Biscoff Donuts

5 from 3 votes

These baked biscoff donuts are fluffy and moist and loaded with biscoff flovor. Topped with melted biscoff cookie butter and drizzled white chocolate.

Prep Time15

Cook Time15

Total Time30

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings:

Calories: 306kcal

Author: Alison

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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