Biscoff butter cookies are the most fabulous cookie you've never tried...until now! Made with the famous Lotus Biscoff cookies and their own cookie butter, plus a few simple pantry ingredients, they'll be your new favorite treat with a cup of coffee.
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Admittedly, for many years, the only time I'd ever enjoyed a Lotus Biscoff cookie was as a snack given to me by a nice flight attendant on an airplane. While being stuck in a cramped airplane seat is a practice in patience, as soon as I had that cookie in my hand, all was right with the world again.
I don't know about you, but I love cookies. All cookies. Whether it's a classic chocolate chip or peanut butter blossom...or something more adventurous, like coffee bean cookies or green tea matcha crinkle cookies or even white chocolate cranberry cookies. But when I heard about biscoff butter cookies, I knew this was something I had to try, immediately!
πͺ What are Lotus Biscoff cookies anyway?
What exactly are these morsels of yumminess?
Biscoff cookies do have a unique flavor all their own. They're made with all natural ingredients and taste a bit like a caramelized shortbread with a touch of cinnamon.
Since these cookies go sooo well with coffee, that's how they got their name: Bis = biscuit and coff = coffee, hence the name biscoff. Who knew?!
And they're known as Lotus Speculoos in Europe.
π« What is cookie butter?
Okay, okay, the cookies are delicious, but what's this cookie butter you speak of?
The creation actually happened on a Belgian television show in 2007. A woman named Els Scheppers took this classic cookie, ground it into cookie dust, and combined it with canola oil to make cookie butter. It has a similar consistency to peanut butter and comes in both creamy and crunchy varieties.
The Lotus Bakery Company wasted no time in approaching her to buy her new product invention, and biscoff cookie butter was born.
π§Ύ Ingredients
Along with the Lotus Biscoff cookies and cookie butter spread, the rest of the ingredients in my biscoff butter cookie recipe are common baking pantry items.
- Butter - Salted butter is used in this recipe, but you can certainly substitute unsalted butter if you prefer. The butter should be softened to room temperature, so that it will cream together with the sugars nicely.
- Biscoff Cookie Butter - An absolute requirement for this recipe, to give the cookies their distinctive flavor. This comes in two varieties, creamy and crunchy. I used the creamy version in this recipe, but if you'd like that bit of crunch in your cookies, go right ahead and use the crunchy. And if you want to get fancy, keep some extra to drizzle over the cookies once they've finished baking!
- Granulated sugar - They're cookies, so we need sugar, of course.
- Light brown sugar - Just a touch of light brown sugar, packed in the measuring cup, to add just a little more caramelized sweetness.
- Egg - One large egg at room temperature. A room temperature egg will mix into the batter much better than a cold one.
- Milk - I used whole milk in my recipe, but you can substitute 2% instead. I haven't personally tried non-dairy milks, but if you do, please let me know in the comments below!
- Vanilla extract - Another must-have in your pantry. Vanilla extract is used in almost all baked goods to add flavor.
- All purpose flour - No fancy flour needed here, just regular all purpose. I sift my flour for every recipe, to remove any lumps. If you don't have a hand crank sifter, then a fine mesh sieve works well too.
- Cornstarch - Just a little cornstarch helps cookies bake up softer.
- Baking soda - A classic leavening agent used in most cookie recipes.
- Salt - Regular table salt will do just fine.
- Lotus Biscoff cookies - The cookies will be finely ground in a food processor and added to the cookie batter. If you don't have a food processor handy, put the cookies in a ziploc bag, grab a rolling pin, and roll until they're fine crumbs.
- Chocolate chips (optional) - While chocolate chips are optional, I mean c'mon, chocolate chips are always welcome in my cookies. In my cookies, I combined both white and semi-sweet chocolate chips.
See the recipe card below for full list of ingredients and their measurements.
π₯£ Making the cookie dough
Preheat oven to 375β.
Using a food processor (or a ziploc bag and a rolling pin), process cookies until finely ground. Set aside.
In a large mixing bowl, cream together butter, cookie butter spread, granulated white sugar, and brown sugar for several minutes. The color should become quite pale.
Next, add in the egg, milk, and vanilla extract, and again mix well.
In a separate bowl, stir together the dry ingredients of flour, cornstarch, baking soda, salt, and finely ground cookie crumbs.
Add dry to wet ingredients and mix until all ingredients are combined.
Finally, if using, stir in chocolate chips.
Scoop out heaping teaspoonfuls of cookie dough and place on a lined baking sheet.
β²οΈ Baking
Bake on the middle rack of the oven at 375β for 10-12 minutes.
Due to the golden color of the cookie dough, the color of the cookie in the oven won't tell you much regarding when they're done. But when you gently touch the top of a cookie with a finger and they're still soft but cooked through, they're done. Err on the side of just slightly underbaked to retain the cookie's softness (FYI, this is generally the rule for most cookies). Keep in mind that once the cookies cool completely, they will firm up a little more.
Place the baked cookies on a cooling rack for a few minutes and then enjoy!
Tip: If you'd like to take your cookies to the next level, scoop out a small amount of cookie butter spread and heat it up in the microwave for 20 seconds. Drizzle over the tops of the cookies for additional biscoff cookie flavor!
π§Ί Storage
When stored in an airtight container on the counter, these biscoff butter cookies will stay good for several days.
β FAQ
The cookies will be found in the cookie aisle, but when we went looking for this cookie butter in our local grocery store, we discovered that it was in the peanut butter aisle.
