These simple and delicious cookies are simultaneously crispy on the outside and chewy on the inside with a beautiful crackle top. Even better, they're no chill, and ready in under an hour!
Prep and line: preheat your oven to 350°F and line two baking sheets with parchment paper.
Cream butters, sugars, and flavor: cream the Biscoff butter, butter, sugars, and vanilla together for about 2 minutes until very light and fluffy on medium-high speed using a hand or stand mixer.
Beat in the egg: add in the egg and beat for 30 seconds more on medium-high until the batter is smooth and fluffy again.
Add in dries: stir together flour, baking powder, baking soda, and salt in a small bowl until blended.*2 Add that dry mix to the batter, and mix on low speed until the flour is about 80% incorporated (p.s. be sure to scrape the bowl really well about halfway through mixing!).
Add crushed cookies: add in the crushed Biscoff cookies all at once, and mix in by hand, just until they’re evenly distributed throughout the dough and no flour pockets remain (you can do this using a mixer carefully too on the lowest setting).
Scoop and tray: scoop dough into rounds using a scant ¼ cup of dough per cookie (an ice-cream scoop works well here for easy portioning!). Roll between your hands to round off into 2" round dough balls (only necessary if you didn't use an ice cream scoop). Place scooped cookies on baking sheets at least 2” apart.
Bake immediately: bake for 13-15 minutes, just until the bottoms are a medium golden brown. The tops should be crackly and look dry, but the dough peeking through the cracks may still look a little molten which is good (a touch underbaked is actually good for these cookies as they’ll crisp up when they cool).
Knock ‘em down: as soon as you take the cookies out of the oven, knock the tray firmly on the counter, or hit it a few times from underneath with an oven mitt on (this helps to settle the molten batter while it’s still all gooey and give you that nice crackly finish).
Cool, share and enjoy: cool cookies as long as you can resist the toasty cinnamon scents wafting through your kitchen, then pass around these chewy double Biscoff delights and enjoy!
Notes
*1Crushed Biscoff Cookies: these should be roughly crushed, so they aren't in huge pieces, but shouldn't be pulverized to crumbs(check out the ingredient photo in the full recipe post for a visual example). If you'd prefer chocolate chips, you can substitute a cup of chocolate chips in place of the crushed cookies, or use ½ cup chocolate chips and ½ cup crushed cookies.
*2Spice it up! These cookies have a pleasant, mild cinnamon flavor that matches the spice level of the classic Biscoff cookies, and is similar to a cinnamon graham cracker.However, if you’d like an extra little cinnamon kick, feel free to add ½ teaspoon to your dough with the dry ingredients to kick the spice up a notch.
Storage: store these cookies at room temperature in an air-tight container for up to 5 days. Please note, as these are a crunchier cookie, they do dry out fast and are best enjoyed in the first 2-3 days after baking.If your cookies get too crunchy for your preference, just crumble them over some ice cream with hot fudge sauce for a delicious new take on a sundae!
Fridge or freezer bake: while I prefer these cookies when baked fresh just after mixing, you can chill this dough for up to 3 days or freeze it for up to a month. For best results, thaw the dough to room temperature before baking. If dough is thawed, simply follow the baking instructions in the recipe card. To bake directly from the freezer or fridge, follow recipe instructions for temperature and preparation, but know that your bake time will be a little longer (15-17 minutes), and your cookies will be a little taller and a little doughier in the center than fresh mixed ones.
It’d mean so much to me if you could please give the recipe card a ⭐ rating on the site and leave a comment to help others find this sweet recipe! Xo, Jocelyn @ Mint+Mallow