Biscoff cookies

Name: Biscoff cookies
Total time: 2700 s
Yield: 8 - 10 cookies
Cuisine: British
Ingredients: 160 g Biscoff spread; 200 g unsalted butter, room temperature; 180 g light brown sugar; 1 large egg, room temperature; 250 g self raising flour; 200 g plain flour; 1.4 tsp salt; 1 tsp baking powder; 200 g white chocolate chips; 100 g Biscoff cookies, roughly chopped; 10 Biscoff biscuits and Biscodd spread to decorate

Santy Coy @chefsantycoy

Gold Coast, Australia

There simply aren't sufficient words in the English language to capture the flavor of Biscoff, which features delicate notes of cinnamon, nutmeg, and ginger. These large and thick New York-style cookies are packed with Biscoff cookie spread, Biscoff biscuits, and white chocolate. They taste incredibly delicious.

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Santy Coy @chefsantycoy

Gold Coast, Australia

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Ingredients

45 minutes

8 - 10 cookies

160 gBiscoff spread
200 gunsalted butter, room temperature
180 glight brown sugar
1large egg, room temperature
250 gself raising flour
200 gplain flour
1.4 tspsalt
1 tspbaking powder
200 gwhite chocolate chips
100 gBiscoff cookies, roughly chopped
10Biscoff biscuits and Biscodd spread to decorate

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Steps

45 minutes

1

Line a baking tray with baking paper and scoop the Biscoff into 20 g balls onto it. Place in the freezer to set while you make the cookies dough.
2

In the bowl of a stand mixer with the paddle attachment, beat the butter for 2 minutes on a medium speed. Add the sugar and beat for a further 3 - 5 minutes. Scrape down the sides of the bowl to ensure all of the butter is fully incorporated.
3

Add the egg and beat on low speed until just incorporated.
4

Add the dry ingredients and beat on low speed until just incorporated.
5

Add the chocolate chips and Biscoff biscuit pieces, beating to combine.
6

Weight each cookie dough ball to 130 g. Once all the dough is measured, mould each dough ball into a bird’s nest shape and place a frozen Biscoff ball in the centre. Carefully wrap the cookies dough around the Biscoff so it is completely covered. Chill the dough balls in the fridge for at least 3 hours before baking.
7

When ready to bake, preheat the oven to 160ºC fan and line a baking tray with baking paper. Place cookie dough balls onto the tray at least 2 cm apart and bake for 30 minutes until golden in top.
8

Allow to cool for 10 - 15 minutes before enjoying. Try not to be impatient; the cookies need this time to continue cooking at room temperature.
9

When completely cool, stick a Biscoff biscuit onto each cookie with small blob of Biscoff spread, to decorate.
10

Enjoy…..
11

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Santy Coy @chefsantycoy

on May 10, 2025 07:32

Gold Coast, Australia

I’m a retired chef living in the beautiful Gold Coast, Australia, with a lifelong passion for cooking and baking. Even after hanging up my professional apron, I continue to find joy in my kitchen — creating pastries, Asian-inspired dishes, and fine dining plates right at home. For me, food isn’t just about eating; it’s about creativity, comfort, and sharing love through every bite.🇬🇧 Cookpad UK Ambassador!