Biscoff Chocolate Chip Cookies

There’s something undeniably comforting about a warm, gooey chocolate chip cookie fresh out of the oven — but what if we told you that cookie could be even better? Enter the Biscoff Chocolate Chip Cookie. These golden-brown beauties combine the caramelized spiced notes of Biscoff cookie butter with melty pockets of rich chocolate, giving you a cookie that’s chewy in the center, crisp on the edges, and utterly irresistible. It’s everything you love about a classic chocolate chip cookie, turned up a notch.

Behind the Recipe

This recipe was born from an afternoon craving and a half-empty jar of Biscoff spread that was just begging to be used. I wanted the comforting taste of chocolate chip cookies but with a twist that would surprise and delight. One spoonful of that cinnamon-rich cookie butter mixed into the dough and I knew we were onto something special. The result? A cookie that’s familiar yet fresh, nostalgic yet new.

Recipe Origin or Trivia

Biscoff spread, also known as cookie butter, hails from Belgium and is made from Speculoos cookies — traditional spiced biscuits often enjoyed during the holidays. The spread took the world by storm after being introduced as a creamy, toast-worthy treat, but it quickly made its way into baked goods as a secret flavor weapon. Combining it with the all-American chocolate chip cookie creates a globally inspired dessert that feels right at home in any kitchen.

Why You’ll Love Biscoff Chocolate Chip Cookies

These cookies are not your average treat — they’re packed with flavor and charm, and here’s why you’ll fall in love:

Versatile: Perfect for lunchboxes, cookie swaps, or cozy nights with milk.
Budget-Friendly: Uses pantry staples plus one superstar ingredient.
Quick and Easy: No need for fancy mixers or chill time.
Customizable: Swap in your favorite chocolate or add nuts for extra crunch.
Crowd-Pleasing: Everyone will ask for the recipe — trust me.
Make-Ahead Friendly: Dough stores beautifully in the fridge or freezer.
Great for Leftovers: Stay soft and chewy for days (if they last that long).

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Chef’s Pro Tips for Perfect Results

To ensure your cookies bake up thick, chewy, and flavorful every time, here are a few expert tips:

• Use room temperature butter for a smooth, fluffy dough.
• Don’t overmix once the flour goes in — that keeps the cookies tender.
• Scoop uniform cookie balls to ensure even baking.
• Press a few extra chocolate chips on top before baking for bakery-style looks.
• Let them cool slightly on the tray for a gooey center and crispy edge.

Kitchen Tools You’ll Need

No fancy gadgets needed here — just these trusty basics:

Mixing Bowls: One for wet, one for dry.
Hand or Stand Mixer: To cream butter and sugars to fluffy perfection.
Rubber Spatula or Wooden Spoon: For gentle folding and scraping.
Cookie Scoop: Ensures uniform cookies and even baking.
Baking Sheet: Lined with parchment paper or a silicone mat.
Wire Rack: For cooling cookies without sogginess.

Ingredients in Biscoff Chocolate Chip Cookies

Each ingredient plays a delicious role in building texture and flavor. Let’s break it down:

All-Purpose Flour: 250g (2 cups) – The structural base for chewy, soft cookies.
Baking Soda: 1 tsp – Helps the cookies spread and rise.
Salt: ½ tsp – Balances sweetness and enhances the Biscoff and chocolate.
Unsalted Butter: 115g (½ cup) – Creamy fat base for richness.
Granulated Sugar: 100g (½ cup) – Adds sweetness and crisp edges.
Brown Sugar (light or dark): 150g (¾ cup) – Brings moisture and deep caramel flavor.
Biscoff Cookie Butter: 120g (½ cup) – The star ingredient, adding warmth and spice.
Large Egg: 1 – Binds ingredients and creates a tender crumb.
Vanilla Extract: 1 tsp – Enhances all the cozy, sweet flavors.
Chocolate Chips (semi-sweet): 200g (1¼ cups) – Melty, rich pockets in every bite.

Ingredient Substitutions

Need to switch things up? No problem.

Biscoff Cookie Butter: Peanut butter or almond butter (flavor will vary).
Brown Sugar: Coconut sugar or additional white sugar (texture may change).
Chocolate Chips: Chopped dark chocolate or white chocolate chips.
Unsalted Butter: Vegan butter or margarine.

Ingredient Spotlight

Biscoff Cookie Butter: Made from caramelized biscuits, this spread has notes of cinnamon, brown sugar, and a deep toasted richness. It gives the cookie dough an irresistibly smooth texture and spiced aroma.
Brown Sugar: More than just a sweetener, brown sugar keeps the cookies chewy and adds a molasses-like depth that pairs beautifully with the Biscoff.

