Deliciously loaded Biscoff cookies

Prepare in 10 steps

• 1

  Preheat the oven to 175°C (350°F). Line a baking tray with parchment paper.

• 2

  Mix all the dry ingredients. Combine all-purpose flour, baking soda, baking powder, and salt in a bowl. Mix together and set aside.

• 3

  Mix the butter and Biscoff spread until the mixture has a homogenous colour.  

• 4

  Then add brown and white sugar and continue to mix for another 3 minutes.

• 5

  Add the eggs and mix until fully combined. Scrape down the sides of the bowl as needed.

• 6

  Fold the dry ingredients carefully into the wet ingredients with spatula. Be careful not to overmix.

• 7

  Use an ice cream scoop to make the cookies, one big scoop per cookie. Roll into balls and place on the prepared baking sheet.

• 8

  Bake for 12-14 minutes, until crispy edges begin to form. It’s better to underbake cookies than to overcook them.

• 9

  Take out of the oven and let cool for some minutes. Put on a rack to cool off completely.

• 10

  Once cooled off, spoon about 1 tbsp of the Biscoff spread on top of the baked biscuits. (If Biscoff is stiff, microwave for about 30 seconds until melted). Add Biscoff cookie crumbs and a Biscoff biscuit on top.