Biscoff Cookies – Tastes Better From Scratch

I can confidently say this homemade Biscoff Cookies recipe will be your new favorite! Not only is the dough loaded with cookie butter flavor, but each cookie center is filled with a little scoop, and they’re topped with a drizzle of white chocolate and lotus cookie crumbs.

Looking for more cookie recipes? Try Oatmeal Chocolate Chip Cookies, Browned Butter Chocolate Chip Cookies, or S’mores Cookies!

Why I love this recipe:

• Next Level – Whenever I share these lotus biscoff cookies, the crowd goes wild! I was aiming for a cookie as big and beautiful as you’d get at local cookie shops, but taste so much better.
• Easy – It’s so easy to make a big, beautiful batch of cookies and for a faction of the price of say, a Crumbl cookie.
• Delicious – They have the perfect soft and chewy texture and the cookie butter in the center is divine.

How to make Biscoff Cookies:

Scoop Cookie Butter: Line a plate or small baking sheet with a small piece of parchment paper. Measure out 1 cup of cookie butter to use in cookie dough, and set aside. With remaining ½ cup cookie butter scoop 24 small scoops (about 1 teaspoon size) onto parchment paper and place in the freezer while you make the cookie dough.

Combine Wet Ingredients: In the bowl of a stand mixer, add butter, white sugar and brown sugar then mix for 1 minute. Add 1 cup cookie butter and mix for 2-3 more minutes, until light colored and fluffy. Add eggs, egg yolk, and vanilla and mix until well combined.

Finish Cookie Dough: Add flour, baking soda, baking powder and salt then mix to combine. Stir in 1 ½ cups white chocolate chips.

Assemble: Scoop dough into 24 balls, about 3 Tablespoon-size, or 70 grams, if you want to measure with a scale. Remove cookie butter scoops from freezer. Press a deep indention into the center of a cookie dough ball then add one of the cold balls of cookie butter. Seal to close, then roll back into a ball. Top each cookie dough ball with a few extra white chocolate chips. Place dough balls on a large plate and refrigerate, covered, for 30 minutes before baking.

Bake cookies on parchment lined baking sheet, 1’’ apart (I fit 6 to a baker’s half sheet pan) for 12-15 minutes or until the cookies are no longer shiny on top. Don’t over-bake.

Toppings (Optional): Allow biscoff chocolate chip cookies to cool on baking sheet for at least 15 minutes before removing to a wire cooling rack. Melt vanilla melting wafers in microwave according to package instructions then drizzle over cookies. Top with biscoff cookie crumbs.

Make Ahead and Freezing Instructions:

To Make Ahead: Biscoff cookie dough can be stored in the fridge for 1-2 days.

To Freeze: You can freeze cookie dough balls, or baked cookies in an air-tight freezer safe container for up to 3 months.

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