These Biscoff cookies are the ultimate treat for anyone who loves creamy cookie butter. Cookie butter is folded into the dough, and each cookie is filled with a Lotus (speculoos) biscuit plus an extra spoonful of Biscoff. The result is a large, bakery-style cookie loaded with white chocolate chips and a gooey pool of cookie butter at the center. 
If you adore cookie butter, these big bakery-style Biscoff cookies are a must-try. The dough itself contains cookie butter and plenty of white chocolate chips, and each cookie is stuffed with a Lotus biscuit plus a frozen dollop of cookie butter. The finished cookies are giant, thick, slightly gooey, and full of warm Biscoff in the middle.
They’re absolutely delicious.
So… What Exactly Is Cookie Butter?
Cookie butter is a smooth spread made from crushed speculoos (spiced caramelized) biscuits. Speculoos cookies are crunchy with caramel and cinnamon notes and originate from Belgium. Lotus is a well-known brand that makes both the speculoos cookies and the popular Biscoff spread — a type of cookie butter. 
Key Tips for Big Bakery-Style Cookies
To achieve extra-thick, bakery-style cookies you should follow a few important tips and use the right ingredients.
- Cold butter: This recipe uses cold (not softened or melted) butter. Cold butter helps create crisp edges and soft, almost gooey centers. Cut it into cubes for easier mixing.
- Cornstarch (cornflour): Adding cornstarch gives the cookies a chewier, tender texture that mimics bakery cookies.
- Careful flour measurement: Too much flour makes dry cookies; too little makes them thin and lets the Biscoff bleed through. Whisk the flour, spoon it into a dry measuring cup, and level it off, or weigh the flour for best accuracy.
- Chill the dough: Chilling is essential for maintaining a thick cookie with a center pool of cookie butter. Without chilling, the cookie butter tends to melt and spread too thinly.
After making the dough, it should not stick to your fingers when you squeeze a portion in your palm.
Assembling and Stuffing the Cookies
The most delicate part of this recipe is assembling the cookies so each one contains a frozen dollop of cookie butter and a piece of Lotus cookie.
Start by spooning small dollops of cookie butter onto a lined baking sheet — about 1 to 2 teaspoons per dollop (roughly 2–3 teaspoons works for slightly larger dollops). Freeze these spoonfuls until solid. Freezing the dollops is critical so they hold their shape when wrapped in dough. 
To assemble each cookie:
- Scoop about 1.5–2 tablespoons of dough and flatten it slightly.
- Place half (or a piece) of a Lotus cookie on the dough, then add one frozen spoonful of cookie butter on top of the Lotus piece.
- Spoon another 1.5–2 tablespoons of dough over the frozen cookie butter, enclosing the filling.
- Pinch the dough edges together and roll gently into a round ball, making sure the Lotus cookie stays horizontal so it supports the cookie butter.
Tip: Place the Lotus cookie beneath the frozen cookie butter so the biscuit prevents the butter from sinking through the dough during baking. If the frozen cookie butter starts to soften while you assemble, return the tray to the freezer — soft butter makes assembly difficult.
Freezing and Baking
After assembling, freeze the cookie balls for at least 2 hours. Freezing is required for this recipe; it keeps the cookies thick and helps the cookie butter stay in a concentrated pool rather than spreading into a thin layer.
You can freeze the dough balls in a sealed bag for up to 2 months and bake straight from frozen when ready.
To bake, preheat the oven to 350°F (180°C). Place frozen cookie balls about 2.5 inches (6 cm) apart on lined baking sheets. Bake from frozen for about 13–16 minutes, or until the tops look just set. The cookie butter may begin to ooze slightly during baking.
Once out of the oven, you can press a few extra white chocolate chips onto the top of each cookie while they’re still warm. 
For Smaller Cookies
If you prefer smaller cookies, scoop 1.5 tablespoons of dough per cookie. These smaller portions aren’t large enough to hold a cookie butter filling, so skip the filling step and bake immediately for about 8–11 minutes at 350°F (180°C), or until the tops look just set.
Big, chewy, filled with white chocolate chips and oozing with cookie butter — these Biscoff cookies are a standout if you love Biscoff. For variety, try the same technique with other fillings or spreads.
Biscoff Cookies
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Equipment
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Cookie sheets
Ingredients
- 2/3 cup cookie butter
- 1/2 cup unsalted butter (112 g), cold, cut into cubes
- 1/2 cup brown sugar (105 g)
- 1/2 cup granulated sugar (100 g)
- 1 large egg, cold
- 1/3 cup cookie butter
- 1 teaspoon vanilla extract
- 1 3/4 cup all-purpose flour (219 g)
- 2 teaspoons cornstarch
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2/3 cup white chocolate chips (120 g)
- 24 Lotus cookies
Instructions
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Line a tray with parchment or wax paper. From the 2/3 cup of cookie butter, drop 12–14 spoonfuls (about 1–2 teaspoons each) onto the tray and freeze until solid.
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In a large bowl, beat the cold cubed butter with the brown and granulated sugars until smooth and free of butter lumps.
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Beat in the egg, vanilla, and 1/3 cup cookie butter.
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Add flour, cornstarch, baking soda, baking powder, and salt on low speed, mixing until combined.
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Fold in the white chocolate chips, reserving a few to press on top after baking if desired.
Assembling the Cookies
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Spoon 1.5–2 tablespoons of dough and flatten slightly.
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Place a piece of a Lotus cookie on the dough, then top with one frozen cookie butter spoonful.
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Top with another 1.5–2 tablespoons of dough and seal the edges, forming a round ball. Keep the Lotus cookie horizontal.
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Cover and freeze the assembled cookies for at least 2 hours.
Baking
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Preheat oven to 350°F (180°C). Line baking sheets with parchment or silicone mats.
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Place frozen cookie balls at least 2.5 inches (6 cm) apart on the prepared sheets. Do not thaw.
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Bake one sheet at a time in the center of the oven for 13–16 minutes, until the tops look set.
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Cool on the baking sheet for at least 10 minutes before transferring to a wire rack. Optionally, press extra white chocolate chips onto the warm tops.
Notes
- Cookie butter: Lotus Biscoff works well, but any stable cookie butter that doesn’t separate is fine. One 14.1 oz (400 g) jar is enough.
- Cold butter: This recipe is designed for cold butter to yield slightly crisp edges and soft centers.
- Flour: Measure carefully to avoid dry cookies—whisk and spoon into measuring cups, or weigh in grams for accuracy.
- Freezing: Freezing assembled cookie balls is essential. Do not thaw before baking.
- Smaller cookies: Use 1.5 tablespoons of dough and skip the filling. Bake 8–11 minutes at 350°F (180°C).
- Storage: Freeze dough balls in a sealed bag up to 2 months and bake from frozen. Store baked cookies in an airtight container for up to 4 days.
- Nutrition: Values are estimates per cookie (assuming 12 equal cookies).
Nutrition
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