This Strawberry Rhubarb Crisp recipe is made with fresh or frozen strawberries, rhubarb, and topped with a simple oat crumble topping. It’s delicious and such an easy and quick dessert to make.

Cobblers and Crisps are some of my favorite desserts! Make sure to try this Apple Crisp, Peach Crisp, Blackberry Cobbler, Cherry Cobbler, Peach Cobbler, or Blueberry Cobbler!

Buying and Preparing Rhubarb:

Rhubarb: fresh rhubarb is available in the Spring (April-June), in the grocery store of the produce section. It comes in stalks, like celery. Buy fresh, crisp, heavy stalks and avoid any that feel limp or dry.

How to Make Strawberry Rhubarb Crisp:

Make Crumb Topping: Combine the oat crumble topping ingredients with a fork or pastry blender until it resembles small crumbs. Refrigerate while you prepare the rhubarb filling.

Cut the Rhubarb from the root and remove and discard leaves. Wash and thoroughly dry. Slice rhubarb stalks in half lengthwise then chop into 1/2-inch pieces.

Prep Rhubarb and Filling: Combine rhubarb, strawberries, sugar, vanilla, zest, juice, and cornstarch and pour into a 8 or 9’’ square baking dish (or similar size).

Bake and Serve: Sprinkle crumble topping evenly on top. Bake for 35 minutes or until the topping is golden and fruit is bubbling. Serve with a scoop of vanilla ice cream, if desired.

Recipe Variations:

• Omit Strawberries: Double the amount of rhubarb, or substitute a different fruit.
• Apple Rhubarb Crisp: Instead of strawberries, substitute 1 pound of peeled and thinly sliced apples.
• Lower Sugar: Cut the sugar in half or substitute another sweetener.
• Vegan/Dairy-Free: Substitute vegan butter.
• Gluten-Free: Use gluten free oats and flour.

Make Ahead and Freezing Instructions:

To Make Ahead: The strawberry rhubarb filling and oat topping can be made 1 day in advance, stored seperatly in the fridge.

To Freeze: You can freeze the assembled, unbaked crisp, or freeze after baking. Cover very well with a double layer of aluminum foil and freeze for up to 3 months. Thaw completely before baking or rewarming in the oven.

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Strawberry Rhubarb Crisp

This Strawberry Rhubarb Crisp recipe is made with fresh or frozen strawberries, rhubarb, and topped with a simple oat crumble topping. It's delicious and such an easy and quick dessert to make.

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 8

Calories 240kcal

Author Lauren Allen

Equipment

• Pastry Blender

Ingredients

• 1 lb fresh rhubarb , about 4 stalks
• 1 lb strawberries , fresh or frozen*, hulled and quartered
• 1/3 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 1/2 teaspoons orange juice , or lemon juice
• 1 teaspoon orange zest , or lemon zest
• 2 tablespoons cornstarch

Crumble Topping:

• 1/2 cup all-purpose flour
• 1/2 cup old-fashioned rolled oats
• 1/2 cup light brown sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• dash of salt
• 1/3 cup unsalted butter , cut into small pieces

US Customary – Metric

Instructions

• Preheat oven to 375 degrees F.
• Crumble Topping: In a medium size bowl, combine the oat crumble topping ingredients with a fork or pastry blender until it resembles small crumbs. Refrigerate while you prepare the rhubarb filling.
• Chop Rhubarb: Slice rhubarb stalks in half lengthwise and then cut them into 1/2-inch pieces (you’ll want about 3 cups of chopped rhubarb).
• Assemble: In large bowl, combine rhubarb, strawberries, sugar, vanilla, zest, juice and cornstarch. Pour into 8 or 9’’ square baking dish (or similar size). If you use a shallow baking dish place it on top of a foil-lined baking sheet to catch any spills. Sprinkle crumble topping evenly on top.
• Bake for about 35 minutes or until the topping is golden and fruit is bubbling.

Video

Notes

*You can use frozen strawberries (or a mixture of berries) for this recipe. No need to thaw them.

