These Biscoff Chocolate Chip Cookies are soft in the center with delightfully crisp edges. They’re loaded with warm flavors from cookie butter, pieces of crushed Biscoff cookies, and pools of melty chocolate. Perfect for cozy afternoons or when you’re in need of a sweet pick-me-up, these cookies bring together the best of classic chocolate chip cookies with the unique flavor of Biscoff.

Ingredients You’ll Need for the Biscoff Chocolate Chip Cookies:

• Unsalted butter: Browned to create a rich, nutty flavor base.
• Cookie butter: Adds creamy texture and classic Biscoff flavor.
• Light brown sugar: Provides sweetness and moisture for a soft, chewy texture.
• Granulated sugar: Balances sweetness and helps the cookies spread slightly.
• Egg: Binds ingredients together and adds richness.
• Vanilla extract: Enhances the flavors of the cookie.
• All-purpose flour: Forms the structure of the cookies.
• Baking soda: Contributes to the cookies’ slight rise and softness.
• Baking powder: Works with baking soda for ideal texture and rise.
• Salt: Balances sweetness and enhances overall flavor.
• Semi-sweet chocolate: Adds rich, melty chocolate in each bite.
• Crushed Biscoff cookies: Adds crunch and extra Biscoff flavor

You’ll need the following tools for making the Biscoff Chocolate Chip Cookies:

• Mixing Bowls: A large bowl for combining the cookie dough ingredients and smaller ones for measuring.
• Measuring Scale: To accurately measure all your ingredients in grams.
• Hand Mixer or Stand Mixer: For creaming the butter and sugars, and mixing the dough.
• Spatula: To fold in the dry ingredients and combine the mixtures.
• Baking Sheet: For baking the cookies.
• Parchment Paper: To line the baking sheet, preventing the cookies from sticking.
• Cookie Scoop: To evenly portion out the dough.
• Cooling Rack: For allowing the cookies to cool evenly after baking.
• Piping Bag: To add the extra cookie butter to the cookies.

Here is the full Recipe:

Ingredients:

For the Cookies:

• 100 g (7 tbsp) unsalted butter
• 60 g (¼ cup) cookie butter
• 70 g (½ cup) light brown sugar
• 30 g (¼ cup) granulated sugar
• 1 egg, room temperature
• ½ tsp vanilla extract
• 150 g (1¼ cups) all-purpose flour
• ½ tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 120 g (⅔ cup) semi-sweet chocolate, chopped
• 45 g crushed Biscoff cookies (approx. 6 cookies)

Directions:

Step 1: Brown the Butter

Start by browning the butter, which brings a rich, nutty flavor to the cookies.

1. Place the butter in a small saucepan over medium heat. Stir the butter as it melts and keep an eye on it until it turns a golden amber color with tiny brown flecks.
2. Pour the browned butter into a mixing bowl. Aim to have about 80-85g of browned butter. If slightly less, add a touch of water to make up the difference.
3. Immediately stir the cookie butter into the warm brown butter until smooth, then place the mixture in the freezer for 5 minutes to cool slightly.

Step 2: Prepare the Chocolate and Dry Ingredients

While the butter mixture is chilling, chop your chocolate and prepare your dry ingredients.

1. In a separate bowl, mix together the flour, baking soda, baking powder, and salt. Set aside.
2. If you’re using a chocolate bar, chop it into small pieces, or break any larger chocolate pieces in half to ensure even distribution in the cookies.

Step 3: Mix the Cookie Dough

Once the butter mixture has cooled slightly, you’re ready to assemble the cookie dough.

1. Add the granulated sugar and light brown sugar to the brown butter and cookie butter mixture. Whisk until smooth and combined.
2. Whisk in the egg and vanilla extract until the mixture is light and fluffy.
3. Using a rubber spatula, fold in the dry ingredient mixture (flour, baking soda, baking powder, and salt) until just a few streaks of flour remain.
4. Fold in the chopped chocolate and crushed Biscoff cookies, mixing until no flour streaks are visible.

