Biscoff Chocolate Chip Cookies

Chocolate chip cookies taken up a notch with an extra egg yolk for chew, cornstarch for softness, and Biscoff spread for incredible flavor!

Add Biscoff spread to these soft, thick, and chewy cookies and they are on a whole other level! Recipe on

We made it to recipe #10 in my annual cookie palooza! My kitchen’s been in a constant state of mess, red and green sprinkles have been popping up everywhere (in the bathroom… in my bed???), and I have more cookies than I know what to do with. My freezer is home to zero actual food. Just cookies.


Question for you.

What makes chocolate chip cookies even better?

Maybe, perhaps, if we add more cookie. In the form of cookie butter, of course. What is cookie butter, you ask? Well, it’s Biscoff spread. Or Biscoff spread is cookie butter. It’s a creamy, thick, nut-free spread sort of like a nut butter. Like peanut butter mixed with Christmas. Brown sugar and butter on a date. Graham crackers and hugs and cinnamon. How unhelpful are these descriptions.

Add Biscoff spread to these soft, thick, and chewy cookies and they are on a whole other level! Recipe on

Let me speak English. Popular in Europe, Biscoff speculoos cookies are crunchy brown sugar and spice-flavored cookies. And Biscoff spread is made from them. It’s downright dreamy. Biscoff spread is all over the US; I find it in most major grocery stores in the peanut butter aisle. Trader Joes also has it packaged as Speculoos Cookie Butter. You can use either in today’s cookie recipe.

Enough about that. Let’s talk about the cookies! I made today’s cookies when I found myself physically unable to stop eating Biscoff right out of the jar. This was last week, late at night, when normal people are watching TV. I was inhaling Biscoff with a spoon and pinning a billion inspiring Christmas ideas. I don’t even think I was stopping for air?! The next morning, feeling 100 lbs heavier due to last night’s Biscoff incident, I decided to make cookies with the remnants in the jar. And how perfect because I needed one more cookie palooza recipe anyway.

The result of my experiment was unlike any other chocolate chip cookie I’ve ever tasted. Heavy on the brown sugar flavor, super buttery, thick and soft, a little cinnamon spice, and oodles of chocolate chips.

Friends, I think I found my new way to make chocolate chip cookies!

The base of this recipe is a mix of a few favorite cookie recipes: Nutella chocolate chip cookieschewy chocolate chunk cookies, and these butter pecan cookies. It’s a completely basic cookie recipe with a few extras. First, I went easy on the sugar (compared to most chocolate chip cookie recipes I have!) since Biscoff is pretty sweet. Second, I add an extra egg yolk. So you’ll need 1 egg plus an extra egg yolk. This addition shouldn’t be a surprise to you if you’ve ever made my chewy chocolate chunk cookies (linked above!). The reason for an extra egg yolk is to add moisture, richness, and lots of chew factor. Chewy cookies rule all.

Add Biscoff spread to these soft, thick, and chewy cookies and they are on a whole other level! Recipe on

Also in the cookies: lots of vanilla extract, brown sugar and cinnamon (to bring out the Biscoff flavor!), and a plethora of chocolate chips for good measure. A teaspoon of cornstarch creates an unbelievably soft cookie, while the Biscoff spread enhances the overall flavor. Of everything.

As always, chilling the cookie dough is a must. That shouldn’t be a surprise to you! It’s my number 1 trick for baking thicker cookies. Not only this, giving your cookie dough time to rest helps accentuate the flavors. You know how banana bread has a stronger, more pronounced flavor after awhile? Same thing with cookie dough.

I always chill my cookie doughs overnight, but 3 hours is good enough.

I’m now convinced: Biscoff spread is the epitome of secret ingredients in a chocolate chip cookie recipe. These cookies blew my mind to the point where I never want to eat Biscoff right out the the jar anymore. I just want it in these cookies.

Add Biscoff spread to these soft, thick, and chewy cookies and they are on a whole other level! Recipe on

Though the jar thing will still likely happen.


Biscoff Chocolate Chip Cookies

  • Author: Sally
  • Prep Time: 3 hours, 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 4 hours
  • Yield: 20 cookies
  • Category: Cookies
  • Method: Baking
  • Cuisine: American


These incredible Biscoff chocolate chip cookies are an upgraded version of regular chewy and soft-baked chocolate chip cookies! Cinnamon, brown sugar, buttery, and vanilla in every bite. Chilling the dough is imperative. It helps the flavors develop and prevents 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 and 1/4 cups (280g) 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Scoop and roll balls of dough, about 1.5 Tablespoons of dough each, into balls and place on the baking sheets.
  6. 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.


  1. 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.
  2. Double Batch: This recipe can easily be doubled!