Variations:

• • Omit Strawberries: Double the amount of rhubarb, or substitute a different fruit.

• • Apple Rhubarb Crisp: Instead of strawberries, substitute 1 pound of peeled and thinly sliced apples.

• • Lower Sugar: Cut the sugar in half or substitute a sweetener.

• • Vegan/Dairy-Free: Substitute vegan butter.
  • Gluten-Free: Use gluten free oats and flour.

•  

Make Ahead Instructions: The strawberry rhubarb filling and oat topping can be made 1 day in advance, stored seperatly in the fridge.

Freezing Instructions: You can freeze the assembled, unbaked crisp, or freeze after baking. Cover very well with a double layer of aluminum foil and freeze for up to 3 months. Thaw completely before baking or rewarming in the oven.

Nutrition

Calories: 240kcal | Carbohydrates: 40g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 35mg | Potassium: 302mg | Fiber: 3g | Sugar: 25g | Vitamin A: 305IU | Vitamin C: 39mg | Calcium: 92mg | Iron: 1mg

I originally shared this recipe May 2020. Updated May 2024.

What makes these Browned Butter Chocolate Chip Cookies heavenly is (obviously) the flavor, plus the crispy edge and soft, chewy center. Browning the butter is such an easy and crucial step that gives the cookies a deep caramel flavor that is to die for.

We have too many favorite cookie recipes here, including Biscoff Cookies, Sugar Cookies, S’mores Cookies, and Our Favorite M&M Cookies!

How to make Browned Butter Chocolate Chip Cookies:

Brown the butter: Place 1 stick of butter in a medium skillet over medium heat. Swirl the pan frequently as the butter melts and beings to foam and froth. Wait for the subtle nutty smell, and a few crackles and pops. The butter will turn a light golden/amber color, and that’s when it’s time to remove from it from heat and immediately pour it into a small bowl. Let it cool to room temperature.

Make Dough: Mix the remaining stick of butter and brown sugar together for about 3 minutes, until creamed and fluffy. Add granulated sugar, cooled browned butter and vanilla and mix for 2 minutes. Add the egg and egg yolk and mix until smooth. Pour in flour, salt, and baking soda and mix on low speed until incorporated. Use a spatula to fold in the chocolate chunks and chips. Cover dough and refrigerate for 20 minutes.

Bake and Cool: Scoop dough into 2 Tablespoon size portions and roll into a ball. Place on parchment lined baking sheets. Bake at 350°F for 11 to 14 minutes, or until just barely golden on the edges. Remove from the oven and cool on the baking sheet for 5 minutes before transfering to a wire cooling wrack to cool completely.

Storage and Freezing Instructions:

To Store: Store cookies in an airtight container at room temperature for a few days, or freeze.

To Freeze: Baked cookies will freeze well in a freezer-safe container for up to 3 months. Browned Butter cookie dough may also be frozen for up to 3 months. Bake from frozen, adding a few extra minutes to cook time, if needed.

More Cookie Recipes:

• Double Chocolate Chip Cookies
• Red Velvet Cookies
• Ginger Molasses Cookies
• Edible Cookie Dough

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Browned Butter Chocolate Chip Cookies

Stop your search for the perfect cookie, this Browned Butter Chocolate Chip Cookies are literally heaven! They have a perfect crispy edge while still being soft, chewy, and just melt in your mouth. The browned butter is such an easy and crucial step that gives this cookie a deep caramel flavor that is to die for!

