If you love the warm, caramelized flavor of Biscoff, these Soft Biscoff Cookies are about to become your new go-to bake. They’re thick, pillowy, and perfectly chewy, with that signature spiced cookie butter taste in every bite.
Unlike crunchy cookies, this homemade version stays soft for days and can be made extra indulgent with a Biscoff center or white chocolate chips. Perfect for holiday cookie trays, afternoon coffee breaks, or whenever you want a bakery-style treat at home.
Ingredients
Makes about 18 cookies
- 1/2 cup (115g) unsalted butter, softened
- 1/2 cup (100g) brown sugar
- 1/4 cup (50g) granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup (140g) Biscoff cookie butter (smooth)
- 1 3/4 cups (220g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon (optional, for extra warmth)
- 1/4 teaspoon salt
Mix-Ins (Optional)
- 1/2 cup (85g) white chocolate chips
- 6–8 Biscoff cookies, crushed (for topping)
- Extra cookie butter (for drizzling)
Preparation Time
- Prep time: 10 minutes
- Chill time: 30 minutes (recommended)
- Bake time: 9–11 minutes
- Total time: About 50 minutes
Step-by-Step Instructions
Step 1: Cream Butter and Sugars
In a bowl, beat butter, brown sugar, and granulated sugar for 1–2 minutes until light and fluffy.
Step 2: Add Wet Ingredients
Mix in the egg and vanilla, then beat in the Biscoff cookie butter until smooth and creamy.
Step 3: Mix Dry Ingredients
In a separate bowl, whisk flour, baking soda, cinnamon (if using), and salt. Add to the wet mixture and mix just until combined.
Fold in white chocolate chips if using.
Step 4: Chill
Cover the dough and chill for 30 minutes. (This helps prevent spreading and makes thicker cookies.)
Step 5: Scoop and Bake
Preheat oven to 350°F (175°C). Line a baking sheet with parchment.
Scoop dough into balls (about 2 tablespoons each) and place 2 inches apart.
Bake 9–11 minutes, until edges are set but centers still look slightly soft.
Step 6: Cool and Finish
Let cookies cool on the baking sheet for 5 minutes, then move to a rack.
Top with crushed Biscoff cookies or drizzle with cookie butter if desired.
Serving Suggestions
- Serve with coffee, chai, or hot chocolate for a cozy combo.
- Sandwich two cookies with cookie butter frosting for a dessert upgrade.
- Crumble over vanilla ice cream or yogurt.
- Dip halfway in white chocolate for a bakery-style look.
- Pack as an easy sweet treat for lunchboxes or road trips.
Nutritional Highlights
| Nutrient | Per Serving (1 cookie) |
|---|---|
| Calories | 180 |
| Protein | 2 grams |
| Total Fat | 9 grams |
| Saturated Fat | 4 grams |
| Carbohydrates | 23 grams |
| Sugars | 14 grams |
| Fiber | 1 gram |
| Sodium | 150 milligrams |
Nutritional Notes:
- Cookie butter adds rich flavor and texture, so you don’t need extra spices.
- Chilling the dough helps cookies stay thick and soft.
- You can reduce sugar slightly if adding sweet mix-ins like white chocolate.
Tips for Perfect Soft Cookies
- Don’t overbake—pull them when the centers still look slightly underdone.
- Chill dough for thicker cookies with a chewier bite.
- Use a cookie scoop for even size and consistent baking.
- For extra softness, store cookies in an airtight container with a slice of bread.
- If dough is too sticky, add 1–2 tablespoons flour (but don’t overdo it).
Variations to Try
- Stuffed Biscoff Cookies: Freeze small dollops of cookie butter and wrap dough around them.
- Biscoff Chocolate Chip: Add semi-sweet chips instead of white chocolate.
- Biscoff Snickerdoodle Style: Roll dough balls in cinnamon sugar before baking.
- Biscoff Oat Cookies: Replace 1/2 cup flour with 1/2 cup oats for texture.
- Gluten-Free: Use a 1:1 gluten-free flour blend.
These Soft Biscoff Cookies are everything you want in a comforting homemade treat: thick, chewy, warmly spiced, and loaded with cookie butter flavor. Easy to make and even easier to love, they’re perfect for sharing—or keeping all to yourself.
Whether you keep them simple or dress them up with toppings and drizzles, this recipe guarantees a soft, caramel-spiced bite every time.
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