The Best Biscoff Cookies You’ll Ever Eat

November 8, 2022

These delicious Biscoff Cookies are made with cookie butter, Biscoff cookies, and white chocolate chips in the dough, PLUS, there’s a spoonful of the cookie butter smack in the middle of the cookie too! You are going to love these!

Stack of cookies filled with Biscoff butter

Biscoff Cookies

Friends! Oh my goodness, these cookies are about to change your life. These are the kind of cookies you will want to stand on your rooftop and shout to the world about. Haha, ok, maybe that’s a little exaggeration… or maybe not. I’ll let you decide.

These delicious cookies are inspired by my Biscoff Cake. It’s one of my most popular cakes thanks to the Biscoff cake layers, Biscoff filling, and white chocolate buttercream. The combination is killer.

Overhead shot of cookies on a table.

For the cookies, I added the cookie butter to the cookie dough, along with white chocolate chips and Biscoff cookies, AND I also put two teaspoons of the cookie butter inside each cookie. You’ll want to eat these cookies slightly warm so you can get the full effect of the melted cookie butter with each bite.

Ingredients You Need for Biscoff Cookies

Stock up on Biscoff butter (cookie butter) for these cookies. You’ll need a lot. There’s over a cup of the cookie butter in the dough, plus you’ll need another cup for filling each cookie with two teaspoons of the cookie butter.

  • All-purpose flour
  • Baking soda
  • Salt
  • Unsalted butter
  • Granulated sugar
  • Brown sugar
  • Eggs
  • Vanilla
  • Biscoff butter (or other cookie butter brand of your choice)
  • White chocolate chips
  • Biscoff or speculoos cookies

How to Make the Best Biscoff Cookies

These cookies are super similar to my Irresistible Peanut Butter Cookies. The biggest difference is that we’re adding Biscoff butter to the center of the cookies.

After you’ve made the dough, you’ll then use a large cookie scoop, (mine was about 3.5 ounces) to scoop the cookie dough into 20 cookies. Break each cookie in half, imprint each cookie dough half with your thumb, and fill one side with 2 teaspoons of Biscoff butter. Put the two cookie dough halves together and shape into a ball.

And that’s it! The recipe for the best Biscoff cookies you’ll ever eat. If you want more tips and recipes on all things cake (& occasionally other desserts like cookies) follow me on Instagram @cakebycourtney!

Other Cookie Recipes You’ll Love

https://cakebycourtney.com/cakedecorating101/

Biscoff Cookies

5 from 51 votes
Soft and chewy Biscoff cookies filled with Biscoff cookie butter, Biscoff cookies, and white chocolate chips.
Servings 20 large cookies
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes

Ingredients
 
 

  • 1 cup (226 g) unsalted butter, slightly cold
  • 1 1/2 cups (375 g) creamy Biscoff butter, or any cookie butter
  • 1 1/4 cups (275 g) light brown sugar, packed
  • 1 1/4 cups (225 g) granulated sugar
  • 1 tablespoon (13 g) pure vanilla extract
  • 2 large eggs
  • 3 1/2 cups (420 g) all-purpose flour
  • 2 teaspoons (8 g) baking soda
  • 2 teaspoons (6 g) salt
  • 1 1/2 cups white chocolate chips
  • 12-14 Biscoff cookies, broken into chunks
  • 3/4 cup (187.5 g) Biscoff butter, to fill the cookies

Instructions
 

  • Preheat your oven to 375 degrees F. Line a baking sheet with parchment paper. Set aside.
  • In the bowl of an electric mixer, fitted with the paddle attachment, combine the butter, Biscoff butter, brown sugar, granulated sugar, and vanilla. Beat on medium speed until well blended, about one minute. 
  • Add the eggs and beat until just combined.
  • Add the flour, baking soda, and salt and mix on low speed until just combined. 
  • Stir in the white chocolate chips and cookie chunks.
  • Using a large cookie scoop, (mine made 3.5 ounce cookies), scoop the cookie dough into 20 cookies. Break each cookie in half, imprint each half with your thumb and fill one side with 2 teaspoons of Biscoff butter. Put the two cookie dough halves together and shape into a ball. Repeat for all the cookies.
  • Bake for 11 to 12 minutes, or until slightly golden brown on top. Do not over bake. In fact, I like these underdone just a little. Let the cookies cool for about 10 minutes before eating.
  • Makes about 20 large cookies.
Author: Courtney Rich
Course: Dessert
Cuisine: Cookies
Keyword: biscoff, Biscoff cookies, cookies

Join the Conversation

  1. 5 stars
    Hands down the best biscoff cookie I have ever had! No cookie shop can even touch this recipe for #1 spot!

    1. Omg this makes me so happy! Thank you!

  2. 5 stars
    Delicious! My kids had so much fun stuffing them with cookie butter 🙂 The texture almost reminds me of a chewy gingerbread cookie!

  3. I wanted to make these so bad so I search for the cookie butter. Found some and made tonight. I followed your recipe and even made sure my cookies were the same as you made however I’m confused on the two teaspoons of cookie butter inside. The grams amount and cup amount doesn’t compute if you indeed put in two teaspoons in each cookie and there was no way I could fix two teaspoons in each cookie so what did I miss? I ended up doing one reason and gave up and made some just without the filling. I’ve made a few of your cakes and for the most part turn out pretty well with a few adjustments to the grams you list

  4. 5 stars
    The name says it all… truly the best! The cookie butter in the center cannot be skipped, gives it the best flavor/texture. So glad you’ve ventured into cookies, my soul needed this recipe. Made a batch and shared with friends, now they’re gone and we’re on round 2 for company this weekend. This recipe is a keeper!

    1. EEEK! Thank you!

  5. 5 stars
    Seriously the best! Make these!

  6. 5 stars
    Amazing. Everyone says it’s the best cookie they have ever had

    1. So happy you love them!

  7. 5 stars
    Phenomenal!! I made them a tiny bit smaller than the recipe called for, so I was able to get a little more than 20. I brought them into work and everyone loved them, two people asked me for the recipe. Absolutely delicious!!

  8. 5 stars
    What a crowd pleaser! Just what you need for a sugar fix! Love love love this! Biscoff cookie butter is such a great ingredient to anything! Saving this recipe for sure!

  9. Arin Patterson says:

    Can this dough be frozen to bake later?

  10. These cookies look incredible! Can’t wait to try them out. How long do these cookies stay fresh stored at room temp in an airtight container?

    1. A day or two but I would freeze them if you want them to last longer!

  11. Courtney Longhurst says:

    5 stars
    These were total perfection. I was hoping to copy a similar cookie by a company called chip. These were even better than chips version!

  12. 5 stars
    These are incredible! I made them for a cookie swap party and they were a huge hit. The texture is just perfect and everyone raved over them. Made an extra batch for my kids to share with their friends. Will definitely be making again. Thank you!!!

  13. I noticed that the measurement for the flour is completely off in grams. To those of you who made these, did you use 3 1/2 cups or 420 grams? There is a big difference.

    1. So one cup of AP flour is 120 g, so 3.5 cups does come out to 420 g.

  14. Jan Tanner says:

    Can’t wait to try these! Just wondering… can I make them smaller and use 1 tsp cookie butter per cookie? I have to make a bunch for a missionary farewell open house and these would be great to go with all the chocolate chip cookies that will show up. How long to cook them if they are smaller?

    1. Maybe 5 mins less? Keep your eye on them

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