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Cool 45 minutes minutes

Total Time 40 minutes minutes

Servings 18

Calories 313kcal

Author Lauren Allen

Cost 5

Equipment

• cut and serve turner
• Hand mixer
• Stand Mixer optional
• Parchment Paper

Ingredients

• 1 cup unsalted butter (2 sticks), room temperature
• 1 cup light brown sugar , packed
• 2 teaspoons vanilla extract
• 1/2 cup granulated sugar
• 2 large eggs
• 1 large egg yolk
• 2 1/4 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• ¼ teaspoon baking powder
• 1 cup semi-sweet chocolate chips
• ½ cup chocolate chunks
• fine sea salt , or finishing salt for topping

US Customary – Metric

Instructions

• Brown Butter: Place ½ cup (1 stick) of butter in a medium skillet. Melt over medium heat, swirling the pan frequently, as it begins to foam and froth and develop a nutty smell. Once it turns light golden/amber colored, remove from heat and pour into a small bowl. Allow it to cool to room temperature before making the cookie dough.
• Cookie Dough: Add remaining stick of butter to a mixing bowl with brown sugar and mix for 3 minutes, until fluffy and smooth. Add granulated sugar, cooled browned butter and vanilla extract and mix well. Add egg and egg yolk and mix. Add the flour, salt, baking powder, and baking soda, mixing on low speed just until incorporated. Stir in chocolate chunks.
• Chill dough: Cover the dough with plastic wrap and refrigerate for at least 20 minutes. Preheat oven to 350°F and line two baking sheets with parchment paper.
• Scoop 2 tablespoon-size portions of dough and roll into balls. Place on prepared baking sheets, 2 inches apart.
• Bake for 11 to 14 minutes, or until just barely golden on the edges. 
• Remove from oven and cool on the baking sheet for 5 minutes before transferring to a wire cooling wrack to cool completely. Sprinkle the tops with a sea salt or flake salt, if desired.

Video

Notes

• To add Toffee Bits: substitute ½ of the chocolate chunks for toffee pieces.
• Salt: Try sprinkling a little bit of sea salt or finishing salt on the top of each cookie before baking.

Store leftover cookies in an airtight container at room temperature for a few days, or freeze.

Freezing Instructions: Freeze baked cookies in an airtight container for to 3 months. Cookie dough may also be frozen. Add a few minutes to bake time for frozen cookie dough balls.

Recipe originally adapted from Joy the Baker.

Nutrition

Calories: 313kcal | Carbohydrates: 37g | Protein: 3g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 59mg | Sodium: 211mg | Potassium: 129mg | Fiber: 2g | Sugar: 23g | Vitamin A: 366IU | Calcium: 32mg | Iron: 2mg

I originally shared this recipe June 2016. Updated July 2022 and May 2024.

Nothing wins cheers at a party quite like these Oreo Cupcakes with cookies and cream frosting on top. They’re easy to make and decorate, with a cute Oreo cookie on top.

We’re Oreo cookie loves over here, with tons of Oreo recipes like Oreo Balls, Oreo Cheesecake, Oreo Milkshake, Oreo Bars, and an Oreo Mug Cake.

How to make Oreo Cupcakes:

Cupcakes: Make batter for chocolate cupcakes (you can use any recipe or a cake mix). Add paper liners to a muffin tin then place an Oreo at the bottom of each liner (optional). Spoon batter on top then bake according to recipe instructions.

Oreo Frosting: Beat butter with electric beaters until light and fluffy. Add powdered sugar and cream then mix well. Add vanilla then stir in crushed Oreos. Pipe frosting onto cooled cupcakes. Top with an Oreo, if desired.

Make Ahead and Freezing Instructions:

To Make Ahead: Unfrosted chocolate cupcakes will keep, covered, at room temperature or in the fridge for 2-3 days. Oreo frosting will keep in the fridge for 1-2 weeks.

To Freeze: I recommend storing the frosting and cupcakes seperatly, in air-tight containers in the freeze for up to 3 months. Allow frosting to thaw completely at room temperature before frosting cupcakes. To freeze frosted cupcakes, flash-freeze them uncovered on a tray for 30 minutes (to help the frosting keep its shape) before placing them in a freezer safe container.

More Cupcake Recipes to Love:

• Homemade Funfetti Cupcakes
• Tres Leches Cupcakes
• German Chocolate Cupcakes
• Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting

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Oreo Cupcakes

Delicious and simple Oreo Cupcakes with Oreo frosting are an absolute crowd pleaser and my kids' top requested birthday treat.

