 cup unsalted vegan butter (softened)
– 1/4 cup granulated sugar
– 1/4 cup brown sugar
– 1 teaspoon vanilla extract
– 1/2 teaspoon baking soda
– 1/4 teaspoon salt
– 1/2 cup Biscoff spread
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, sugar, and baking soda.
3. In a large bowl, cream together butter and sugars until light and fluffy. Add vanilla extract and mix well.
4. Gradually add the dry ingredients to the wet ingredients and mix until a dough forms.
5. Roll out dough on a floured surface to about 1/4 inch thickness.
6. Use a thumb or cookie cutter to create small circles of dough, then place a dollop of Biscoff spread in the center of each circle.
7. Fold the dough over the filling to form a ball, and gently flatten into a disk shape.
8. Place cookies on prepared baking sheet, leaving about 2 inches between each cookie.
9. Bake for 12-15 minutes or until edges are lightly golden.
10. Allow cookies to cool before dusting with confectioners’ sugar.
Biscoff Oatmeal Raisin Cookies
This recipe combines the warmth of oatmeal and raisins with the rich flavor of Biscoff cookies. Perfect for a sweet treat or snack, these chewy cookies are sure to please.
Ingredients:
– 2 1/4 cups all-purpose flour
– 1 cup rolled oats
– 1 teaspoon baking soda
– 1 teaspoon cinnamon
– 1/2 teaspoon salt
– 1 cup unsalted butter, at room temperature
– 3/4 cup white granulated sugar
– 1/2 cup brown sugar
– 2 large eggs
– 2 teaspoons Biscoff spread (or substitute with peanut butter)
– 1 cup raisins
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Whisk together flour, oats, baking soda, cinnamon, and salt in a medium bowl.
3. In a large bowl, cream together butter and sugars until light and fluffy. Beat in eggs and Biscoff spread.
4. Gradually mix in the dry ingredients until just combined. Fold in raisins.
5. Drop rounded tablespoonfuls of dough onto prepared baking sheet, about 2 inches apart.
6. Bake for 10-12 minutes or until lightly golden.
Cooking Time: 10-12 minutes
Gluten-Free Biscoff Peanut Butter Cookies
These chewy cookies combine the rich flavor of peanut butter with the unique taste of Biscoff, perfect for satisfying your sweet tooth. With only 8 ingredients and minimal prep time, you’ll be enjoying these treats in no time!
Ingredients:
– 1 cup peanut butter (creamy or crunchy, whichever you prefer)
– 1/2 cup granulated sugar
– 1/4 cup brown sugar
– 1 egg
– 1 teaspoon vanilla extract
– 1/2 cup gluten-free all-purpose flour
– 1/4 teaspoon salt
– 1/2 cup Biscoff spread, crushed
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, cream peanut butter and sugars until smooth. Beat in egg and vanilla extract.
3. Gradually mix in gluten-free flour and salt until combined.
4. Fold in crushed Biscoff spread.
5. Drop rounded tablespoonfuls of dough onto prepared baking sheet, about 2 inches apart.
6. Bake for 10-12 minutes or until edges are lightly golden.
Cooking Time: 10-12 minutes
Biscoff Crinkle Cookies with Powdered Sugar
Get ready to delight your taste buds with these soft, chewy cookies infused with the rich flavor of Biscoff spread and a delightful crinkled surface.
Ingredients:
– 2 1/4 cups all-purpose flour
– 1 tsp baking soda
– 1 tsp salt
– 1 cup unsalted butter, softened
– 3/4 cup granulated sugar
– 1/2 cup Biscoff spread
– 1 egg
– Powdered sugar for dusting
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Whisk together flour, baking soda, and salt. Set aside.
3. Cream butter and sugar until light and fluffy. Add Biscoff spread; mix until smooth.
4. Beat in egg. Gradually add flour mixture; mix until just combined.
5. Roll out dough on a floured surface to about 1/4 inch thickness. Cut into desired shapes.
6. Place cookies on prepared baking sheet, leaving 2 inches space between each cookie.
7. Bake for 12-15 minutes or until lightly golden brown.
8. Allow cookies to cool on the baking sheet before dusting with powdered sugar.
Cook Time: 12-15 minutes
Biscoff and Dulce de Leche Sandwich Cookies
These chewy cookies sandwich a rich dulce de leche filling between two soft Biscoff-flavored wafers, perfect for satisfying your sweet tooth.
