These biscoff butter cookies are really one of the best cookies I have tried, for real. If you like cookies, you absolutely have to try these. They taste like vanilla, butter and cinnamon, I would say. The truth is that they have a very specific flavor. So, if you asked me, I would say they taste like Biscoff butter cookies, and I wouldn’t know how to describe them very well really. I would only say that they are really good! If you have tried them you know what I am talking about.
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Besides, if you know about Lotus biscoff cookies you know that they actually have some other products under the same label and flavor. They have a spread, bifcoff butter, which comes (as far as I know) in two different presentations, crunchy and creamy. I actually recently discovered that they also sell Lotus biscoff cookies that have a filling, meaning sandwich cookies, in various flavors. They must be delicious. I really want to try them!
So, for this recipe, we show you how to make biscoff butter cookies with chocolate chips and some pieces of the original Lotus biscoff cookies. Now apart from the cookie dough made to be Lotus biscoff flavored, these cookies also have a biscoff butter filling, and they are simply delicious! When you eat them, you can see the filling coming out, and it is so yummy!
The final combination of all these things is impressive. These cookies are soft, creamy and crunchy. They have it all really.
Besides, I have yet to meet someone who does not like Lotus Biscoff cookies, the original ones. They have become some sort of staple for many of us recently. If you haven’t tried them, you have to, for sure! And of course, you have to give this recipe a try too. I can assure you, you will absolutely love it!
These cookies are crispy on the outside, with a piece of the original lotus biscoff cookie and some chocolate chips, and then soft on the inside, and so chewy, and it has that almost liquid biscoff butter filling, wich you will love. Plus, the dough itself already tastes like biscoff butter. They are to die for!
If you like this recipe, you have to check out our recipe for double chocolate cookies, a definite must try recipe!
Biscoff butter cookies
Ingredients
- 1/2 C (4.40 oz) (125 gr) Lotus Biscoff butter, to fill the cookies
- 1/2 C (3.95 oz) (112 gr) unsalted butter, at room temperature
- 1/2 C (4.40 oz) (125 gr) Lotus Biscoff butter
- 3/4 C (5.30 oz) (150 gr) brown sugar
- 1/4 C (1.80 oz) (50 gr) white sugar
- 1 egg, large in size
- 1 egg yolk
- 1 tsp (0.17 fl oz) (5 ml) vanilla extract
- 2 C (8.80 oz) (250 gr) all purpouse flour
- 2 tsp (0.56 oz) (16 gr) cornstarch
- 1 tsp (0.17 oz) (5 gr) baking soda
- 1/2 tsp (2.5 gr) salt
- 1 1/4 C (7.50 oz) (212 gr) semisweet chocolate chips, or milk chocolate chips
- 10 Lotus Biscoff cookies, cut into chunks
- 5 Lotus Biscoff cookies, cut in half, for decorating
- Lotus Biscoff butter, for decorating (optional)
Instructions
- To make the filling for the cookies, in a large plate with baking paper add approximately 1 tablespoon sized portions of the Biscoff butter. Freeze for 1 hour while preparing the rest of the recipe.
- In a medium bowl sift the flour with the cornstarch, baking soda and salt. Separately, in a large bowl, cream the butter with the Biscoff butter and the two types of sugar with an electric mixer or a hand whisk for 3 minutes until the mixture is light and fluffy.
- Add in the egg with the egg yolk and the vanilla extract. Beat for 30 seconds more until smooth.
- Add the flour mixture and fold in with a rubber spatula to form a soft batter. Finally, add 1 cup of the chocolate chips along with the Lotus Biscoff cookies cut into pieces and mix with the same spatula until they are incorporated throughout the batter.
- Cover the bowl with plastic wrap and refrigerate the dough for 1 hour or preferably overnight for better consistency and flavor.
- Once the dough has cooled, preheat the oven to 374º F (190° C). Also, line a large baking sheet with parchment paper.
- Portion the dough into 12 balls the size of 4 tablespoons (approximately 4.50 oz -130 gr-) each. Take a ball of dough, flatten it a little in the palm of your hands to make it hollow in the center and then place a portion of the frozen Biscoff butter filling in that space. Using your hands, wrap the dough around the filling so that it is completely sealed. It is important to do this step quickly as the Biscoff butter filling will begin to melt from the heat of your hands.
- Repeat this for the rest of the dough balls and then place them on the tray at least 5 cm apart from each other as they will spread when baking. Bake the cookies for 12-14 minutes until they are firm and lightly browned on the edges but not quite in the center.
- As soon as they come out of the oven place the Lotus Biscoff cookies in halves on top of the cookies, pressing a little, along with the leftover chocolate chips (1/4 cup). These cookies are very soft, so it is important to let them cool on the bakign sheet for at least 15 minutes and then transfer them to a wire rack to cool down completely.
- If desired, the cookies can be decorated with more Biscoff butter on top. The cookies can be stored perfectly well in tightly closed tupperware for up to 1 week.