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 12

Calories 499kcal

Author Lauren Allen

Cost 6

Equipment

• Muffin Tin

Ingredients

• 12 chocolate cupcakes
• 24 Oreo cookies , divided (half for inside cupcakes, and half for topping at the end)

Oreo Frosting:

• 3/4 cup butter
• 2 1/4 cups powdered sugar
• 1 ½ – 2 Tablespoons heavy whipping cream
• 1 teaspoon vanilla extract
• 2/3 cup Oreo cookie crumbs (from crushing Oreos in a food processor or with a rolling pin)

US Customary – Metric

Instructions

• Make chocolate cupcakes batter, either homemade or from a cake mix. Line a muffin pan with cupcake liners and spray lightly with cooking spray.
• Add a whole Oreo cookie to the bottom of each liner, and spoon cupcake batter over top.
• Bake cupcakes at 350 degrees for 17-24 minutes, or until a toothpick inserted in the center comes out clean.

For the Frosting:

• Make Oreo Frosting: Mix the butter with electric beaters until light and fluffy, about 3 minutes. Add powdered sugar, cream and vanilla and mix well, until light and fluffy. Stir in crushed Oreos cookie crumbs.
• Frost cupcakes, once cooled completely. Add an Oreo on top, if desired.

Video

Notes

Make Ahead Instructions: Unfrosted chocolate cupcakes will keep, covered, at room temperature or in the fridge for 2-3 days. Oreo frosting will keep in the fridge for 1-2 weeks. 

Freezing Instructions: I recommend storing the frosting and cupcakes seperatly, in air-tight containers in the freeze for up to 3 months. Allow frosting to thaw completely at room temperature before frosting cupcakes. To freeze frosted cupcakes, flash-freeze them uncovered on a tray for 30 minutes (to help the frosting keep its shape) before placing them in a freezer safe container.

Nutrition

Calories: 499kcal | Carbohydrates: 71g | Protein: 4g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 32mg | Sodium: 361mg | Potassium: 125mg | Fiber: 1g | Sugar: 51g | Vitamin A: 384IU | Vitamin C: 0.1mg | Calcium: 68mg | Iron: 5mg

I originally shared this recipe August 2015. Updated January 2021 and April 2024.

This beautiful Lemon Cake recipe is everything you’d hope, from it’s super moist and light cake to the delicious Lemon Buttercream Frosting. It’s a must make during the spring and summer months.

Don’t miss all of my favorite cake recipes, including Yellow Cake, Coconut Cake with Pineapple Filling, Chocolate Peanut Butter Cake, or this Berry Cake!

How to Make Lemon Cake:

Prep Cake Pans: Line the bottom of two 9” round baking pans with a piece of parchment paper and lightly spray all over the inside of the pan with nonstick cooking spray. Set aside.

Make Cake Batter: Sift all-purpose flour and cake flour into a mixing bowl. Add baking powder, baking soda and salt then stir to combine. In a separate mixing bowl, add butter, sugar and lemon zest then mix with an electric mixer until pale and fluffy, about 3-4 minutes.  Add the whole eggs then mix well. Add the egg whites one at a time, mixing after each. Stir in the vanilla.

Add Buttermilk and Bake: Alternately add in a little bit of the flour mixture and then the buttermilk, stirring between each addition. Divide batter evenly between the two prepared round cake pans. Bake at 350 degrees F. for about 24-29 minutes or until toothpick inserted into center of the cakes comes out clean. Remove the moist lemon cake recipe from oven and allow to cool several minutes in the pans, then transfer to a wire rack to cool completely.

How to make Lemon Buttercream Frosting:

Frost Cake: Place butter in a large mixing bowl and beat with electric mixers for 1 minute. Add 4 cups of powdered sugar, lemon zest, and half of the lemon juice. Beat well until smooth and creamy, about 3 minutes. Gradually add the remaining sugar, 1 cup at a time, and the remaining lemon juice until you reach your desired frosting consistency. Wait until cake is completely cool then frost the lemon layer cake and serve.

