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+ servings
A stack of Biscoff cookies, they're cut in half with the biscoff filling coming out.

Biscoff Butter Cookies

These extra thick Levain Bakery style Biscoff butter cookies are packed with Biscoff spread! The cookie dough is made with Biscoff cookie crumbs and cookie butter, and it's then stuffed with even more cookie butter.
Course Dessert, Snack
Cuisine American
Diet Vegetarian
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 8 cookies
Calories 865kcal
Author Ella


  • ½ cup unsalted butter cold and cut into cubes
  • 8 tablespoons Biscoff spread
  • ¼ cup Lotus Biscoff spread
  • ¼ cup white granulated sugar
  • ¾ cup light brown sugar
  • 2 eggs cold
  • 2 ¼ cups 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
  • 1 cup white chocolate chips
  • 2 cups semisweet chocolate chips
  • 1 cup crushed Biscoff cookies


  • 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 Biscoffi spread, white sugar and light brown sugar. Beat for 3-4 minutes, until light and fluffy.
    ½ cup unsalted butter, ¼ cup Lotus Biscoff spread, ¼ cup white granulated sugar, ¾ cup 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 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 white chocolate chips, 2 cups semisweet chocolate chips, 1 cup 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.



My recipes have been developed and tested in metric grams and cups. I highly recommend using a weighing scale and measuring out your ingredients the metric way. Just click on ‘Metric’ above the ingredients. 
Butter: I use European style butter in my recipes. This will make your finished bake much creamier and richer.
Salt: If you don’t have kosher salt, halve the amount of salt called for in the recipe. 1 teaspoon kosher salt = ½ teaspoon fine salt. Please note I'm using Diamond Crystal Kosher Salt, Morton Salt is a different type of kosher salt and far too salty for this recipe.
Crushed Biscoff Cookies: use a blender or food processor, or place the cookies in a ziploc bag and crush with a rolling pin. You want a mix of fine crumbs and bigger chunks. 
Chocolate Chips: You need 3 cups of chocolate chips to help keep the cookie dough together. Feel free to use whatever mix of chocolate chips you like! 
Small Batch: cut the recipe in half to make 4 large cookies. 
Storage: keep the baked cookies in an airtight container for up to 5 days at room temperature. 
Cookie Butter: If you don't have Lotus Biscoff spread then you can use Trader Joe's cookie butter. 


Calories: 865kcal | Carbohydrates: 103g | Protein: 11g | Fat: 46g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 582mg | Potassium: 404mg | Fiber: 5g | Sugar: 64g | Vitamin A: 444IU | Vitamin C: 0.1mg | Calcium: 165mg | Iron: 5mg