These Biscoff chocolate chip cookies will be your new go-to treat when you want something sweet, simple, and seriously delicious. They’re soft, chewy, and packed with that irresistible cookie butter taste. If you want something different than classic chocolate chip cookies, try this recipe!
Ingredients
Here’s what you need to make this easy recipe:
- Biscoff spread – Biscoff spread is a sweet, creamy spread made from speculoos cookies, giving it a lightly caramelized, gingerbread-like flavor. It’s similar in consistency to peanut butter, so you could use peanut butter instead if you’d like. You could also try this recipe for chocolate chunk peanut butter cookies.
- Brown sugar and granulated sugar – I used more brown sugar than granulated sugar in this recipe, creating thicker, chewier cookies with a more pronounced caramel flavor that pairs perfectly with Biscoff spread.
- Semi-sweet and dark chocolate chips – I chose semi-sweet and dark chocolate chips to keep the cookies from becoming overly sweet, since the Biscoff spread is already sweet. That way, the cookies have a perfect level of sweetness (at least for us). If you prefer them sweeter, you can stick with semi-sweet chips or swap some of the dark chips for milk chocolate chips.
- Instead of chocolate chips, you can use chopped chocolate, preferably baking chocolate, because it holds its shape better and doesn’t melt as easily as regular bars, resulting in thicker cookies.
- Cinnamon – I added cinnamon to enhance the cookie flavor of these cookies. In the holiday season, you could also add pumpkin pie spice or gingerbread spice mix to these cookies.
Top tips before you start
How to measure flour: I’m using the “spoon and level method” so 1 cup of flour in my recipes weighs 125g. Fluff the flour by stirring it in the bag/flour container with a spoon. Spoon the flour and sprinkle it into your measuring cup. Sweep off the excess flour with the back of a knife. I recommend using a digital scale for perfect and consistent results.
Room temperature butter is butter that has been softened by being left out at room temperature, typically between 20–23°C (68–73°F). It should be soft enough to press gently with a finger and leave an indent but not so soft that it’s oily or melting.
How to make it step-by-step
Preheat the oven to 350°F (180°C).
STEP 1: Add the softened butter to the mixing bowl and beat it for a minute (You can use a hand mixer or a stand mixer. If using a stand mixer, use a paddle-shaped attachment).
You can also beat them together right away, like I did in the photos above, but it’s better to beat the butter by itself first to prevent clumps.
(½ cup + 2 Tablespoons (10 Tbsp in total, 140g) soft butter, at room temperature, ½ cup (130g) Biscoff spread)
STEP 2: Add the Biscoff spread and beat it with butter for a minute.
STEP 3+4: Add both types of sugar. Mix over medium-low speed for about 3 minutes, until light, fluffy, and well combined.
(2/3 cup (135g) light brown sugar, 1/3 cup (65g) granulated sugar)
STEP 5: Add the egg and vanilla extract, mix over medium-low speed for another 2-3 minutes, until well combined. Scrape down the sides of the bowl from time to time with a spatula.
STEP 6: Stir together the flour, baking soda, baking powder, cinnamon, and salt. Add the flour mixture to the mixing bowl. Mix on low speed until partially combined (you should still see some flour, and the dough will be rather clumpy).
(1 large egg, at room temperature, 2 teaspoons pure vanilla extract, 1 3/4 cups (220g) all-purpose flour, spooned & leveled, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon ground cinnamon, 1/4 teaspoon salt)
STEP 7: Reserve about 1/5 of the chocolate chips (or chopped chocolate) to press on top of the cookie dough balls. Add the remaining chocolate chips to the bowl.
STEP 8: Mix until the chocolate is evenly distributed and the flour fully incorporated (but don’t overmix).
(5 ounces (140g) dark chocolate chips, a little less than 1 cup, 5 ounces (140g) semi-sweet chocolate chips)
STEP 9: Scoop the dough with a 3-tablespoon scoop and place it on a baking sheet lined with parchment paper, about 2 inches (5 cm) apart. Don’t flatten the cookies. If you want to bake them right away, try to shape them a little taller. Place the remaining dough in the fridge. If you want taller/thicker cookies, refrigerate the dough for 30 minutes before baking. However, if you shape the cookie dough balls to be taller rather than round, the cookies won’t turn out flat anyway.
Place some of the reserved chocolate chips on top of the cookie dough balls and press them in slightly.
STEP 10: Bake the cookies in batches for about 13 minutes. The baking time may vary slightly depending on your oven. The cookies should have slightly golden edges but remain completely soft.
