Super thick and chunky Biscoff Cookies made from scratch. These BIG New York-style cookies are filled with Biscoff cookie spread, Biscoff cookies, milk chocolate and white chocolate. They’re ready to eat in under an hour.
I almost called these Ugly Biscoff Cookies 💙
But while these cookies won’t win any prizes in the looks department, they taste unbelievably good. They’re super thick and chunky and filled to the brim with chocolate, Lotus Biscoff cookies and Biscoff cookie butter.
The best part? There’s no need to chill the dough, so they’re ready to eat in under an hour!
Why you will love these cookies
- They’re big and buttery (New York-style)
- They’re filled with Biscoff cookies AND Biscoff cookie spread
- They feature TWO types of chocolate
- There’s no chilling the dough
Just like my popular Levain Bakery Cookies and my Gingerbread NYC Cookies I knew I wanted these cookies to be big and bold. I also knew I wanted them to taste oh-so-biscoffy (is that a word?).
And we achieved just that by adding Lotus Biscoff cookies in the cookie dough, and swirling through Biscoff cookie butter.
But we couldn’t stop there. We also added LOADS of milk chocolate and white chocolate pieces. While you could use chocolate chips, I prefer to add BIG chunks of chocolate so there’s gooey chocolate in every bite.
While I’ll always love thin and crispy cookies, like my Snickers Cookies, these big, bold cookies are my new fave.
How to make thick cookies
Just like my Levain Bakery Chocolate Chip Cookies, these cookies are super thick. We’ve chatted before about how to make thick cookies but let’s recap.
- Use cold butter. Butter warms and melts in the oven causing cookies to spread. So what do we do if we don’t want our cookies to spread too much? We use cold butter.
- Brown sugar. White sugar or caster sugar can also cause cookies to spread. So we use brown sugar in this recipe. It also adds a beautiful, caramel-like flavour.
- Extra flour. We add a little extra flour to make sure these cookies are extra thick. I highly recommend using a baking scale to measure the exact amount of flour for the recipe. Over measuring could result in dry cookies.
- A little cornflour. Cornflour or corn starch helps to make cookies thick and soft. If you don’t have any, just add an extra tablespoon of flour.
- A lot of fix ins. It’s important to use loads of fix ins to help stop your cookie dough from spreading too much. I’ve used roughly chopped Biscoff cookies and handcut chunks of chocolate in this recipe.
- Tall balls of cookie dough. When you roll the balls of cookie dough, make sure your balls are nice and tall – that way they have further to spread.
What’s in the cookie dough?
- Lotus Biscoff cookies
- Milk chocolate chunks
- White chocolate chunks
- Biscoff cookie butter
- LOVE
Frequently asked questions
Cold butter will help you create thick cookies. If you don’t want to use cold butter, you can use room temperature butter but you will need to chill the cookie dough for 30 minutes.
Check out this post for the most common reasons why cookies spread too much in the oven. Make sure you follow all the tips above to ensure your cookies are lovely and thick.
I prefer to use blocks of chocolate that I chop by hand. But you can use chocolate chips if you prefer. I’ve used both milk and white chocolate in this recipe, but you can use dark chocolate, peanut butter chips or Caramilk – chocolate in most forms will be delicious here!
More big cookies to try
- Levain Bakery Chocolate Chip Cookies
- Double Chocolate Cookies
- Kitchen Sink Cookies
- Peanut Butter Chocolate Chip Cookies
Did you make this recipe? Don’t forget to rate the recipe and leave a comment below. Hungry for more? Join me on Instagram, Facebook, Pinterest and Twitter for more amazing recipe ideas.
Let’s Bake
Biscoff Cookies
Thick and chunky Biscoff Cookies ready to eat in under an hour.
Ingredients
- 115 grams (1/2 cup or 1 stick) unsalted butter, COLD (straight from the fridge), roughly chopped
- 190 grams (1 cup) brown sugar
- 1 teaspoon vanilla extract
- 1 large egg, cold
- 245 grams (1 and 3/4 cup) plain flour or all purpose flour
- 1 tablespoon cornflour or corn starch*
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 100 grams (2/3 cup) milk chocolate, roughly chopped
- 100 grams (2/3 cup) white chocolate, roughly chopped
- 70 grams (1/2 cup) Lotus Biscoff cookies, roughly chopped
- 80 grams (1/3 cup) Biscoff cookie butter
Instructions
- Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Line two baking trays with baking or parchment paper.