Freezing Instructions:

To freeze unfrosted cakes, allow them to cool completely, then wrap each round in plastic wrap and place in a gallon ziplock bag or wrap in aluminum foil. Freeze for up to 3 months. Freeze frosting in a separate air-tight container. Thaw frosting completely before frosting cakes room temperature. The assembled lemon cake may also be frozen if it’s covered very well, and stored in the freezer for 1-2 months. Allow the cake to thaw for about 2 hours before serving. 

More Spring and Summer Desserts to try:

• Berry Cake
• White Texas Sheet Cake
• Lemon Bars
• Tres Leches Cake
• Panna Cotta
• No Bake Cheesecake
• Lemon Mousse

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Lemon Cake

Our homemade Lemon Cake recipe is super moist and topped with the most amazing Lemon Buttercream Frosting. It's fresh, light, and every cake lover's dream.

Course Dessert

Cuisine American

Prep Time 25 minutes minutes

Cook Time 30 minutes minutes

Total Time 55 minutes minutes

Servings 16

Calories 815kcal

Author Lauren Allen

Cost $8

Equipment

• Cake Pans
• Hand mixer
• Parchment Paper

Ingredients

1. Lemon Cake (FROM SCRATCH):

• 1 1/2 cups all-purpose flour
• 1 1/2 cups cake flour
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter , softened
• 1 1/2 cups granulated sugar
• 2 Tablespoons lemon zest from about 4 medium lemons
• 2 large eggs
• 4 large egg whites
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk

2. Lemon Cake (CAKE MIX version):

• 1 box lemon cake mix I use the betty crocker brand
• 1 small package lemon instant pudding
• 1 cup plain Greek yogurt or sour cream
• 3/4 cup water
• 3/4 cup oil (vegetable or canola)
• 4 large eggs

Lemon Buttercream Frosting:

• 1 cup butter (2 sticks), room temperature
• 6 cups powdered sugar
• ⅓ – 1/2 cups fresh lemon juice
• 1 teaspoon lemon zest

US Customary – Metric

Instructions

Lemon Cake (FROM SCRATCH):

• Prep pans: Preheat oven to 350 degrees F. Line the bottom of two 9'' round baking pans with a piece of parchment paper and lightly spray all over the inside of the pan with nonstick cooking spray. Set aside.
• Sift all-purpose flour and cake flour into a mixing bowl. Add baking powder, baking soda, and salt then stir to combine.
• In a separate mixing bowl, add the butter, sugar and lemon zest then mix with an electric mixer until pale and fluffy, about 3-4 minutes. Add the whole eggs and mix well. Add the egg whites one at a time, mixing after each. Stir in the vanilla.
• Alternately add in a little bit of the flour mixture and then the buttermilk, stirring between each addition. Divide batter evenly between the two prepared round cake pans. 
• Bake in preheated oven until toothpick inserted into center of the cakes comes out clean, about 24-29 minutes. Remove from oven and allow to cool several minutes in the pans, then transfer to a wire rack to cool completely.

For the Frosting:

• Add butter to a stand mixer or large mixing bowl and beat with beaters for 1 minute. Add 4 cups of powdered sugar, half of the lemon juice and the lemon zest. Beat well until smooth and creamy, about 3 minutes. 
• Gradually add the remaining sugar, 1 cup at a time, and the remaining lemon juice until you reach your desired frosting consistency. Add more juice to thin, or more sugar to thicken.
• Frost cake once the cake is completely cool.

Video

Notes

Lemon Cake using a Cake Mix:

• 1 box lemon cake mix
• 1 small package lemon instant pudding
• 1 cup plain Greek yogurt
• ¾ cup water
• ¾ cup oil
• 4 large eggs

Add the cake mix and pudding mix to a large bowl then stir to combine. Add Greek yogurt, water, oil, and eggs then mix well. Bake at 350 degees in two greased 8 or 9” round pans for 24-29 minutes or until a toothpick inserted into the center of the cake comes out clean. 

