This recipe for Biscoff Cookies is really easy to follow. Biscoff and Cookies are two of our favourite things and the result of this recipe is spectacular. A melt-in-the-middle biscoff centre surrounded by a golden beautiful cookie baked to perfection. You can either make these HUGE or a normal size... just add an extra minute onto the bake time if you're going large.
12 ingredients12 steps
Vegetarian
Ingredients
MetricImperial
For the Cookies
14Biscoff (lotus) biscuits
150gAllinson's plain flour
1 tspBaking powder
1 tspSalt
1 tspGround cinnamon
115gUnsalted butter (room temperature)
60gBiscoff spread (smooth)
100gBillington's light muscovado sugar
75gSilver Spoon Caster Sugar
1Egg
1 tspNielsen-Massey Vanilla Extract
For the Centres
225gBiscoff spread (smooth)
Utensils
Baking tray
Nutritional information per 64g serving
Energy 364cal
Fat 19g
of which Saturates 7.7g
Carbohydrates 44g
of which Sugars 27g
Protein 3g
Salt 0.7g
Method
Step 1
Line a baking tray with parchment paper. Using a tablespoon, scoop out 12 portions (about 15g each) of Biscoff spread onto the prepared baking sheet. Freeze until solid, at least one hour or overnight.
Step 2
Preheat your oven to 350ºF/180ºC. Line 2 baking sheets with silicon baking mats or parchment paper and set aside.
Step 3
In a large bowl, whisk together the Biscoff biscuit crumbs, flour, baking powder, salt and cinnamon.
Step 4
Beat the butter and biscoff spread together until completely smooth and creamy.
Step 5
Add both the light muscovado and caster sugars and beat together until lightened in texture and colour. It should take around 3-5 minutes if using a hand or stand mixer.
Step 6
Next add in the egg and vanilla extract and mix until well combined.
Step 7
Now you need to gradually add in the flour until it's JUST incorporated. Take care not to overmix this as it will cause your cookies to turn really flat when baked.
Step 8
Use a spoon or icecream scoop, portion out the cookie batter evenly into 12 equal balls (you're looking for about 50g per ball). Spread these out onto the baking sheets as they will melt and spread in the oven. You don't want them to touch.
Step 9
Using your thumb, make a deep indentation into each dough ball. Then take the Biscoff scoops out of the freezer and working quickly place each one into the middle of the dough indentation you've just made.
Step 10
Gather the dough up over the Biscoff scoops to completely cover them, then roll them into balls as best as you can.
Step 11
Place the cookies 1 sheet at a time into the oven and bake until golden brown. This should be for 10 minutes, but take them out a minute early to check: They should be flattened but still a bit puffy. The edges will have begun to set but the centres should still be very soft.
Do NOT bake them until they feel done or they'll end up hard instead of soft and chewy. The cookies will continue to cook from the residual heat of the baking trays as they cool.
Step 12
Transfer the baked cookies to a wire rack and let the cookies cool for at least 15 minutes. The cookies' Biscoff center will be lava-like and runny if eaten within an hour after baking. After they've cooled to room temperature, the Biscoff center will set and not ooze out, but will remain soft.
Storage & Consumption
Store in an airtight container to maintain softness and consume within 4 days.
20 Baker Ratings
Have made this so many times, my kids love them. They are big cookies!
