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Soft Biscoff Cookie Recipe

Soft Biscoff Cookie Recipe

Warm caramel notes, soft centers, and the unmistakable spiced flavor of Biscoff cookies make this recipe impossible to ignore.
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Prep Time 20 minutes
Cook Time 15 minutes
Chill Time 35 minutes
Total Time 1 hour 10 minutes
Servings: 14 large cookies
Calories: 290
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 ¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
Wet Ingredients
  • ¾ cup unsalted butter softened
  • ¾ cup light brown sugar
  • ¼ cup granulated sugar
  • ½ cup creamy Biscoff spread
  • 1 large egg
  • 1 egg yolk
  • 2 teaspoons vanilla extract
Mix-Ins and Toppings
  • 10 Biscoff cookies roughly crushed
  • ¼ cup white chocolate chips
  • 2 tablespoons extra Biscoff spread for topping
  • 2 extra Biscoff cookies broken into pieces for garnish

Method
 

  1. Preheat the oven to 350°F and line baking trays with parchment paper. Whisk together the flour, baking soda, baking powder, salt, and cinnamon so the dry ingredients distribute evenly throughout the cookie dough.
  2. Beat the softened butter, brown sugar, and granulated sugar until light and fluffy. Mix in the Biscoff spread, egg, egg yolk, and vanilla extract until the mixture becomes smooth and creamy.
  3. Gradually combine the dry ingredients with the wet mixture, stirring gently until no dry flour remains. Fold in the crushed Biscoff cookies and white chocolate chips carefully to avoid overmixing.
  4. Scoop the dough into large portions and chill for 30 minutes so the cookies bake thicker and develop deeper caramelized flavor during baking.
  5. Arrange the chilled dough balls on baking trays with space between each one. Bake for 11–13 minutes until the edges are lightly golden but the centers still look slightly soft.
  6. Drizzle warm Biscoff spread over the cookies while they are still warm, then cool for 10 minutes before serving for the best texture and flavor.

Notes

  • Use room-temperature ingredients because they combine more smoothly and create a more even cookie texture during baking.
  • Chilling the dough is essential for thick, soft cookies since cold butter slows spreading and helps maintain bakery-style shape.
  • Slightly underbaked centers create the best texture because the cookies continue setting while cooling on the tray after baking.
  • Press extra crushed Biscoff cookies on top immediately after baking so they stick properly and add a decorative finish.
  • Store the cookies with a slice of bread in the container because it helps maintain softness for several days without drying out the cookies.