These Lotus Biscoff Crumbl cookies are a decadent twist on a classic favorite, combining the buttery richness of a soft, chewy cookie with the smooth sweetness of mascarpone and the irresistible flavor of Lotus Biscoff spread. The cookie base is soft and tender, thanks to the use of melted butter and brown sugar, while the mascarpone topping adds a luxurious creaminess. Finished with a drizzle of melted Biscoff spread, these cookies are the ultimate treat for anyone who loves a sweet, indulgent dessert. Perfect for sharing or enjoying with a glass of milk, these cookies will satisfy all your cravings.
Why You'll Love This Recipe:
These cookies are everything you want in a dessert: soft, chewy, and bursting with flavor. The melted butter and brown sugar give the cookie base a rich, caramel-like flavor, while the mascarpone and Biscoff topping take them to the next level. The combination of textures—the soft cookie, creamy topping, and smooth Biscoff drizzle—creates an indulgent treat that’s hard to resist. Plus, the recipe is simple to follow, with minimal ingredients, making it easy to whip up a batch whenever the craving strikes. Whether you're a fan of Crumbl cookies or just looking for a new twist on a classic cookie, this recipe is sure to become a favorite.
Perfect Occasion:
These cookies are perfect for any occasion, from casual get-togethers to special celebrations. Their indulgent flavor makes them an ideal treat for a dessert table at a party, while their soft, comforting texture makes them great for enjoying with a cup of tea or coffee. You can even pack them up as a homemade gift for friends or family. Since they’re easy to make, these cookies are also perfect for when you want a sweet treat without spending too much time in the kitchen.
Decoration Tips:
For an extra-special finish, drizzle some melted Lotus Biscoff spread over the top of each cookie before serving. You can also crumble some Lotus Biscoff biscuits on top of the mascarpone cream for added texture and a beautiful presentation. If you want to add a touch of elegance, pipe the mascarpone topping onto each cookie using a piping bag for a polished, bakery-style look. Serve them chilled for an extra creamy and refreshing dessert.
Ingredients:
For the Cookie Dough:
- 115g melted butter
- 150g brown sugar
- 1 large egg (room temperature)
- 1 tablespoon cornflour
- ¾ teaspoon baking powder
- 180g all-purpose flour
For the Topping:
- 200g mascarpone cheese
- 70g confectioners' sugar
- 2 tablespoons Lotus Biscoff spread (melted)
- 120g heavy cream
Instructions:
- Prepare the Cookie Dough:
In a large bowl, mix the melted butter and brown sugar until smooth. Add the room-temperature egg and whisk until fully combined. Next, add the cornflour and baking powder, and stir to incorporate. Gradually mix in the flour until a soft dough forms. - Shape the Cookies:
Scoop out portions of the dough and roll them into balls. Place them on a lined baking sheet, spacing them evenly. Slightly flatten each ball to create a cookie shape. - Bake the Cookies:
Preheat your oven to 180°C (350°F) with circulating air. Bake the cookies for 12 minutes, or until the edges are lightly golden. The centers will still be soft but will firm up as they cool. Once baked, remove the cookies from the oven and let them cool completely. - Make the Topping:
In a bowl, mix the mascarpone cheese and confectioners' sugar until smooth. Add the melted Biscoff spread and continue mixing until fully combined. In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the mascarpone mixture to create a light and fluffy topping. - Assemble the Cookies:
Once the cookies have cooled, top each one with a generous layer of the mascarpone and Biscoff cream mixture. For extra flavor and texture, drizzle melted Biscoff spread over the top or crumble Biscoff biscuits for decoration. - Chill and Serve:
Refrigerate the cookies for about 15 minutes to allow the topping to set. Serve and enjoy these decadent Lotus Biscoff Crumbl cookies with a glass of milk or a cup of coffee!
