biscoff cookies

Pumpkin biscoff tart is the perfect Thanksgiving dessert! With a delicious biscoff cookie crust and creamy pumpkin filling, you'll love this easy tart topped with brown sugar caramel sauce. Recipe makes one 9-inch tart.

Pumpkin Biscoff Tart

(8.8 oz) biscoff cookies

salt

Tbsp unsalted butter, melted

pumpkin

plain fat-free Greek yogurt,

heavy cream

egg,

sugar

tsp salt

cinnamon

tsp ginger

cloves

brown sugar

Tbsp unsalted butter, cubed

tsp vanilla extract

pecans

For the crust, combine biscoff cookies and salt in a food processor and pulse together to form crumbs. Add melted butter and pulse until incorporated. Press mixture tightly into the bottom and up the sides of a 9-inch round removable-bottom tart pan. Bake crust for about 15 minutes, until deeply golden and set. Cool crust for 10 minutes on a wire rack.

For the filling, whisk together pumpkin, yogurt, heavy cream, egg, sugar, salt, cinnamon, ginger, and cloves in a medium bowl until smooth. Pour filling over cooled crust and smooth with an offset spatula.

Return tart to oven and bake another 45 minutes, until a toothpick inserted in the center emerges mostly clean. Cool tart for 1 1/2 hours on a wire rack, then transfer to the refrigerator until chilled, about 2 hours.

For the topping, combine brown sugar, butter, cream, and salt in a medium saucepan. Bring mixture to a boil, whisking until smooth. Remove from heat and whisk in vanilla. Let stand for 10 minutes before drizzling over tart and sprinkling with chopped pecans.

Loved this recipe so much! Perfect flavor combo and so much fun to make!

This homemade Biscoff Cookies recipe is big and beautiful and full of the delicious cookie butter flavor we love. They&#39;re soft, chewy, and bound to be your new favorite cookie!

Biscoff Cookies

unsalted butter (, room temp)

oz container lotus cookie butter*

eggs (, room temp)

vanilla extract

all-purpose flour

baking soda

baking powder

white chocolate chips (, divided cups)

Biscoff cookies (, crushed)

vanilla melting wafers (,

Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.

Scoop cookie butter: Line a plate or second small baking sheet with a small piece of parchment paper. Measure out 1 cup of cookie butter to use in cookie dough and set aside. With remaining ½ cup cookie butter, scoop 24 small scoops (about 1 teaspoon size) onto parchment paper and place in the freezer while you make the cookie dough.

Wet ingredients: In the bowl of a stand mixer, add butter, white sugar, and brown sugar then mix for 1 minute. Add 1 cup cookie butter and mix for 2-3 more minutes, until light colored and fluffy. Add eggs, egg yolk, and vanilla then mix until well combined.

Dry Ingredients: Add flour, baking soda, baking powder and salt then mix to combine. Stir in 1 ½ cups white chocolate chips.

Scoop dough into 24 balls, about 3 Tablespoon-size, or 70 grams, if you want to measure with a scale.

Fill: Remove cookie butter scoops from freezer. Press a deep indention into the center of a cookie dough ball and add one of the cold balls of cookie butter. Seal to close, and roll back into a ball. Top each cookie dough ball with a few extra white chocolate chips.

Refrigerate: Place dough balls on a large plate and refrigerate, covered, for 30 minutes before baking.

Bake cookies on prepared baking sheet, 1’’ apart (I fit 12 to a baker’s half sheet pan) for 12-15 minutes, or until the cookies are no longer shiny on top. Don’t over-bake.

Decorate: Allow cookies to cool on baking sheet for at least 15 minutes before removing to a wire cooling rack. Melt vanilla melting wafers in microwave according to package instructions and drizzle over cookies. Top with biscoff cookie crumbs.

What makes cookie recipes fun and unique? Certainly, unusual ingredients, fun colors, shapes, and flavor combinations all play a part in the most creative cookies. Here is my list of fun &amp; unique cookie recipes to make at home for when a cookie craving hits but you want something a bit different!

