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Biscoff Swirled Cookies are chewy and soft cookies with cookie butter or Biscoff spread swirled throughout.
The spice from the cookie butter give these cookies a holiday and festive feel.
December is nearly upon us which means Christmas is well on the way. That also means comforting flavours of cinnamon and spices are in full swing ready for the holidays which is why I decided to post this recipe!
I understand the comforting flavours are for the cold winter nights spent by the fire with a hot chocolate, a cookie and a movie. However, I live in the southern hemisphere which means we have hot summer days to fill our holidays!
That doesn't take away from desiring hot chocolates and filling the house with the smell of Biscoff spread or cookie butter.
I have also started a TikTok! So if you want to join me for quick recipe videos, go ahead and follow (@lightscamerabake) :).
I hope you enjoy these Biscoff Swirled Cookies and I truly hope you give this recipe a go and remember to rate and report back your results in the comments below. I love reading your comments! Also #lightscamerabake on Instagram for a chance to be featured and don’t forget to subscribe to my YouTube Channel for fun baking videos!
Biscoff Swirled Cookies
Ingredients
- ¾ Cup Butter, Softened (170g)
- ⅔ Cups Brown Sugar (140g)
- ½ Cup Sugar (100g)
- 2 Large Eggs
- 1 teaspoon Vanilla Extract
- 2 Tbsp. Cornflour (Cornstarch) (15g)
- 2 and ¼ Cups All Purpose Flour (280g)
- 1 teaspoon Baking Soda
- 1 Cup Chocolate Chips (180g)
- ¾ Cup Biscoff Spread or Cookie Butter (150g)
Instructions
- Preheat the oven to 180°C (350°F) and line two baking trays with baking paper.
- Cream the butter, brown sugar and icing sugar together.
- Add in the eggs and vanilla and beat until light and fluffy.
- Beat in the cornflour, flour and baking soda and mix until all combined into a soft dough.
- Stir in the chocolate chips.
- Dollop in the Biscoff spread and lightly fold the spread in the dough. Only a few times. You want to see cookie butter swirls, not mix it into the dough.
- Roll into balls and place on the tray leaving at least 1 and ½" between each cookie to allow for spreading.
- If the dough is too soft, chill the dough for 1 hour before baking.
- Bake for 10 minutes. They will look under done but the harden as they cool.
Nutrition
Ann
When portioning the dough out into balls, how much should each ball weigh (or what size cookie scoop do you use)? Like... does the recipe as-is make 16 large (like 3-4oz) cookies or 16 smaller ones?
Emma Burton
Hi Ann, these cookies are regular sized cookies. They aren't small cookies by any means but I personally don't weigh my dough or use a cookie scoop. I evenly portion out 16 cookie dough balls. If I were to guess I would say they are around 2.5-3oz cookies. Thanks