Ingredients Needed
Butter. I used salted butter but unsalted butter can be used too. Biscoff/Cookie butter. I used the Lotus brand but use any cookie butter you can easily find. Sugar. I use both soft brown sugar and white granulated sugar. Eggs. Vanilla. I used vanilla bean paste but vanilla extract also works well. Flour. All purpose flour. Baking powder. Ground Cinnamon. Salt. Chocolate chips. I use a bar of dark chocolate and roughly chop it for larger chunks but chips works too.
How to make Biscoff Cookies
I prefer making cookie dough in the bowl of my stand mixer fitted with the paddle attachment but you can absolutely make this using a large mixing bowl and a wooden spoon. Cream together the room temperature butter and Biscoff until combined. Add the sugars and beat together for a few minutes until light and fluffy. Remember to scrape down the bowl with a rubber spatula regularly. Add the eggs, one at a time, mixing well after each addition then add the vanilla. Sift in the dry ingredients and mix until just combined then stir in the chocolate chips/chunks. Using a cookie scoop/ice cream scoop, portion out the dough and place on a parchment paper lined baking sheet then transfer to the fridge and allow to chill for at least 30 minutes but ideally overnight. Chilling your cookie dough for longer allows the flavors to develop and will result in a much more delicious baked cookie. Bake the cookies in a preheated oven for 10-15 minutes until the edges are crisp and golden brown but the centers are still slightly soft. Remove and allow to cool then serve.
Can I make this ahead?
Cookies are great to make ahead as they keep and freeze well. The cookie dough can be made and kept in the fridge for up to 2 days before baking. Scooped dough can also be frozen for up to 3 months. Baked cookies can be kept in an airtight container at room temperature for up to 1 week.
Cookie Recipes
Ginger Snap Cookies Easy spiced sugar cookies Cheddar Apricot Thumbprint Cookies
