Biscoff Cookies
Biscoff Cookies I think are a way of elevating that incredible Lotus Biscoff flavour from it’s delicious biscuit to something far more delicious. Turning them from biscuit to cookie!
My obsession of Biscoff is only getting more intense and I’ve been eating way too many of them. Turning them into different cakes and bakes too. Cookies absolutely are my favourite thing to whip up. They are always popular and never last long.
To make them look extra special and add a little chocolate to the finished cookie. I add some melted chocolate to a pipping bag and cut a small piece off the end to allow me to drizzle it over the cookie. It’s a quick decoration technique but looks stunning.
As well as using the Biscoff spread in the cookies I crushed up pieces of the original Biscoff biscuits to add a little crunch. It’s a great way to add extra Biscoff flavour and it’s all about that delicious Biscoff flavour right!
If you like these Biscoff cookies I think you’ll love my Biscoff Chocolate Chip Cookies.
How to make the Cookies
Biscoff Cookies Recipe
I love these cookies. They are easy to make and even easier to eat. Way to easy in fact. Just serve with a big glass of milk and enjoy when they are still warm. Cookies fresh from the oven are one of the happiest things in life.
Biscoff Cookies
Ingredients
- Ingredients
- 100 g unsalted butter
- 125 g golden caster sugar
- 2 tablespoons Biscoff spread
- 1 large free-range egg
- ½ teaspoon vanilla extract
- 1 small pinch salt
- 50 g biscoff biscuits broken up
- 200 g self-raising flour
- 100 g milk chocolate
Instructions
Biscuits
- Preheat the oven to 170ºC/325ºF/gas Line two baking sheets with greaseproof paper.
- Beat the butter and sugar in a bowl until pale and creamy.
- Crack in the egg and stir in.
- Mix in the Biscoff spread.
- Add the chocolate chips and broken up Biscoff biscuits and stir.
- Sift in and mix in the flour and salt.
- Roll tablespoons of the dough into balls and place onto greaseproof paper lined trays.
- Push them down with your fingers and bake for 10-12 minutes until golden brown.
Decorating
- Melt the chocolate in a cup or bowl in the microwave in short bursts to melt it.
- Pop it into a pipping bag and cut the end off to leave a small hole.
- Drizzle the chocolate over the cookies to leave that gorgeous line effect.
Nutrition
Please note that the nutrition information provided above is approximate and meant as a guideline only.
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7 Comments
Kavita Favelle
October 29, 2019 at 7:55 pm
I adore speculoos, so I’m a huge thumbs up for recipes using lotus biscoff spread!
Sew White
October 30, 2019 at 11:45 am
They are way too delicious! Properly addictive.
Christina Conte
October 30, 2019 at 4:37 am
One of my favorite flavors of biscuits, although here in the US, there’s a better choice (imho) which is Trader Joe’s. Love your recipe and I could totally use TJs ingredients to make them! YUM!
Sew White
October 30, 2019 at 11:45 am
Oh I might have to order those to do a taste comparison. Delicious comparison time!
Helen @ family-friends-food.com
October 31, 2019 at 10:06 am
OMG these look amazing! I’ve made biscoff cake before but will have to give biscoff cookies a whirl now too. YUM!
Sew White
November 5, 2019 at 4:33 pm
I hope you enjoy them. They will get you addicted so be warned!
Biscoff Chocolate Chip Cookies – the best biscoff cookies
November 8, 2019 at 4:45 pm
[…] From one Biscoff Cookie to another with my crazy Biscoffy Biscoff Cookies. […]