Biscoff Cookie Dough

Looking for something rich, flavorful, and ready in minutes? Then this easy Biscoff Cookie Dough recipe will satisfy your cravings. It’s made with brown butter, Biscoff cookie butter, Biscoff cookies and chocolate chips!

Bonus- it’s egg-free and doesn’t require any baking, just like my edible peanut butter cookie dough!

I love baking cookies, but sometimes I just want something quick and sweet. That’s where this Biscoff cookie dough comes in! No baking required, and it comes together in minutes.

Brown butter adds a rich, nutty flavor that takes the dough to the next level. Short on time? Regular melted butter works too.

One step you won’t want to skip: heat treating the flour. Raw flour can contain harmful bacteria, so it needs to be treated before eating. The good news- it only takes a minute in the microwave!

This is the perfect treat for when a sweet tooth strikes, just like my edible sugar cookie dough recipe and my easy edible brownie batter.

Why You’ll Love This Recipe

• Biscoff cookie butter gives the cookie dough a cozy, delicious flavor, just like my Biscoff Chocolate Cookies!
• Brown butter adds richness and a deeper depth of flavor!
• Crushed Biscoff cookies help bring out the flavor of the cookie butter. It also adds some crunch.
• Chocolate chips taste so good with cookie butter.
• It’s eggless and uses heat treated flour so it is safe to eat!

Ingredients

• Use salted or unsalted butter. I recommend browning your butter for extra flavor.
• Use light or dark brown sugar. Brown sugar tastes so good with the cookie butter! Make sure your brown sugar is fresh and free of lumps.
• Cookie butter is a delicious spread made from is made from finely ground Lotus Biscoff cookies. I use the creamy cookie butter as opposed to crunchy. Use either the Lotus Biscoff or Trader Joe’s (Speculoos).
• I use all-purpose flour. I recommend heat treating the flour to kill off any bacteria. You can heat treat flour in the oven or the microwave.
• Cinnamon is delicious along with the warm flavor of Biscoff cookie butter.
• Salt balances the sweetness of the cookie butter and brown sugar.
• Milk or heavy cream makes the cookie dough a creamy. Use any type of milk. I prefer whole milk.
• Biscoff cookies add crunch and bring out the flavor of the cookie butter!
• Mini chocolate chips and cookie butter are heavenly together!

Please see recipe card for quantities and instructions.

Substitutions & Variations

• Want to skip browing the butter? Use room temperature or melted butter instead.
• Don’t have cookie butter? Use peanut butter instead.
• Use regular chocolate chips, white chocolate chips or chopped chocolate instead of mini chocolate chips.
• Instead of crushed Biscoff cookies, use crushed graham crackers or digestive biscuits.
• Toasted chopped nuts are also delicious for some crunch.
• Add the cookie dough to ice cream! This is a decadent, but delicious option! Mix or stir in some cookie dough into some ice cream. See this Cookie Dough Blizzard recipe on my website for inspiration!

How to Make Biscoff Cookie Dough

Quick Video Recap

Instructions

Recipe FAQs

Expert Tips

• Browning the butter? Use a light colored pan. This will help you better notice the butter change color.
• Want gooey cookie dough? Add more milk or cream a tablespoon at a time until you get the consistency that you prefer!

More Recipes You’ll Love

Biscoff Cookie Dough

Natalie

This Lotus Biscoff Cookie Dough is rich, gooey and super flavorful! It is made with with Biscoff cookie butter, brown butter, cinnamon, brown sugar, Biscoff cookies and chocolate chips. Bonus! It’s super easy to make!

5 from 8 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Course Cookies

Cuisine American

Servings 8 servings (2 cups)

Calories 250 kcal

Ingredients

 

0.5x1x2x

• ▢ 5 tablespoons (70 g) unsalted butter*
• ▢ ½ cup (110 g) brown sugar light or dark
• ▢ ¼ cup (59 g) Biscoff cookie butter
• ▢ 1 teaspoon vanilla extract
• ▢ ¾ cup (93 g) all-purpose flour add up to 2 more tablespoons, if you prefer
• ▢ ¼ teaspoon cinnamon
• ▢ ½ teaspoon salt
• ▢ 3-4 tablespoons (44 ml) milk or heavy cream
• ▢ ¼ cup (59 g) crushed Biscoff cookies
• ▢ ¼ cup (45 g) mini chocolate chips

Instructions

 

• Melt the butter in a wide, shallow saucepan over medium heat. (Use a light colored pan if possible as this will help you better notice the butter change color). Start whisking it occasionally after the butter has melted and when the butter starts bubbling. 
• The bubbles will turn to foam after 4-9 minutes. Once the butter starts foaming, you’ll want to whisk constantly so that you can better see what is going on underneath the foam.  
• When brown bits begin forming on the bottom, remove from heat and pour it into a mixing bowl. Allow it to cool til it’s room temperature.  
• To heat treat the flour, preheat oven to 350 Fahrenheit. Spread the flour evenly on a baking sheet lined with parchment. Bake 5 minutes. stir halfway through baking. Cool completely. Once cooled, sift to combine the flour, cinnamon and salt. 
• In a large bowl or in the bowl of an electric mixer, beat the sugar, cookie butter and butter on medium until creamy and combined. (Beat for two minutes if using room temperature butter or just until combined if using brown butter). Add the vanilla followed by the milk or heavy cream.
• Turn the mixer on low and add gradually add the flour, cinnamon and salt until combined. Add more heavy cream or milk if you want the cookie dough to have a gooier consistency.
• Stir in the crushed Biscoff cookies and chocolate chips. Enjoy with spoons or scooped or rolled into cookie dough truffles or balls. 

Video

Notes

• Want to skip browing the butter? Use room temperature or melted butter instead.
• Don’t have cookie butter? Use peanut butter instead.
• Use regular chocolate chips, white chocolate chips or chopped chocolate instead of mini chocolate chips.
• Instead of crushed Biscoff cookies, use crushed graham crackers or digestive biscuits.
• Toasted chopped nuts are also delicious for some crunch.
• Store leftover cookie dough in an airtight container in the fridge for up to 5 days. You can freeze cookie dough for up to 2 months.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 33gProtein: 2gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 20mgSodium: 176mgPotassium: 55mgFiber: 1gSugar: 20gVitamin A: 241IUVitamin C: 0.04mgCalcium: 32mgIron: 1mg

Please note that nutritional values are created by an online calculator and should only be used as an estimate.

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