Biscoff Cookie

These 3-ingredient Biscoff cookies are ridiculously easy to make and come together in less than 30 minutes!

Course Desserts

Cuisine American

Diet Vegetarian

Prep Time 10

Cook Time 15

Total Time 25

Servings cookies

Calories 143kcal

Author Richa

Add Biscoff spread to a mixing bowl and beat on medium speed for 1-2 minutes or until light and fluffy.
Sprinkle half the flour and fold to combine. Add the milk and fold.
Add the remaining flour and salt and use the hand blender to beat on low speed for 1 minute. Knead lightly by hand until it forms a ball of dough.
Scoop 1 tablespoon of the dough mixture and use your palms to roll it into a smooth ball. Flatten it and place it onto a baking tray lined with parchment. Repeat the same for the remaining dough.
Use a 1 Teaspoon measuring spoon and make an indent in the center of each one. Make sure the shaped cookies don’t touch each other on the tray.
Bake at 160C for 15 minutes and remove from the oven.
Allow the cookies to cool for 10 minutes.
Pour ½ a teaspoon of the melted biscoff spread into the wells of the baked cookies. You can transfer the melted spread into a piping bag or just use a spoon to pour the biscoff.
Serve immediately or store in an airtight container for later use!

To make sure that the cookies turn out perfect, it is important to preheat the oven. Putting the cookies into the oven without preheating it will end up making underbaking the cookies.
These cookies stay good at room temperature for 2-3 days if stored in an airtight container. If you’re freezing these cookies, simply toss them in a Ziplock bag to keep them fresh longer. They last for up to a month when frozen right.
Although these cookies taste amazing just as they are, you can easily customise them by adding nuts, cocoa powder or chocolate chips.