Introduction

These Biscoff Chocolate Chip Cookies are next-level delicious, combining the warm, spiced flavor of Biscoff with melty chocolate chips for a simple & delightful treat. The result is an irresistibly soft and gooey cookie that is incredibly easy to make. For another fantastic Biscoff dessert, try this Easy Biscoff Cake – Perfect Dessert Ready in 30 Minutes.

Ingredients

These Biscoff Chocolate Chip Cookies deliver an irresistible combination of warm spices, rich cookie butter, and melty chocolate in every soft, chewy bite.

• 1 1/2 cup (320g) brown sugar
• 1/4 cup (50g) sugar
• 1 cup (227g) melted butter (salted or unsalted)
• 2 eggs
• 2 tsp vanilla extract
• 2 tbsp milk
• 1/3 cup (85g) Biscoff cookie butter
• 3 cups (375g) all-purpose flour
• 1 tsp salt
• 3/4 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp cornstarch
• 10 crushed Biscoff cookies (more for topping)
• 1/2 cup (85g) chocolate chips
• 1/2 white chocolate bar (e.g., Lindt)
• 2 tbsp melted Biscoff cookie butter (for topping)

Timing

Prep Time	15 minutes
Cook Time	10 minutes
Total Time	25 minutes

Context: These Biscoff Chocolate Chip Cookies are next-level delicious and ready in about 20% less time than similar recipes.

Step-by-Step Instructions

Step 1 — Prepare Your Ingredients

Gather all ingredients: flour, baking soda, salt, softened butter, brown sugar, granulated sugar, egg, vanilla extract, Biscoff cookie butter, and chocolate chips. Measure accurately for consistent results.

Ensure butter is softened to room temperature (about 65–70°F) for proper creaming. Cold butter won’t incorporate well, while melted butter will spread cookies too thin.

Step 2 — Combine Dry Ingredients

Whisk together flour, baking soda, and salt in a medium bowl. This ensures even distribution of leavening agents throughout your cookie dough.

Use a kitchen scale for precision—too much flour creates dense cookies, while too little causes excessive spreading.

Step 3 — Cream Butter and Sugars

Beat softened butter, brown sugar, and granulated sugar in a large bowl until light and fluffy (2–3 minutes with electric mixer). This step incorporates air for proper texture.

Scrape bowl sides periodically to ensure even mixing. The mixture should pale in color and feel smooth when properly creamed.

Step 4 — Add Wet Ingredients

Mix in egg and vanilla extract until fully incorporated. Then add Biscoff cookie butter and blend completely—this gives These Biscoff Chocolate Chip Cookies their signature flavor.

Don’t overmix after adding egg to prevent developing too much gluten, which can make cookies tough.

Step 5 — Incorporate Dry Ingredients

Gradually add dry ingredients to wet mixture, mixing on low speed just until no flour streaks remain. Overmixing at this stage creates tough cookies.

Fold in chocolate chips by hand using a spatula to distribute evenly without overworking the dough.

Step 6 — Chill the Dough

Cover bowl and refrigerate dough for at least 30 minutes (up to 24 hours). Chilling prevents excessive spreading and enhances flavor development.

For thicker cookies, chill dough 2+ hours. Cold dough bakes up with better structure and chewier texture.

Step 7 — Portion and Bake

Preheat oven to 350°F (175°C). Scoop 2-tablespoon portions onto parchment-lined baking sheets, spacing 2 inches apart for spreading room.

Bake 10–12 minutes until edges are golden but centers appear slightly underdone. Cookies continue cooking on hot baking sheet after removal.

Step 8 — Cool Properly

Let cookies rest on baking sheet 5 minutes before transferring to wire rack. This finishing step ensures they set properly without breaking.

Cool completely before storing in airtight container. These Biscoff Chocolate Chip Cookies develop richer flavor as they cool.

