Chocolate chip cookies get an extra burst of flavor with cinnamon-spiced and brown sugared Biscoff spread, also known as Speculoos. These biscoff chocolate chip cookies are supremely chewy and have a wonderful elevated flavor! We recently reduced the flour from 2 and ยผ cups to 2 cups (as reflected in the recipe below). The cookies no longer taste dry and hold together much better!
What is Biscoff?
Depending on the brand and region purchased, this spread can be known as biscoff spread, cookie butter, or Speculoos. Popular in Europe for years (especially at Christmas), Biscoff โspeculoosโ are crunchy, buttery cookies flavored with brown sugar and warm spices.
Biscoff spread is made from these popular cookies. Itโs like a sweet, thick, creamy nut-free cookie butter. You can usually find it in most major grocery stores in the peanut butter aisle. Besides today’s cookies, I love using it in these biscoff blondies and chocolate chip cookie granola bars, and as a fun alternative to peanut butter in these peanut butter filled brownie cookies.
Tell Me About these Biscoff Chocolate Chip Cookies
- Texture: These brown sugared cookies are almost as chewy and soft as regular chocolate chip cookies. If you follow the recipe carefully, youโll enjoy their thick, soft centers that hold plenty of chocolate chips in each bite.
- Flavor: The cookies taste like cookie butter dotted with chocolate chips. Theyโre sweet and buttery with brown sugar and a touch of cinnamon spice.
- Ease: We use softened butter in this cookie recipe which requires creaming with the sugars. This is a pretty standard step for most cookie recipes, like triple chocolate chip cookies. Just make sure you have Biscoff/cookie butter spreadโyou can find it in most grocery stores. If you canโt find it, you can just use peanut butter.
- Time: Set aside enough time to chill this cookie dough. In order for the cookies to bake properly (and for the flavors to enhance), chill the cookie dough in the refrigerator for at least 3 hours. Short on time? Try these Biscoff white chocolate chip oatmeal cookies instead.
Recipe Testing: What Works & What Doesn’t
This recipe starts from our soft chocolate chip cookies. Adding cookie butter to the dough required the following modifications and brought us to the printable recipe you see below.
- Sugar: Biscoff is pretty sweet, so we went easy on the sugar (compared to most chocolate chip cookie recipes we have!)
- Eggs: We also added an extra egg yolk. (So youโll need 1 egg plus an extra egg yolk.) This addition shouldnโt surprise you if youโve ever made our chewy chocolate chip cookies. An extra egg yolk adds moisture and richness since we found that the cookie butter dried the texture out.
- Flavor boosters: We also include extra vanilla extract, brown sugar, and cinnamon. All 3 of these bring out that special Biscoff flavor, especially the cinnamon.
- Cornstarch: A single teaspoon of cornstarch creates an unbelievably soft cookie. So these cookies are soft and chewy. It plays the same role in shortbread cookies, too!
- Chilling: As always, chilling the cookie dough is a must. Itโs our number 1 trick for how to prevent cookies from spreading. It also gives your cookie dough time to rest which helps accentuate the flavors. You know how banana bread has a stronger, more pronounced flavor after itโs been sitting for a little while? Same thing with cookie dough.
More Favorite Cookie Recipes
- Cinnamon Brown Sugar Stamped Cookies
- Maple Brown Sugar Cookies
- Gingerbread Whoopie Pies
- Oatmeal Raisin Cookies
- White Chocolate Chai Snickerdoodles
Biscoff Chocolate Chip Cookies
- Prep Time: 3 hours, 15 minutes
- Cook Time: 10 minutes
- Total Time: 4 hours
- Yield: 20 cookies
- Category: Cookies
- Method: Baking
- Cuisine: American
Description
Chocolate chip cookies get an extra burst of flavor with cinnamon-spiced and brown sugared Biscoff spread, also known as Speculoos. Chilling the dough is imperative because it helps the flavors develop and prevents over-spreading.
