Deliciously loaded Biscoff cookies

A Biscoff cookie is always a great treat, but a freshly baked gooey cookie loaded with Biscoff spread and finished off with a Biscoff biscuit is bringing it to the next level


For 15 servings


  • 280 g all-purpose flour
  • ½ tsp baking soda
  • 1 tsp baking powder
  • ½ tsp kosher salt
  • 110 g unsalted butter, room temperature
  • 180 g Biscoff spread
  • 200 g brown sugar
  • 105 g sugar
  • 1 egg + 1 egg yolk


  • Biscoff biscuit
  • 400 g Biscoff spread

Prepare in 10 steps

  • 1

    Preheat the oven to 175°C (350°F). Line a baking tray with parchment paper.

  • 2

    Mix all the dry ingredients. Combine all-purpose flour, baking soda, baking powder, and salt in a bowl. Mix together and set aside.

  • 3

    Mix the butter and Biscoff spread until the mixture has a homogenous colour.  

  • 4

    Then add brown and white sugar and continue to mix for another 3 minutes.

  • 5

    Add the eggs and mix until fully combined. Scrape down the sides of the bowl as needed.

  • 6

    Fold the dry ingredients carefully into the wet ingredients with spatula. Be careful not to overmix.

  • 7

    Use an ice cream scoop to make the cookies, one big scoop per cookie. Roll into balls and place on the prepared baking sheet.

  • 8

    Bake for 12-14 minutes, until crispy edges begin to form. It’s better to underbake cookies than to overcook them.

  • 9

    Take out of the oven and let cool for some minutes. Put on a rack to cool off completely.

  • 10

    Once cooled off, spoon about 1 tbsp of the Biscoff spread on top of the baked biscuits. (If Biscoff is stiff, microwave for about 30 seconds until melted). Add Biscoff biscuit crumbs and a Biscoff biscuit on top.

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