Biscoff – A New Addiction For Me!
Before I had these cookies, I don’t think I knew what Biscoff cookies were. I had probably heard of them, the name kinda seemed familiar, but really hadn’t had one. Oh gosh…I have been missing out! And if you have never had one, you have too!
These cookies are filled with Biscoff Cookie Butter, Biscoff Cookie pieces, white chocolate chunks, and toasted pecans, and THEY ARE DELICIOUS!!! I started hearing about the amazing Biscoff cookie a while back, and thought, “Hmmmm, maybe I need to give these a try!” And I’m so glad I did!
*Please know that as an Amazon Associate I earn from qualifying purchases.
To tell you how amazing these cookies are, we went on a little trip with our besties, and I took 3 different flavors of 5 oz gourmet cookies that I was testing. I took a Twix cookie, a regular Chocolate Chip and these Biscoff Blast Cookies. Everyone said they were all really good, BUT they went on and on about the Biscoff Blasts! They were definitely the fav!
Even my mom and daughter said they were their new absolute favorite cookie! They LOVED them!
What is the Biscoff Flavor?
So what is a Biscoff Cookie you might ask? Well they were actually invented in 1932 in Belgium by a baker named Jan Boone Sr.. He created a caramelized cinnamon flavored cookie with nothing but natural ingredients, and he named them Lotus, after the flower that symbolizes purity.
Biscoff reminds me a bit of a Speculaas Cookie. The difference in flavors is that a Speculaas cookie has a more definite cinnamon flavor with little hints of nutmeg, ginger and cloves.
Biscoff has a milder cinnamon flavor with a carmel flavor, and the flavor combination of the two is amazing!! They are so good!
Biscoff Cookie Butter
Not only do these Biscoff Blast Cookies celebrate the Biscoff Cookie, but they are also loaded with scrumptious Biscoff Cookie Butter!
The story of how cookie butter was invented is great! People in Belgium loved the Biscoff cookies so much that they started putting them in their coffee and putting them on toast. Then one day a woman in Belgium decided to enter it into a contest and won!
Soon she and the Lotus Biscoff company made a deal and Voila! We now have wonderful Biscoff Cookie Butter! This stuff is AMAZING on anything!!! Just on a spoon going into my mouth works for me! It’s purely addictive!
When you go to buy Biscoff Cookie Butter, it can be difficult to find anything larger than a 14.1 oz size jar in the grocery stores, so I get mine on Amazon. There I can get two 25 oz jars.
I like to keep all the ingredients for these cookies in the pantry in case I need to make a batch! You can find the Biscoff Cookie Butter double pack here on Amazon.
You can also buy the Cookie Butter in Crunchy if you prefer! It’s a bit more expensive. You can get it here!
Mixing The Dough For The Biscoff Blast Cookies
The recipe for these cookies is pretty self explanatory. On the add-ins, I add in four major goodies; Biscoff Cookie Butter, Biscoff Cookie pieces, white chocolate, and toasted pecans. All of these goodies are what brings these amazing cookies to that gourmet level of “melt in your mouth goodness! “
For my dough balls, I make them 5 oz each. I use a kitchen scale and weigh my ingredients as I’m putting them in the dough, and then once the dough is ready, I measure each ball so they are all the same.
If you don’t have a kitchen scale, I would really encourage you to get one! Once I finally decided to order one a couple of years ago, I have never looked back! I can’t imagine not having it! I use it all the time! If you like mine, here is the link to an upgraded version of my kitchen scale.
Have You Even Tried Biscoff Cookie Butter? Oh MY!!!
When I first decided to make these cookies, I ordered my Cookie Butter from Amazon, because I had never tried it before and didn’t really know if they had it at my grocery store.
So I’m about to make my dough for the first time, and I decided to put a spoon into the cookie butter to see how it tastes. My gosh ya’ll! The stuff is amazing! I dirtied up several spoons and had to make myself stop so I would have enough for my cookies! I can totally see why people would put this on their toast and everything else!
The Biscoff Cookie Pieces
For adding in the cookie pieces, I like to break mine into pieces for these cookies, instead of crushing them. It’s amazing when you bite into one and taste a big chunk of cookie. YUM!!! For the size chunk I like….I usually break a cookie in half, then break each half into four pieces. So each cookie gives me about 8 pieces. To me that size is perfect!