Step 4: Chill the Dough

This step may feel tedious, but chilling the dough helps develop flavor and gives the cookies a better texture.

1. Cover the bowl with a lid or plastic wrap, and refrigerate the dough for at least 30 minutes. You can also chill the dough for up to 2 days if you prefer a more intense flavor.

Step 5: Prepare to Bake

When you’re ready to bake, preheat the oven and prepare your baking sheet.

1. Preheat the oven to 350°F (175°C) and line a cookie sheet with parchment paper or a silicone baking mat.

Step 6: Portion and Shape the Cookies

Form the cookie dough into balls and add extra toppings for an indulgent touch.

1. Scoop heaping 3-tablespoon-sized balls of dough onto the prepared cookie sheet, spacing them about 3 inches apart to allow for spreading.
2. (Optional) Melt an additional 2 tablespoons of cookie butter and drizzle it over the top of each cookie dough ball. Add extra chopped chocolate and Biscoff cookie crumbs on top for added texture and flavor.

Step 7: Bake the Cookies

It’s finally time to bake! These cookies bake quickly, so keep an eye on them.

1. Bake the cookies at 350°F (175°C) for 12-14 minutes, or until the edges are golden brown.
2. When the cookies come out of the oven, use a bowl slightly larger than the cookies to swirl around each one, giving them a perfectly circular shape.

Step 8: Cool and Enjoy

Allow the cookies to cool slightly on the pan before transferring to a wire rack.

1. Let the cookies sit on the baking sheet for 10 minutes to set. Then, transfer them to a wire rack to cool completely.
2. Serve and enjoy these deliciously soft, gooey, and flavorful Biscoff Chocolate Chip Cookies!

Tips & Tricks:

Tips for the Cookies:

• Browning Butter: Browning butter requires attention, as it can go from perfect to burnt quickly. Stir constantly and remove from heat as soon as the butter turns amber with little brown flecks.
• Chilling the Dough: Chilling the dough makes it easier to work with, and it also allows the flour to hydrate, leading to better flavor and texture.
• Perfect Circles: The swirling bowl trick is optional but gives the cookies a more uniform shape, which looks beautiful for presentation.
• Cookie Texture: If you prefer chewier cookies, you can slightly underbake them. The cookies will continue to firm up as they cool.
• Storage: Store any leftover cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.

General Tips:

• Cookie Size: Use a cookie scoop or spoon to ensure uniform cookie sizes. This helps them bake evenly and ensures they are all done at the same time.
• Baking Sheets: Use parchment paper or silicone baking mats to prevent the cookies from sticking and to promote even baking. If you don’t have either, make sure to lightly grease the baking sheets.
• Cooling: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. This helps them set and prevents them from breaking apart.
• Serving: Serve these cookies slightly warm or at room temperature. They pair wonderfully with a cup of coffee or hot chocolate, making them perfect for a cozy afternoon snack or dessert.

By following these tips, you’ll ensure your Biscoff Chocolate Chip Cookies Cookies turn out deliciously with perfect swirls of chocolate and a rich, tender texture.

More Baking Ideas:

• Pumpkin Sugar Cookies – These Pumpkin Sugar Cookies are soft, spiced, and packed with the rich flavors of fall, perfect for a cozy treat any time!
• Apple Pie Cookies – Bite-sized versions of the classic dessert, these Apple Pie Cookies are filled with warm spiced apples and wrapped in a soft, chewy cookie.
• Apple Cheesecake Cookies – The perfect blend of tart apples and creamy cheesecake, all in a sweet and chewy cookie that melts in your mouth.
• Chai Cookies – Infused with warm chai spices and topped with a sweet spiced glaze, these Chai Cookies are the perfect cozy treat for fall!

Watch the recipe video here. Let’s get to baking! Here is the full recipe:

Summary

Recipe Name

Bischoff Chocolate Chip Cookies

Author Name

Isabel

Published On

2025-11-10