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These biscoff cookies take everyone’s favorite biscuit cookie and turns it into a melt-in-your-mouth, decadent drop cookie topped with white chocolate, cookie butter, and crushed biscoff.
Looking for more decadent cookies? Try chewy molasses ginger cookies, frosted egg nog cookies, or brown butter caramel chocolate chip cookies.
Most of us know Biscoff as the superior plane snack. They’re rich and buttery, filled with warm spices, and have a satisfying crunch.
The warm caramel and spiced flavors from a Biscoff cookie pair so well with the silky white chocolate. Together, they make the perfect topping for the buttery sugar cookie base.
Looking for more melt-in-your-mouth holiday cookies? Try soft and chewy snickerdoodle cookies, soft gingerbread cookies, or soft maple sugar cookies.
Love warm spices in your cookies? Try maple pecan cookies, Taylor Swift chai cookies, or chai whoopie pies.
Ingredients You Need
Here are the simple ingredients you need to make this Biscoff cookie recipe. Skip to the recipe card for exact measurements.
- Unsalted butter: You want the butter to be room temperature.
- Biscoff cookie butter: Everything you love about Biscoff in spreadable form.
- Granulated sugar: To sweeten things up, of course.
- Light brown sugar: For a maltier flavor.
- Egg: Room temperature.
- Vanilla extract: To enhance the flavor.
- All-purpose flour:
- Baking soda: Aside from leavening, baking soda can also help provide a toasty flavor and color.
- Salt: Brings out the sweetness.
- White chocolate: The chunks of white chocolate are my favorite part about this cookie.
- Biscoff cookies: Crushed and sprinkled on top for added flavor and texture.
Love cookie butter? Be sure to try this puppy chow without peanut butter (cookie butter!) as a nut-free spin on traditional puppy chow.
Recipe Variations
- Substitute the Biscoff cookie spread with Trader Joe’s cookie butter or any store-brand cookie butter that should be found near the peanut butter.
- Have them plain or dressed up. You’ll still get the signature Biscoff taste thanks to the cookie butter even without the toppings.
- Don’t love white chocolate? Use milk chocolate or butterscotch chips instead.
How to Make Biscoff Cookies
Here are the simple steps, with photos, to make this Biscoff cookies recipe. Skip to the recipe card for the printable version.
Step 1. Prepare Wet Ingredients. Beat the butter and Biscoff cookie butter, beat in the sugars then add the eggs and vanilla.
Step 2. Add Dry Ingredients. Whisk together the dry ingredients in a separate bowl. Beat them into the wet ingredients.
Step 3. Add the White Chocolate. Stir to combine the white chocolate chips. The dough will be slightly sticky.
Step 4. Scoop the cookie dough. Use a medium cookie scoop to drop the cookies on a prepared baking sheet.
Step 5. Bake and Top. Bake at 350°F for 8-10 minutes. Drizzle with melted white chocolate and cookie butter. Sprinkle with crushed cookies.
Expert Tips
- Measure your ingredients when baking for the best results. I’ve included weighted measurements in the recipe card to make conversions easy.
- Room temperature butter is left out for roughly 30 minutes to an hour. It should indent slightly when you poke it and be about 60°F.
Recipe FAQs
Biscoff cookies have a unique flavor profile that’s a mix of caramelized brown sugar, warm spices (especially cinnamon), and a hint of butteriness. It gives them a deep, rich taste with a slightly spiced, toasty sweetness, a little milder than gingerbread.
Biscoff cookies originate from Belgium. In Belgium, they’re known as “speculoos” cookies, a traditional spiced shortcrust biscuit popular throughout the region, especially around the holidays.
Biscoff cookies are made from a few simple ingredients, which give them their distinctive caramelized flavor and crisp texture. The main ingredients include:
wheat flour, brown sugar, vegetable oils, cinnamon, leavening agents, soy flour, and salt.
Storage Tips
Make Ahead: Prepared cookie dough can be stored in the fridge for 1-2 days before baking.
Store: Store at room temperature in an airtight container for up to 4 days.
Freeze: You can freeze the cookie dough balls or baked cookies in an airtight freezer-safe container for up to 3 months.
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Biscoff Cookies
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Ingredients
- 1/2 cup unsalted butter room temperature
- 3/4 cup Biscoff cookie butter
- 1/4 cup granulated sugar
- 3/4 cup light brown sugar packed
- 1 egg +1 egg yolk room temperature
- 2 teaspoons vanilla extract
- 2 1/4 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 4 ounces white chocolate chopped, plus more for drizzling
- 6 Biscoff cookies crushed
Instructions
- Preheat the oven to 350°F. Line 2 large baking sheets with parchment paper.
- In the bowl of a stand mixer, or in a bowl with an electric hand mixer, add the butter and cookie butter and beat for 1-2 minutes, until combined. Add the granulated sugar and brown sugar and beat on medium-high speed, 2-3 minutes. Add the egg, egg yolk, and vanilla and beat until light and fluffy, 1-2 minutes.1/2 cup unsalted butter, 3/4 cup Biscoff cookie butter, 1/4 cup granulated sugar, 3/4 cup light brown sugar, 1 egg +1 egg yolk, 2 teaspoons vanilla extract
- In a separate medium bowl, whisk together the flour, baking soda and salt. Add the dry ingredients to the dough and beat until just combined, scraping down the bottom and sides of the bowl as needed. Add the white chocolate and stir to combine. The dough will be slightly sticky.2 1/4 cups all purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, 4 ounces white chocolate
- Use a medium cookie scoop to scoop the cookie dough and drop them 2-3 inches apart on the prepared baking sheet.
- Bake for 8-10 minutes, until the tops are just set and the edges are lightly golden. If they spread unevenly, swirl a wide-rimmed cup or biscuit cutter around the edges to form a clean circle. Allow them to cool for 5-10 minutes on the baking sheet then transfer to a wire rack to cool completely.
- While they’re cooling, melt white chocolate in the microwave and drizzle it over the cookies. Melt the cookie butter in a separate bowl and drizzle it the opposite direction of the white chocolate. Sprinkle half the cookie with crushed Biscoff cookies.6 Biscoff cookies
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