Top 45 Best Fun &amp; Unique Cookie Recipes

Raspberry Cheesecake Cookies

Edible Cookie Dough Bites

Sour Cream Cookies

Tiramisu Cookies

Cookies

Funfetti Cookies

Apple Pie Cookies

Pecan Snowball Cookies

Cream Cheese Chocolate Chips Cookies

Almond Flour Peanut Butter Cookies

Greek Yogurt Cookies

Lemon Ricotta Cookies

No Bake Cookies Without Peanut Butter

July Cookies

Chocolate Chip Cookies Without Butter

Heart Shaped Cookies

Coffee Cookies

Chocolate Chip Cookies Without Brown Sugar

Chocolate Chip Walnut Cookies

Snickerdoodle Pumpkin Cheesecake Cookies

Biscoff Butter Cookies

Pie Crust Cookies

Strawberry Cheesecake Cookies

Oatmeal Craisin Cookies

Pecan Chocolate Chip Cookies

Easter Egg Cookies

White Chocolate Matcha Cookies

Brownie Cookies

Raspberry Pistachio Cookies

Brown Butter Chocolate Chip Cookies

Peanut Butter Blossoms

Black Sesame Shortbread Cookies

Cinnamon Brown Sugar Stamped Cookies

Orange Crinkle Cookies

Chocolate Dipped Chocolate Peanut Butter Sandwich Cookies

Hedgehog Cookies

Chocolate Pistachio Cream Thumbprints

Cookie Monster Cookies

Chocolate Crinkle Cookies

M&M Cookie Ice Cream Sandwiches

Black Forest Cookies

Chocolate Chip Cookie Pizza

Lemon Blueberry Cookies with White Chocolate Chunks

Almond Hamantaschen Cookies Filled

Homemade Milano Cookies

Select your favorite recipe(s)

Go to the individual recipes

Enjoy the most amazing fun and unique cookies

Make your own Biscoff cookies at home with just 9 ingredients! These cinnamon cookies are crispy and buttery, and taste just like the original, minus the gluten!

Vegan Gluten-Free Biscoff Cookies

coconut sugar

water

brown rice flour

tbsp white rice flour

cornstarch

tsp xanthan gum

tsp baking soda

Preheat oven to 350 °F (175°C) and line a baking sheet with parchment paper.

Cream the sugar. Cream the coconut sugar and coconut oil in a mixing bowl until smooth and fluffy. Then, add the water and mix again until fully combined. Note: you can use a stand mixer fitted with the flat beater attachment to speed up this step.

Add the dry ingredients. Add the brown rice flour, white rice flour, cornstarch, xanthan gum, cinnamon, baking soda, and salt, and mix until it forms a dough. It should have the texture of cookie dough. If the dough appears too crumbly, add 1/2 teaspoon of water at a time until it reaches a good consistency.

Flatten the dough. Roll out the dough between two sheets of parchment paper to a 1/4-inch thickness. Optional: At this point, you can refrigerate the flattened dough for 2-3 hours to make it easier to cut and handle.

Cut out cookies. Using a sharp knife, cut the dough into about 18 rectangles. You can use a cookie cutter or cut them into the shape you want. Transfer the cookies to the prepared baking sheet. Note: The cookies will be very soft, so be careful not to break them when transferring them to the baking sheet.

Bake. Bake for 11-12 minutes or until golden brown. The cookies might be a bit soft but will harden once cooled.

You can store these Biscoff cookies in an airtight container for up to 3 weeks at room temperature.

These cookies are delicious. I used them to make tiramisu.

I tried this cookies recipe. Very good. Thank you for sharing !

I only had white rice flour and tapioca starch plus my coconut oil is the hardened type.  All worked out fine - great easy cookies!  Great for coffee or tea accompaniment!

I made one according to the recipe. It's not bad. The smell of organic brown rice is very fragrant

Thick and chunky Biscoff Cookies ready to eat in under an hour.