Take the baking tray out of the oven and let the cookies cool on the baking sheet for a couple of minutes. When they are sturdy enough to handle, transfer them to a cooling rack. Always use a cooled baking sheet for the next batch of cookies.
Enjoy!
Storage
These cookies keep very well, at least a week, in a cookie tin.
The dough can also be frozen and baked straight from the freezer about 1-2 minutes longer.
More chocolate chip cookies for you to try
 |  |
| Chocolate Chip Pecan Cookies | Chocolate Chunk Peanut Butter Cookies |
 |  |
| Fresh Cranberry White Chocolate Cookies | Apple Cinnamon Oatmeal Cookies |
Did you make this recipe? RATE THE RECIPE or tell me in the COMMENTS how you liked it! You can also add a photo of your dish. It would make me very happy and will help other readers. Thank you!!
Biscoff Chocolate Chip Cookies
Ingredients
- ½ cup + 2 Tablespoons (10 Tbsp in total, 140g) soft butter at room temperature
- ½ cup (130g) Biscoff spread/ cookie butter
- ⅔ cup (135g) light brown sugar
- ⅓ cup (65g) granulated sugar
- 1 large egg at room temperature
- 2 teaspoons pure vanilla extract
- 1 3/4 cups (220g) all-purpose flour spooned & leveled, not scooped
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 5 ounces (140g) dark chocolate chips a little less than 1 cup, or chopped baking chocolate
- 5 ounces (140g) semi-sweet chocolate chips
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Instructions
- Preheat the oven to 350°F (180°C).
- Add the softened butter to the mixing bowl and beat it for a minute (You can use a hand mixer or a stand mixer. If using a stand mixer, use a paddle-shaped attachment).½ cup + 2 Tablespoons (10 Tbsp in total, 140g) soft butter
- Add the Biscoff spread and beat it with butter for a minute.½ cup (130g) Biscoff spread/ cookie butter
- Add both types of sugar. Mix over medium-low speed for about 3 minutes, until light, fluffy, and well combined.⅔ cup (135g) light brown sugar, ⅓ cup (65g) granulated sugar
- Add the egg and vanilla extract, mix over medium-low speed for another 2-3 minutes, until well combined. Scrape down the sides of the bowl from time to time with a spatula.1 large egg, 2 teaspoons pure vanilla extract
- Stir together the flour, baking soda, baking powder, cinnamon, and salt. Add the flour mixture to the mixing bowl. Mix on low speed until partially combined (you should still see some flour, and the dough will be rather clumpy).1 3/4 cups (220g) all-purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon ground cinnamon, 1/4 teaspoon salt
- Reserve about 1/5 of the chocolate chips (or chopped chocolate) to press on top of the cookie dough balls. Add the remaining chocolate chips to the bowl. Mix until the chocolate is evenly distributed and the flour fully incorporated (but don't overmix).5 ounces (140g) dark chocolate chips, 5 ounces (140g) semi-sweet chocolate chips
- Scoop the dough with a 3-tablespoon scoop and place it on a baking sheet lined with parchment paper, about 2 inches (5 cm) apart. Don’t flatten the cookies. If you want to bake them right away, try to shape them a little taller. Place the remaining dough in the fridge. If you want taller/thicker cookies, refrigerate the dough for 30 minutes before baking. However, if you shape the cookie dough balls to be taller rather than round, the cookies won’t turn out flat anyway. Place some of the reserved chocolate chips on top of the cookie dough balls and press them in slightly.
- Bake the cookies in batches for about 13 minutes. The baking time may vary slightly depending on your oven. The cookies should have slightly golden edges but remain completely soft.
- Take the baking tray out of the oven and let the cookies cool on the baking sheet for a couple of minutes. When they are sturdy enough to handle, transfer them to a cooling rack. Always use a cooled baking sheet for the next batch of cookies.
- Enjoy!
Notes
- How to measure flour: I’m using the “spoon and level method” so 1 cup of flour in my recipes weighs 125g. Fluff the flour by stirring it in the bag/flour container with a spoon. Spoon the flour and sprinkle it into your measuring cup. Sweep off the excess flour with the back of a knife. I recommend using a digital scale for perfect and consistent results.
- Room temperature butter is butter that has been softened by being left out at room temperature, typically between 20–23°C (68–73°F). It should be soft enough to press gently with a finger and leave an indent but not so soft that it’s oily or melting.
- Calories = 1 cookie (1/23 of the recipe). This is only an estimate!
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