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 ¼ 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 “speculoos” are crunchy, buttery cookies flavored with brown sugar and warm spices.
Biscoff spread is made from these popular cookies. It’s like a sweet, thick, creamy nut-free cookie butter. You can usually find it in most major grocery stores in the peanut butter aisle. Trader Joe’s also has it packaged as Speculoos Cookie Butter. Besides today’s cookies, I love using it in these biscoff blondies.
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, you’ll 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. They’re 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. Just make sure you have Biscoff/cookie butter spread – you can find it in most grocery stores. If you can’t 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 you’ll need 1 egg plus an extra egg yolk.) This addition shouldn’t surprise you if you’ve 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.
- Chilling: As always, chilling the cookie dough is a must. It’s our number 1 trick for baking thicker cookies. 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 it’s 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 Spice Snickerdoodles
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.
- 1/2 cup (115g) unsalted butter, softened to room temperature
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) packed light or dark brown sugar
- 1 large egg, at room temperature
- 1 large egg yolk, at room temperature
- 2 teaspoons pure vanilla extract
- ½ cup (130g) Biscoff spread (or Trader Joe’s Speculoos Cookie Butter)
- 2 cups (250g) all-purpose flour (spoon & 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
- In a large bowl using a hand-held 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, whisk the 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 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
- Scoop and roll balls of dough, about 1.5 Tablespoons of dough each, into balls and place on the baking sheets.
- 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.
- 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. For more information, read my tips on freezing cookie dough.
- 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.
Keywords: biscoff chocolate chip cookies, cookies