To Freeze Unfrosted Cake: Bake the cake and allow it to cool completely.  Wrap each cake round in a layer of plastic wrap then place in a gallon ziplock bag or wrap in aluminum foil. Freeze for up to 3 months. Freeze frosting in a separate air-tight container. Thaw both at room temperature.

To Freeze Frosted Cake: Frost the entire cake and place it, uncovered, in the freezer to “flash freeze.”  Once the frosting has hardened slightly, cover the cake as best as you can with plastic wrap and aluminum foil and freeze for 1-2 weeks (or longer if you can keep it well protected and covered). Allow to thaw for about 2 hours before serving. 

Nutrition

Calories: 815kcal | Carbohydrates: 115g | Protein: 9g | Fat: 37g | Saturated Fat: 17g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 132mg | Sodium: 556mg | Potassium: 122mg | Fiber: 1g | Sugar: 78g | Vitamin A: 824IU | Vitamin C: 3mg | Calcium: 144mg | Iron: 2mg

I originally shared this recipe July 2016. Updated July 2020 and April 2024.

We love everything about these jumbo, bakery-style Double Chocolate Chip Cookies. They’re thick and chewy, easy to make, and are a fraction of your local bakery cookie cost.

Some of my other favorite cookie recipes include I these Biscoff Cookies, Oatmeal Chocolate Chip Cookies, Browned Butter Chocolate Chip Cookies, or Chocolate Mint Cookies!

How to make Double Chocolate Chip Cookies:

Make Chocolate Cookie Dough: Add flour, baking powder, baking soda and salt to medium bowl. In a seperate bowl cream together butter, sugar and brown sugar, then add eggs and vanilla and mix until combined. Gradually add flour mixture to wet ingredients and stir in chocolate chips.

Refrigerate and Scoop: Cover bowl and refrigerate dough for at least 30 minutes. Measure out ¼ cup portions of dough and roll into balls. Place cookie dough on a lined baking sheet, 2 inches apart.

Bake at 375 for 12 to 15 minutes or until set around the edges. (Do not over bake.) Allow to cool for several minutes on the baking sheet before transferring to a wire rack to cool completely.

Make Ahead and Freezing Instructions:

To Make Ahead: The cookie dough can be made up to 3 days ahead of time, stored in the fridge.

To Freeze: Freeze cookie dough for up to 3 months. For baked cookies, allow them to cool completely then store in a freezer safe bag for up to 3 months.

More Chocolate Treats:

• Chocolate Mayonnaise Cake
• Chocolate Trifle
• Chocolate Brownies
• Chocolate Truffles
• Chocolate Bundt Cake

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Double Chocolate Chip Cookies

Our favorite Double Chocolate Chip Cookies recipe yields perfect chocolate cookies that are crisp on the outside and thick and chewy in the center.

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 55 minutes minutes

Servings 12

Calories 333kcal

Author Lauren Allen

Cost $3

Equipment

• cut and serve turner
• Hand mixer

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• ¼ teaspoon salt
• 3/4 cups butter , softened
• 1/2 cup granulated sugar
• 3/4 cups light brown sugar , firmly packed
• 1 egg , room temperature
• 1 teaspoon vanilla extract
• 1 cup chocolate chips , semi-sweet or milk chocolate

US Customary – Metric

Instructions

• Preheat oven to 375 F. Line a cookie sheet with parchment paper or silplat mat.
• Dry ingredients: flour, cocoa powder, baking powder, baking soda and salt in medium bowl; set aside.
• Wet ingredients: butter, sugar and brown sugar in a separate mixing bowl and beat for a few minutes until creamed together. Add egg and vanilla and mix until combined.
• Combine: Gradually mix in the flour mixture until combined. Stir in chocolate chips.
• Refrigerate: Cover bowl and refrigerate dough for 30 minutes (or up to 3 days stored in an air-tight container).
• Scoop dough using a ¼ cup measuring cup to make them uniform in size. Place on a baking sheet 2 inches apart.
• Bake for 12 to 15 minutes or until set around the edges (don't over bake!). Allow to cool for several minutes on the baking sheet before transferring to a wire rack to cool completely

Video

Notes

Make Ahead Instructions: The cookie dough can be made up to 3 days ahead of time, stored in an air-tight container in the fridge.

