Embark on a delectable journey with our Biscoff Cookies recipe, a divine fusion of rich, buttery goodness and the irresistible allure of Biscoff spread. Each bite is a symphony of flavors, from the warmth of cinnamon to the indulgent sweetness of dark chocolate and crunchy Biscoff cookie chunks. Perfectly complemented by a crackly surface and adorned with more Biscoff delights, these cookies are a true delight for the senses.
In our household, Biscoff Cookies are more than just a treat; they’re a celebration of indulgence and togetherness. From the moment I first whipped up a batch, my family was hooked. My husband, with his discerning palate, couldn’t get enough of the buttery richness, while my children delighted in the surprise of hidden chocolate chips and cookie chunks. It wasn’t long before these cookies became a staple in our home, whether as an afternoon snack or a sweet ending to family dinners. Now, whenever the scent of cinnamon and Biscoff fills the air, it’s a signal of joy and anticipation for us all.
Why This Biscoff Cookies Recipe Stands Out:
Experience the perfect balance of buttery, caramelized goodness with the unique flavor of Biscoff spread, elevating classic cookies to new heights of indulgence. Delight your taste buds with the addition of high-quality Callebaut dark chocolate chips and crunchy Biscoff cookie chunks, adding layers of texture and complexity to each bite. Enjoy the convenience of a simple yet sophisticated recipe, with easy-to-follow steps that yield perfectly crackly cookies every time. Impress your guests with cookies that not only taste divine but also look stunning, adorned with Biscoff cookie chunks and a hint of Biscoff spread for a finishing touch.
Ingredients:
- 140 g (5 oz) Unsalted butter, at room temperature
- 100 g (3.5 oz) Brown sugar
- 50 g (1.8 oz) Granulated sugar
- 1 Egg (approx 50g)
- 135 g (4.7 oz) Biscoff spread (store-bought or homemade)
- 1 teaspoon Vanilla extract
- 200 g (7 oz) All-purpose flour, sifted
- 1 Teaspoon Salt
- 1 Teaspoon Baking soda
- 1 Teaspoon Cinnamon
- 90 g (3.2 oz) Callebaut Dark Chocolate (callets) or semi-sweet high-quality chocolate chips (optional)
- 90 g (3.2 oz) Biscoff cookie chunks, chopped
- 10 Biscoff cookies, for topping
- Additional Biscoff spread, for decoration
Directions:
- Using an electric hand mixer, whip room temperature butter with brown sugar and granulated sugar for a few minutes until creamy.
- Mix in the egg until just combined, then add the Biscoff spread and vanilla extract, mixing until fully incorporated.
- In a separate bowl, sift together flour, salt, baking soda, and cinnamon. Gradually add the dry ingredients into the wet mixture, folding with a rubber spatula until just combined. Avoid overmixing.
- Fold in chocolate chips and Biscoff cookie chunks.
- Prepare 2 baking pans with parchment paper.
- Divide the dough into 10 equal balls and place them onto the parchment paper, leaving space between them to spread. Keep the surface of the balls rough for a crackly texture.
- Let the cookie dough rest in the fridge for an hour.
- Preheat the oven to 175°C (347°F) without fan.
- After chilling, bake the cookies for 15 minutes: bake for 10 minutes, then place larger Biscoff cookie chunks on top and bake for an additional 5 minutes.
- If the cookies aren’t spreading enough, gently tap the baking tray on the counter.
- For perfectly round cookies, use a large cookie cutter slightly larger than the cookies to shape them.
- Let the cookies rest for a few minutes before transferring them to a cooling rack to cool completely.
- Serve the cookies while slightly warm for the best flavor. They will further set as they cool.
- Store the cookies at room temperature in an airtight jar for up to a few days. Enjoy!
Notes:
- Experiment with different variations by adding nuts or dried fruits to the dough.
- For a vegan option, substitute the egg with a flax or chia egg.
- If Biscoff spread is not available, peanut butter or almond butter can be used as alternatives.
