Biscoff Cookies by Baking Mad

  • Total Time

    40m
    • Prep Time

      30m
    • Bake Time

      10m
  • Serves

    12

  • Skill Level

    Easy
  • Dietary Needs

    Veg
    • Vegetarian
  • 12 Reviews

    4 star rating

This recipe for Biscoff Cookies is really easy to follow. Biscoff and Cookies are two of our favourite things and the result of this recipe is spectacular. A melt-in-the-middle biscoff centre surrounded by a golden beautiful cookie baked to perfection. 

You can either make these HUGE or a normal size... just add an extra minute onto the bake time if you're going large. 

Method

  1. Line a baking tray with parchment paper. Using a tablespoon, scoop out 12 portions (about 15g each) of Biscoff spread onto the prepared baking sheet. Freeze until solid, at least one hour or overnight.

  2. Preheat your oven to 350ºF/180ºC. Line 2 baking sheets with silicon baking mats or parchment paper and set aside.

  3. In a large bowl, whisk together the Biscoff biscuit crumbs, flour, baking powder, salt and cinnamon.

  4. Beat the butter and biscoff spread together until completely smooth and creamy. 

  5. Add both the light muscovado and caster sugars and beat together until lightened  in texture and colour. It should take around 3-5 minutes if using a hand or stand mixer.

  6. Next add in the egg and vanilla extract and mix until well combined.

  7. Now you need to gradually add in the flour until it's JUST incorporated. Take care not to overmix this as it will cause your cookies to turn really flat when baked. 

  8. Use a spoon or icecream scoop, portion out the cookie batter evenly into 12 equal balls (you're looking for about 50g per ball).  Spread these out onto the baking sheets as they will melt and spread in the oven. You don't want them to touch.

  9. Using your thumb, make a deep indentation into each dough ball. Then take the Biscoff scoops out of the freezer and working quickly place each one into the middle of the dough indentation you've just made. 

  10. Gather the dough up over the Biscoff scoops to completely cover them, then roll them into balls as best as you can.

  11. Place the cookies 1 sheet at a time into the oven and bake  until golden brown. This should be for 10 minutes, but take them out a minute early to check: They should be flattened but still a bit puffy. The edges will have begun to set but the centres should still be very soft. 

    Do NOT bake them until they feel done or they'll end up hard instead of soft and chewy. The cookies will continue to cook from the residual heat of the baking trays as they cool.

  12. Transfer the baked cookies to a wire rack and let the cookies cool for at least 15 minutes. The cookies' Biscoff center will be lava-like and runny if eaten within an hour after baking. After they've cooled to room temperature, the Biscoff center will set and not ooze out, but will remain soft. 

    Top Tip: Storage & Consumption

Let's Bake

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Reviews

  1. 1 star rating

    Never try these🤢

  2. 5 star rating

    Turned out perfect

  3. 5 star rating

    Amazing but didn’t bother adding salt

  4. 4 star rating

    Why are people saying 3 tsp of salt? It literally says 1 tsp of salt on the recipe 🤔. These were very tasty but all stuck together and didn’t cook how we wanted them too. Make sure there is a LOT of space between each cookie in the oven

  5. 3 star rating

    Delicious Cookies. Thankfully I ignored the 3tsp salt! 1 was still too much. Just add a lunch and they'll be perfect

  6. 5 star rating

    Amazing and tasted so good

  7. 5 star rating

    These are gorgeous 🤤 definitely add less salt like the others have said. I have made these twice now, with only 1tsp salt...perfect

  8. 5 star rating

    Didn’t use the salt but used salted butter.
    Used aldi’s own version of biscoff biscuits and spread. Only needed 9mins in the oven. After 15mins cooling I drizzled with melted white chocolate, to die for!! New fave recipe!

  9. 5 star rating

    Having read the reviews I cut the salt a bit (I didn’t measure, but if I had to guess I used about a teaspoon total in my doubled batch) and these were perfect. They were given to four different neighbours... all who consumed them just before dinner. They are definitely going in the Keep Book.

  10. 1 star rating

    they was to salty🤮

  11. 5 star rating

    Fabulous recipe! Made these with my son today and they turned out REALLY well, crunchy at the edges, gooey in the middle, totally delicious and fun to make. I followed the advice of the reviewer above however and used only 1 tsp of salt.

  12. 1 star rating

    It is not 3tsp of salt.
    More like 1.

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