Ingredients
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) packedย light or dark brown sugar
- 1 large egg, at room temperature
- 1 large egg yolk, at room temperature
- 2 teaspoons pure vanilla extract
- ยฝ cup (130g) Biscoff spread
- 2 cups (250g) all-purpose flourย (spooned & leveled)
- 1 teaspoon baking soda
- 1 teaspoon cornstarch
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 and 1/4 cups (225g) semi-sweet chocolate chips
Instructions
- In a large bowl using a handheld mixer or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the granulated sugar and brown sugar and beat on medium high speed until fluffy and light in color. Beat in egg, egg yolk, and vanilla extract on high speed. Scrape down the sides and bottom of the bowl as needed. On high speed, beat in the Biscoff spread until completely combined.
- In a separate bowl,ย whisk theย flour, baking soda, cornstarch, cinnamon, and salt together until combined. On low speed, slowly mix into the wet ingredients until combined. Switch to high speed and beat in the chocolate chips. The cookie dough will be a little sticky. Cover dough tightly with aluminum foil or plastic wrap and chill for at least 3 hours and up to 3 days. Chilling is mandatory for this cookie dough. I always chill mine overnight.
- Remove cookie dough from the refrigerator and allow to sit at room temperature for 20 minutes. If the cookie dough chilled longer than 3 hours, let it sit at room temperature for about 30 minutes. This makes the cookie dough easier to scoop and roll.
- Preheat oven to 350ยฐF (177ยฐC).ย Line twoย large baking sheets with parchment paper or silicone baking mats.ย (Always recommendedย for cookies.)ย Set aside.
- Scoop and roll balls of dough, about 1.5 Tablespoons of dough each, into balls and place on the baking sheets. (I like using aย medium cookie scoopย for this.)
- Bake the cookies for 9-10 minutes. Be sure to rotate the pan once or twice during bake time. The baked cookies will look extremely soft in the centers when you remove them from the oven; they will continue to “set” as they cool. Allow to cool for 5 minutes on the cookie sheet. Transfer to cooling rack to cool completely.
Notes
- Make Ahead & Freezing Instructions: Cookies stay fresh covered at room temperature or in the refrigerator for up to 1 week. Baked cookies freeze well, up to three months. Cookie dough balls freeze well too, up to three months. Bake frozen cookie dough balls for about 11 minutes. No need to thaw them. Read my tips and tricks on how to freeze cookie dough.
- Special Toolsย (affiliate links):ย Glass Mixing Bowlย |ย Whiskย | Electric Mixer (Handheldย orย Stand) |ย Baking Sheetsย |ย Silicone Baking Matsย orย Parchment Paperย |ย Medium Cookie Scoopย |ย Cooling Rack
- Double Batch: This recipe can easily be doubled.
- Flour: We recently reduced the flour from 2 and 1/4 cups to 2 cups (as reflected in the recipe). The cookies no longer taste dry and hold together much better.
Reader Comments and Reviews
When I tell you these are the best cookies I’ve ever had and people go absolutely nuts over them. I bring them to parties, events, and sometimes just to my office to share and they are GONE within 30 minutes. They are my new go-to cookie recipe. No notes, absolute perfection.
Made these a couple of days ago, and they are fantastic – the addition of Biscoff spread really elevates the already great regular chocolate chip cookie.
Best thing ever! Made them almost twice the size and adding about two minutes was ideal. Thicker, more delicious center with the bigger size. I learned a tip with egg portioning for these times with large eggs tending to run as jumbo and that is to base a whole large egg out of shell at 50 grams. I partially beat it and carefully discard any amount over 50 grams to achieve the equivalent size of a large. Other cookie recipes were spreading too much until I figured out the eggs were too big.
As far as when yolks only are required, no adjustment seems necessary. I hope this all helps anyone.
In step 4 of this recipe, it states, “Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) ” The “always recommended” part is a hyperlink to an affiliate link on Amazon, but that item is apparently discontinued. You may want to pick a different favorite item so that you can get your affiliate share.
Thanks for the great site!
Thank you so much for pointing this out to us, Mark! It does look like that size is temporarily out of stock but there are other brands that are the same size if you need one now, like this one: https://amzn.to/3PDOMjS