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!
Cookie dough and Biscoff cookie butter coudn’t be more popular or more delicious. I thought it was a good idea to combine them and make this edible Biscoff Cookie Dough recipe!
It makes for an amazingly gooey, delicious treat! This was inspired by my Peanut Butter Cookie Dough.
WHY YOU WILL LOVE THIS RECIPE
- Biscoff cookie butter: Biscoff cookie butter gives the cookie dough a warm, delicious flavor! For another amazing recipe with Biscoff, try my Biscoff Chocolate Cookies!
- Brown butter: Brown butter adds richness and a deeper depth of flavor!
- Biscoff cookies: Crushed Biscoff cookies help bring out the flavor of the cookie butter. It also adds an additional bit of texture and cruch.
- Chocolate chips: This cookie dough has mini chocolate chips mixed in. Cookie butter goes so well with chocolate!
- Safe to eat: It’s eggless and uses heat treated flour so it is safe to eat.
See recipe card for quantities and instructions.
- Unsalted butter-I highly recommend browning your butter. It gives the cookie dough an even deeper depth of flavor.
- Brown sugar-Use light or dark. Brown sugar tastes so good with the cookie butter!
- Biscoff cookie butter-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).
- Vanilla extract-Adds even more flavor!
- All purpose flour-Heat treat the flour first. This will ensure it’s completely safe to eat.
- Cinnamon-Cinnamon goes so well with the warm flavor of Biscoff cookie butter.
- Salt– Compliments the sweetness of the cookie butter and brown sugar.
- Milk or heavy cream-Using milk or cream gives the cookie dough a creamy, gooey consistency.
- Biscoff cookies– Biscoff cookies bring out the flavor of the cookie butter!
- Mini chocolate chips-Chocolate and Biscoff are heavenly together! I use mini semi-sweet chocolate chips.
- Brown butter – room temperature or melted butter also works
- Cookie butter – instead of cookie butter, you can use creamy peanut butter
- Mini chocolate chips – use regular chocolate chips or chopped chocolate instead of mini chocolate chips
- Biscoff cookies- instead of crushed Biscoff cookies, use crushed graham crackers, digestive biscuits or add extra chocolate chips
- Browned butter – the brown butter can be replaced with melted butter
If you’re looking for a vegan, gluten free cookie dough Best Ever Edible Cookie Dough recipe The Big Man’s World.
WHY HEAT TREAT THE FLOUR?
Heat treating the flour is a precautionary step to kill off any existing bacteria. This step is option but recommended.
Step One- Brown the butter. Melt the butter in a wide, shallow saucepan over medium heat. 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, whisk constantly. When brown bits begin forming on the bottom, remove from heat and pour it into a glass mixing bowl or glass measuring cup. Allow it to cool til it’s room temperature.
Step Two- Heat treat the flour. Spread the flour evenly on a baking sheet. Bake 5 minutes. Cool completely.
Step Three-Mix the wet ingredients. Use a mixer to beat the sugar, cookie butter and browned butter (or melted butter) til 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.
Step Four- Add the dry ingredients. Turn the mixer on low and add gradually add the flour, cinnamon and salt until combined.
Step Five- Stir in the cookies and chocolate. Stir in the crushed Biscoff biscuits and chocolate chips. Enjoy with spoons or scooped or rolled into cookie dough truffles or balls.
Step Six- Enjoy! Scoop the dough or roll it into balls. You can even just grab spoons and eat it straight from the mixing bowl!
- Roll it into balls– If you are serving this to guests or as a cookie exchange, roll the dough into bite sized balls!
- Individualized– Mix up the dough and let kids or your guests choose their add ins!
- Fun add ins – Try white chocolate chips, chopped chocolate, or chopped nuts!
- 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!
Biscoff cookies have a warmly spiced, caramel-like flavor.
Raw cookie dough is not safe to eat because the eggs and flour are uncooked. This cookie dough is made edible by omitting the eggs and heat treating the flour.
Edible cookie dough is good in the fridge for up to 5 days.
Store leftover cookie dough in an airtight container in the fridge. Cookie dough lasts in the fridge for up to 5 days.
You can freeze cookie dough for up to 2 months.
Use a light colored pan when browning the butter. This will help you better notice the butter change color.
Add more milk or cream if you’d like it to be gooier. Add it a tablespoon at a time until you get the consistency that you prefer!Print
- 5 tablespoons unsalted butter*
- 1/2 cup brown sugar, light or dark
- 1/4 cup Biscoff cookie butter
- 1 teaspoon vanilla
- 3/4 cup plus 2 tablespoons flour
- 1/4 teaspoon cinnamon
- 1/2 teaspoon salt
- 3–4 tablespoons milk or heavy cream
- 1/4 cup crushed Biscoff cookies
- 1/4 cup mini chocolate chips
- 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. Store in an air tight container in the fridge.
Keywords: Biscoff, cookie butter, cookie dough, no bake, edible, biscuits, Speculoos, chocolate chip, mini chocolate chips