Ingredients:
– 1 cup (2 sticks) unsalted butter, softened
– 3/4 cup granulated sugar
– 1/2 cup brown sugar
– 2 cups all-purpose flour
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 1 cup Biscoff spread
– 1/2 cup dulce de leche
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, cream butter and sugars until light and fluffy. Beat in flour, baking soda, and salt.
3. Roll out dough on a floured surface to about 1/8 inch thickness. Cut into squares or shapes.
4. Place Biscoff spread on one half of each square, leaving a 1/2 inch border around edges. Top with another square.
5. Bake for 12-14 minutes or until lightly golden. Allow cookies to cool completely before filling with dulce de leche.
Cooking Time: 12-14 minutes
Biscoff Snickerdoodle Cookies with Cinnamon Sugar
These chewy snickerdoodle cookies get a boost of flavor from the addition of Biscoff spread, creating a unique and delicious treat.
Ingredients:
– 2 1/4 cups all-purpose flour
– 1 teaspoon baking soda
– 1 teaspoon cream of tartar
– 1/2 cup unsalted butter, softened
– 1 3/4 cups white granulated sugar
– 2 large eggs
– 2 teaspoons Biscoff spread
– 3 tablespoons cinnamon sugar (see note)
– Salt to taste
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Whisk together flour, baking soda, and cream of tartar.
3. In a separate bowl, beat butter and sugars until light and fluffy. Beat in eggs and Biscoff spread.
4. Gradually mix in the dry ingredients until a dough forms. Roll into balls, then roll in cinnamon sugar to coat.
5. Place balls onto prepared baking sheet, leaving about 2 inches of space between each cookie.
6. Bake for 10-12 minutes or until edges are set and centers are slightly soft.
Cooking Time: 10-12 minutes
Chewy Biscoff Molasses Cookies
Get ready to satisfy your sweet tooth with these soft and chewy cookies infused with the rich flavor of molasses and the warmth of Biscoff.
Ingredients:
– 2 1/4 cups all-purpose flour
– 1 tsp baking soda
– 1 tsp salt
– 1 cup unsalted butter, at room temperature
– 3/4 cup white granulated sugar
– 1/4 cup brown sugar
– 2 tbsp molasses
– 2 large eggs
– 1 tsp vanilla extract
– 1 cup Biscoff spread (crunchy or smooth)
– Optional: chopped walnuts or pecans for added texture
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Whisk together flour, baking soda, and salt in a medium bowl. Set aside.
3. In a large bowl, cream butter and sugars until light and fluffy. Beat in molasses and eggs.
4. Gradually mix in the dry ingredients until just combined. Stir in vanilla extract and Biscoff spread.
5. Drop rounded tablespoonfuls of dough onto prepared baking sheet, about 2 inches apart.
6. Bake for 10-12 minutes or until edges are set and centers are slightly puffed.
7. Remove from oven and let cool on wire rack for 5 minutes before transferring to a cooling rack.
Cooking Time: 10-12 minutes
Biscoff M&M’s Cookies with Colorful Candy
Combine the classic flavors of Biscoff cookies and colorful candies for a unique and delicious dessert. This recipe is perfect for those who love a sweet surprise in every bite!
Ingredients:
– 2 1/4 cups all-purpose flour
– 1 tsp baking soda
– 1 tsp salt
– 1 cup unsalted butter, at room temperature
– 3/4 cup white granulated sugar
– 1 cup brown sugar
– 2 large eggs
– 2 cups Biscoff cookies, crushed
– 1 cup M&M’s candies (assorted colors)
– Optional: chopped nuts or sprinkles for added texture and color
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Whisk together flour, baking soda, and salt. Set aside.