Yes! You have two options here:
Make the cookie batter, scoop out heaping teaspoonfuls of dough, and place on a lined baking sheet. Place the baking sheet in the freezer for about 30 minutes. Once the dough is frozen, portion out the dough balls into freezer bags and freeze for up to 2 months. When you're ready to enjoy some cookies, let them thaw to room temperature and then bake as usual.
To freeze the cookies after they're baked, place in a ziploc bag and freeze for up to 3 months. Then, let them thaw to room temperature on the counter.
To get that fresh from the oven taste, just reheat cookies in the oven at 325β for 6-8 minutes!
Do you love sweet treats as much as I do? Check out a few more of my recipes now!
- Coffee Bean Cookies
- Soft & Chewy Oatmeal Raisin Cookies
- Mom's Best Chocolate Chip Cookies
- Soft Peanut Butter Blossom Cookies
- Matcha Crinkle Cookies
- White Chocolate Cranberry Cookies
- Cinnamon Roll Donuts
- Sour Cream Coffee Cake
- Tiramisu Overnight Oats
- Homemade Cinnamon Rolls
- How To Make Croissants (and Pain au Chocolat!)
- Edible Brownie Batter
- Crème Brûlée (with fruit!)
- Old Fashioned Peanut Butter Fudge
Did you make these Biscoff Butter Cookies? Let us know in the comments below!
π Recipe
Biscoff Butter Cookies
Ingredients
- β cup salted butter, softened to room temperature
- ΒΎ cup Biscoff Cookie Butter (creamy)
- ΒΎ cup granulated sugar
- ΒΌ cup light brown sugar, packed
- 1 large egg, at room temperature
- 2 tablespoons milk
- 1 Β½ teaspoons vanilla extract
- 2 cups all purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- 1 teaspoon salt
- 12 Lotus Biscoff cookies, processed to finely ground crumbs
- 1 cup chocolate chips (optional)
Instructions
- Preheat oven to 375β.
- Using a food processor (or a ziploc bag and a rolling pin), process cookies until finely ground. Set aside.
- In a large mixing bowl, cream together butter, cookie butter spread, granulated white sugar, and brown sugar for several minutes. The color should become quite pale.
- Next, add in the egg, milk, and vanilla extract, and again mix well.
- In a separate bowl, stir together the dry ingredients of flour, cornstarch, baking soda, salt, and finely ground cookie crumbs.
- Add dry to wet ingredients and mix until all ingredients are combined.
- Finally, if using, stir in chocolate chips.
- Scoop out heaping teaspoonfuls of cookie dough and place on a lined baking sheet.
- Bake on the middle rack of the oven for 10-12 minutes.
- Place the baked cookies on a cooling rack for a few minutes and then enjoy!
Notes
- Ingredient substitutions
Β
- Butter - Salted butter is used in this recipe, but you can certainly substitute unsalted butter if you prefer.Β
- Biscoff Cookie Butter - An absolute requirement for this recipe, to give the cookies their distinctive flavor. This comes in two varieties, creamy and crunchy. I used the creamy version in this recipe, but if you'd like that bit of crunch in your cookies, go right ahead and use the crunchy.Β
- Milk - I used whole milk in my recipe, but you can substitute 2% instead. I haven't personally tried non-dairy milks, but if you do, please let me know!
- Lotus Biscoff cookies -Β The cookies will be finely ground in a food processor and added to the cookie batter. If you don't have a food processor handy, put the cookies in a ziploc bag, grab a rolling pin, and roll until they're fine crumbs.
- Chocolate chips (optional) -Β While chocolate chips are optional, I mean c'mon, chocolate chips are always welcome in my cookies. In my cookies, I combined both white and semi-sweet chocolate chips.
- Baking: Due to the golden color of the cookie dough, the color of the cookie in the oven won't tell you much regarding when they're done. But when you gently touch the top of a cookie with a finger and they're still soft but cooked through, they're done. Err on the side of just slightly underbaked to retain the cookie's softness (FYI, this is generally the rule for most cookies). Keep in mind that once the cookies cool completely, they will firm up a little more.Β
- Cookie butter drizzle: If you'd like to take your cookies to the next level, scoop out a small amount of cookie butter spread and heat it up in the microwave for 20 seconds. Drizzle over the tops of the cookies for additional biscoff cookie flavor!
- Where to find these cookies and cookie butter in the grocery store: The cookies will be found in the cookie aisle, but when we went looking for this cookie butter in our local grocery store, we discovered that it was in the peanut butter aisle.
-
Can I make them ahead of time?
Yes! You have two options here:
- Make the cookie batter, scoop out heaping teaspoonfuls of dough, and place on a lined baking sheet. Place the baking sheet in the freezer for about 30 minutes. Once the dough is frozen, portion out the dough balls into freezer bags and freeze for up to 2 months. When you're ready to enjoy some cookies, let them thaw to room temperature and then bake as usual.
- To freeze the cookies after they're baked, place in a ziploc bag and freeze for up to 3 months. Then, let them thaw to room temperature on the counter.
- Storage: When stored in an airtight container on the counter, these biscoff butter cookies will stay good for several days.
- Suggestion: If you enjoy these, then you're gonna love my soft peanut butter blossom cookies!
Lawrence
They are incredibly delicious, thank you!
maplewoodroad
Thanks so much! π
Chris S.
Definitely making these!
maplewoodroad
Please do, and enjoy! Thanks! π