Introduction

These Biscoff Chocolate Chip Cookies are next-level delicious, combining the warm, spiced flavor of Biscoff with melty chocolate chips for an irresistible treat. They are wonderfully simple to make and result in soft, gooey cookies perfect for any occasion. If you enjoy Biscoff desserts, you might also love this Easy Biscoff Cake – Perfect Dessert Ready in 30 Minutes.

Ingredients

These Biscoff Chocolate Chip Cookies deliver an incredible chewy texture with deep caramel notes from the brown sugar and a delightful crunch from the crushed cookies, all wrapped in a rich, spiced Biscoff flavor that makes them truly irresistible.

• 1 and 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 cookies)
• 1/2 cup (85g) chocolate chips
• 1/2 a white chocolate bar (e.g., Lindt)
• 2 tbsp melted Biscoff cookie butter (for topping cookies)

Timing

Prep Time	15 minutes
Cook Time	12 minutes
Total Time	27 minutes

Context: These Biscoff Chocolate Chip Cookies are next-level delicious and come together about 20% faster than similar recipes.

Step-by-Step Instructions

Step 1 — Prepare Your Ingredients

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

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

Step 2 — Cream Butter and Sugars

In a large mixing bowl, beat the softened butter with brown and granulated sugars on medium speed for 2–3 minutes until light and fluffy. This step aerates the dough for a softer cookie texture.

Scrape down the sides of the bowl halfway through to ensure even mixing. The mixture should be pale in color and have increased slightly in volume.

Step 3 — Add Wet Ingredients

Beat in the egg and vanilla extract until fully combined. Then add the Biscoff cookie butter and mix until smooth and homogeneous.

Use a spatula to scrape the bottom of the bowl to incorporate any unmixed ingredients. The dough will be creamy and slightly thick at this stage.

Step 4 — Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, and salt. This ensures the leavening agents are evenly distributed throughout the cookie dough.

Gradually add the dry ingredients to the wet mixture, mixing on low speed just until no flour streaks remain. Overmixing can lead to tough cookies.

Step 5 — Fold in Chocolate Chips

Switch to a spatula and gently fold in the chocolate chips until evenly distributed throughout the dough. For extra flavor, you can reserve a handful to press on top of the cookies before baking.

If the dough feels too soft, cover and chill for 15–20 minutes. This helps prevent excessive spreading and makes the dough easier to handle.

Step 6 — Portion the Dough

Using a cookie scoop or tablespoon, portion dough into 1.5–2 tablespoon balls. Place them 2 inches apart on parchment-lined baking sheets to allow for spreading.

For thicker cookies, roll the dough balls slightly taller than wide. Flatten them gently if you prefer thinner, crispier cookies.

Step 7 — Bake to Perfection

Bake in a preheated 350°F (175°C) oven for 10–12 minutes. Rotate the baking sheet halfway through for even browning.

The cookies are done when the edges are golden brown and the centers look slightly underbaked. They will continue to set as they cool on the baking sheet.

Step 8 — Cool and Serve

Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. This allows them to firm up without becoming too hard.

Serve warm for melty chocolate or completely cooled for a firmer texture. Store in an airtight container at room temperature for up to 5 days.

Nutritional Information

Calories	215
Protein	2g
Carbohydrates	28g
Fat	11g
Fiber	1g
Sodium	125mg

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 and subtle vanilla note.
• Almond Flour — Use almond flour instead of all-purpose for a gluten-free, lower-carb option with a nutty flavor.
• Coconut Sugar — Swap granulated sugar for coconut sugar to add a caramel-like taste and lower glycemic impact.
• Dairy-Free Chocolate Chips — Choose dairy-free chocolate chips to keep these Biscoff Chocolate Chip Cookies vegan-friendly.
• Unsweetened Applesauce — Substitute half the butter with unsweetened applesauce for reduced fat and a soft, cake-like texture.
• Oat Flour — Use oat flour for a gluten-free alternative that adds a hearty, wholesome flavor to the cookies.
• Reduced-Sodium Baking Soda — Cut the baking soda slightly for a low-sodium version without compromising rise.
• Seed Butter — Replace Biscoff spread with sunflower seed butter for a nut-free, equally creamy alternative.