(1/2 cup

(1 cup) brown sugar

(1 and 3/4 cup) plain flour or all purpose flour

(2/3 cup) milk chocolate, roughly chopped

(2/3 cup) white chocolate, roughly chopped

(1/2 cup) Lotus Biscoff cookies, roughly chopped

(1/3 cup) Biscoff cookie butter

Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Line two baking trays with baking or parchment paper.

In a large mixing bowl, add cold butter and sugar. Beat with an electric mixer on medium speed until combined. Add vanilla and egg. Beat again until combined – but try not to over mix.

Add flour, cornflour, baking soda and salt, and beat on a low speed until soft cookie dough forms. Add chopped chocolate and cookies and beat briefly. Finally, add Biscoff cookie butter and mix very briefly. 

Scoop out cookie dough, roughly 2 tablespoons per cookie, and place on prepared oven trays, leaving room for the cookie to spread slightly.

Bake cookies for 12-14 minutes or until golden brown. Leave cookies to cool completely.

These Cookies are Amazing.  I'm making it for the second time because they were all gone in one Day. Love them.

Another winning cookie! I’d never had biscoff until I made these after drooling over them on Instagram. New fav!

These were soo good that I had to tell the family the first batch didn’t work so the wife and I could eat them all whilst making the second batch.

Made these for my partner for Father’s Day and he declared them the best cookies he’s ever had! 
Your great tips ensured the cookies did not spread and they were definitely NY-style. 
Thank you!

I made these and shared it with my co workers. They loved them! Said it was the bestest cookie. One said “you can sell these” 🤣 I tried to make them like the real NY cookies so I weigh them out and make 7-8 large cookies. They were a tad sweet for me but no one else said that…

Best cookies ever!! Thank you so much for the recipe.

These were so good! I put a bit of spread in the middle of each cookie rather than mixing it in. These were exactly what I was looking for, so nice and thick and not dry or cakey at all

Amazing! One question though, is it suitable to store the batter in the fridge?

This biscoff banana pudding has layers of creamy pudding, fresh bananas and biscoff cookies. It&#39;s one of the easiest and most delicious desserts you&#39;ll ever make!

Biscoff Banana Pudding

sweetened condensed milk

vanilla pudding mix

butter

heavy whipping cream

biscoff cookies (one whole package)

bananas

vanilla pudding

In a large bowl, whisk together the sweetened condensed milk, vanilla pudding mix and water until well combined - about 1 minute. Add the melted biscoff cookie butter and mix until all combined.

whipping cream

In another large bowl, whip the heavy cream until stiff peaks form.

mix pudding and whipped cream

Gently fold the whipped cream into the pudding mixture until no streaks of pudding remain.

layer pudding, cookies and bananas

In a 9x13 dish or trifle bowl, start by layering 1/3 of the vanilla pudding mixture on the bottom. Top with 16 of the biscoff cookies, and banana slices. Repeat again.

top layer

Finish the top with the remaining vanilla pudding on the top. Cover and chill for 3-4 hours, or up to 8 hours if needed.

When ready to serve top with crushed up biscoff cookie crumbs, more banana slices and some drizzled melted cookie butter and serve.

This is sooooo tasty!!! I went back for seconds and my family had already cleared out the pan!

This is an easy to make delicious dessert with a winning combination of flavors! Great for any occasion!

This is an easy and delicious creamy dessert that is a winning combination of flavors! Great for any kind of celebration!

Recipe video. The Biscoff stuffed version of the infamous 48-times Chocolate Chip Cookies, a shameless Butter Boy copycat. They&#39;re so good, I&#39;m worried I&#39;ve peaked.😭The dough is spiced like Biscoff and wrapped around frozen Biscoff spread blobs, baking up crisp-edged, chewy and soft inside. Best news? You can bake these now rather than refrigerating overnight! They&#39;re a 12/10 if you wait 12 hours but a 9/10 baked with just a short 2 hour chill.See FAQ for how (and why) the dough differs from the CCC version.

