Wednesday 6 May 2020

Biscoff Cookies

Chewy cookies made with biscoff biscuits and stuffed with biscoff spread

The idea of making biscoff cookies with actual biscoff biscuits is just genius and then to incorporate more biscoff by stuffing the cookies with biscoff spread, well what more could you want. How many times can I write the word biscoff in this post I wonder? I made these biscoff cookies a few years back so I've updated them as needed with a few adjustments in the ingredients but I have to say, I was impressed that I didn't need to tweak them too much, its a fail-proof cookie recipe you'll need. They are better than before, and I honestly think they are one of my best cookie recipes. If you have family or friends that are biscoff-crazy, make a batch of these cookies and gift a box of them, they will love it and so will I for you stumbling upon this recipe :)

If you love biscoff....

Check out my other recipes for more inspiration!


Prep: 20 minutes + 1 hour freezing time
Cook: 10-12 minutes
Serves: About 16 cookies


  • Follow the recipe and method exactly I have written it as this will help with the texture - the cookie dough is soft as first so will be a little messy. 
  • I do suggest weighing the cookie dough as this makes even quantities of the cookies but you can eyeball it if you do not have scales. 
  • The biscoff spreads needs to be frozen in order for it to be enclosed in the cookie dough otherwise it will be VERY messy. 
  • If you can't get your hands on any biscoff merchandise, a lot of supermarkets now do 'speculoos' biscuits and sometimes a spread which may be more accessible to you and will work just the same. 


16 biscoff biscuits into fine crumbs
300g Plain flour
140g Vegan butter
2tsp Cornflour
150g Light brown sugar
100g Caster sugar
110ml Soya milk
1tsp Vanilla extract
1tsp Bicarbonate of soda
Pinch of salt
16 tsp Biscoff spread + more for the top optional


✿Line a baking tray and using a teaspoon, scoop out 16 portions of biscoff spread and spread them out on the tray. Pop in the freezer for an hour or more until solid but don't remove until ready to use.
✿Line 2-3 baking trays with baking paper depending on how large your trays are - I had to use 3.
✿In a large bowl, whisk together the biscuit crumbs, flour, cornflour, salt and baking soda and set aside.
✿Using an electric whisk or standing mixer, beat together the butter and sugars until smooth and creamy. Pour in the milk and vanilla and continue to mix on a low speed - it will curdle but don't worry. 
✿Gradually add the flour mixture and mix until combined. Now you can remove the biscoff spread balls from the freezer.
Preheat the oven to 180℃ whilst you assemble the cookies.
✿Weigh out balls of the cookie dough to be roughly 50-55g each - this recipe made me 16 cookies. 
✿Place the cookies onto the lined trays. Gently flatten them with your hand then place one ball of frozen biscoff spread into the centre. Enclose the spread into the dough and roll into a ball and place back onto the tray.
✿Repeat with the remaining cookies. 
Make sure the cookies are all spread out on the trays as they will connect when baking. You may need to bake in batches. 
✿Bake in the oven for 10-12 minutes.
✿Remove from the oven and leave to cool for 10 minutes then transfer to a wire rack. 
✿Melt some more of the biscoff spread to drizzle on top of each cookie and sprinkle on more biscoff biscuit crumbs to finish. 
✿Best stored in an airtight container at room temperature up to 5 days at most. Enjoy! 



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