- In a large mixing bowl, add cold butter and sugar. Beat with an electric mixer on medium speed until combined. Add vanilla and egg. Beat again until combined – but try not to over mix.
- Add flour, cornflour, baking soda and salt, and beat on a low speed until soft cookie dough forms. Add chopped chocolate and cookies and beat briefly. Finally, add Biscoff cookie butter and mix very briefly.
- Scoop out cookie dough, roughly 2 tablespoons per cookie, and place on prepared oven trays, leaving room for the cookie to spread slightly.
- Bake cookies for 12-14 minutes or until golden brown. Leave cookies to cool completely.
Notes
Plain flour: I highly recommend using a baking scale to measure your flour. It’s very easy to overmeasure flour when using cups – and too much flour could result in a dry cookie.
Cornflour: If you don’t have any cornflour or corn starch, use an extra tablespoon of flour.
Chocolate: I prefer to use blocks of chocolate that I’ve cut up by hand, but you can use chocolate chips if you prefer. Peanut butter chips or Caramilk also works nicely in this recipe.
Cookies spreading: If you always have trouble with cookies spreading too much in the oven, bake one tester cookie. If it’s not as thick as you would like, chill the dough for 30 minutes and then try again.
Tkiah says
This receipe was a massive win, insanely delicious! I actually froze little dollops of biscoff and stuff them with that so they had a gooey biscoff centre also. They turned out amazing!
Jessica Holmes says
That sounds incredible! So glad you loved them!
Sarah says
These are such amazing cookies and I get the best reviews anytime I make them for fam + friends. Do you think this recipe could be converted in to a giant cookie cake?
Jessica Holmes says
Yay! Love hearing that Sarah! Yes I do, although I haven’t tried myself so I can’t give specifics. But I would recommend slightly reducing the flour content so it’s not too dry. I’d maybe try 210 grams of flour? If you do try it, let me know how it goes!
Wendy says
Yum!!
j says
Made these a while back and they were gone in no time- they were so good! Biscoff lovers who are reading this should give this a go!
Jessica Holmes says
Love hearing that!
Ariana says
Thanks for the quick reply Jessica! I can’t wait to make them!!
Ariana says
Do the biscoff cookies stay crunchy or will they soften as the cookies bake? Is it possible to leave the biscoff cookies out of the recipe and maybe add more chocolate chips?
Jessica Holmes says
They stay pretty crunchy! But yes, you could absolutely do that!
Fernee says
Hi! If I freeze it, will the biscoff cookies go soggy?
Jessica Holmes says
Hi Fernee, yes if you freeze the cookies once they’ve been baked, the biscoff cookies won’t be as crisp.
Sawliha says
Amazing recipe!
Can the dough be frozen? And for how long?
Jessica Holmes says
So glad you enjoyed it! Yes, you can freeze the dough for a month or so, you’ll just need to thaw it before baking.
Layla says
They were absolutely delicious family enjoyed 😊
Jessica Holmes says
Yes! Love that!
Tris says
Could I substitute peanut butter for cookie butter? Unfortunately we don’t have lotus cookie butter in Canada (well not that I can find)
Thank you
Jessica Holmes says
Yes!! That would be amazing!
Sangita says
These were incredible, I didn’t have quite enough Biscoff spread so substituted the remainder with peanut butter. They were insanely good. Thank you so much for the recipe!
Jessica Holmes says
Oh love that! Peanut butter would be delish!
Marisa says
BEST COOKIES EVER
Jessica Holmes says
Yes! Love that!
Jessie says
So delicioussssss!! Killed it once again, thank you! Out of curiosity…could you use this recipe for a cookie pie?
Jessica Holmes says
Yes! Glad you liked them! Ooh I haven’t tried but could be worth a shot! I’d maybe reduce the flour slightly since you wouldn’t be concerned about spreading, just so it wasn’t dry.
Renee says
I feel compelled to leave a rating as these cookies were SO GOOD. Thank you for a beautiful recipe, my family (and neighbours) loved them.
Jessica Holmes says
Yes! LOVE hearing that Renee! Thank you for your kind feedback.
Josh says
These cookies are amazing!
Jessica Holmes says
So glad you enjoyed them!