Biscoff Cookies
These easy biscoff cookies are soft, chewy, and packed with rich cookie butter flavor in every bite. A simple recipe perfect for beginner bakers, this is one of those biscoff recipes worth adding to your baked goods rotation all year long.
Servings: 18 cookies
Ingredients
- ½ cup Lotus biscoff spread
- ½ cup unsalted butter softened
- ½ cup granulated sugar
- ¼ cup brown sugar
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- ¾ teaspoon baking soda
- ¾ teaspoon salt
- ½ cup chocolate chips
Instructions
- Preheat the oven to 350℉ (180℃). Line a large baking sheet (or two smaller ones) with parchment paper and set aside.
- In the bowl of a stand mixer, add the Lotus Biscoff cookie butter spread and unsalted butter. Using a paddle attachment, mix on medium until combined (1-2 minutes).
- Add both sugars and mix briefly to combine.
- Add the egg and vanilla to the mixture and mix to combine.
- Scrape down the sides of the bowl then add the flour, baking soda, and salt. Mix on low to combine, scraping the sides to ensure all mixed well.
- Use a wooden spoon or spatula to fold the chocolate chips into the mixture.
- Use a cookie scoop or a large tablespoon to make the cookie balls. Place on the parchment lined baking sheet at least 2-3 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the cookie edges are slightly golden. Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
No need to chill these cookies before baking. Just ensure they are 2-3 inches apart on the tray to allow for spreading.
Store leftover cookies in an airtight container for up to 5 days.
Nutrition
Serving: 1cookie | Calories: 185kcal | Carbohydrates: 23g | Protein: 2g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 148mg | Potassium: 35mg | Fiber: 0.3g | Sugar: 14g | Vitamin A: 173IU | Calcium: 11mg | Iron: 1mg