Then for the tops of my cookies, I like to add 3 pieces before chilling, and then when they come out of the oven, I slip a half cookie into a crack in the cookie. You want to see some of the Lotus name sticking out! That’s the “tell-tale sign” that this is a Biscoff cookie!”
I cant Imagine These Without The Pecans
The Biscoff flavor in these cookies is amazing, but I’m telling you, when you add in the toasted pecans, it just sends them over the top! And for me, yes…the pecans have to be toasted!
The roasted flavor of the pecans mixed with the flavor of the Biscoff creates a bite of heaven! For how big on the pecan pieces; I add in pecan quarters, because I really love getting that big bite! I buy pecan halves, then break those in half.
White Chocolate Pairs Perfect With The Biscoff Flavor!
White chocolate is PERFECT in these cookies. I have used both chopped chocolate and white chocolate chips, and both are great! To be honest, I can’t tell you that one is better than the other.
Some people prefer regular chocolate chips, and that’s great! Add whichever you like!
For Me…I Like To Chill My Biscoff Cookie Dough Overnight!
When I make these amazing cookies, I always plan it where I can let them chill overnight before cooking! I know you may not always be able to do this, but it really keeps the spreading down and makes them the thicker big cookie that everyone loves.
Gourmet Cookies Need Time To Set Up In The Middle
After baking, these cookies need time to set up. They are so big and so thick and are a bit different than most cookies. Even after they are done baking, the inside will be pretty soft.
I like to let mine set up for a few hours to overnight, with overnight being my favorite! That’s the perfect amount of time for the flavors to really marry, and the inside of the cookie to set up and be firm.
Add The Drizzle of Cookie Butter to Finish Them Off
Before serving, you will want to add the beautiful drizzle of cookie butter to the tops. This makes them look amazing, and we all know that our eyes play a huge part in what we eat!
Just warm up a bit of cookie butter in the microwave in increments of 5 to 10 seconds, until it’s the right consistency to drizzle. It doesn’t take long. Be careful, because it’s a bit like chocolate. It may not look runny enough, but then when you stir it, it loosens up and is perfect.
If it looks really close to being ready, you may only need 5 more seconds until it is of a consistency where you can drizzle it. Once it’s right, just take a spoon and drizzle it back and forth in one direction over the cookie.
These Are Perfect To Freeze!
These cookies are perfect for freezing! You can do it one of two ways.
- You can go ahead and make the dough balls, without adding the three extra pieces of Biscoff cookie on top, then freeze in a Tupperware container with a lid. Put parchment paper on the bottom and in between layers, and also on top, then seal up and you’re ready to freeze. Its good to date them before putting them in the freezer. These will freeze well up to 3 months. Some say they can even go to 6 months in the freezer.
- Another option is to go ahead and bake them, then without adding the drizzle, freeze them. When I do this, I like to pack them in individual plastic cookie bags, then put those bags inside of a gallon bag. This is a great option because whenever you want a treat, you can just grab the amount you need out of the gallon bag, then lay them out in their individual bags without opening. Let them thaw for about 20 to 30 minutes, add the drizzle and they are ready to eat!
I like both of these freezing options, because I can get two out when John and I need a Biscoff fix, and pop them into the oven, or, if they are already baked, just let them thaw. If I need them for company or if I suddenly find out I need a quick dessert for church or someone that’s sick, I can throw some in the oven, or again, just thaw them out!
I like to keep my Peanut Butter Bomber Cookies in the freezer too! If you like Chocolate and Peanut Butter, you will love these! They are loaded with all of your favorites including Peanut Butter, Chocolate Chips, Reeses Pieces, Reeses Peanut Butter Cups, Reeses Mini’s and Honey Roasted Peanuts.
Wow! They are SOOOOOOO GOOOOOOD! You can get my Peanut Butter Bomber Cookie recipe Here!
I hope you enjoy these cookies as much as we do! They are absolutely delicious, AND are sure to impress! They always have for me!
God Bless and Happy Baking!
