There’s something irresistible about the sweet, spiced flavor of Lotus Biscoff cookies. Whether you’re a kid who loves baking or an adult with a sudden cookie craving, this Chunky Lotus Biscoff Cookies recipe is perfect! It’s a small-batch recipe that yields just two delicious, chunky cookies—great for those moments when you want a quick homemade treat without baking a whole batch. Plus, with the option to drizzle Biscoff spread on top, it’s the ultimate cookie indulgence!

Why Make Small-Batch Lotus Biscoff Cookies?

Sometimes, you just want one or two fresh cookies without the hassle of making a big batch or resorting to store-bought ones. That’s where this recipe comes in. These cookies are made with simple ingredients you probably already have in your pantry, and they only take a few minutes to whip up. Plus, making them from scratch is so much more satisfying than tearing open a package!

Let’s Get Baking: Chunky Lotus Biscoff Cookie Recipe

This easy, kid-friendly recipe uses brown sugar to create soft, chewy cookies with a rich flavor. The Lotus Biscoff cookies add a delightful crunch and that signature caramelized sweetness, while an optional drizzle of Biscoff spread takes them to the next level.

Ingredients:

• 25g all-purpose flour
• 30g brown sugar (you can use 100% brown sugar, or swap half for white sugar if you have it)
• Pinch of salt
• Pinch of baking soda
• Half a pinch of baking powder
• 10ml beaten egg
• 8ml melted butter
• 1/4 tsp vanilla extract
• 4 Lotus Biscoff Cookies (two for mixing into the dough, two for topping)
• Optional: Lotus Biscoff spread (at room temperature) for drizzling on top

This recipe makes 2 chunky cookies, perfect for a quick baking session or a mid-day snack!

Instructions:

1. Mix the dry ingredients. In a small bowl, combine the flour, brown sugar, salt, baking soda, and baking powder. Brown sugar is the star here—it not only sweetens the cookies but also gives them a chewy texture and rich flavor. If you only have brown sugar on hand, feel free to use it 100% for this recipe.
2. Add the wet ingredients. Stir in the beaten egg, melted butter, and vanilla extract until the dough starts to come together.
3. Crush the Lotus Biscoff cookies. Take two of the Lotus Biscoff cookies, crush them into small chunks, and fold them into the wet ingredients. This adds a satisfying crunch and that classic Biscoff flavor!
4. Form the dough. Divide the dough into two equal-sized dough balls, each forming one chunky cookie.
5. Bake. Preheat your oven to 180°C (350°F). Place the dough balls on a lined baking tray and bake for 8 minutes.
6. Top with Biscoff cookies. After 8 minutes, break the remaining two Biscoff cookies in half and gently press each half into the top of the partially-baked cookies. Return to the oven and bake for another 2 minutes until the cookies are golden and the Biscoff cookie pieces are slightly crisp.
7. Cool and (optional) drizzle. Allow the cookies to cool on a wire rack. For an extra indulgent treat, drizzle some room-temperature Lotus Biscoff Cookie Butter over the top of each cookie before serving. Enjoy!

Healthier Substitutes and Tips for a Lighter Cookie

While these cookies are undeniably delicious, there are a few easy ways to make them a little healthier if you prefer:

• Reduce the sugar: If you’re watching your sugar intake, you can reduce the sugar from 30g to 20g (or even less, depending on your preference). The cookies will still taste great, and the Lotus Biscoff cookies add plenty of sweetness on their own.
• Use coconut sugar: Swap out the brown sugar for coconut sugar. It has a lower glycemic index and a more complex flavor that complements the caramel notes of the Biscoff cookies.
• Try almond flour: For a gluten-free option, use almond flour in place of all-purpose flour. It will give the cookies a slightly nuttier flavor and a chewier texture.

Make a Big Batch for Later!

If you want to make these cookies in bulk (for a party, to gift, or just to keep for those future cravings), here’s how to scale up the recipe for 24 Chunky Lotus Biscoff Cookies:

Big Batch Recipe (24 Cookies):

• 300g all-purpose flour
• 360g brown sugar
• 1 1/2 tsp of salt
• 1 1/2 tsp of baking soda
• 3/4 tsp of baking powder
• 120ml beaten egg
• 96ml melted butter
• 3 tsp vanilla extract
• 48 Lotus Biscoff cookies (24 pieces crushed for the dough and 24 pieces broken in half for topping)
• Optional: Lotus Biscoff Cookie butter for drizzling

Follow the same steps as the small-batch recipe, adjusting the ingredient quantities. You can bake these cookies in batches, and they store well in an airtight container for up to a week—or freeze them for even longer!

Why Make Chunky Lotus Biscoff Cookies?

There’s no denying the joy of a fresh, homemade cookie—especially when it’s warm, chunky, and full of flavor. These Chunky Lotus Biscoff Cookies are perfect for a variety of reasons:

• They’re quick and easy to make—no need to run to the store for a cookie fix.
• The recipe is kid-friendly and great for getting little ones involved in the kitchen.
• They’re ideal for small-batch baking, so you won’t have too many leftovers (but if you do want more, just follow the big batch recipe!).
• With options for healthier ingredients, you can easily tweak the recipe to fit your preferences.

Whether you’re craving something sweet or want a fun activity to do with the kids, these cookies are the perfect solution!

I have more small-batch cookie recipes for you to check out! Start with the simple choco-chip cookies here.