If you are searching for the ultimate treat that fuses irresistible flavors and textures, look no further than these Biscoff Chocolate Chip Cookies. Imagine soft cookies with perfectly crisp edges, packed with the warm caramel notes of cookie butter, the satisfying crunch of crushed Biscoff cookies, and luscious pools of melted semi-sweet chocolate. These cookies manage to be both comforting and thrilling to the palate, making them a standout favorite for cozy afternoons or sharing with friends who appreciate a serious cookie upgrade.
Ingredients You’ll Need
These Biscoff Chocolate Chip Cookies come together with simple, accessible ingredients that each play a crucial role in building that perfect balance of flavor and texture. From the nutty, caramelized richness of browned butter to the sweet crunch from crushed Biscoff cookies, every item is essential in creating harmony within the cookie dough.
- Unsalted butter (100 g / 7 tbsp.): Browning the butter imparts a deep, nutty flavor that elevates the entire cookie experience.
- Cookie butter (60 g / ¼ cup): This magical spread adds creamy, spiced sweetness and intensifies the unique taste of Biscoff.
- Light brown sugar (100 g / ½ cup): Adds moisture and chewy texture along with a hint of molasses flavor that complements the spices.
- Granulated sugar (50 g / ¼ cup): Helps give the cookies that subtle crispiness on the edges without overpowering sweetness.
- Egg (1, room temperature): Provides structure while keeping the cookie tender and rich.
- Vanilla extract (½ tsp.): A little vanilla goes a long way in rounding out the flavors and adding warmth.
- All-purpose flour (150 g / 1¼ cups): The fundamental building block for texture and stability in the dough.
- Baking soda (½ tsp.): Helps the cookies spread evenly with a light rise and soft crumb.
- Baking powder (½ tsp.): Balances the leavening for fluffiness while maintaining slight crisp edges.
- Salt (½ tsp.): Enhances all the flavors, preventing the cookie from tasting overly sweet.
- Semi-sweet chocolate (120 g / ⅔ cup, chopped): Offers melty pockets of intense chocolate that contrast beautifully with the spicy Biscoff notes.
- Crushed Biscoff cookies (45 g / approx. 6 cookies): Adds a wonderful crunch and amplifies the signature Biscoff flavor.
How to Make Biscoff Chocolate Chip Cookies
Step 1: Brown the Butter
Start by melting the unsalted butter in a saucepan over medium heat. Stir occasionally and watch carefully as it transforms, turning a beautiful amber color with tiny brown specks. This process imparts a nutty complexity that is absolutely essential and makes these cookies stand out from the crowd.
Step 2: Combine with Cookie Butter and Chill
Pour your browned butter into a mixing bowl and immediately stir in the cookie butter until smooth. Pop this mixture into the freezer for 5 minutes to firm up just slightly—this will make mixing easier and keep the dough from being too loose.
Step 3: Mix Sugars and Eggs
Once the butter mixture is slightly cooled, whisk in the granulated sugar and light brown sugar for that perfect blend of sweetness and moisture. Next, add the egg and vanilla extract, whisking until silky and integrated.
Step 4: Add Dry Ingredients
Incorporate the flour, baking soda, baking powder, and salt. Use a rubber spatula to fold gently—just enough to combine so the dough stays tender and soft. You want to avoid overmixing which can toughen your cookies.
Step 5: Fold in Chocolate and Crushed Cookies
Now comes that special moment: fold in the chopped semi-sweet chocolate and the crushed Biscoff cookies. These goodies create delicious pockets of texture and bursts of flavor in every bite.
Step 6: Chill the Dough
Cover your dough tightly and refrigerate for at least 30 minutes. This step is key because it lets the flavors meld together and gives the dough the right consistency to hold its shape during baking.
Step 7: Bake to Perfection
Preheat your oven to 350°F (175°C) and line your baking sheet. Scoop generous heaping 3 tablespoon portions of dough onto the sheet, spaced out to allow for spreading. For an extra touch, melt a bit of cookie butter and spread over each cookie, topping with more chocolate and crushed Biscoff pieces before baking for 12-14 minutes. When out of the oven, gently swirl a bowl over each warm cookie to even them out, then let cool on the sheet before transferring to a wire rack.
How to Serve Biscoff Chocolate Chip Cookies
Garnishes
Consider topping your Biscoff Chocolate Chip Cookies with a light dusting of cinnamon sugar or a drizzle of melted Biscoff spread for an extra layer of sweet spice and creamy texture. Freshly chopped nuts, like toasted pecans or walnuts, can also add a delightful crunch and nutty aroma.
Side Dishes
These cookies pair wonderfully with a cold glass of milk to balance their rich sweetness, but they also shine alongside a warm cup of spiced chai or rich coffee. If serving at a party, a scoop of vanilla or cinnamon ice cream on the side transforms these cookies into a memorable dessert experience.
Creative Ways to Present
For a playful twist, sandwich two Biscoff Chocolate Chip Cookies with a generous layer of vanilla or cookie butter-flavored frosting. Alternatively, crumble the cookies over a bowl of yogurt or drizzle with caramel and sprinkle with crushed Biscoff bits for an elegant dessert parfait.
Make Ahead and Storage
Storing Leftovers
Place any leftover cookies in an airtight container at room temperature for up to 3 days to maintain their soft interiors and crisp edges. Adding a slice of bread inside the container helps keep them moist without losing that perfect texture.
Freezing
You can freeze both the cookie dough and the baked cookies. For dough, portion it into scoops and freeze on a tray before transferring to a freezer bag—this lets you bake fresh cookies any time. Baked cookies should be frozen in a single layer wrapped tightly in plastic wrap and stored in an airtight container to avoid freezer burn.
