These Biscoff Chocolate Chip Cookies are chewy with crisp edges, gooey centers, and packed with that signature caramelized Biscoff flavor. The dough gets a double dose of cookie butter goodness from creamy Biscoff spread and crushed Biscoff cookies. Semisweet chocolate chips bring just the right hint of bitterness to balance the sweetness, making these cookies downright crave-worthy.
✨ Trang’s Recipe Highlights
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I was first introduced to Biscoff spread or cookie butter a long long time ago thanks to Trader Joe’s speculoos cookie butter spread. I never would have thought that one day I would be making cookies from a cookie butter that’s made from another cookies… 😆 But enough about me, I’m sure you want to know the deets on these Biscoff chocolate chip cookies.
- FLAVOR: Signature caramelized and spiced Biscoff flavor with just the right touch of bittersweet from chocolate chips.
- TEXTURE: Chewy and gooey centers with a slight crispiness on the edges.
- EASE: These are very similar to my Biscoff Butter Cookies but I made them without brown butter this time. Hence, it is more beginner friendly! No need to worry about burning the butter, simply melt it and mix.
Gather your ingredients
As always, you’ll find the complete list of ingredients and quantities in the recipe card at the end of this post. Here’s everything you’ll need for these Biscoff chocolate chip cookies and some notes on the key ingredients:
- Biscoff cookie butter – creamy cookie butter spread is mixed directly into the dough and also drizzled on top of these cookies for maximum flavor. You don’t need to use the crunchy version because we will mix cookie pieces into the dough as well. You should be able to find Biscoff spread at most grocery stores, Target and Walmart too. You can also use Trader Joe’s speculoos cookie butter spread, it’s the same thing.
- Biscoff cookies – mixed into the cookie dough for even more Biscoff flavor and a little bit of crunch. I just use my hand to break up the cookies into pieces. You want different sizes for texture variation.
- Chocolate chips – I just love the chocolate and cookie butter combo here, I might even say it’s tough competition for the more classic chocolate and peanut butter combo in these Brown Butter Peanut Butter Chocolate Chip Cookies. I used semi sweet chocolate chips for the slightly bitter contrast against the sweet cookie butter. You can use milk chocolate or white chocolate for a sweeter creamier version, or opt for bittersweet or dark chocolate for even darker chocolate flavor.
Some additional tips
- Double the recipe – this recipe makes just a dozen large bakery style Biscoff chocolate chip cookies. I highly recommend doubling the recipe because these cookies will go quick.
- Add chocolate chip on top – before baking these cookies, you could add a few extra chocolate chips on top of the dough balls to make them look nicer.
- Add nuts – replace some of the chocolate chips or Biscoff cookie pieces with chopped nuts like pecans, walnuts, hazelnuts.
- For more flavor – add a little bit of spice to your cookie dough. Cinnamon will work great here since it mimics the flavor of the Biscoff cookies.
📖 Recipe card
Biscoff Chocolate Chip Cookies Recipe
These Biscoff Chocolate Chip Cookies are chewy with crisp edges, gooey centers, and packed with that signature caramelized Biscoff flavor. The dough gets a double dose of cookie butter goodness from creamy Biscoff spread and crushed Biscoff cookies. Semisweet chocolate chips bring just the right hint of bitterness to balance the sweetness, making these cookies downright crave-worthy.
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Yield: 12 large cookies
Ingredients
For the cookies:
- 4 oz unsalted butter (melted and cooled, 113 g)
- ½ cup Biscoff cookie butter (136 g)
- ¾ cup light brown sugar (lightly packed, 137 g)
- 1 large egg (room temperature)
- ½ teaspoon pure vanilla extract
- 1 ¼ cup all-purpose flour (154 g)
- ¼ teaspoon kosher salt
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- 8 Biscoff cookies (broken into pieces, 62 g)
- ½ cup semisweet chocolate chips (102 g)
Topping:
- ¼ cup Biscoff cookie butter (76 g)
Instructions
- Cream the butter and Biscoff spread – Add cooled melted butter, Biscoff cookie butter and brown sugar to the stand mixer bowl and beat with the paddle attachment for 2-3 minutes until light in color and creamy.4 oz unsalted butter, ½ cup Biscoff cookie butter, ¾ cup light brown sugar
- Add the remaining wet ingredients – Add the egg, vanilla extract, and continue beating for another 2-3 minutes until fluffy.1 large egg, ½ teaspoon pure vanilla extract
- Mix in dry ingredients – In another mixing bowl, sift together the flour, baking soda, and baking powder. Stir in the kosher salt and give it a good mix to distribute. Add the flour mixture to the wet ingredient mixture in the stand mixer bowl, stir until incorporated. Stop the mixer and scrape down the sides and bottom of the bowl as necessary.1 ¼ cup all-purpose flour, ¼ teaspoon kosher salt, ½ teaspoon baking soda, ¼ teaspoon baking powder
- Add mix-ins – Add the chocolate chips, Biscoff cookie pieces and stir to incorporate. Stop the mixer and scrape down the bowl with a spatula and give it another good mix as needed. TIP: If the cookie dough is too soft at this stage, you may want to refrigerate it for about 30 minutes to firm it up some to make dividing easier otherwise move on to the next step.8 Biscoff cookies, ½ cup semisweet chocolate chips
- Divide the dough – Portion the cookie dough with a quarter-cup cookie scoop and place them on a lined baking sheet. Refrigerate for at least one hour. TIP: Since we use melted butter in the cookie dough, we want to give the fat enough time to solidify before baking so the cookies don’t spread too much.
- Preheat the oven – Set the oven rack in the middle of the oven and preheat to 350°F when you are ready to bake.
- Bake – Place 6 dough balls on a baking sheet, about 2 inches apart, and bake 1 batch at a time for 14-15 minutes, until the outer edges of the cookies turn golden brown and the middle is still slightly underbaked.
- Optional step to keep them round – Remove the baking sheet from the oven and immediately take a round cookie cutter, larger than your cookies, place it over the baked cookies, one at a time, and swirl it around in a circular motion as if swirling a glass of wine. This will gather the cookies up and make them perfectly round. You can also take a spatula and scoot the edges in to shape them.
- Cool – Set the baking sheet on a wire rack and allow the cookies to cool on the baking sheet for 10 minutes. Then, move them to a wire rack to cool completely. TIP: The cookies will continue baking with the residual heat while they are cooling on the baking sheet.
- Add finishing touch – Microwave the additional Biscoff spread for 15 seconds, stir with a spoon to make sure it is runny enough to pour. Drizzle warm cookie butter over the baked cookies and serve.¼ cup Biscoff cookie butter
Notes
- Measure flour properly, spoon and level: for this recipe, make sure to spoon the flour into your measuring cup and level with the back of a knife. This will result in less flour per cup than if you were to scoop the flour with your measuring cup and then level.
- Pack the brown sugar lightly: because brown sugar is moist, the amount can differ depending on how you pack it in your measuring cup. For this recipe, we want to pack it ever so lightly so we don’t use too much sugar in the cookie dough since the cookie butter as well as the chocolate chips will provide additional sweetness.
- For smaller cookies: use a 3-tablespoon cookie scoop and reduce baking time to about 12 minutes.
- Storing baked cookies: keep your Biscoff chocolate chip cookies in an airtight container for 3-5 days or freeze for up to 3 months. Thaw at room temperature for a few hours before serving.
- Storing cookie dough: cookie dough can be refrigerate for 3-4 days before baking or freeze for 3-6 months. You can bake directly from the freezer without thawing. Simply increase baking time by about 1 – 2 minutes.
Nutrition
Serving: 70g | Calories: 333kcal
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