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These Bakery-Style Biscoff Cookie Butter Cookies are the perfect sweet to indulge in right after dinner or as a pick-me-up in the mornings with your favorite cup of coffee or tea or as a slam dunk in your favorite glass of milk. They're the ultimate crowd-pleaser, loved by kids and adults alike, thanks to their rich Biscoff, caramelized goodness and the delightful crunch + gooey combo. This is hands down the best cookie within a cookie recipe--better than at the bakery! No chill time required! Gluten-free option.
Literally, these cookies are hands down my favorite cookies that I've made in a while. Biscoff flavor is rather popular and while I've liked it in general, I've never really fell in love with the flavor until now. These Bakery-Style Biscoff Cookie Butter Cookies got me hooked and when I tell you the glorious bite of eating a "cookie within a cookie"---I promise that it's everything good that you could ever think of! Plus, there's nothing like a perfect dunk of soft, chewy cookies in your favorite glass of milk----hello, Almond milk or Oat milk [my two faves].
It's probably no surprise, but I have a soft spot for cookie recipes, and let's be honest, who can resist the classic charm of soft, chewy cookies, right? Whelp, if you're a major ooey, gooey cookie fan, then you need to try these Soft + Chewy Butterscotch Cookies, Loaded Lucky Charms Cornflakes Sugar Cookies, Oversized Crinkled Chocolate Chip Butterscotch Cookies, Chewy Brown Butter Pecan Cookies, and Big Bakery-Style Oatmeal Chocolate Chip Cookies next! They're family-favorite cook recipes.
These Biscoff Cookies will be your go-to for any occasion -- just the right amount of sweetness, chunkiness, softness, gooeyness, and includes cookie butter + Biscoff cookie flavor, and is altogether easy to make—using simple ingredients. It’s a win, win situation—believe me! A flavor that's beyond mouthwatering – They're like a baking secret for beginners, fool-proof and incredibly delicious.
In case you haven't tried these Biscoff cookies before, I wanted to go a bit more into what they are. Basically, they are the original caramelized biscuits that are crunchy and pairs perfectly with tea, coffee, and/or milk. They are made using Belgian brown sugar which gives them that "caramel-like" taste and includes a mix of spices like cinnamon, nutmeg, ginger, allspice, and cloves.
These Biscoff cookies take just about 25 minutes (in total) to whip up. I've already been through the learning curve for you, so fear not! You’ll need a few important ingredients to achieve the thick, chewy texture perfectly, with NO CHILL time required, then bake them to perfection!
Before we dive into these Bakery-Style Biscoff Cookie Butter Cookies recipe, let me share the list of ingredients you'll need to achieve the thick, chewy texture perfectly:
Short answer: The banging process.
The trick about everything is in the banging. During the baking process, you have to bang the baking sheet with your cookies a few times before they are fully baked. Therefore, the “crinkling” comes as a result of the center of the cookies falling inward, pushing the rest of it outward. I know, it sounds pretty crazy, but it’s so cool!
Combining this “crinkling” process with the flavor combo of cookie butter and Biscoff cookies is like "Heaven on Earth" with each bite.
The trick with how beautiful these bakery-style cookies look is in the banging. While this process is optional (and you prefer chunky, dome-like cookies), I definitely like doing it a bit to flatten them and have them spread out a bit more.
I originally saw the “crinkled” cookie recipe about 2-3 years ago in the New York Times, which was originally by Sarah Keiffer, a baker and blogger of The Vanilla Bean Blog.
Basically, Biscoff cookies give you more of a caramel flavor, which is a great addition to this recipe.
For this cookie recipe, it's always best to soften your Biscoff cookie butter (if it's hardened) to ensure that it's smooth enough to be beaten with the other ingredients, although not softening it doesn't make this recipe any less good. Haha. To best soften or melt the cookie butter, spoon the needed amount in a microwave-safe bowl and microwave on low for 20-30 seconds until you're able to pour or drizzle it in.
NOTE: You'll want to make the softened cookie butter cool enough before adding it in with the remaining ingredients.
