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biscoff cookies homemade
Kathryn Coyle

Soft & Chewy Biscoff Cookies (Makes 5 Large Cookies)

These biscoff cookies are soft, chewy and have a delicious caramel flavour you won't be able to resist!
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 5
Course: Dessert
Cuisine: batch cook
Calories: 600
Ingredients Equipment Method Video Notes

Ingredients
  

  • 100 g unsalted butter softened
  • 130 g light brown sugar
  • 1 large egg
  • 100 g plain flour
  • 100 g self-raising flour
  • 1/2 tsp baking powder
  • 2 tbsp biscoff spread
  • 200 g milk chocolate chopped
  • 6 whole biscoff biscuits roughly chopped
  • 1 pinch salt optional

Equipment

  • 1 weighing scales
  • 1 large mixing bowl
  • 1 hand mixer or stand mixer (both optional)
  • 1 mixing spoon
  • 1 ice cream scoop optional
  • 1 baking tray
  • 1 baking paper

Method
 

  1. Preheat oven to 180°C fan. Line a prepared baking sheet with parchment paper.
  2. Cream butter and brown sugar until combined
  3. Beat in the egg, then mix in the Biscoff spread until smooth.
  4. Combine dry ingredients (both flours, baking powder, salt) in a small bowl. Add to wet ingredients and mix until just combined.
  5. Fold through milk chocolate and broken Biscoff biscuits.
  6. Scoop into 5 large cookie dough balls and space well apart on the tray.
  7. Bake for 10 minutes until edges are set and centres are still wobbly (this gives a chewy cookie).
  8. Cool on the tray for 10 minutes, then transfer to a wire rack to finish setting.

Video

Notes

Cookies firm up as they cool, don’t overbake.
Store in an airtight container at room temperature for up to 3 days.
Freeze dough balls in a freezer bag for up to 2 months; bake from frozen (+1–2 minutes).