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Biscoff Cookie Recipes - Simple, Cozy, and Full of Warm Spice

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • Biscoff cookies (also called Speculoos cookies)
  • Biscoff cookie butter (smooth or crunchy)
  • All-purpose flour
  • Granulated sugar
  • Light brown sugar
  • Unsalted butter
  • Large eggs
  • Baking soda
  • Baking powder
  • Fine sea salt
  • Ground cinnamon (optional, for extra warmth)
  • Vanilla extract
  • Cream cheese (for the no-bake cheesecake)
  • Heavy cream or whipping cream
  • Powdered sugar
  • Optional mix-ins: white chocolate chips, dark chocolate chips, chopped pecans

Method
 

  1. Prep: Heat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. Crush cookies: Finely crush about 1 cup of Biscoff cookies. Set aside.
  3. Cream butter and sugars: Beat 1/2 cup softened unsalted butter with 1/2 cup brown sugar and 1/4 cup granulated sugar until fluffy, 2–3 minutes.
  4. Add wet ingredients: Mix in 1 large egg, 1 teaspoon vanilla, and 1/3 cup Biscoff cookie butter until smooth.
  5. Whisk dry: In a separate bowl, whisk 1 1/4 cups all-purpose flour, 1/2 teaspoon baking soda, 1/4 teaspoon baking powder, 1/4 teaspoon salt, and 1/2 teaspoon cinnamon.
  6. Combine: Add dry ingredients to the wet and mix just until combined. Fold in the crushed Biscoff cookies and 1/2 cup white chocolate chips if you like.
  7. Scoop: Use a 1.5-tablespoon scoop to portion dough onto trays, leaving space to spread. Chill the scooped dough for 15 minutes for thicker cookies.
  8. Bake: Bake 9–11 minutes, until edges are set and centers look slightly underdone. Cool on the tray 5 minutes, then transfer to a rack.
  9. Prep: Heat oven to 350°F (175°C). Line an 8-inch square pan with parchment, leaving overhang for easy lifting.
  10. Melt and mix: Melt 1/2 cup unsalted butter. Whisk in 1/2 cup brown sugar and 1/3 cup granulated sugar. Add 1 large egg, 1 teaspoon vanilla, and 1/3 cup Biscoff cookie butter; whisk until glossy.
  11. Dry ingredients: Stir in 1 cup all-purpose flour, 1/2 teaspoon baking powder, 1/4 teaspoon salt, and a pinch of cinnamon.
  12. Fold-ins: Add 1/2 cup chopped Biscoff cookies and 1/2 cup white or dark chocolate chips.
  13. Bake: Spread batter evenly. Bake 20–24 minutes, until the top is set and a toothpick comes out with moist crumbs. Don’t overbake.
  14. Finish: Cool completely, then drizzle 2–3 tablespoons warmed Biscoff cookie butter on top. Slice into squares.
  15. Crust: Finely crush 2 cups Biscoff cookies. Mix with 6 tablespoons melted butter and a pinch of salt. Press into a 9-inch springform pan. Chill 15 minutes.
  16. Filling: Beat 16 ounces cream cheese (softened) with 1/2 cup powdered sugar and 1 teaspoon vanilla until smooth. Beat in 1/2 cup Biscoff cookie butter.
  17. Whip cream: In a separate bowl, whip 1 cup cold heavy cream to stiff peaks. Gently fold into the cream cheese mixture until combined.
  18. Set: Spread filling over crust. Chill at least 6 hours, preferably overnight.
  19. Topping: Warm 1/3 cup Biscoff cookie butter until pourable. Drizzle over the cheesecake and sprinkle with crushed cookies before serving.