Biscoff Cookies

These homemade Biscoff Cookies are going to be your new favorite treat! Loaded with cookie butter flavor, each cookie has a deliciously soft and chewy center filled with a dollop of cookie butter. To make them even more irresistible, they’re drizzled with white chocolate and sprinkled with crushed Biscoff cookies. Perfect for any occasion, these cookies are bound to impress your friends and family!

Biscoff Cookies

Biscoff Cookies

Loaded with cookie butter flavor, each cookie has a deliciously soft and chewy center filled with a dollop of cookie butter


  • 1 cup unsalted butter, room temperature
  • 1 1/2 cups light brown sugar
  • 1/2 cup granulated sugar
  • 14 oz container Lotus cookie butter (about 1.5 cups), divided
  • 2 large eggs, room temperature
  • 1 egg yolk
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 11 oz bag white chocolate chips, divided
  • 10 Biscoff cookies, crushed (optional)
  • 1/2 cup vanilla melting wafers or chopped almond bark, melted (optional)


    Preheat Oven:

    Preheat your oven to 375°F. Line a baking sheet with parchment paper.

    Prepare Cookie Butter:

    Line a plate or small baking sheet with parchment paper. Measure out 1 cup of cookie butter for the dough and set aside. With the remaining 1/2 cup, scoop out 24 small dollops (about 1 teaspoon each) onto the parchment paper and place in the freezer.

    Mix Wet Ingredients:

    In the bowl of a stand mixer, cream together the butter, granulated sugar, and brown sugar for 1 minute. Add 1 cup of cookie butter and mix for an additional 2-3 minutes until light and fluffy. Mix in the eggs, egg yolk, and vanilla extract until well combined.

    Combine Dry Ingredients:

    In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in 1 1/2 cups of white chocolate chips.

    Shape Dough:

    Scoop the dough into 24 balls, about 3 tablespoons each. Remove the cookie butter dollops from the freezer. Press a deep indentation into the center of each dough ball, place a dollop of frozen cookie butter inside, and seal the dough around it. Roll back into balls and top with extra white chocolate chips if desired.

    Chill Dough:

    Place the dough balls on a large plate and refrigerate, covered, for 30 minutes.


    Arrange the chilled dough balls on the prepared baking sheet, about 1 inch apart. Bake for 12-15 minutes, or until the tops are no longer shiny. Be careful not to over-bake.

    Cool and Decorate:

    Allow the cookies to cool on the baking sheet for at least 15 minutes before transferring to a wire rack. If desired, melt the vanilla melting wafers in the microwave according to package instructions and drizzle over the cookies. Sprinkle with crushed Biscoff cookies for an extra touch.

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