These Biscoff Buckeye Cookies are the perfect treat for cookie butter lovers. It combines smooth Biscoff spread, crushed speculoos cookies, and a melted white chocolate topping to give three decadent layers all in one cookie. This is almost a Crumbl Copycat, but, they haven’t thought of this delicious trio of a cookie yet. With each bite you get a a mouthful of Biscoff flavor that has a chewy center with a crisp edge, and did I mention each cookie is 1/4 cup of dough so these cookies are LARGE.
Why use “Buckeye” if there’s no peanut butter?
The original Buckeye cookie is known for a chocolate base cookie with a peanut butter center that is topped with chocolate to resemble a buckeye nut (which is the state tree in Ohio, fun fact!). Although I love love love peanut butter, I wanted to create something for those who can’t have peanut butter because of allergies/dieteray restrictions, you name it. So I created The BEST Biscoff Buckeye Cookie. A tasty fun twist on the classic that meets the needs of cookie, cookie butter, and white chocolate lovers.
Ingredients for the Biscoff Buckeye Cookies
- Unsalted Butter
- Smooth Biscoff Spread: You need the smooth Biscoff (not the crunchy although that’s just as delicious) to help
- Light Brown Sugar: Helps create a chewy and thick cookie and pairs well with the warm spices from the Biscoff spread and crushed speculoos cookies.
- Granulated Sugar: Balances out the thickness of the cookie to create a slight crisp edge when baked.
- Egg
- Vanilla Extract: Enhances the warm spice flavor by adding a rich depth of vanilla flavor, vanilla extract or vanilla bean paste work.
- All Purpose Flour
- Crushed Biscoff (Speculoos) Cookies: By crushing the cookies and incorporating it into the dough, it enhances the warm spice flavor.
- Baking Soda
- Baking Powder
- Cornstarch
- Salt
- Powdered Sugar
- White Chocolate: Use high quality chocolate like Ghiradelli for a nice smooth chocolate taste. Either chocolate whips or chopped chocolate will work.
- Vegetable Oil: This is optional, but, using vegetable oil will help smooth out the chocolate in the microwave (remember to microwave in intervals of 30 seconds to help over heating the chocolate).
Why You’ll LOVE these cookies
A buttery Biscoff cookie forms the perfect base, baked with rich brown sugar for a touch of caramelized flavor. At the heart of each cookie is a creamy “buckeye” center made with smooth Biscoff spread, powdered sugar, and a hint of vanilla. Topped with a silky layer of white chocolate, these cookies bring together the warm, spiced notes of Biscoff with the sweetness of chocolate for the BEST Biscoff cookie you have ever had.
Let’s Start Baking!
Biscoff Buckeye Cookies
Ingredients
Biscoff Cookies:
- 1 stick 1/2 cup unsalted butter, 113g, room temperature
- 1/2 cup smooth Biscoff spread, 145g
- 3/4 cup light brown sugar, 160g, firmly packed
- 1/4 cup granulated sugar, 55g
- 1 egg, room temperature
- 1 tsp vanilla extract
- 1 3/4 cup all purpose flour, 260g, spooned and leveled
- 1/2 cup crushed Biscoff cookies, 56g (See Note)
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp cornstarch
- 1/2 tsp salt
Biscoff Layer:
- 4 tbsp unsalted butter, 56g, softened (room temperature)
- 3/4 cup smooth Biscoff spread, 217g
- 1 1/4 cup powdered sugar, 150g
- 1 tsp vanilla extract
Chocolate Layer:
- 1 cup white chocolate chips, 224g (or chopped chocolate)
- 1 tsp vegetable oil, (See Note)
Instructions
Biscoff Layer:
- Make the Biscoff Layer first so it can firm up in the fridge. In a medium size mixing bowl with a hand mixer or a stand mixer, place your softened unsalted butter and Biscoff spread and mix until light and fluffy in texture. You may still see some butter not fully incorporated, that's okay! Add the powdered sugar and vanilla extract and mix. This will become thick and almost like play dough, that's what you want.
- Line a small tray with parchment paper. Scoop out Biscoff spread using a small cookie cutter like this one here. Gently flatten each ball of Biscoff, you want it to be on the thicker side. Repeat til you have 10 Biscoff discs. Place in the refrigerator while you start working on your cookies.
Biscoff Cookies:
- Preheat oven to 350 degrees and line two cookie sheets with parchment paper. Using a stand mixer, cream together room temperature unsalted butter and Biscoff spread until creamy about 2-3 minutes (you want this to be light in color). Add light brown sugar and granulated sugar and combined until light and fluffy, scraping down the sides as needed to make sure everything is incorporated. Add one egg and vanilla extract, mix until just incorporated.
- Add the flour, baking soda, baking powder, cornstarch, and salt. Mix on low until it's just combined, making sure you don't over mix. Using a large cookie scooper, scoop out 10 large balls of cookie dough and form a uniformed ball by rolling gently before placing on baking sheet.
- Bake at 350 degrees for 16-18 minutes. Immediately when cookies are out of the oven, gently flatten with the bottom of a glass or mason jar and "swirl" to create a perfectly round cookie. Remove the Biscoff Layer from the refrigerator and place on top of each cookie, gently pushing on the top. Let cookies cool on cookie sheet for 15 minutes before transferring to a cooling rack.
White Chocolate Layer:
- Melt the white chocolate and vegetable oil (if using) in the microwave in intervals of 30 seconds stirring in between until chocolate is completely melted. Spoon roughly 1/2 tbsp of white chocolate on the top of each cookie.
Notes
- 1/2 cup crushed Biscoff cookies is roughly 5 cookies. You can crush the cookies by placing them in a food processor or placing in a sandwich size bag and crushing them by hand.
- Adding vegetable oil when melting white chocolate is optional but it helps smooth the chocolate and give it a more shiny appearance.
Did you make these?
If you tested out this recipe make sure to leave a comment below letting me know what you think! And as always, make sure you tag me on Instagram @bakedby_brittney