These biscoff butter cookies might be the best cookies ever! Think super thick, Levain bakery style cookies that are made with cookie butter spread and Biscoff cookie crumbs. Each cookie dough ball is stuffed with extra cookie butter before being baked! Plus, you don't have to chill the cookie dough.
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This recipe was originally published in April 2022. It has since been updated with a new recipe and new images.
If you're a big fan of my Biscoff cheesecake , Biscoff blondies or Cookie Butter Snack Cake, then you are going to love this biscoff butter cookie recipe!
These cookie butter cookies are extra thick and soft, like a Levain Bakery style cookie. Each cookie is loaded up with chocolate chips, Biscoff cookie crumbs, and is then stuffed with more cookie butter! These cookies are so gooey and soft, but with a crisp exterior.
You only need a handful of ingredients to make these Biscoff filled cookies, plus you can make it in 1 bowl and you don't need to chill the cookie dough.
If you want more stuffed cookies, try my chocolate filled cookies, pistachio stuffed chocolate chip cookies and peanut butter Nutella cookies!
Why you'll love this recipe
- This recipe makes 8 giant cookies, but you can cut the recipe in half if you only want to make 4 large cookies. Just like Levain Bakery cookies, these cookies are BIG!
- These cookie butter cookies get so much cookie butter flavor thanks to Biscoff spread and crushed Biscoff cookies in the cookie dough, as well as being filled with Biscoff spread just before baking.
- To get an extra dose of cookie butter, you can scoop out a small amount of cookie butter on top of each cookie dough ball just before baking!
- These taste almost like soft gingersnaps thanks to the cookie butter and addition of warm spices like cinnamon and nutmeg.
- You can make the cookies in just 1 bowl! Love having minimal clean up.
Ingredients Needed
Biscoff Spread: You can either use Lotus Biscoff brand of cookie butter or Trader Joe's cookie butter. Most large grocery stores now carry cookie butter spread. You're going to need the spread for the cookie dough as well as to be the filling.
Cornstarch: This helps keep our cookies nice and soft.
Chocolate Chips: you'll need 3 cups in total of chocolate chips. You need a lot of mix ins to help the cookie dough stick together. I did a mixture of white chocolate chips and semisweet chocolate chips, but feel free to use whatever chocolate chips you like!
Biscoff Crumbs: Just like the chocolate chips, Biscoff cookie crumbs are going to help keep the dough together.
Unsalted Butter: I always use European style butter in my cookies. Unlike my other cookie recipes, you want the butter to be cold and cubed.
Step by Step Instructions
Step 1: Scoop out 8 tablespoons of Biscoff spread onto a parchment lined plate or small baking sheet. I recommend using a small cookie scoop to do this! Place the Biscoff scoops in the freezer to firm up while you make the recipe.
Step 2: In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a handheld mixer, beat the cold butter with the Biscoff spread, light brown sugar and granulated sugar until light and fluffy.
Step 3: Add the cold eggs one at a time, beating well after each addition.
Step 4: Pour in your dry ingredients and beat on low speed, stopping once just combined. Stir in the white chocolate chips, semisweet chocolate chips and Biscoff cookie crumbs.
Step 5: Line 2 baking sheets with parchment paper and preheat the oven to 400ºFahrenheit/205ºCelsius. Divide the dough into 8 large cookie dough balls. Take the Biscoff scoops out of the freezer, they should be firm by now. Make a well or a hole in the middle of each cookie dough ball and place one scoop of Biscoff butter inside. Use your fingers to cover the Biscoff with the cookie dough. Note, if you feel like your cookie dough has gotten warm, place in the fridge for 30 minutes before doing this step.
Step 6: Bake the cookies one sheet at a time, keeping the other prepared baking sheet with cookie dough in the fridge. If you wish, place another tablespoon of cookie butter on top of the cookie dough balls. Bake in the preheated oven for 11-13 minutes. Let the cookies set for at least 15 minutes before enjoying.
My Baking Tips!
- Kitchen Scale: I recommend using a weighing scale and measuring out your ingredients the metric way. It makes a huge difference to your baking and is the most accurate way to bake!
- Crackle Effect: I loved how Cupcake Jemma poured chocolate over her cookies just before baking, so I tried out something similar. If you want an extra cookie butter boost, place a scoop of Lotus Biscoff spread on top of the cookie dough balls just before baking!
- Chocolate Version: Want a chocolate version of these stuffed cookies? Make my chocolate filled cookies!
- High Baking Temperature: I bake most cookies at 350ºFahrenheit, but to get that Levain Bakery style look I tested these cookies at different oven temperatures. I found baking it at 350ºFahrenheit made the cookies much flatter, while baking it at a higher temperature for less time still gave you a really tall and thick cookie.
