These Biscoff Chocolate Chip Cookies are chewy with crisp edges, gooey centers, and full of the caramelized, spiced Biscoff flavor. The dough gets two layers of cookie butter goodness from creamy Biscoff spread and crushed Biscoff cookies. Semisweet chocolate chips add a touch of bitterness to balance the sweetness, creating truly addictive cookies.
✨ Trang’s Recipe Highlights
Don’t want to read everything? Jump down to the recipe card below.
I first discovered cookie butter years ago and was surprised by how well cookie butter itself can be turned into a cookie. These Biscoff Chocolate Chip Cookies celebrate that caramelized, spiced speculoos flavor by incorporating both smooth cookie butter and crunchy Biscoff cookie pieces right in the dough.
- Flavor: Caramelized, spiced Biscoff notes balanced with bittersweet chocolate chips.
- Texture: Chewy, gooey centers with slightly crisp edges.
- Ease: No brown butter required—melt the butter and mix. Great for beginners.
Gather your ingredients
The full ingredient list and exact quantities are included in the recipe card lower on the page. Below are notes on the key ingredients and why they matter:
- Biscoff cookie butter – creamy cookie butter is folded into the dough and warmed and drizzled on top at the end for extra flavor. The creamy version works best here since cookie pieces are added separately.
- Biscoff cookies – broken into pieces and mixed into the dough for crunch and intensified cookie flavor; aim for a variety of sizes for texture.
- Chocolate chips – semisweet chips provide a slightly bitter contrast that balances the sweetness of the cookie butter. Swap for milk, white, or dark chocolate depending on your preference.
Some additional tips
- Double the recipe – the recipe makes about a dozen large, bakery-style cookies. They disappear fast, so consider making more.
- Top with chips – press a few extra chocolate chips on top of each dough ball before baking for a polished look.
- Add nuts – for more texture, swap some chips or cookie pieces for chopped pecans, walnuts, or hazelnuts.
- Boost the spice – a pinch of cinnamon complements the speculoos flavor nicely.
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Biscoff Chocolate Chip Cookies Recipe
By Trang Doan
Chewy cookies with crisp edges and gooey centers, loaded with Biscoff cookie butter and cookie pieces, finished with a drizzle of warm cookie butter.
Servings: 12 large cookies
Prep Time: 20 mins
Cook Time: 15 mins
Resting time: 1 hr
Total Time: 1 hr 35 mins
Equipment
- Stand mixer (or hand mixer)
- Baking sheet
- Large cookie scoop (quarter-cup recommended)
- Saucepan (for warming cookie butter)
Ingredients
For the cookies:
- 4 oz unsalted butter, melted and cooled (113 g)
- 1/2 cup Biscoff cookie butter (136 g)
- 3/4 cup light brown sugar, lightly packed (137 g)
- 1 large egg, room temperature
- 1/2 tsp pure vanilla extract
- 1 1/4 cup all-purpose flour (154 g)
- 1/4 tsp kosher salt
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 8 Biscoff cookies, broken into pieces (about 62 g)
- 1/2 cup semisweet chocolate chips (102 g)
Topping:
- 1/4 cup Biscoff cookie butter (warmed for drizzling, 76 g)
Instructions
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Cream together butter and cookie butter: Add the cooled melted butter, Biscoff cookie butter, and brown sugar to the mixer bowl. Beat with the paddle attachment for 2–3 minutes until light and creamy.
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Add egg and vanilla: Add the egg and vanilla extract, and beat for another 2–3 minutes until the mixture is fluffy.
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Combine dry ingredients: In a separate bowl, whisk together flour, baking soda, and baking powder. Add salt and mix. Add this dry mixture to the wet ingredients and mix until just combined, scraping the bowl as needed.
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Fold in mix-ins: Stir in the chocolate chips and broken Biscoff cookie pieces. If the dough feels very soft, refrigerate for about 30 minutes to firm it up.
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Portion and chill: Use a 1/4-cup cookie scoop to portion the dough onto a lined baking sheet. Refrigerate the scooped dough for at least 1 hour. Chilling helps control spread when using melted butter in the dough.
- Preheat oven: Position the rack in the middle of the oven and preheat to 350°F (175°C) when you’re ready to bake.
- Bake: Place 6 dough balls per baking sheet, about 2 inches apart. Bake one sheet at a time for 14–15 minutes, until edges are golden and centers remain slightly underbaked.
- Optional shaping: To keep cookies perfectly round, remove the baking sheet and immediately use a round cookie cutter slightly larger than the cookie to swirl the cookie into shape, or gently nudge the edges with a spatula.
- Cool: Let cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely. They will finish baking from residual heat on the sheet.
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Finish with cookie butter: Warm the reserved 1/4 cup of Biscoff cookie butter in the microwave for about 15 seconds and stir until pourable. Drizzle over cooled cookies before serving.
Notes
- Measure flour correctly: Spoon flour into the measuring cup and level with a knife to avoid packing too much flour.
- Pack brown sugar lightly: Brown sugar varies with how tightly it is packed; pack lightly for the intended sweetness level.
- Smaller cookies: Use a 3-tablespoon scoop and reduce baking to about 12 minutes.
- Storing baked cookies: Store in an airtight container at room temperature for 3–5 days, or freeze up to 3 months. Thaw at room temperature before serving.
- Storing dough: Refrigerate dough for 3–4 days or freeze for 3–6 months. Bake from frozen, adding 1–2 minutes to the bake time if needed.
Nutrition
Serving size: 70 g
Calories: 333 kcal
Nutrition information is an estimate and should be used as an approximation only.
Like this recipe? Please rate and leave a comment below.
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