Looking for a Biscoff cookie recipe that’s rich, gooey, and perfectly indulgent? You’re in the right place. At Crumbs and Doilies, we’ve given the classic New York-style cookie a delicious twist with a hidden Biscoff centre, chunks of chocolate, and crushed biscuits for that perfect crunch.
Whether you’re an experienced baker or just starting, this recipe will guide you step-by-step to create cookies that are crispy on the outside, soft and gooey on the inside, and packed full of flavour.
Prefer to enjoy cookies without the baking? Check out our cookie delivery —straight to your doorstep!
Tools You’ll Need
Before you begin baking, it’s essential to have the right tools on hand. Here’s everything you’ll need to create these delicious Biscoff cookies with ease:
- Standing Mixer or Hand Mixer: Perfect for creaming the butter and sugar to the right consistency.
- Mixing Bowls: Multiple sizes will help with different stages of the recipe.
- Teaspoons: For portioning the Biscoff spread into dollops.
- Tupperware or Freezer-Safe Tray: To freeze your Biscoff dollops and cookie dough.
- Weighing Scales: Accuracy is key for measuring your dough portions.
- Baking Trays: Ensure they’re sturdy and lined with parchment paper for easy cleanup.
- Cling Film: To cover your cookie dough balls while they freeze.
- Spatula or Wooden Spoon: For mixing ingredients and scraping down the bowl.
- Oven: Preheated to 180°C for even baking.
If you’re looking for more baking equipment recommendations, explore our Baking Essentials Guide. Now that you’re equipped, let’s dive into the step-by-step process!
How to Make Biscoff Cookies
Ready to make irresistible Biscoff cookies? Here’s a quick breakdown of the process before we dive into the full recipe card.
- Prepare the Biscoff Centres – Scoop Biscoff spread into small dollops and freeze them so they hold their shape inside the cookies.
- Make the Cookie Dough – Start with cold butter and sugar, mix in chocolate chips, add dry ingredients, and bind it all together with eggs to form a sturdy dough.
- Shape and Fill the Cookies – Portion out 100g dough balls, add the frozen Biscoff centre, and wrap the dough around it. Chill the dough balls to ensure perfect baking.
- Bake to Perfection – Preheat your oven, bake the cookies for 15 minutes until golden, and let them cool slightly to set that gooey centre.
- Serve and Enjoy – Taste them warm with ice cream or fresh berries for a little extra indulgence.
Let’s move on to some tips and troubleshooting before diving into the full recipe!
I Can’t Find Brown Sugar!
No brown sugar? No problem! Brown sugar adds a deep, caramel-like sweetness to your cookies, but you can easily make a substitute at home with just two ingredients: granulated sugar and treacle (or molasses).
Homemade brown sugar is not only quick to prepare but also ensures your cookies maintain the same rich flavour and chewy texture. Let’s break it down for you!
Making Brown Sugar at Home
To make your own brown sugar, combine 250g of granulated sugar with 2 teaspoons of treacle or molasses. Mix these together in a food processor for 3–4 minutes until the mixture is evenly blended, and you’ll notice it has taken on that classic soft, sandy texture of brown sugar.
No food processor? No worries! You can mix it by hand—it just takes a bit more time and elbow grease. Once done, your homemade brown sugar is ready to use, delivering the same depth of flavour that the store-bought version would.
Problem Troubleshooting
If you’ve run into issues with your Biscoff cookies, don’t worry! Below, we’ve tackled common problems and provided straightforward solutions to help you perfect your bake.
Looking for more guidance? Check out our detailed article on how to bake perfect cookies for more tips and tricks.
Why Did My Cookies Spread Too Much?
This usually happens when the dough isn’t cold enough. Make sure your cookie balls are thoroughly chilled for at least two hours before baking. If you have time, we recommend leaving them in the freezer overnight.
Why Are My Cookies Hard Instead of Chewy?
Overbaking is often the culprit here. Keep a close eye on your cookies, especially during the last few minutes of baking. Remove them when the edges are golden, even if the centres seem slightly soft—they’ll firm up as they cool.
My Cookie Dough Feels Too Dry—What Should I Do?
Dry dough can result from using butter that’s too cold or not adding enough wet ingredients. Make sure your eggs are at room temperature and fully incorporated. If needed, add a tablespoon of milk or an extra yolk to bring the dough together.
How Can I Avoid Uneven Baking?
Preheating the oven properly and using a lined baking tray are key. Also, ensure your cookie dough balls are evenly sized—using a scale to measure each portion helps keep things consistent. Also, use an oven thermometer to check for uneven heat spacing within your oven.
Why Is My Biscoff Filling Leaking?
The Biscoff dollops might not have been frozen long enough. Ensure they’re firm before wrapping them in dough. Also, seal the dough completely around the filling to avoid leaks during baking.
Common Questions About This Recipe
Curious about ingredient swaps, portion adjustments, or how to store your cookies for ultimate freshness? We’ve compiled answers to your top questions to help you perfect this recipe.
Can I Use a Different Type of Chocolate?
Absolutely! While this recipe uses a mix of milk and white chocolate chips for a balance of sweetness, you can substitute dark chocolate if you prefer a richer flavour. Just make sure to maintain the same quantity for consistent results.
Do I Have to Use Biscoff Spread?
Biscoff spread is the star of this recipe, but if you’re feeling experimental, you can substitute it with peanut butter, Nutella, or another favourite spread. Keep in mind, though, that the flavour profile will change.
Can I Make Smaller Cookies Instead?
Yes, you can make smaller cookies if you prefer bite-sized treats. Simply divide the dough into smaller portions (around 50g each) and reduce the baking time to around 10–12 minutes.
Do I Really Need to Freeze the Cookie Dough?
Freezing the dough is an essential step for this recipe. It helps the cookies hold their shape, prevents spreading, and gives them that gooey centre. Skipping this step could result in flat, overbaked cookies.
How Long Can I Store These Cookies?
These cookies are best enjoyed fresh, but they’ll keep well in an airtight container for up to 5 days. Any leftover dough can be left in the freezer for up to 3 months.