- Mix-Ins: because this cookie dough is different to my small-batch chocolate chip cookies, you have to have a certain amount of mix-ins like chocolate chips or cookie crumbs to help keep the cookie dough together. Feel free to swap out chocolate chips for a different baking chip or walnuts, but keep the amount the same.
Check out my favorite cookie recipes!
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Thank you!
Ella
Recipe
Biscoff Butter Cookies
Ingredients
- ½ cup (113 grams) unsalted butter cold and cut into cubes
- 8 tablespoons Biscoff spread
- ¼ cup (60 grams) Lotus Biscoff spread
- ¼ cup (50 grams) white granulated sugar
- ¾ cup (153 grams) light brown sugar
- 2 eggs cold
- 2 ¼ cups (270 grams) all purpose flour
- 1 teaspoon (1 teaspoon) baking soda
- 2 teaspoons (2 teaspoons) baking powder
- 1 teaspoon (1 teaspoon) cornstarch
- ½ teaspoon (½ teaspoon) ground cinnamon
- pinch (pinch) ground nutmeg
- 1 teaspoons (1 teaspoons) kosher salt
- 1 cup (180 grams) white chocolate chips
- 2 cups (360 grams) semisweet chocolate chips
- 1 cup (80 grams) crushed Biscoff cookies
Instructions
- Line a plate or baking sheet with parchment paper. Scoop out the 8 tablespoons of cookie butter and place on the parchment paper. Place in the freezer until firm, usually 20-30 minutes.8 tablespoons Biscoff spread
- Preheat your oven to 400℉/205℃ and line 2 baking sheets with parchment paper. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the cold cubed butter with the remaining ¼ cup of Biscoff spread, white sugar and light brown sugar. Beat for 3-4 minutes, until light and fluffy.½ cup (113 grams) unsalted butter, ¼ cup (60 grams) Lotus Biscoff spread, ¼ cup (50 grams) white granulated sugar, ¾ cup (153 grams) light brown sugar
- Add the eggs one at a time, beating well after each addition. I recommend using a rubber spatula to make sure all of the dough on the sides of the bowl is getting mixed in.2 eggs
- Add the flour, baking soda, baking powder, cornstarch, salt, cinnamon and nutmeg. Beat on low until just combined.2 ¼ cups (270 grams) all purpose flour, 1 teaspoon baking soda, 2 teaspoons baking powder, 1 teaspoon cornstarch, ½ teaspoon ground cinnamon, pinch ground nutmeg, 1 teaspoons kosher salt
- Stir in the white chocolate chips, semisweet chocolate chips and crushed Biscoff cookies.1 cup (180 grams) white chocolate chips, 2 cups (360 grams) semisweet chocolate chips, 1 cup (80 grams) crushed Biscoff cookies
- Use your hands to divide the dough into 8 large cookie dough balls. Please note, these are very big cookies!
- Use your thumbs to create a well in the middle of each cookie dough ball. Take the Biscoff out of the freezer, and place on into each well. Use your hands to cover the Biscoff ball completely with cookie dough. Note, if the dough seems too sticky to do this, place in the fridge for 30 minutes to chill.
- Optional: scoop another tablespoon of Biscoff spread on top of each cookie dough ball to get that crackled effect.
- Bake the cookies one sheet at a time for 11-13 minutes. The outside will be light golden brown and set. Let the cookies sit for at least 15 minutes before enjoying, they need time to set inside as they are very gooey! When one sheet is baking, keep the other unbaked cookie dough balls in the fridge.
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Nicole Lozano says
These were by far the most delectable cookies i have ever made! i was blown away by how easy it was too, i followed the recipe to a T and they came out exquisite! I drizzled some melted biscoff butter and white chocolate + half a cookie to the top for a little twist 🤓such a massive hit, im stuck making these for a long time 👽 thank you so much!
Ella says
Thanks so much for your review! Love the idea of adding a cookie on top!
shreya says
Hi do you have measurement how much the cookie should weigh? I tried to make one but the cookie flated out ALOTtt
Ella says
Hi there! I didn't weigh out the cookies but these do flatten out quite a bit and are large cookies. If they flattened too much you might need to chill the cookies before baking, and make sure you're using a kitchen scale to weigh out the flour!
Shreya guchait says
Hi I was wondering if I can use gluten free flour to make this? Will the temperature and anything else would be different?
Ella says
I haven't tested this with gluten-free flour, but using all purpose gluten-free 1-1 baking flour should work, you wouldn't need to change the temperature.
Shreya guchait says
Hi Ella , thank you! sorry one question is it make any difference using gluten free 1-1 baking flour instead of 1-1 all purpose flour?
Des says
I absolutely love how you write your recipes. No more scrolling to the top to see the measurements of the items. I think everyone should do this. I can't wait to try these. I'll leave feedback when I do.
katherine says
I love to bake for my friends and family and baking this was super easy and pretty quick, but also so delicious!! I’ve baked many different cookies, but my friends and family said that this recipe was by far the best one yet! 10/10 recommend!