Description
Delight in these soft and chewy Biscoff Butter Cookies, combining the unique caramelized flavor of Lotus Biscoff Spread with rich chocolate chunks. Perfectly balanced sweetness and a tender crumb make these cookies ideal for any occasion.
Ingredients
Scale
Dry Ingredients
- 1½ cups all-purpose flour
- ¾ tsp baking soda
- ¾ tsp salt
Wet Ingredients
- ½ cup butter, softened (regular or dairy free)
- ½ cup Lotus Biscoff Spread (or Speculoos brand, or other Cookie Butter Spread)
- ½ cup granulated sugar
- ¼ cup light brown sugar
- 1 egg
- 1½ tsp vanilla extract
Add-ins
- â…“ cup semisweet chocolate, chopped (or chocolate chips) (regular or dairy free)
Instructions
- Prepare Oven and Dry Ingredients: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until evenly combined; set this aside.
- Cream Butter and Biscoff Spread: Using a stand mixer fitted with a paddle attachment or a handheld mixer, beat the softened butter and Biscoff spread together until the mixture is smooth and creamy. Add the granulated sugar and light brown sugar, then continue mixing for 1-2 minutes until the mixture is light and fluffy.
- Add Egg and Vanilla: Incorporate the egg and vanilla extract into the creamed mixture, mixing just until combined. Avoid over-beating at this stage to maintain the mixture’s light texture.
- Combine Wet and Dry Ingredients: Gradually add the flour mixture to the wet ingredients, mixing until just incorporated—do not over-mix to keep the cookies tender. Gently fold in the chopped semisweet chocolate or chocolate chips evenly throughout the dough.
- Shape Cookies and Bake: Using a cookie scoop or your hands, shape the dough into 1.5 tablespoon-sized balls. Place them on the prepared baking sheets spaced 3-4 inches apart to allow for spreading. Optionally, top with a few extra chocolate pieces. Bake one sheet at a time for 8-10 minutes until the edges turn light golden brown and the tops are slightly under-baked, ensuring a soft texture.
- Cool the Cookies: Let the cookies rest on the baking sheet for 5-10 minutes after removing from the oven, then transfer to a wire rack to cool completely before serving.
Notes
- For soft and chewy cookies, slightly under-baking is key as it prevents them from drying out.
- Feel free to substitute dairy-free butter and chocolate to make this recipe vegan-friendly.
- Spacing dough balls 3-4 inches apart helps prevent cookies from sticking together during baking.
- Using chilled dough can help the cookies maintain their shape better if you have time to refrigerate before baking.