3. Cream butter and sugars until light and fluffy. Beat in eggs one at a time.
4. Gradually mix in crushed Biscoff cookies and M&M’s candies.
5. Drop rounded tablespoonfuls of dough onto the prepared baking sheet, about 2 inches apart.
6. Bake for 10-12 minutes or until edges are lightly golden.
7. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Cooking Time: 10-12 minutes
Biscoff Espresso Chocolate Cookies
These chewy cookies combine the deep flavors of espresso, chocolate, and caramelized biscuits with a hint of spice. Perfect for coffee lovers and cookie enthusiasts alike.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup unsalted butter, softened
– 3/4 cup white granulated sugar
– 1/2 cup packed brown sugar
– 2 teaspoons baking powder
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/2 teaspoon instant espresso powder
– 1 cup Biscoff spread (or speculoos cookie butter)
– 1 cup semi-sweet chocolate chips
– Salt, to taste
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, cinnamon, nutmeg, and espresso powder. Set aside.
3. In a large bowl, cream butter and sugars until light and fluffy. Beat in Biscoff spread until well combined.
4. Gradually mix in the dry ingredients until just combined.
5. Stir in chocolate chips.
6. Drop rounded tablespoonfuls of dough onto prepared baking sheet.
7. Bake for 10-12 minutes or until edges are lightly golden.
Cooking Time: 10-12 minutes
Biscoff Coconut Macaroons
Get ready to satisfy your sweet tooth with these chewy and delicious Biscoff Coconut Macaroons!
Ingredients:
– 1 1/2 cups unsweetened shredded coconut
– 1/2 cup granulated sugar
– 1/4 cup confectioners’ sugar
– 3 large egg whites
– 1 teaspoon cream of tartar
– 1/2 teaspoon vanilla extract
– 1/4 teaspoon salt
– 1/2 cup Biscoff spread (crushed)
– Freshly grated nutmeg for garnish (optional)
Instructions:
1. Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the coconut, granulated sugar, and confectioners’ sugar.
3. In a separate bowl, beat the egg whites and cream of tartar until stiff peaks form.
4. Add the vanilla extract and salt to the egg mixture; gently fold until combined.
5. Gradually add the dry ingredients to the egg mixture; stir until well combined.
6. Fold in the crushed Biscoff spread.
7. Drop rounded tablespoonfuls of the mixture onto the prepared baking sheet, leaving about 1 inch of space between each macaroon.
8. Bake for 18-20 minutes or until firm and lightly golden.
Cooking Time: 18-20 minutes
Biscoff-Stuffed Double Chocolate Cookies
Take your cookie game to the next level with these decadent double chocolate cookies stuffed with crunchy Biscoff pieces. Perfect for satisfying your sweet tooth, these chewy treats are sure to become a new favorite.
Ingredients:
– 1 cup unsalted butter, at room temperature
– 3/4 cup white granulated sugar
– 1 cup brown sugar
– 2 large eggs
– 2 teaspoons vanilla extract
– 2 1/4 cups all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1 cup semi-sweet chocolate chips
– 1/2 cup Biscoff cookie crumbs
– Optional: chopped nuts or sea salt for topping
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, cream together butter and sugars until light and fluffy.
3. Beat in eggs one at a time, followed by vanilla extract.
4. In a separate bowl, whisk together flour, baking powder, and salt.
5. Gradually add dry ingredients to wet ingredients, mixing until just combined.
6. Stir in chocolate chips and Biscoff crumbs.
7. Drop rounded tablespoonfuls of dough onto prepared baking sheet, leaving 2 inches between each cookie.
8. Bake for 10-12 minutes or until edges are set. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Cooking Time: 10-12 minutes
Biscoff Shortbread Cookies with Caramel Drizzle
Elevate your shortbread game with the rich flavors of Biscoff and a sweet caramel drizzle. Perfect for a dessert or snack, these cookies are sure to please.
Ingredients:
– 1 1/2 sticks (6 tablespoons) unsalted butter, softened
– 1/2 cup granulated sugar
– 2 teaspoons vanilla extract
– 1/4 teaspoon salt
– 2 cups all-purpose flour
– 1/2 cup crushed Biscoff cookies
– Caramel drizzle ingredients: 1/2 cup heavy cream, 1/4 cup unsalted butter, 1 tablespoon brown sugar
Instructions:
1. Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper.