OK, so I know this Biscoff cookie recipe doesn't call for chilling... But if you have extra time when it comes to making the best cookies, chilling your dough or not chilling it makes a difference in the results of the actual cookie once it's baked! Here are the benefits -
So, if you're thinking of chilling your dough, you can do so in as little as 30 minutes and as much as 2 hours (the best results).
Baking the best biscoff cookies as I stated before is kind of like a science, however, I've gathered a few tips that have helped me to master them over the years:
This is a must! In the past, I never understood how important this step was, but I've now realized that it is. I like to let my butter sit out for at least 1-2 hours so that it's the softest it can get without melting. If you forget to leave your butter out, I sometimes add hot water to a glass, pour it out, and then add the butter to that heated glass for a few minutes and it works!
Yet another step that I often overlooked, however, creaming your butter with a mixer until pale and fluffy, helps to make the most softest cookies ever!
I can't stress this enough. Lining your baking sheet with parchment makes things seamless and prevents your cookies from browning too quickly and sticking to the pan.
We might think that dumping in all the dry ingredients to the wet ingredients at once might seem right, but it's not the best thing to do. I definitely recommend adding in the flour/dry ingredients in increments, mixing as you add to create a nicely combined batter without having to over-mix.
Never use a mixer when adding in the additional ingredients like the chopped Biscoff cookies, chopped chocolate, chocolate chips, etc. For one----you risk breaking the ingredients up into small pieces while mixing and two----again, you end up making the chocolate melt (if using in a cookie) or get a little moist, which affects the batter. Simply fold in any added ingredients by hand a few times and you're done!
I personally think fresh + warm is always the absolute best-- not to mention the delicious smell wafting through the house. They are also AMAZING with ice cream, either in a bowl or as an ice cream sandwich. Try with No-Churn Butter Pecan Ice Cream for a hit of pecan goodness or No-Churn Vanilla Ice Cream for my vanilla lovers! These cookies are also perfect for topping atop delicious lattes like this Iced Vanilla Latte or Caramel Biscoff Cookie Butter Iced Latte for the ultimate indulgence!
Once properly stored in an air-tight container, cookies last for 3-4 days at room temperature or in the refrigerator for a little longer. Reheat slightly (a few seconds) in the oven, toaster oven, or microwave when ready to serve.
Yes! To make these cookies GF, simply substitute flour with all-purpose GF flour or 1-to-1 Baking flour. Also, you would need to use an alternative cookie butter since Biscoff does contain gluten. For a cookie alternative, most people substitute with Speculoos or Spekulatius biscuits (a German cookie that's similar).
No, it's not required! However, cornstarch is the secret ingredient to the most incredible cookies! Contributes to the chewiness factor and it helps to give them their soft centers, prevents them from spreading, and makes them a bit thick. You can also sub with arrowroot starch.
According to the Lotus website, Biscoff contains the following ingredients: Wheat flour, Sugar, Vegetable oils (contains one or more of soybean oil, sunflower oil, canola oil, palm oil), Brown sugar syrup, Sodium bicarbonate (leavening), Soy flour, Salt, Cinnamon. Does not contain nuts.
Not at all! While Biscoff spread is similar to a peanut butter-like spread, it's actually made entirely from the actual Biscoff cookie.
Not at all! You should store your cookie butter spread at room temperature in a cool place.
You can melt Lotus Biscoff Cookie Spread in a saucepan on the stovetop over low heat, or in a bowl set over a pot of simmering water. Either way, the spread will become smooth and melted enough that's perfect for drizzling, dipping, or spreading. NOTE: Just be sure to stir frequently so that the spread doesn't burn or stick to the pan when melting. And remember, that once it cools, it'll return to it's original consistency.
You can freeze chocolate chip cookies for up to six months (if they last that long!). You can also freeze the uncooked dough. When you want to bake a batch, let the dough defrost in the fridge overnight before scooping out your cookies and baking as directed in the recipe.
Yes! To make more cookies, simply double or triple the amount of ingredients!
Now that you've fallen in love with the Biscoff cookies in this recipe, put your baking skills to good use with these other amazing dessert recipes:
If you tried this Bakery-Style Biscoff Cookie Butter Cookies recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you.