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 sallysbakingaddiction.com

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.

cookiepalooza-logo-final-christmas

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 sallysbakingaddiction.com

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 sallysbakingaddiction.com

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 sallysbakingaddiction.com

Though the jar thing will still likely happen.

Print

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

Description

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.


Ingredients

  • 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

Instructions

  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.

Notes

  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 sallysbakingaddiction.com

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

121 Comments

    1. No doubt I will be trying these asap! Thin, flat cookies cookies are a big issue at my house, more like wimpy pancakes than anything. They taste fine but don’t get chosen at the church potluck dinner. Ha. I will be chilling my dough for thicker cookies, chewier cookies. The top is particular looks so scrumptious. 

  1. those descriptions are helpful (; i’m imagining a cinnamon stick hugging a graham cracker, both of them fashioned with little faces like the food stickers on facebook chat. anyways, these cookies sound even more caramelly/spiced/fantastic than the usual chocolate chip!

  2. It’s really hard to get away from all the recipe inspiration this time of year! Everywhere I go, recipes are just there for me to get distracted by. It’s so wonderful!
    And you’ve just combined two of the happiest cookie flavors ever, so I am once again distracted. These are pretty amazing!

  3. I was trying to hold out until next week, but I decided to deliver all of my cookie trays this week because I needed my freezer space back!! I bought chicken when it was on sale this week and no matter how I tried, I couldn’t fit it in my freezer. So cookie tray time it is! Hahaha baker problems.

  4. I’ve made your white-chocolate-chip biscoff blondies, and they were fantastic! These cookies look so soft and amazing too. I bet they would be great with those cinnamon Hershey’s chips!!! Or butterscotch…or all of those mixed 😉

  5. Trader Joes has PUMPKIN cookie butter right now. Or they used to – I’m pretty sure I ate the entire inventory of it for the SouthWest region with a spoon during a Netflix marathon. If cookie butter was even able to get better, pumpkin did it!

    1. Yessss Catherine, I loved the pumpkin cookie butter. I haven’t been able to find it the past few weeks though. I should have stocked up!

  6. These sound so good! And you are not weird! Last night I was on pinterest pinning a million pictures of food too! 😉 Except, minus the cookie butter, which is something I need to go make right away! 😀

  7. Would it be too much to do brown butter AND cookie butter? Also, if I wanted them with a slight crisp on the outside but chewy on the inside would I up the brown sugar content?
    Just curious about the brown butter because I’m not sure I can ever go back from that recipe!

    1. You can try creaming chilled brown butter in these (brown 3/4 cup; 1 and 1/2 sticks). I’ve never tried it! For crispier edges, bake an extra 2 minutes or so.

  8. I’m struggling pulling up this recipe? I had viewed it earlier and bought the cookie butter, but now the recipe no longer pulls up?

  9. Hi Sally, 

    i am on your website every day since the holiday season started, I am seriously on a try all your recipes mission! Not one has disappointed may i add! 

    I do have a quick question about this recipe, what do you mean exactly by “…. rotate the pan..”? as in baking tray? And if so, aren’t the cookies going to flat down?

    Thanks, and also thank you for your recipes! I very much enjoy reading your intro before each one, always funny but also very useful. 

    Greetings, 
    Anita

    1. Hi Anita! I’m glad you’re loving the recipes so much. So for the rotating: while the cookies are baking, rotate the baking sheet (yep, the tray). My oven has hot spots and yours might too– so rotating helps the cookies bake evenly.

  10. Love you for this…I too have had an evening (or two…) where I can’t stay out of the jar of cookie butter (especially that pumpkin cookie butter…gads that is good). This is the perfect solution! I actually have an open jar of cookie butter right now…which is dangerous…so can use it in these cookies.

    Oh, random, was also wondering, in your Chocolate Peanut Butter Saltine Toffee, do you think melting cookie butter instead of peanut butter would work? It *should* work, right? The only thing as dangerous as cookie butter in my house is peanut butter…trying to limit the temptations…lol

    1. Cookie butter will totally work in the saltine toffee! Careful melting it though. I would heat it in the microwave for 10 seconds at a time and stir after each until easy to “pour” over it.

  11. Hi Sally,
    I’m in the UK and we have two types of this, crunchy and smooth, which would you recommend? I’m looking forward to baking these at the weekend. 
    Thanks,
    Kirsty x 

  12. I LOVE TJ’s speculoos butter. I always try to justify putting it on my oatmeal because it’s practically peanut butter, right? …. Lol. Europeans are doing it right, apparently.

      1. I know! It’s my weakness in the WORST way. I love how it gets all melty on the top. YUM! And I tried dipping a gingersnap into one… Oh my GOSH. So good… so good. haha

  13. When creating a new cookie recipe, can you explain how you decide whether to cream softened butter or to use melted butter instead? Also, if you are going to chill the dough anyway, would there be a possibility that you could melt the butter for this recipe instead of creaming it? You’ve spoiled me with the recipes using melted butter, they are just so easy! 

    1. Sarah, you could use melted butter but I fear there may not be enough flour in the recipe to compensate for the liquid. So maybe increase the flour? I chose to cream the butter for this recipe because I wanted a traditional chocolate chip cookie taste, which starts with fluffy creamed butter and sugar. If you want to use melted butter in a guaranteed-to-work recipe (and you like oatmeal cookies!) try my biscoff white chocolate oatmeal cookies 🙂

      1. Wow! I did not think you’d get back to me so quickly. You are incredible. Anyway, I tried this recipe with melted butter just to see what would happen and it worked great. I did everything else the same, and didn’t end up needing any extra flour (I saw your reply as I was mixing them up). Oddly, as I was mixing in the flour I was worried I wouldn’t be able to get it all incorporated. I let the dough chill overnight and baked them this morning, using your tall cookie dough trick, and they are delicious! Thank you for all of your great recipes.

  14. Just baked these and they are awesome! As good as your cake batter cookies! I was out of semi choc chips so instead I used white choc chips and it’s really tasty!

    1. Angie, I also live in Canada, and I found some at Save On Foods. It’s not the Biscoff brand, but instead Bekhaert’s Cookie Butter. It wasn’t with the peanut butter; I just happened to see it on the end of an aisle. I think Superstore may carry a President’s Choice brand of cookie butter as well. Hope that helps! Maybe one day we’ll get Biscoff. 🙂

    2. Angie, me again. 🙂 I looked online and it seems that Walmart Canada carries a Cookinotti brand of cookie butter as well. It’s available on walmart.ca, so not sure if it’s in the stores or not. The Bekhaert’s brand I mentioned above can also be ordered online if you google it (in case you don’t have Save On Foods where you live). Look for “cookie butter” or even “biscuit butter” since many items are labeled in the British way in Canada. 🙂 

  15. I’m not sure what went wrong…my cookies are salty and off-tasting. I used TJ Cookie & Cocoa Swirl, which I thought would give me a kind of chocolate-chocolate chip. I baked 3 cookies…tossing the rest of the dough. 🙁

    1. With 1 cup of sugar and the sugary cookie & cocoa swirl spread, I’m unsure of the salty taste! So sorry you experienced that Leisa. I’ve never had that spread and I’ve certainly never used it in cookie dough before. I recommend following the recipe and using purely cookie butter. (In case anyone else is reading!)

  16. Thank you for these great cookies Sally! I made them last night with my two little girls who both have never even had cookie butter before. I must admit that I;ve never had it either! I used the Trader Joes brand and the cookies came out wonderfully. They are soft and the edges are very chewy. The girls are giving the rest to their teachers. I had a hard time giving them up! I will definitely make these again.

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