Biscoff stuffed cookies

flour

tsp baking powder

salt salt

cinnamon powder

tsp all spice powder ((sub mixed spice))

ginger powder

(tightly packed) brown sugar ((light brown sugar))

caster sugar / superfine super ((sub regular/granulated))

egg (, at room temp)

white chocolate chips (, plus extra for decorating)

Freeze 8 x 1.25cm/1/2&quot; blobs Biscoff until firm (~1 hr). Brown butter, cool, hand mix in sugar, then egg + vanilla. Mix in whisked Dry &amp; spices, adding choc towards end. Portion into 8, stuff with frozen Biscoff. Fridge 12 -24 hrs (bare min 2 hrs). Bake from fridge cold 4 on each lined tray, 180°C/350°F (170°C fan) 19 min, top with more choc while hot if desired. Cool 20 min on tray, attack!

ABBREVIATED RECIPE:

Frozen Biscoff stuffing - Dollop Biscoff on paper lined plate or small tray, and spread into 1.25cm/1/2&quot; thick discs (just roughly is fine). Freeze 1 hour or until firm enough to pick up.

FULL RECIPE:

Simmer to brown - Put the butter in a silver saucepan or small pan over medium high heat. Once melted, let it simmer (as in, bubbling) for 4 to 5 minutes, stirring every now and then, until it gets real foamy, you see little golden specks (wade through foam to see), it smells nutty &amp; extra buttery.

Cool - Immediately pour into a heatproof bowl, including all those golden specks, scraping out every bit of butter. Cool to room temperature (~45 minutes), cool enough so it won&#39;t melt the choc chips (Note 6)

Browned butter:

Whisk Dry ingredients and Spices in a separate bowl.

Mix Wet - To the browned butter, add both sugars and mix with a wooden spoon. Add the egg, yolk and vanilla. Mix until smooth - it will look caramel.

Finish dough - Add the Dry ingredients and mix until the flour is mostly incorporated. Add the choc chips and stir until the flour is fully incorporated.

Stuff - Measure out 8 x 125g portions of dough (4.4 oz/ heaped 1/3 cup), press dough together into a rough ball. Flatten, top with frozen Biscoff, enclose and shape into a ball with a flat base (ie tall dome), sealing cracks to avoid Biscoff leakage. Alternative: Break each into 2 balls, flatten both, sandwich Biscoff in between then fold up sides to enclose. You&#39;ll figure out the best method!

Dough:

Fridge 12 hours (min 1 hr) - Place in an airtight container and refrigerate for 12 hours, up to 48 hours. BARE MINIMUM is 2 hours or until dough is firm! (Note 8)

CHILLING (Note 8):

Preheat oven to 180°C/350°F oven (170°C fan-forced). (Note 9)

Place fridge-cold cookies 7.5 cm/3&quot; apart on a tray lined with baking paper/parchment paper. (I do 4 cookies on each tray)

Bake for 18 - 19 minutes or until the edges are golden and the surface is cooked (ie not melty raw dough) but still pale.

Decorate and cool - Working quickly, press extra choc chips on the surface (Note 10), then cool on the tray for 20 minutes - finishes baking, edges crisp more and they get more golden all over.Tip: While hot, you can also reshape with a rubber spatula or similar into a tidy round shape.

Grab now - peak eating moment! Or, transfer to a rack to cool fully before storing in an airtight container.

BAKING:

Omg, this is so dangerous!!! 😍 I can see myself putting on 2kg after this weekend... lol

I absolutely love this cookie recipe and the photos!

This oatmeal biscoff cookie is the food equivalent of borrowing your grandpa’s old cardigan for the Eras tour: aka, it’s timeless and trendy.

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Top Tags

Pumpkin Biscoff Tart

Biscoff Cookies

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Top 10 biscoff cookies recipes from across the web

The most viewed biscoff cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pumpkin Biscoff Tart

Biscoff Cookies

Top 45 Best Fun &amp; Unique Cookie...

Vegan Gluten-Free Biscoff Cookies

Biscoff Cookies

Biscoff Banana Pudding

Biscoff stuffed cookies

Oatmeal Biscoff Cookies

Brown Butter Biscoff Stuffed Cookie...

Thick And Chewy Biscoff Lava Cookie...

The most viewed biscoff cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top 45 Best Fun & Unique Cookie...