Description
These Biscoff Butter Cookies are irresistibly soft and chewy, bursting with the warm caramelized flavor of Lotus Biscoff spread and chunks of semisweet chocolate. Perfectly balanced with a hint of vanilla and a touch of salt, these cookies are easy to make and bake to golden perfection, delivering a delightful treat for cookie lovers.
Ingredients
Units
Scale
Dry Ingredients
- 1 1/2 cup all-purpose flour
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
Wet Ingredients
- 1/2 cup butter, softened (regular or dairy free)
- 1/2 cup Lotus Biscoff Spread (or Speculoos brand, or other Cookie Butter Spread)
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 1 egg
- 1 1/2 teaspoon vanilla extract
Add-ins
- 1/3 cup semisweet chocolate, chopped (or chocolate chips) (regular or dairy free)
Instructions
- Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to ensure the cookies do not stick and bake evenly.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set this mixture aside to incorporate later into the dough.
- Cream Butter and Biscoff Spread: Using a standing mixer with paddle attachment or a handheld mixer, beat the softened butter and Lotus Biscoff spread together until smooth and creamy, about 1-2 minutes.
- Add Sugars: Gradually add the granulated sugar and light brown sugar to the creamed butter mixture. Continue to beat until the mixture is light, fluffy, and well combined.
- Incorporate Egg and Vanilla: Add the egg and vanilla extract to the bowl and mix until fully incorporated, ensuring the batter is smooth.
- Combine Wet and Dry Ingredients: Slowly add the dry ingredients to the wet mixture, mixing just until combined. Be careful not to over-mix to maintain a tender cookie texture.
- Fold in Chocolate: Gently fold the chopped semisweet chocolate pieces or chips into the cookie dough for even distribution.
- Shape Dough: Using a cookie scoop or your hands, form balls of dough approximately 1.5 tablespoons each. Place them on the prepared baking sheets, spacing each ball 3-4 inches apart to allow for spreading.
- Optional Extra Chocolate: For a more chocolatey cookie, add a few extra pieces of chopped chocolate on top of each dough ball before baking.
- Bake Cookies: Bake one sheet at a time in the preheated oven for 8-10 minutes. The edges should turn a light golden brown, and the cookie tops should look slightly under-baked. This slight under-baking helps keep the cookies soft.
- Cool Cookies: Allow the cookies to cool on the baking sheet for 5-10 minutes, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- Use a kitchen scale to weigh dry ingredients for accuracy; metric measurements are listed in the original recipe source for convenience.
- Optional: For an extra Biscoff flavor punch, freeze 15 heaping teaspoons of cookie butter spread 10 minutes before mixing the dough, then fold these frozen pieces into the dough right before baking.
- Add crushed or roughly chopped Lotus Biscoff cookies on top of the dough before baking for added crunch and texture.
- Properly measure flour by fluffing it, spooning into the cup, and leveling with a knife to avoid dense cookies.
- Store baked cookies in an airtight container at room temperature up to 5 days or freeze for 2-3 months; thaw at room temperature before serving.
- You can freeze raw cookie dough balls on a lined baking sheet, transfer to a ziplock bag, and freeze for up to 2 months. Thaw dough to room temperature before baking as directed.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 130mg
- Fat: 8g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
