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. 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 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) 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
- 2 cups (250g) all-purpose flour (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, 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. (I like using a medium cookie scoop 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 Tools (affiliate links): Glass Mixing Bowl | Whisk | Electric Mixer (Handheld or Stand) | Baking Sheets | Silicone Baking Mats or Parchment Paper | Medium Cookie Scoop | 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.
Keywords: biscoff chocolate chip cookies, cookies
I made these cookies and they were a hit! Next time I will double the recipe! I left the dough in the fridge overnight. There’s one thing. The dough was crumbly, not sticky. So I added an egg and that did the trick. I did not use the mixer. I kneaded the dough with my hands. So next time I will use 2 eggs and 1 yolk. This will be my chocolate chip cookie recipe!
★★★★★
I popped my raw dough in the fridge for just under 3 hours as suggested, turned out perfectly. Left them in the oven for 11 minutes, left on tray for a further 5 outside of the oven and then moved across to the rack. So delicious and thank you for the recipe.
★★★★★
Really delicious recipe. The flavor is amazing, but I did encounter the issue with cookies not flattening well. On my last batch I flattened before baking so that helped with the appearance.
★★★★
I found a small jar or a combination of cookie butter and nutella at the dollar store and I used this combination of cookie butter and nutella in this recipe. The dough was not dry at all. It came out great! I took them to a party and they disappeared as fast as they went down. It was a big hit! Can’t wait to make it again! Thank you all your great cookie recipes!
★★★★★
Can I make these in a 9×13 or 8×8 pan and make bar cookies?
Yes! A 9×9 inch square baking pan would actually be best. I’m unsure of the exact bake time, but baking will be similar to my chocolate chip cookie bars.
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.
★★★★
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.
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.
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.
★★★
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!
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.
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.
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.
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?
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… :/
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 !
I made these and they were perfect – came out just like the pictures! However – I made a mistake and used almond extract instead of vanilla because I was also making raspberry thumbprint cookie dough and grabbed the wrong bottle. They were still quite good but had a nuttier flavor. I’m looking forward to the batch that’s chilling overnight as we speak that has the correct vanilla extract!
I make Sally cookie recipes regularly and very obedient about chilling the dough because the outcome is worth the time and effort. I find if I chill the dough overnight and let the dough warm a bit (about 30 min) before rolling into balls, it’s very hard to scoop out. Tonight as I mixed the dough, I thought I’m going to shape the dough into balls prior to refrigerating. I will bake tomorrow morning. Sally do you think this will effect the outcome on the consistency of the cookies? It’s definitely easier to roll out before refrigerating the dough. This is one of the favorite cookies at my work. The place brightens up when they’re on the lunch table.
Hi Darlene! Rolling *before* chilling the dough won’t change the flavor or texture of the baked cookies. Sometimes I do it that way too– just to save time later when I need to bake them.
Thanks for another amazing recipe Sally! Your recipes encourage and challenge my husband and I to try new things! You are the best!
HI Sally
I am wondering whether you measure the cookie spread using a half-cup measuring cup or measure it by the weight? Half a cup would be four ounces but when I use a half-cup measuring cup, it definitely is more than four ounces of cookie butter. This is the only one of your recipes I have made where I must have done something incorrectly because the dough was very crumbly when I took it out of the fridge (and I have made A LOT of your recipes 🙂 )
Thanks!
I use my half cup measuring cup or I weigh it in grams. The dough shouldn’t be too crumbly, so I fear there was too much.
Since these are so great with regular chocolate chips, finally tried them with my fave combination of half butterscotch and half white chocolate chips, and they are fabulous. Someone who tried them even called them “mind-blowing”.
Thanks again, Sally! 🙂
Now that combo sounds AMAZING.
Hi Sally! So I just got done making the dough for a birthday party I’m going to tomorrow. I chilled the dough a couple hours and made one “trial” cookie because I’ve made these cookies before (they’re my fave) but I’ve been dreaming about stuffing them with more cookie butter, like a surprise cookie. I wasn’t sure how it would turn out, but I scooped the dough on the baking sheet, pressed a small ball of cookie butter in the center and then scooped another ball of dough on top. I also used the chocolate chunks from trader joe’s instead of chips in my batch. I Very lightly dusted my experimental cookie with cinnamon just as I pulled it out of the oven. Can I just say it was the most amazing thing I’ve ever eaten? So good! I might keep these for myself =). Do you have any tips for stuffing these cookies with cookie butter? While my one trial cookie turned out amazing, I really have no clue what I’m doing and want to be sure they turn out just as good next time!
I’m taking these to a BBQ tonight and they turned out fantastic. Just like yours!! I pre made the dough Wednesday night and refrigerated it for a day to let those yummy flavours meld together & the flavour is crazy good. Better than regular chocolate chip. Am I actually saying that?? Haha ..for readers saying their cookies dried out..I only baked mine for 8 mins. The moment the edges looked ‘a little dry’ to me I removed them. The texture is perfectly soft and chewy. I will definitely make these again. They’re like little jewels of perfection!! I’ll probably post them to IG & tag you Sally! 🙂 thank you yet again
I made these and my dough was dry and sandy. It was not sticky at all and I followed the recipe. When they baked they did nor spread at all. Flavour was good, but texture not great. Not sure what went wrong.
It sounds like there was too much dry ingredient used– did you overmeasure the all-purpose flour or alter the recipe at all?
I made this tonight and the texture of the dough was like sand. I followed the recipe exactly, I swear! It was salvageable when I squeezed it together with my hands, but it wasn’t the sticky consistency you described. Anyone else have this problem?
I made these cookies tonight. Followed instructions, but my dough came out a bit crumbly. Even before refrigerating. Not sure what I did wrong but I’m still proceeding and trying to think what I can add to it to make it a bit more doughy.
Made these in 2 sizes. Regular and extra large. We used the extra large ones as the base for ice cream sandwiches.
Make these. They taste deeeelicious. It’s the secret ingredient (biscoff) that had everyone asking why they are so yummy. Thanks Sally.
Thank you for the recipe. These cookies are some of the best I’ve ever had. I made a batch last night and my family ate all but two!
I made these delicious cookies. I did not have biscoff so I substituted peanut butter. I skipped the cinnamon. I divided the dough into thirds. For one I added chocolate chips. For another I added chocolate chips and toffee bits. For the last I added sprinkles. All three batched came out absolutely gorgeous and tasted delicious!! I will experiment with this general recipe throughout the year for Christmas cookies next year. Thanks so much.
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.
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. 🙁
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!)
I live in canada and we do not have this so called cookie butter…could I use peanut butter?
Absolutely!
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. 🙂
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. 🙂
I live in Canada and found some at SuperStore 🙂
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!