2. In a large bowl, cream together butter and sugar until light and fluffy. Add vanilla extract and mix well.
3. Gradually add flour, crushed Biscoff cookies, and salt. Mix until a dough forms.
4. Roll out dough to 1/4 inch thickness. Cut into desired shapes.
5. Bake for 18-20 minutes or until lightly golden.
6. To make caramel drizzle: combine heavy cream, butter, and brown sugar in a saucepan. Bring to a boil, then reduce heat and simmer for 5 minutes.
7. Drizzle warm caramel over cooled cookies.
Cooking Time: 18-20 minutes
Biscoff Pumpkin Spice Cookies for Fall
These soft-baked cookies combine the perfect blend of pumpkin, spice, and crunch from Biscoff biscuits for a delightful fall treat.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup rolled oats
– 1/2 cup packed brown sugar
– 1/4 cup granulated sugar
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 cup canned pumpkin puree
– 1/4 cup unsalted butter, softened
– 1 tablespoon Biscoff spread
– 1 teaspoon vanilla extract
– Pinch of ground cinnamon and nutmeg
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, oats, brown sugar, granulated sugar, baking powder, and salt.
3. In a large bowl, combine pumpkin puree, butter, Biscoff spread, and vanilla extract. Stir until smooth.
4. Gradually add dry ingredients to wet mixture and stir until just combined.
5. Drop rounded tablespoonfuls onto prepared baking sheet, about 2 inches apart.
6. Bake for 12-14 minutes or until edges are lightly golden.
Cooking Time: 12-14 minutes
Biscoff Banana Oat Cookies
These chewy cookies combine the natural sweetness of ripe bananas with the comforting flavors of Biscoff spread and crunchy oatmeal. Perfect for a snack or dessert, they’re sure to become a new favorite.
Ingredients:
– 3 large ripe bananas, mashed
– 1/2 cup unsalted butter, softened
– 1/2 cup brown sugar
– 1/4 cup Biscoff spread
– 1 1/2 cups rolled oats
– 1 teaspoon baking soda
– 1/4 teaspoon salt
– 1 egg
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine mashed bananas, butter, brown sugar, and Biscoff spread. Mix until smooth.
3. Stir in oats, baking soda, and salt until just combined.
4. Crack in the egg and mix until dough forms.
5. Drop rounded tablespoonfuls of dough onto the prepared baking sheet, about 2 inches apart.
6. Bake for 12-14 minutes or until lightly golden.
7. Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Cooking Time: 12-14 minutes per batch
Biscoff Lemon Glazed Cookies
Brighten up your day with these scrumptious cookies, infused with the warmth of Biscoff and the tanginess of lemon. This recipe yields a delightful fusion of flavors in every bite.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup unsalted butter, softened
– 3/4 cup white granulated sugar
– 1/2 cup packed brown sugar
– 2 large eggs
– 2 teaspoons Biscoff spread
– 1 teaspoon lemon zest
– 1 tablespoon freshly squeezed lemon juice
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour and Biscoff spread. Set aside.
3. In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs one at a time.
4. Stir in the flour-Biscoff mixture until just combined.
5. Roll out dough on a floured surface to about 1/4 inch thickness. Cut into desired shapes.
6. Place cookies on prepared baking sheet, leaving about 2 inches of space between each cookie.
7. Bake for 12-14 minutes or until edges are lightly golden.
8. Allow cookies to cool before glazing with lemon glaze (whisk together lemon zest and juice).
Cooking Time: 12-14 minutes
Summary
Get ready to indulge in the ultimate Biscoff cookie bonanza! This collection of 18 mouthwatering recipes will satisfy your sweet tooth and leave you craving more. From classic chocolate chip cookies stuffed with Biscoff goodness to creative combinations like Lotus Biscoff swirl brownies and vegan thumbprint treats, there’s something for everyone. Whether you’re a fan of crunchy edges or chewy centers, these decadent Biscoff cookie recipes are sure to become new favorites.
Leave a Reply