Instructions for Making Biscoff Chocolate Chip Cookies

Let’s bring these magical cookies to life, step by delicious step:

1. Preheat Your Equipment:
   Preheat your oven to 175°C (350°F). Line a baking sheet with parchment paper.
2. Combine Ingredients:
   In a medium bowl, whisk together flour, baking soda, and salt. In a large bowl, beat the butter, Biscoff, granulated sugar, and brown sugar until light and fluffy. Add the egg and vanilla, mixing well.
3. Prepare Your Cooking Vessel:
   Gradually add the dry ingredients to the wet, mixing until just combined. Fold in the chocolate chips gently with a spatula.
4. Assemble the Dish:
   Scoop out cookie dough balls (about 2 tablespoons each) and place them 2 inches apart on the baking sheet. Press a few extra chocolate chips on top for a picture-perfect finish.
5. Cook to Perfection:
   Bake for 10–12 minutes or until edges are golden and centers are slightly soft. Don’t overbake — they continue to cook slightly on the tray.
6. Finishing Touches:
   Allow cookies to rest on the tray for 5 minutes, then transfer to a wire rack to cool completely.
7. Serve and Enjoy:
   Enjoy warm with a cold glass of milk or share with someone who deserves a cookie as good as this.

Texture & Flavor Secrets

These cookies strike the perfect balance between chewy and crisp. The Biscoff brings a soft, almost creamy richness that keeps the centers tender, while the sugar blend adds that ideal caramelized edge. With each bite, you get the melty contrast of chocolate and the subtle spiced backdrop of the cookie butter — it’s a cozy symphony of flavors.

Cooking Tips & Tricks

• Chill the dough for 15–30 minutes for thicker cookies.
• Use a silicone baking mat for even browning.
• Mix different types of chocolate for layers of flavor.
• Sprinkle with flaky salt post-bake for a gourmet touch.

What to Avoid

• Overbaking — they’ll lose their softness.
• Using cold butter — it won’t cream properly.
• Skipping the Biscoff — it’s the soul of the cookie!
• Overmixing — especially after the flour is added.

Nutrition Facts

Servings: 18 cookies
Calories per serving: 220

Note: These are approximate values.

Preparation Time

Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes

Make-Ahead and Storage Tips

You can make the dough up to 2 days in advance and keep it chilled in the fridge. Or scoop into balls and freeze — just add 1–2 minutes to the baking time. Baked cookies stay soft for 3–4 days in an airtight container. Warm them for 10 seconds in the microwave to revive that fresh-out-of-the-oven feel.

How to Serve Biscoff Chocolate Chip Cookies

Serve warm with a glass of milk or crumble them over vanilla ice cream for a deluxe dessert. They also make fantastic cookie sandwiches with a smear of Biscoff or cream cheese frosting in between.

Creative Leftover Transformations

Crush leftover cookies and mix into a cheesecake crust, stir into brownie batter for a surprise crunch, or use as a topping for yogurt parfaits. They even make a decadent cookie milkshake when blended with vanilla ice cream.

Additional Tips

• Add a pinch of cinnamon for extra spice.
• Want a gooey center? Slightly underbake and let rest.
• Make mini cookies for parties and snack boxes.
• Freeze dough balls for on-demand cookie cravings.

Make It a Showstopper

Stack cookies in a glass dome or tin with parchment layers. Drizzle with melted chocolate or dust with powdered sugar. Wrap with twine and gift as edible love letters — these cookies are as beautiful as they are tasty.

Variations to Try

• White Chocolate Macadamia Biscoff: Swap chips for white chocolate and add chopped macadamias.
• Stuffed Biscoff Center: Freeze teaspoons of Biscoff spread and place inside each cookie dough ball.
• Espresso Biscoff Cookies: Add 1 tsp of instant espresso powder to the dough.
• Biscoff S’mores Cookies: Top each baked cookie with a toasted marshmallow and chocolate square.
• Oatmeal Biscoff Chocolate Chip: Add ½ cup rolled oats for texture and chew.

FAQ’s

Q1: Do I have to chill the dough?
A1: It’s not required, but chilling helps control spread and improves flavor.

Q2: Can I use crunchy Biscoff spread?
A2: Yes! It adds a slight texture variation that’s delicious.

Q3: Can I freeze the cookies?
A3: Absolutely. Freeze baked cookies or raw dough balls for future baking.

Q4: What type of chocolate works best?
A4: Semi-sweet or dark chocolate pairs beautifully with the spiced Biscoff.

Q5: Are they suitable for gifting?
A5: Definitely — they stay soft, look great, and travel well.

Q6: Can I make them gluten-free?
A6: Yes, use a 1:1 gluten-free flour blend.

Q7: Why are my cookies flat?
A7: Butter may have been too warm or dough too soft. Try chilling next time.

Q8: Can I make them vegan?
A8: Yes, use plant-based butter and a flax egg.

Q9: How long do they stay fresh?
A9: 3–4 days in an airtight container at room temp.

Q10: Can I double the recipe?
A10: Easily! Just double all ingredients and bake in batches.

Conclusion

Biscoff Chocolate Chip Cookies are everything you love about the classic, with a twist that makes them unforgettable. The sweet spiciness of Biscoff, the melty richness of chocolate, and the comfort of a homemade cookie all rolled into one. Bake a batch, share a few, and keep some just for you — trust me, they’re worth every bite.

Watch How To Make Biscoff Chocolate Chip Cookies