Soft, thick, and melt-in-your-mouth chewy—these Soft Biscoff Cookies are everything you love about Lotus Biscoff spread baked into a warm cookie. They’re packed with caramelized spice flavor, studded with chunks of Biscoff biscuits, and stay deliciously soft for days.
Think of them as the cozy cousin of a classic chocolate chip cookie—but with deep caramel notes, cinnamon warmth, and that unmistakable Biscoff taste.
Why You’ll Love Them
- Soft & chewy center: Slightly crisp edges with a gooey, tender middle.
- Big Biscoff flavor: Cookie butter in the dough + crushed Biscoff biscuits = double hit of flavor.
- No chilling needed (optional): You can bake right away, or chill for extra thickness.
- Perfect with coffee or tea: They’re the ultimate “with a hot drink” cookie.
Ingredients
For the Soft Biscoff Cookies
- ½ cup (115 g) unsalted butter, softened
- ½ cup (120 g) Biscoff cookie butter (Lotus spread or similar)
- ½ cup (100 g) granulated sugar
- ½ cup (100 g) packed light brown sugar
- 1 large egg, at room temperature
- 1 large egg yolk, at room temperature (for extra chew)
- 2 tsp vanilla extract
- 2 cups (240 g) all-purpose flour, spooned and leveled
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp fine salt
- 1 tsp ground cinnamon (optional, for extra warmth)
- 8–10 Lotus Biscoff biscuits, roughly chopped or broken into pieces
Optional for Topping
- Extra Biscoff biscuits, crushed, for sprinkling
- A few spoonfuls of melted Biscoff to drizzle on cooled cookies
Time & Yield
- Prep: 15–20 minutes
- Bake: 9–11 minutes per batch
- Optional Chill: 20–30 minutes (for thicker cookies)
- Total: ~40–60 minutes
- Yield: 18–22 cookies
Instructions
1) Make the Dough
- Cream butter & sugars:
- In a large bowl (or stand mixer with paddle), beat softened butter, Biscoff spread, granulated sugar, and brown sugar for 2–3 minutes until creamy and slightly lighter in color.
- Add egg, yolk & vanilla:
- Beat in the egg, egg yolk, and vanilla until smooth and well combined.
- Scrape down the sides of the bowl as needed.
- Whisk dry ingredients:
- In a separate bowl, whisk together:
- Flour
- Baking soda
- Baking powder
- Salt
- Cinnamon (if using)
- In a separate bowl, whisk together:
- Combine:
- Add the dry ingredients to the wet ingredients.
- Mix on low speed just until no dry streaks remain.
- Gently fold in the chopped Biscoff biscuits with a spatula.
- Optional chill:
- For slightly thicker cookies, cover the dough and chill for 20–30 minutes.
- If you’re in a hurry, you can bake right away—cookies will just spread a bit more.
2) Shape & Bake
- Preheat the oven:
- Preheat to 350°F (175°C).
- Line baking sheets with parchment paper.
- Scoop the dough:
- Use a small to medium cookie scoop or spoon to portion the dough into 1 ½–2 tbsp balls.
- Roll quickly between your palms for smooth, round balls.
- Arrange on tray:
- Place dough balls on the prepared baking sheets, leaving space between each (they will spread).
- Bake:
- Bake for 9–11 minutes, until:
- The edges look set and lightly golden.
- The centers still look slightly soft and puffed.
- Bake for 9–11 minutes, until:
- Cool:
- Let cookies cool on the baking sheet for 5–10 minutes (they’ll firm up as they cool).
- Transfer to a wire rack to cool completely.
Don’t wait for them to look “fully done” in the oven—slightly underbaked is what keeps them soft.
3) Optional Finishing Touches
- While the cookies are still warm, gently press a few extra Biscoff biscuit pieces into the tops for a bakery-style look.
- Once cooled, drizzle with a little melted Biscoff for extra flavor and a pretty finish.
Serve Them Like This
- Enjoy slightly warm or at room temperature.
- Pair with:
- Hot coffee or espresso
- Chai, black tea, or a glass of cold milk
- Add to a cookie platter alongside chocolate chip cookies and brownies for a mix of textures and flavors.
These are especially perfect for cozy evenings, movie nights, or as a sweet gift packed in a tin.
Pro Tips for Extra-Soft Biscoff Cookies
- Don’t overbake: Pull them as soon as edges are set and centers are still soft—they’ll finish cooking on the tray.
- Room-temperature ingredients: Soft butter and room-temp egg blend better and give a more even texture.
- Chill if the dough is sticky: Even 15–20 minutes in the fridge helps keep them thick and chewy.
- Use parchment, not oiled trays: Parchment helps cookies bake evenly and prevents excess spreading.
- Let them rest: They actually taste even better after they cool and sit for an hour or two—flavors deepen and texture settles.
Variations & Twists
- White Chocolate Biscoff Cookies:
- Fold in ½–¾ cup white chocolate chips for a creamy, sweet contrast.
- Stuffed Biscoff Center:
- Freeze small dollops of Biscoff spread, then wrap dough around each frozen center for a molten middle.
- Crumble Top:
- Sprinkle extra crushed Biscoff over each dough ball before baking for a crunchy top layer.
- Salted Biscoff Cookies:
- Finish baked cookies with a pinch of flaky sea salt for a sweet-salty bite.
Make-Ahead, Storage & Freezing
- Make-Ahead Dough:
- Chill dough up to 48 hours in the fridge. Let sit at room temp for 10–15 minutes if too firm to scoop.
- Room Temperature Storage:
- Store baked cookies in an airtight container at room temp for 3–4 days.
- Add a small slice of bread in the container to help keep them soft.
- Freezing:
- Freeze unbaked dough balls on a tray, then transfer to a freezer bag and freeze up to 2 months.
- Bake from frozen, adding 1–2 minutes to the baking time.
- Baked cookies also freeze well; thaw at room temp.
Nutrition (Per Cookie – Approximate, for 20 cookies)
- Calories: ~180–210 kcal
- Fat: ~10–12 g
- Carbs: ~22–26 g
- Protein: ~2–3 g
(Exact numbers depend on cookie size and how much Biscoff/biscuit you use.)
Why This Recipe Works
Using both butter and Biscoff spread gives you the best of both worlds: buttery richness plus deep caramelized spice from the cookie butter. Brown sugar adds moisture and chew, while the extra egg yolk keeps the center soft. Crushed Biscoff biscuits folded into the dough add little pockets of crunch and flavor, so every bite tastes like pure Biscoff goodness in cookie form.
Final Thought: Bake a batch of these Soft Biscoff Cookies, pour your favorite hot drink, and enjoy that cozy, spiced cookie-butter flavor in every soft, chewy bite.