Reheating
Gently warm cookies in a 300°F (150°C) oven for about 5 minutes or microwave them for 10-15 seconds to revive that just-baked softness and melt those chocolate pockets. Be careful not to overheat, or they might dry out.
FAQs
Can I use crunchy peanut butter instead of cookie butter?
While peanut butter will add a rich nuttiness, it won’t replicate the unique caramelized and spiced flavor of cookie butter. If you want a true Biscoff Chocolate Chip Cookies experience, stick to cookie butter for that signature taste.
Why should the butter be browned?
Browned butter transforms the flavor, adding a toasted, nutty depth that regular melted butter can’t achieve. This step is what gives the cookies their warm, complex flavor profile and makes them unforgettable.
How important is chilling the dough?
Chilling solidifies the fats, which controls spread and helps develop the flavors. Without chilling, your cookies might be too flat and lack the full richness that the resting time produces.
Can I make smaller cookies with this recipe?
Absolutely! If you prefer more, smaller cookies, use a level 3 tablespoon scoop instead of heaping. Just keep an eye on the baking time—it may be slightly shorter since smaller cookies cook faster.
Are Biscoff Chocolate Chip Cookies gluten-free?
This recipe uses all-purpose flour and standard Biscoff cookies, which contain gluten. To make a gluten-free version, you could try a high-quality gluten-free flour blend and gluten-free cookie butter, but expect some variation in texture.
Final Thoughts
Making these Biscoff Chocolate Chip Cookies is like treating yourself to a warm hug whenever you need it most. With their perfect blend of chewy, crunchy, sweet, and spiced, they’re destined to become one of your new favorite recipes to bake and share. Trust me, once you make these, you’ll find yourself reaching for cookie butter and chocolate more often just to recreate the magic. So go ahead, dive into the joy of baking these incredible cookies and watch smiles light up all around.
PrintBiscoff Chocolate Chip Cookies
These Biscoff Chocolate Chip Cookies are irresistibly soft with crisp edges, packed with creamy cookie butter, crunchy crushed Biscoff cookies, and generous pools of melty semi-sweet chocolate. The unique twist of brown butter and cookie butter creates a rich, deep flavor that elevates the classic chocolate chip cookie experience.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 large cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Wet Ingredients
- 100 g unsalted butter (7 tbsp.)
- 60 g cookie butter (¼ cup)
- 1 egg, room temperature
- ½ tsp vanilla extract
Dry Ingredients
- 150 g all purpose flour (1 ¼ cups)
- 100 g light brown sugar (½ cup)
- 50 g granulated sugar (¼ cup)
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
Add-ins
- 120 g semi-sweet chocolate, chopped (⅔ cup)
- 45 g Biscoff cookies, crushed (approx. 6 cookies)
Instructions
- Brown the Butter: In a small saucepan over medium heat, melt the unsalted butter. Stir occasionally until the butter turns amber with little brown specks, indicating it’s browned and has developed a nutty aroma.
- Mix Brown Butter with Cookie Butter: Pour the browned butter into a medium bowl, ensuring you have between 80g and 85g. If less than 80g, add a few grams of water to reach 80g. Immediately whisk in the cookie butter until the mixture is smooth, then place the bowl in the freezer for 5 minutes to chill slightly.
- Prepare Chocolate: While the butter mixture chills, chop the semi-sweet chocolate into chunks or halve chocolate feves if using.
- Add Sugars: Remove the butter mixture from the freezer and whisk in the granulated sugar and light brown sugar until well combined.
- Incorporate Egg and Vanilla: Whisk in the egg and vanilla extract until the mixture is smooth and homogeneous.
- Add Dry Ingredients: Sift or add the flour, baking soda, baking powder, and salt. Use a rubber spatula to fold gently until only a few streaks of flour remain; avoid overmixing to keep cookies tender.
- Fold in Chocolate and Crushed Biscoff Cookies: Add the chopped chocolate and crushed Biscoff cookies, folding carefully until just combined with no flour streaks visible.
- Chill the Dough: Cover the bowl tightly with plastic wrap or a lid and refrigerate for at least 30 minutes and up to 2 days. This rest period helps develop flavor and improves cookie texture.
- Preheat Oven and Prepare Baking Sheet: Preheat the oven to 350°F (175°C). Line a cookie sheet with parchment paper or a silicone baking mat to prevent sticking.
- Scoop the Dough: Using a cookie scoop, portion heaping 3-tablespoon scoops of dough onto the baking sheet, spacing them to allow spreading during baking.
- Add Toppings (Optional): Melt 2 tablespoons of cookie butter and spread a little on top of each cookie scoop. Sprinkle additional chopped chocolate and crushed Biscoff cookies on top for extra indulgence.
- Bake: Bake for 12-14 minutes, or until the cookie edges turn golden brown and centers look set but still soft.
- Shape Cookies: Immediately after removing from the oven, swirl a bowl slightly larger than the cookies over the warm cookies to help them become more uniform and circular in shape.
- Cool: Let cookies sit on the hot baking sheet for 10 minutes to firm up, then transfer to a wire rack to cool completely before serving.
Notes
- Use a kitchen scale for best accuracy of ingredient measurements.
- If chilling the dough for over 1 hour, bring it to room temperature for 20-30 minutes before scooping to ensure ease of handling.
- This recipe yields 8 large cookies. For smaller cookies, make 3 tablespoon scoops instead of heaping, to make about 10 cookies.
- Recommended chocolate options include Valrhona feves for signature melty puddles or Guittard super cookie chips.
- Using parchment paper or a silicone baking mat helps prevent sticking and promotes even baking.