Soft & Chewy Biscoff Cookies (Bakery-Style)

This biscoff cookies recipe makes 5 large bakery style soft and chewy cookies that are so delicious, you won’t want to share.

I feel like biscoff is one of those flavours that you either love or you don’t. Saying that, I am absolutely a Biscoff lover and if you are too, these soft and chewy Biscoff cookies are about to become your go-to bake. I tested this recipe a few times and they are delicious. Super rich with that signature deep caramel flavour, packed with chunks of chocolate and crushed biscoff biscuits, finished with crisp edges and a soft, chewy centre.

This is a small-batch cookie recipe that makes 5 large cookies which are perfect for a weekend treat. You can easily double it to make 10 if you’re baking for sharing (or freezing cookie dough balls for later).

Why You’ll Love These Biscoff Butter Cookies

• They are thick, chewy cookies with crisp edges
• Loaded with creamy Biscoff spread and cookie crumbs
• This recipe uses simple ingredients you can find at most grocery stores or your local store
• Ready in under 30 minutes, including bake time
• Slightly underbaked for the best results (that wobble is intentional!)

Ingredients (Makes 5 Large Cookies)

Use a kitchen scale for accuracy and best texture.

• 100g unsalted butter, softened to room temperature
• 130g light brown sugar
• 1 large egg (room temperature)
• 100g self-raising flour
• 100g plain flour
• ½ tsp baking powder
• 2 tbsp creamy Biscoff spread (Lotus Biscoff cookie butter)
• 150-200g milk chocolate, chopped (or extra chocolate chips)
• 6 Biscoff biscuits, roughly broken into chunks
• Pinch of salt (optional but recommended)

Instructions

1. Preheat your oven to 180°C fan. Line a prepared baking sheet with parchment paper.
2. In a large bowl, beat the softened butter and brown sugar using an electric hand mixer until combined.
3. Mix in the egg, then beat in the creamy cookie butter spread until smooth and glossy.
4. In a small bowl, mix the dry ingredients: both flours, baking powder, and salt. Add to the wet mixture and mix gently until just combined.
5. Stir through the milk chocolate chunks and broken Biscoff biscuits. The dough should be thick but scoopable.
6. Divide into 5 large cookie dough balls and place on the baking sheet, spacing them well apart. You can chill the dough for extra thickness, but it’s optional for this recipe.
7. Bake for 10 minutes. The cookies should look pale, golden brown at the edges, and still wobbly in the centre. This is exactly what you want.
8. Let the cookies cool on the tray for 10 minutes, then transfer to a wire rack. They will firm up as they cool while staying soft inside.

Tips for Perfect Biscoff Cookies

• Room temperature butter is key for proper creaming
• Use an oven thermometer if your oven tends to run hot
• For extra indulgence, press more cookie crumbs or chocolate on top before baking
• Freeze unbaked dough balls in a freezer bag and bake straight from frozen (+1–2 minutes bake time)

If you love these, you will also love our Biscoff Energy Balls and our No Bake Biscoff Cheesecake

Storage

Store baked cookies in an airtight container at room temperature for up to 3 days.
Cookie dough balls can be wrapped in plastic wrap and frozen for up to 2 months.