Freezing Instructions: Freeze cookie dough for up to 3 months. To freeze baked cookies, allow them to cool completely and freeze in a freezer safe container for up to 3 months.

Nutrition

Calories: 333kcal | Carbohydrates: 46g | Protein: 4g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 46mg | Sodium: 216mg | Potassium: 115mg | Fiber: 2g | Sugar: 31g | Vitamin A: 408IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 2mg

I originally shared this recipe February 2020. Updated April 2024.

I can confidently say this homemade Biscoff Cookies recipe will be your new favorite! Not only is the dough loaded with cookie butter flavor, but each cookie center is filled with a little scoop, and they’re topped with a drizzle of white chocolate and lotus cookie crumbs.

Looking for more cookie recipes? Try Oatmeal Chocolate Chip Cookies, Browned Butter Chocolate Chip Cookies, or S’mores Cookies!

Why I love this recipe:

• Next Level – Whenever I share these lotus biscoff cookies, the crowd goes wild! I was aiming for a cookie as big and beautiful as you’d get at local cookie shops, but taste so much better.
• Easy – It’s so easy to make a big, beautiful batch of cookies and for a faction of the price of say, a Crumbl cookie.
• Delicious – They have the perfect soft and chewy texture and the cookie butter in the center is divine.

How to make Biscoff Cookies:

Scoop Cookie Butter: Line a plate or 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.

Combine 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 and mix until well combined.

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

Assemble: Scoop dough into 24 balls, about 3 Tablespoon-size, or 70 grams, if you want to measure with a scale. Remove cookie butter scoops from freezer. Press a deep indention into the center of a cookie dough ball then add one of the cold balls of cookie butter. Seal to close, then roll back into a ball. Top each cookie dough ball with a few extra white chocolate chips. Place dough balls on a large plate and refrigerate, covered, for 30 minutes before baking.

Bake cookies on parchment lined baking sheet, 1’’ apart (I fit 6 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.

Toppings (Optional): Allow biscoff chocolate chip 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 then drizzle over cookies. Top with biscoff cookie crumbs.

Make Ahead and Freezing Instructions:

To Make Ahead: Biscoff cookie dough can be stored in the fridge for 1-2 days.

To Freeze: You can freeze cookie dough balls, or baked cookies in an air-tight freezer safe container for up to 3 months.

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Biscoff Cookies

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

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 12 minutes minutes

Total Time 32 minutes minutes

Servings 24

Calories 393kcal

Author Lauren Allen

Cost 6

Ingredients

• 1 cup unsalted butter , room temp
• 1 1/2 cups light brown sugar
• 1/2 cup granulated sugar
• 14 oz container lotus cookie butter* , divided (about 1.5 cups cookie butter or speculoos)
• 2 large eggs , room temp
• 1 egg yolk
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 11 oz bag white chocolate chips , divided cups

For Topping (Optional):

• 10 Biscoff cookies , crushed
• ½ cup vanilla melting wafers , or chopped almond bark, melted, for drizzle (optional)

Instructions

• 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.

Video

Notes

Yield: 2 dozen cookies.

Cookie Butter: Should be easy to find at any grocery store (Walmart, Target and Amazon carry the Lotus brand), or use Speculoos Cookie Butter from Trader Joes, or store brand cookie butter, found near the peanut butter.

To Make Ahead: Biscoff cookie dough can be stored in the fridge for 1-2 days.

To Freeze: You can freeze cookie dough balls, or baked cookies in an air-tight freezer safe container for up to 3 months.

Nutrition

Calories: 393kcal | Carbohydrates: 50g | Protein: 4g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 45mg | Sodium: 201mg | Potassium: 91mg | Fiber: 1g | Sugar: 33g | Vitamin A: 271IU | Vitamin C: 0.1mg | Calcium: 57mg | Iron: 1mg