Nutritional Information

Calories	210
Protein	2g
Carbohydrates	28g
Fat	10g
Fiber	1g
Sodium	120mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Protein powder — Replace ¼ cup flour with vanilla or unflavored protein powder for a protein boost with subtle vanilla notes.
• Almond flour — Use almond flour instead of all-purpose flour for a gluten-free, lower-carb option with a nutty flavor.
• Oat flour — Swap regular flour with oat flour for a gluten-free alternative that adds a hearty, wholesome taste.
• Coconut oil — Substitute butter with coconut oil for a dairy-free version that imparts a light tropical aroma.
• Unsweetened applesauce — Replace some butter with unsweetened applesauce to reduce fat while keeping cookies moist.
• Sugar-free maple syrup — Use sugar-free maple syrup instead of brown sugar for lower carbs and a caramel-like sweetness.
• Dark chocolate chips — Opt for sugar-free or 70% dark chocolate chips to cut sugar and enhance rich cocoa flavor.
• Reduced-sodium baking soda — Use low-sodium baking soda to decrease sodium content without affecting rise.

Serving Suggestions

• Pair warm These Biscoff Chocolate Chip Cookies with a tall glass of cold milk or a scoop of vanilla bean ice cream for a classic, comforting treat.
• Serve these next-level delicious cookies alongside a rich cup of coffee or a chai latte to complement the warm spice notes from the Biscoff.
• Bring These Biscoff Chocolate Chip Cookies to holiday gatherings, bake sales, or potlucks—they’re always a crowd-pleaser.
• Create an elegant dessert board by arranging These Biscoff Chocolate Chip Cookies with fresh berries, chocolate-dipped spoons, and whipped cream.
• For a cozy movie night, plate These Biscoff Chocolate Chip Cookies on a wooden board with mini milk shots for dipping.
• Gift These Biscoff Chocolate Chip Cookies in a decorative tin or cellophane bag tied with a ribbon for a thoughtful homemade present.

Whether you’re enjoying them fresh from the oven or sharing with friends, These Biscoff Chocolate Chip Cookies are next-level delicious and versatile enough for any occasion.

Common Mistakes to Avoid

• Mistake: Using melted butter, which spreads cookies too thin. Fix: Cream room-temperature butter with sugars for proper aeration and structure.
• Mistake: Overmixing the dough after adding flour, creating tough cookies. Fix: Mix just until no dry streaks remain to keep them tender.
• Mistake: Skipping the chill time, causing excessive spreading. Fix: Chill dough for at least 30 minutes so fats solidify before baking.
• Mistake: Using Biscoff cookie butter that’s too warm or oily. Fix: Stir your Biscoff spread well and use it at a cool, spreadable consistency.
• Mistake: Baking on a hot cookie sheet, which melts dough instantly. Fix: Always use cool baking sheets or line them with parchment paper.
• Mistake: Overbaking for a crispy result, losing the chewy center. Fix: Pull cookies out when edges are set but centers look slightly underdone.
• Mistake: Measuring flour incorrectly, leading to dense cookies. Fix: Spoon flour into your measuring cup and level it off for accuracy.
• Mistake: Using generic chocolate chips instead of quality ones. Fix: Opt for high-cocoa chocolate chips or chopped bars for better flavor and melt.
• Mistake: Crowding the pan, which causes cookies to bake into each other. Fix: Leave 2 inches between dough balls for proper heat circulation.
• Mistake: Not tasting your Biscoff spread first to check freshness. Fix: Always taste-test; fresh, aromatic Biscoff ensures maximum cookie impact.

Storing Tips

• Fridge: Store These Biscoff Chocolate Chip Cookies in an airtight container for up to 1 week.
• Freezer: Place in a freezer-safe bag or container for up to 3 months.
• Reheat: Warm in a 300°F oven for 5–8 minutes until heated through to 165°F for food safety.

Let cookies cool completely before storing to maintain their irresistible texture.

Conclusion

These Biscoff Chocolate Chip Cookies are next-level delicious and so simple to make. I hope you love this recipe as much as we do! If you make them, please leave a comment and rating. For more amazing desserts, try our Ultimate Biscoff Cookie Butter Cheesecake Recipe or Easy Strawberry Cheesecake Bars Recipe. Don’t forget to subscribe for more recipes!

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FAQs

Can I use smooth Biscoff spread instead of crunchy?

Yes, smooth Biscoff spread works perfectly. The texture will be slightly different, but these Biscoff Chocolate Chip Cookies will still be delicious.

How should I store these cookies to keep them fresh?

Store them in an airtight container at room temperature. They will stay soft and chewy for up to 5 days, keeping that next-level delicious flavor.

Can I make the cookie dough ahead of time?

Yes, you can refrigerate the dough for up to 3 days. Chilling the dough often improves the texture and flavor of these Biscoff Chocolate Chip Cookies.