Teesa
Biscoff Blast Cookies with White Chocolate and Toasted Pecans
Equipment
- Cookie Ring or Bowl To Swirl the cookies to shape after baking
- Kitchen Scale
- Hand or Stand Mixer
Ingredients
- 1½ Cups AP Flour
- 1 Cup Cake Flour
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- 1 Tbsp Corn Starch
- ½ tsp Salt
- 1 Cup Unsalted Butter
- 1 Cup Brown Sugar
- ¼ Cup Granulated Sugar
- 2 Lrg Eggs
- 1 tsp Vanilla Bean Paste If you don’t have, just double up on Vanilla Extract.
- 1 tsp Pure Vanilla Extract
- 1 Cup Biscoff Cookie Butter
- 1 Cup White Chocolate Chopped or chips
- 14 Biscoff Cookies/Divided 10 for inside. 4 for tops before baking.
- 1¼ – 1½ Cup Toasted Pecan Halves (Cut in half) Toast for approx 8 min at 350℉
Ingredients for Decorating the Tops
- 5 to 6 Biscoff Cookies Half for tops
- 2 – 3 tbsp Bicoff Cookie Butter
Instructions
Make Dough
- Combine AP flour, cake flour, baking soda, baking powder, corn starch and salt. Whisk to combine and set aside.
- Using stand or hand mixer, cream the butter till its light and creamy. Add both sugars and mix on med speed until fluffy. About 3 minutes.
- Add the eggs one at a time, and the vanilla, and vanilla paste. Beat on high until fully incorporated, stopping to scrape down the bowl when needed.
- Add the cookie butter and mix on med-high until incorporated.
- With mixer on low, add the flour mixture in slowly just until all of it is combined and the dough is formed.
- Stop the mixer and add in white chocolate, Biscoff cookie pieces and toasted pecans. Mix on low just until combined. The dough is now ready to be scooped. (For the Biscoff cookies, I break each cookie into approximately 8 little pieces.)
Scoop & Chill
- Prepare a cookie sheet or container with lid, with parchment paper, and using a kitchen scale, scoop and measure dough into balls that are 5 oz each. Place them on your sheet or in your container.
- Add 3 pieces of broken Biscoff cookie to each cookie, leaving room in the middle to add the half cookie when they come out of the oven.
- Cover the cookie dough balls and chill in fridge for 3 hours to overnight. I always make my dough the day before and chill overnight. Overnight is best!
Bake
- Once chilled, place 4 at a time of the dough balls on another parchment lined cookie sheet and cook for 12 – 14 min at 350℉. (These will be very soft in the middle and will continue to bake when you remove them.)
- Remove from oven, and after about one minute, using a ring that is larger than the cookies or a deep bowl that is a bit larger than the cookie, swirl the cookie to make the edges round and uniform. To do this, turn the bowl upside down and place over the cookie making sure not to touch the edges, Give it a gentle swirl, which will release the cookie from the parchment paper. It basically reshapes the cookie into a beautiful round. (See the video)
- Once cookies are safe to remove from cookie sheet, remove to cooling rack and let them set up in the middle. (These types of cookies need time to really cool and set up. It’s part of the charm of the gourmet huge cookie. Allowing them to set up overnight makes them perfect!)
- Once they are cool and set up, warm a bit of cookie butter in the microwave in increments of 5 to 10 seconds, until it becomes soft enough to drizzle. Using a spoon, drizzle in one direction over each cookie, then let the drizzle cool. (Don’t overheat, or it will be too runny)
- They are done! Enjoy!!!
Video
Notes
- Re-Shape Cookies – Use a large round cookie cutter, ring, or bowl that is deeper than your cookie to use the swirl method of re-shaping the cookies. I do this about 1 minute after they come out of the oven. Place the cutter or ring over the cookie, not touching the edges, then give it a swirl (the edges will touch when swirling) to reshape and thicken the edges. For the bowl, turn upside down and cover the cookie, then swirl. Do this gently because the cookie may still be slightly attached to the parchment paper. However, when you gently start, it will release.
- Toast your pecans for a more intense nutty flavor. YUMMY!
- These are large gourmet cookies and will need time to set up. I like to let mine set up overnight.
- When storing and letting them sit overnight, I like to make sure they still have a bit of airflow. If they are totally covered, condensation can soften the crisp edge that we love. I use foil to cover once totally cooled, with a few tiny toothpick holes so that some air can still get in. (Hope that makes sense!)
