cookies
Lotus Biscoff Cookies
Your baking treats don’t have to be limited to the same classic flavors. By incorporating unique ingredients and creative flavor combinations, you can transform ordinary baked items into unforgettable creations that stand out from the crowd.
Lotus Biscoff cookies are a delightful twist on the classic cookie, inspired by the famous Lotus Biscoff biscuits, which were first created in Belgium in 1932. Known for their distinctive caramelised flavour, Biscoff biscuits have become a favourite worldwide and are often enjoyed with coffee. This cookie recipe transforms those iconic biscuits into a rich, bakery-style dessert by combining crushed Biscoff biscuits and creamy Biscoff spread inside a soft, buttery cookie, creating an indulgent treat that celebrates the original Belgian flavours in a new and exciting way.
What makes these cookies truly unique is their irresistible combination of textures and flavours. The outside is perfectly golden with crisp edges, while the centre remains thick, soft, and chewy, revealing a warm, gooey Biscoff filling with every bite. The deep caramel notes, hints of cinnamon, and buttery richness create a comforting yet luxurious taste, while the crunchy biscuit topping adds the perfect finishing touch. Whether served warm with a glass of milk or alongside a cup of coffee, Lotus Biscoff cookies offer a deliciously decadent experience that is both nostalgic and unforgettable.
Lotus Biscoff Cookies
Course: Dessert12
servings1
hour15
minutes300
kcalIngredients
Cookie Dough
170 g unsalted butter, softened
150 g light brown sugar
80 g caster sugar
1 large egg (room temperature)
1 tsp vanilla extract
300 g all-purpose flour
20 g corn flour
1 tsp baking powder
½ tsp baking soda
½ tsp saltFilling
180 g Lotus Biscoff spreadMix-ins
120 g Lotus Biscoff biscuits, roughly crushed
100 g white chocolate chips (optional)Decoration
Extra Biscoff spread, melted
Crushed Lotus Biscoff biscuits
Whole Lotus Biscoff biscuits
Directions
- Freeze the Filling
Spoon 12 small portions (about 15 g each) of Biscoff spread onto a parchment-lined tray.
Freeze for 30–40 minutes until firm.
- Make the Dough
Beat butter, brown sugar, and caster sugar for 3–4 minutes until light and fluffy.
Mix in the egg and vanilla.
In another bowl, whisk together flour, cornflour, baking powder, baking soda, and salt.
Add the dry ingredients to the wet mixture and mix until just combined.
Fold in crushed Biscoff biscuits and white chocolate chips.
- Chill
Refrigerate the dough for 1 hour.
- Fill the Cookies
Divide the dough into 12 equal portions (about 75–80 g each).
Flatten each portion.
Place one frozen Biscoff filling in the centre.
Seal the dough completely around the filling and roll into a ball.
- Bake
Preheat oven to 180°C.
Place cookies well apart on a lined baking tray.
Bake for 12–14 minutes, until the edges are lightly golden and the centres are still soft.
Let cool on the tray for 10 minutes before transferring to a wire rack.
- Decoration
Warm a little Biscoff spread until pourable.
Drizzle over the cooled cookies.
Sprinkle with crushed Lotus Biscoff biscuits.
Press half a Lotus Biscoff biscuit onto each cookie while the spread is still soft.
Notes
- Freeze the Biscoff filling so it stays gooey after baking.
Chill the dough before baking to prevent spreading.
Do not overbake; the cookies continue cooking on the hot tray.
For extra flavour, sprinkle a pinch of flaky sea salt on top while warm.
