Soft and chewy, these super easy cookies are so delicious and are loaded with chocolate chips and crushed up Lotus Biscoff cookies. If you love the sweet, caramel/cinnamon taste of Biscoff, you’ll love these cookies!
When I “accidentally” bought a pack of Lotus biscuits from the supermarket I knew my little girl would be excited. She loves these cinnamony biscuits! I thought I’d have a go at baking with them, making some cookies similar to the easy Oreo cookies I made the other week.
Make these soft, chewy cinnamon cookies loaded with chocolate chips and crushed Lotus Biscoff biscuits (for extra crunch) next time you want a sweet treat!
What Ingredients Do You Need to Make Lotus Biscoff Cookies?
To make these delicious easy cookies, you will need unsalted butter, light brown sugar, caster sugar, eggs, plain flour, baking powder, salt, Lotus biscuits, chocolate chips, ground cinnamon and vanilla extract.
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Easy Lotus Biscoff Cookies
Equipment
- Baking Sheet
- Greaseproof Paper
Ingredients
- 225 grams unsalted butter softened
- 180 grams light brown sugar
- 165 grams caster sugar
- 2 medium eggs
- 310 grams plain flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 20 Lotus Biscoff Biscuits crushed
- 50 grams chocolate chips
- 1 teaspoon ground cinnamon
Instructions
- Line a couple of baking sheets with baking paper and put to one side for now. If you only have one, no worries! You can cut 3 sheets of greaseproof paper to size and get your cookies ready to go in the oven, putting the next batch on the baking sheet when it's available.
- In a large bowl, or stand mixer cream together the butter and the sugars until smooth.
- Crack the eggs in a separate jug and add into the mix, along with the vanilla extract. Mix until well combined.
- Add your flour, baking powder, cinnamon and salt and mix until combined.
- Gently crush 10 of the Lotus Biscoff biscuits and add them to the mix. Don’t worry about the size of the chunks – random is good.
- Using an ice cream scoop or melon baller (or even just spoons if you don’t have these to hand), scoop the cookie dough onto a baking sheet about 2 inches apart. They will spread when baking.
- Crush the rest of the Lotus Biscoff and sprinkle over the top of the cookie balls. Add some chocolate chips in the same way.
- Chill in the fridge for an hour.
- After 45 minutes, preheat the oven to 350 ºF or 175 ºC. Bake for 12 minutes for super chewy cookies or 13 for more well done cookies.
- Leave to cool for 5 minutes then transfer to a wire rack. Allow to cool completely before removing from the baking sheets.
What’s The Best Way to Store Cookies?
Store these cookies in an airtight container for up to 5 days.
This is one of my favourite recipes with Biscoff cookies!
How Do I Get Chewy Cookies?
To get chewy cookies, bake them for 12 minutes as opposed to 13 minutes. They’ll be soft and gooey when they leave the oven, so leave them to cool on the baking sheet, but will firm up as they cool down.
More Easy Cookie Recipes
You might also like to try some other easy cookie recipes:
White Chocolate Cranberry Cookies
Honey and Lavender Shortbread Cookies