Keywords: biscoff chocolate chip cookies, cookies

Try my Biscoff white chocolate oatmeal cookies next!

Cookie Butter (Biscoff!) White Chocolate Oatmeal Cookies

And these Biscoff blondies!

Biscoff Blondies on

Add Biscoff spread to these soft, thick, and chewy cookies and they are on a whole other level!


  1. I made these and the dough was like sand, the chips wouldn’t mix in. I chilled it overnight, let it sit out for 35 minutes but when I tried scooping the dough was hard and dry. I ended up scrapping bits out and used my hands to force it into a ball. I baked them 9 minutes and they didn’t spread at all. Once cooled the cookies were dry. I spooned my flour into the measuring cups and leveled it off using exactly 2 and 1/4 cups of all purpose flour. I measured the biscoff in a 1/2 cup measuring cup, leveling it off. What did I do wrong?

    1. Just made these and the exact same thing happened to me!! 🙁 Maybe there shouldnt be that much flour??? I’m extra bummed because I was really excited for this one and made a double batch…. whomp whomp… :/

      1. The same thing happened to me too 🙁 I will try my next patch adding a whole egg and less flour and see what will happen !

  2. I had the same problem as other commenters: dough like sand, and chips that literally flew out of my mixing bowl when trying to combine. I measured all ingredients. Chilled for 4 hours and let sit at room temp for about 40 minutes. Dough was pretty hard. I ended up taking a 1.5 T cookie scoop, stuffing the dough into it, and making the cookie balls that way. Eleven minutes in the oven and they hadn’t spread. Tasted great but looked strange. Husband tasted and said Wow/Yum! so I’m not giving up yet. Next time, I might add the full second egg, and let come closer to room temp before forming balls, and maybe keeping in the oven for 12 minutes.

  3. Hi Sally,

    Love, love, love your recipes, tips and tricks.
    I found your website last Christmas, I was looking for a White chocolate/peppermint cookie recipe… boy did I find it!!
    Let’s just say a won a cookie contest with that recipe
    This year I took it up a notch when I found this Biscoff recipe. First off, I’ve always loved those biscoff cookies they serve on the airplane. But had no idea there was a SPREAD!!! It’s literally life changing… how come no one has heard of it??
    Anyhow, I love the spread so much I incorporated it into a fun drizzle over the cookies..
    2 parts- White Chocolate
    1 part- biscoff spread
    Melted in the microwave, ever so carefully:)
    It looks beautiful but tastes even better!
    Wish I could figure out how to add a pic in this comment.. but they came out great!

  4. I have been making these for two years now and they are my absolute favorite. I bake them every year for Christmas and they are always a huge hit! For those that have had issues with the batter being too dry, make sure you are measuring everything out perfectly! Spoon and level your flour. Also make sure the eggs and butter are room temp. When done correctly these cookies are insanely delicious! They are worth the extra work in the end.

  5. I made the vegan version of these and also found the dough to be dry, so I just added 1/4 cup almond milk and it turned into a better consistency.

  6. i had the same issue as some other commenters with my dough being dry. i added 2 tablespoons of milk after combining the flour mixture and it was perfect. they’re so good! they have a deep, rich flavor that regular chocolate chip cookies don’t have. i will definitely be making these again.

  7. I have made these cookies countless times and every time they turn our PERFECT! They are soft and gooey but not so much that they break if you pick them up. These are a favorite in my family!!! Thanks Sally for the great recipe!

  8. Usually Sally’s cookie recipes are unbeatable but I was a tad disappointed with this recipe I read through the reviews and after taking into consideration that others had said it was somewhat dry I only used 2 cups rather than 2.25 cups of flour. The dough was fine but the cookie itself after it had been baked was still dry and not to the standard of some of Sally’s other recipes.

  9. This cookie recipe is amazing!! Mine dough turned out normal. I’m wondering if the turns out tougher with different cookie butter? I bought the creamy kind and it was perfect.

  10. I have made this recipe 2x and have had the exact same problem with dry dough. It certainly was not sticky nor did it need chilling. Next time I will use 2 whole eggs. Since there are several similar comments, would love to hear what Sally thinks might be the problem.
    Note- I used Trader Joe’s Specloos Butter, also added a half cup of Heath Bar Bits with the chips. I forgot the cinnamon the first time around and liked them without it. Despite the dough being dry, and needing a bit of extra cooking time, the cookies were delicious and my family went crazy for them.

    1. Hi Carleen! I’m happy to help and appreciate that you shared! Cookie butter (or peanut butter for that matter!) is certainly a drying ingredient. Use two whole eggs next time– I’m certain that will help solve the dry texture issue.

  11. Hey Sally! Will it be bad if i skip on the cornstarch?! Thanks! This looks so YUM i’m literally salivating : p

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally