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 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, 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, like triple chocolate chip cookies. 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. It plays the same role in shortbread cookies, too!
- Chilling: As always, chilling the cookie dough is a must. It’s 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 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
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
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. Read my tips and tricks on how to freeze 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
Reader Comments & Reviews
I love Biscoff and had high hopes for this recipe but it’s not quite there yet. It is still too dry overall. I would leave out the cinnamon the next time as it was a distraction and really didn’t add to the cookie. I’m thinking about increasing the amount of the Biscoff spread to try an enhance the flavor. Maybe a little milk vs sour cream? May be worth cutting the flour even a bit more.
Loved this recipe! Used TJ’s Speculoos Butter and mini chocolate chips. I split the dough in half and put the mini chips in one batch. Used the 1 Tablespoon scoop and ended up with 42 cookies. Hubby said this is a keeper recipe. I have to watch my potassium intake and leaving the chocolate chips out reduces the potassium level. Thanks for a great recipe and keep them coming
Can we make them with out the biscoff? I don’t have that ingredient but I want to make the rest of it.
Hi Ashley, for a plain chocolate chip cookie without Biscoff, we recommend this chocolate chip cookies recipe instead.
Great recipe. My cookies turn out really good. I followed the recipe exactly, and these are now a favorite of mine.
These are so delicious! A great chocolate chip cookie with subtle spicy taste. I subbed 1 cup of mini chocolate chips for the regular chips and loved how they came out.
They’re soft, cinnamon-y, and comforting. These would make a great Fall cookie.
These are amazing cookies with a really interesting taste that is more intense the day after baking. I almost didn’t make them because they had a lower star rating than many of Sally’s other recipes, but I am so glad I did! Followed the recipe exactly, chilling overnight, and had no problems with texture or anything else.
The cookies tasted very good. The dough was very dry though. The cookies were dry as well. I even took them out sooner than it says. I’m not sure how to adjust the recipe to fix it.
I’m from Uk you’ve written baking soda is that baking powder or bicarbonate of soda
Baking soda is bicarb soda. Baking powder is a different leavening agent. The two are not interchangeable. Hope this helps!
Hi made this batter today, its chilling in fridge, only just noticed the extra egg yolk, will this affect the out come. Regards
Hi Maureen, the extra yolk helps produce extra chewy cookies, but they should turn out OK without it.
Recipe didn’t work for me. Had to throw out the dough, it was so crumbly it would not stay in the form of a ball to bake, even with chilling in the fridge. Measured all ingredients using scale so not a user error. I recommend adding a whole egg instead of yolk, or using 1 1/2 cups flour instead of 2 cups.
Why no milk, like your Brown Butter Chocolate Chippers? Dough sure seems kinda dry.
Hi Mark! We usually add milk to a cookie recipe when the dough is too thick – every recipe is different!
alka here your cookies always come out fabulous and tasty.I am doing a bake sale and would like to use your recipe
These are amazing. Everyone loves them
Made these and they were the best cookies I’ve ever had! Swapped the choc chip with Caramilk chunks and they were absolutely divine.
These are very yummy. I had been looking for a recipe to use with the speculoos/biscoff cookie butter other than spoon to mouth. These were very good and disappeared almost immediately when I brought them to work. The 2 cups of flour is perfect (I saw that it had been reduced from original recipe). I also ended up using 2 whole eggs after forgetting to do just the egg yolk, but it ended up just fine. I am currently chilling my second batch.
Wow, these are incredibly scrumptious! I was surprised how soft they were coming out of the oven, but once they set (as you said they would), they were perfect — definitely worth the wait!
Just baked these this morning – chilled overnight- no problems with mixing/recipe – absolutely delicious – will definitely bake again – (here in Ireland – Aldi sell a biscuit spread and I used this )- yummy recipe thank you
I made these last night and let them chill over night in the fridge but they are so dry I don’t think I can even salvage them. They have been sitting out for an hour now and the dough is so hard and crumbly. I can’t even get some of the pieces out of the bowl it’s so hard. I followed this recipe to a T and double checked my flour when making them so I know I did not add too much.
I have made these 3 times and didn’t even chill the dough this time because the dough was so dry. I didn’t feel the Specloos flavor was strong enough either.
Same thing happened to me. The door is very dry and they’re just staying in balls on the tray and not spreading out at all
I come back to these cookies time and time again. They are my “go to” for chocolate chip cookies and they never last long. They are so simple to make and to save time on refrigerating, I scoop my cookies and drop them on a baking sheet before sticking them in the fridge for about 45 minutes then take them out to bake and they turn out perfect every time.
Just made these.
They are very good but mine spread more than yours.
Followed instructions to a T
But they are very good.
Did you let the dough chill long enough?
I have made these twice before and they’ve turned out great both times! I want to make these cookies a bit bigger, and make 2 dozen instead of 20. Even with the batch yielding 20, they come out a bit small..I don’t know if I want to quite double the batch, but maybe make a batch and a half at once? What would be the egg ratio for one 1 1/2 batch? More specifically the egg ratio, as I can figure out the other ingredient ratios I’m sure!
Hi Ariel! Our general rule for halving an egg is to crack it open, beat the yolk and white together with a fork, measure the volume (should be a few Tbsp), then use half. Would love to hear how they go!
Great, thank you!! That’s a great tip to use the next time I try and halve anything. I ended up doubling this batch entirely and made bigger cookies (got 19) I wanted 30, but the dough was SO crumbly (as I am hearing other readers had the same issue) I could only get 29. But luckily, they were still very tasty! Even with bigger cookies, I kept the cook time at 10 minutes and they were a great texture.
Do you have a solution or idea on how I can get the dough less crumbly next time? Less flour..more egg?
Haven’t tasted them yet but they look and smell amazing! I read about the dry dough and went for 2 eggs instead of 1 and 1 yolk. Biscoff wasn’t quite half a cup (son’s been eating it out the jar!) but very close. I added 1/3 cup of cocoa, dropped the flour to 2 cups and combined white and dark chips. Yielded 21, and they spread beautifully! these are, on appearances, the best cookies I’ve made. Thanks so much for the recipe. I made the Biscoff blondies last week and they were just amazing!
Can nuts be added to this recipe? And if so, what should the measurements be?
Definitely! You can replace some of the chocolate chips with nuts – just keep the total amount of add ins to around 1 and 1/4 cup. Enjoy!
These came out really great. The biscoff adds a subtle flavor. Very chocolately too! Yum.