Biscoff Cookies

Lotus Biscoff Cookies

Ok, I’m putting it out there: I’ve only recently really REALLY discovered Biscoff. And I’m now totally obsessed!! One of my first bakes involving flavours I love has to always be cookies. So today, I wanted to share with you all my recipe for Lotus Biscoff Cookies!

Now, I know what you’re thinking: “Come on, Andrea! How can you use a biscuit in a cookie recipe?!” Guys! Honestly, you need to give this a chance!! I know it sounds controversial, but Biscoff cookies are totally amazing!!

When I first made these cookies, I only used the Biscoff spread to make and flavour them. But after my first bite, I knew something was missing. It needed some texture and more Biscoff flavour. So of course I had to put in extra Biscoff to give them even more of the flavours of Lotus Biscoff cookies.

These cookies don’t have the beautiful gooeyness of my chocolate chip cookies or the crunch of my snickerdoodles, but they are delicious and easy and just perfect with a brew 🙂

I love the delicate carmelised flavours of this cookie. It has ticked all the boxes for me that a cookie should have, and is now requested at least twice a week by my kids!

And don’t worry, I will be doing other recipes using this brilliant new discovery, and you will be first to hear when I do 🙂

Thanks for joining me again today, friends.

Happy baking!

🙂 x

Lotus Biscoff Cookies

5 from 5 votes
Recipe by Andrea Jones Course: Cookies, SnacksDifficulty: Easy
Servings

9-12

servings
Prep time

15

minutes
Cooking time

15

minutes
Total time

1

hour 

10

minutes

If you’re a biscoff fan, you’ll love these!

Ingredients

  • 115 g (½ cup) unsalted butter, at room temperature

  • 60 g (1/4 cup + 1 tbsp) biscoff spread

  • 70 g (¼ cup + 2 tbsp) brown sugar

  • 80 g (¼ cup + 2 tbsp) caster sugar

  • 1 large egg, at room temperature

  • 180 g (1 cups + 2 tbsp) plain (all purpose) flour

  • 1/2 tsp baking powder

  • 1/2 tsp salt

  • 2 tsp cornflour

  • 15 biscoff biscuits, broken into small chunks

Directions

  • Line a baking sheet with parchment paper and set aside.
  • Cream butter and biscoff together until completely combined. Add sugars, and mix until pale and fluffy, about 4-5 minutes. Add in the egg and beat to combine.
  • Sift together flour, baking powder, salt and cornflour. Mix into your butter/biscoff mixture. Fold in the broken biscoff biscuits carefully, so not to break them any more.
  • Using a teaspoon or a small ice cream scoop, make equally sized balls of dough and place on your baking sheet. Put in the fridge for 30-60 minutes to firm up.
  • About 10 minutes before you remove your cookie dough from the fridge, preheat your oven to 150C/300F. Spread your cookie balls out to allow for spreading, and bake in your preheated oven for 11-15 minutes until cookies are cooked, and the cracks have made their way to the middle of the cookie. Cool for 5 minutes on the tray, then move to a cooling rack to cool completely.

Recipe Video

2 Comments

  1. Hi Andrea! I’ve been looking for a good Biscoff cookie recipe, so was thrilled to find yours. Unfortunately, the cookies were a bit less successful than I’d hoped for. I have a pretty good oven, and 300 degrees was not nearly a high enough temp. After 20 minutes, the cookies had not spread and they were under-baked. I cranked the temp up to 350, and they seem to be doing better. I’d say a higher temp is the way to go for these. Anyway, glad to have found your YouTube channel!

    • MoversBakers

      Hi Jim! Good to have you here! I’m sorry that was a little low, but glad you found a solution that worked for you. Ovens and oven temperatures can be temperamental, my cookies need low and slow in my own. Really appreciate your feedback, I’m sure there will be others who experience this too. Thanks for commenting and sharing your experience 😊

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