Serving Suggestions

• Pair warm These Biscoff Chocolate Chip Cookies with a cold glass of milk for a classic comfort combination.
• Serve these next-level delicious cookies alongside a scoop of vanilla ice cream for an easy, decadent dessert.
• Pack These Biscoff Chocolate Chip Cookies in lunchboxes or offer them as a sweet treat at your next picnic or potluck.
• Create an elegant dessert platter by arranging These Biscoff Chocolate Chip Cookies with fresh berries and a dusting of powdered sugar.
• Enjoy These Biscoff Chocolate Chip Cookies with your afternoon coffee or tea to highlight the warm spice notes from the Biscoff.
• Crumble these cookies over a bowl of yogurt or pudding for a delightful breakfast or snack.

For a beautiful presentation, serve These Biscoff Chocolate Chip Cookies on a rustic wooden board or a simple white plate to let their golden-brown color and chocolate chips stand out.

Common Mistakes to Avoid

• Mistake: Using melted butter, which causes overspreading. Fix: Cream room-temperature butter with sugars for proper aeration and structure.
• Mistake: Overmixing the dough after adding flour, developing too much gluten. Fix: Mix just until no flour streaks remain for a tender, chewy texture.
• Mistake: Skipping the chilling step, leading to flat cookies. Fix: Chill dough for at least 30 minutes to solidify fats and prevent spreading.
• Mistake: Measuring flour incorrectly, throwing off the dough consistency. Fix: Spoon flour into measuring cup and level it off for accuracy.
• Mistake: Using Biscoff cookie butter that’s too warm or oily. Fix: Stir your Biscoff spread well and use it at room temperature for even distribution.
• Mistake: Overbaking, which makes cookies dry and hard. Fix: Pull cookies out when edges are set but centers look slightly underdone.
• Mistake: Crowding the baking sheet, causing cookies to bake unevenly. Fix: Leave 2 inches between dough balls for proper heat circulation.
• Mistake: Using old baking soda, which reduces leavening power. Fix: Test your baking soda for freshness to ensure proper rise.
• Mistake: Not balancing Biscoff spread with enough salt. Fix: Use fine sea salt to enhance the caramelized flavor without overpowering.
• Mistake: Immediately transferring hot cookies to a container, creating steam. Fix: Let cookies cool completely on a wire rack to maintain crisp edges.

Storing Tips

• Fridge: Store cooled cookies in an airtight container for up to 7 days. Refrigerating helps maintain their chewy texture.
• Freezer: Place cookies in a freezer-safe bag or container for up to 3 months. Separate layers with parchment paper to prevent sticking.
• Reheat: Warm cookies in a 300°F (150°C) oven for 5-8 minutes until heated through. Ensure they reach an internal temperature of 165°F (74°C) for food safety.

Proper storage keeps your These Biscoff Chocolate Chip Cookies are next-level delicious fresh and ready to enjoy anytime.

Conclusion

These Biscoff Chocolate Chip Cookies are next-level delicious and so simple to make. We hope you love them as much as we do! Try this recipe, then leave a comment with your review. For more amazing desserts, check out our Ultimate Biscoff Cookie Butter Cheesecake Recipe and subscribe for more sweet updates!

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FAQs

Can I substitute the Biscoff spread in this recipe?

Yes, you can use a different cookie butter, but the unique flavor of These Biscoff Chocolate Chip Cookies comes from authentic Biscoff spread. Using a substitute will alter the taste, so stick with Biscoff for the best results.

How do I store these cookies to keep them fresh?

Store These Biscoff Chocolate Chip Cookies in an airtight container at room temperature for up to one week. For longer freshness, you can freeze the baked cookies for up to three months.

Why are my cookies spreading too much during baking?

Your dough might be too warm. Chill it for at least 30 minutes before baking to prevent excess spreading. Also, ensure you’re using the correct measurements for These Biscoff Chocolate Chip Cookies to maintain the proper dough consistency.