These baked biscoff donuts are fluffy and moist and loaded with biscoff flovor. Topped with melted biscoff cookie butter and drizzled white chocolate.
These biscoff donuts are loaded with all the biscoff flavor you can dream of.
There’s biscoff cookie butter baked into the donuts themselves and then the topping is melted biscoff cookie butter and drizzled melted white chocolate.
White chocolate and biscoff cookie butter are a match made in heaven, we found this out when we made our biscoff fudge. So the white chocolate drizzle is the perfect finishing touch for these donuts.
They’re also baked, not fried, which makes them SUPER easy to make.
And if you love dessert for breakfast then try our biscoff waffles and biscoff pancakes.
Ingredients You’ll Need To Make These Baked Donuts:
Ingredient Notes
- White chocolate chips – are melted down for the drizzle on top of these donuts. Use high quality white chocolate chips that melt down well. If needed, add ½ – 1 teaspoon of coconut oil (not pictured) to thin out the chocolate so that it drizzles easily.
- Biscoff cookie butter – is melted and mixed into the batter, and melted for the topping. You can usually find it in the same supermarket section as the peanut butter, but if you don’t easily find it, you can order it online. If you’re in the USA then Trader Joe’s Speculoos Cookie Butter also works great.
How To Make Biscoff Donuts
Full instructions and measurements can always be found in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Sift all purpose flour into a mixing bowl and add white granulated sugar, baking powder and salt. Mix together.
- Add milk, egg, vanilla extract, melted butter and melted biscoff cookie butter and mix into a batter. Don’t overmix.
- Place the donut batter into a piping bag and pipe it into the donut partitions evenly.
- Bake at 350°F for 15 minutes until lightly browned on top.
- Remove from the oven and let the donuts cool in the pans for a few minutes before transferring them to a wire cooling rack to cool completely.
- When the donuts are completely cool, melt the biscoff cookie butter for the topping.
- Dip each donut in the melted biscoff cookie butter and then place them onto a parchment lined baking sheet.
- When all the donuts have been dipped in melted biscoff, drizzle melted white chocolate over the top of the donuts.
- Place the donuts into the fridge for 10 minutes for the topping to set and then serve.
Baker’s Tips
Measure the flour properly. If you use too much flour accidentally then your donuts will be dry. For moist perfect donuts make sure you measure the flour properly. The best way is to weigh it out on a food scale. If you don’t have a food scale then use the ‘spoon and level’ method. Spoon the flour into your measuring cup and level off the top with a knife. Don’t scoop it and don’t pack it into the cup.
Pipe the batter into the donut trays. The best way to get the donut batter into the donut trays is to use a piping bag. You don’t need a piping tip, you can just cut off the end of your piping bag and pipe the batter. If you don’t have any piping bags, a regular ziplock bag will work as well.
Use two donut trays. You do need donut trays for this recipe and we highly recommend these donuts trays available from Amazon.
Storing and Freezing
Keep your donuts stored in an airtight container at room temperature for 2-3 days. They are also freezer friendly for up to 3 months. Let them thaw in the fridge and then come to room temperature on the countertop before serving.
More Delicious Biscoff Desserts
Did you make this recipe? Be sure to leave a comment and rating below.
Biscoff Donuts
Ingredients
- 1 ½ cups All Purpose Flour (188g)
- ¾ cup White Granulated Sugar (150g)
- 2 teaspoons Baking Powder
- ¼ teaspoon Salt
- ¾ cup Milk (180ml)
- 1 Large Egg
- 1 teaspoon Vanilla Extract
- ⅓ cup Butter (75g) Melted
- ¼ cup Biscoff Cookie Butter (63g) Melted
Topping:
- ¾ cup Biscoff Cookie Butter (188g) Melted
- ¼ cup White Chocolate Chips (44g) Melted
- ½-1 teaspoon Coconut Oil Optional
Instructions
- Preheat the oven to 350°F (180°C). Prepare two donut trays by spraying them with non-stick spray.
- Sift all purpose flour into a mixing bowl and add white granulated sugar, baking powder and salt. Mix together.
- Add milk, egg, vanilla extract, melted butter and melted biscoff cookie butter and mix into a batter. Don't overmix.
- Place the donut batter into a piping bag and pipe it into the donut partitions evenly.
- Bake for 15 minutes until lightly browned on top.
- Remove from the oven and let the donuts cool in the pans for a few minutes before transferring them to a wire cooling rack to cool completely.
- When the donuts are completely cool, melt the biscoff cookie butter for the topping.
- Dip each donut in the melted biscoff cookie butter and then place them onto a parchment lined baking sheet.
- When all the donuts have been dipped in the melted biscoff, drizzle melted white chocolate over the top of the donuts.
- Place the donuts into the fridge for 10 minutes for the topping to set and then serve.
Notes
- Measure the flour properly. If you use too much flour accidentally then your donuts will be dry. For moist perfect donuts make sure you measure the flour properly. The best way is to weigh it out on a food scale. If you don’t have a food scale then use the ‘spoon and level’ method. Spoon the flour into your measuring cup and level off the top with a knife. Don’t scoop it and don’t pack it into the cup.
- Biscoff cookie butter – is melted and mixed into the batter, and melted for the topping. You can usually find it in the same supermarket section as the peanut butter, but if you don’t easily find it, you can order it online. If you’re in the USA then Trader Joe’s Speculoos Cookie Butter also works great.
- To melt biscoff cookie butter: Add the biscoff cookie butter to a microwave safe bowl and microwave in 15-30 second intervals, bringing it out to stir every 15-30 seconds until melted.
- To melt white chocolate: Melt the white chocolate by placing it into a microwave safe bowl and microwaving in 15-second intervals until melted. If it’s too thick to drizzle, mix in ½ -1 teaspoon of coconut oil to thin it out.
- Pipe the batter into the donut trays. The best way to get the donut batter into the donut trays is to use a piping bag. You don’t need a piping tip, you can just cut off the end of your piping bag and pipe the batter. If you don’t have any piping bags, a regular ziplock bag will work as well.
- Storing and freezing: Keep your donuts stored in an airtight container at room temperature for 2-3 days. They are also freezer friendly for up to 3 months. Let them thaw in the fridge and then come to room temperature on the countertop before serving.
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