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!

Biscoff chocolate chip cookies with a spoonful of Biscoff spread

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.

cookie palooza logo image

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.

Biscoff chocolate chip cookies on a blue plate

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.

Biscoff chocolate chip cookie dough balls

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.

Biscoff chocolate chip cookies

Though the jar thing will still likely happen.

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Biscoff chocolate chip cookies

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!

stack of Biscoff white chocolate oatmeal cookies

And these Biscoff blondies!

biscoff white chocolate blondies on a wood board


  1. Ginette McDonough says:

    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. 

  2. 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!

  3. 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. 

  4. These were fantastic! Soft, chewy, so tasty. I had them handy for guests during the holidays and received many compliments! I doubled the recipe and froze some dough rolled into balls. My question is (and maybe you’ve answered this somewhere already) when I bake the dozen cookies dough balls they don’t spread. Is there something I’m missing/not doing? I’ve even left them to thaw a few times but no spreading! They stay round and chubby (according to my son) but delicious regardless!

    1. How about you try letting them come fully to room temperature– so past the thawing point. That should help them spread a little more, no problem.

  5. Sorry that should say “when I bake the *frozen Cooke dough….

  6. Hello ☺ i love these cookies, but i ran out of chocolate chips. Do you think i can add crushed oreos instead?

    1. Chopped up Oreo cookies would work!

  7. Hi Sally, what baking mat do you use?

    1. My beloved Silpat! I use it for nearly every single batch of cookies I bake.

  8. 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. 

  9. 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?

  10. 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.

    1. It sounds like there was too much dry ingredient used– did you overmeasure the all-purpose flour or alter the recipe at all?

    2. I just mixed up a double batch of these and had the same problem. The chips wouldn’t mix in – kept jumping out of the bowl! I’m wondering if I lost count of the cups of flour and did 5.5 instead of 4.5. What a goober. 🙁 Wonder if there’s anything I can do to salvage them? Another yolk, perhaps?

      1. Just updating on my above comment. I added another whole egg, and the dough came right together. I tossed in a sprinkle of baking soda too.

        Chilled the dough and it wouldn’t roll into balls so I just scooped it, dropped it, shaped it, and baked the rounded lumps. It worked perfectly – delicious cookies! Brought them into work and people are loving them. Next time, though, I’ll make sure to not be so flighty when counting the flour out!

  11. Hi Sally. I made these and everything was done correctly, I think. The dough was like you said, I chilled, I rolled into balls, baked them, they didn’t spread at all. After cooling, they were on the dry side. The flavor was there. Yummo! But only kept them for a day. 🙁  yes, they were chewy, but dry.. I can’t explain it, so I don’t believe there was to much flour added. 

    1. Maria, me too!  I just made them and instead of the 20 the recipe said the cookie makes, it made more like 30 and the cookies barely spread so I tried to bake them a little longer.  Now they’re just dry nuggets lol.  Not sure what happened!

  12. 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 

  13. 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!

  14. 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! 🙂

    1. Now that combo sounds AMAZING.

  15. 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 🙂 )


    1. 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.

  16. Hi Sally! I made these cookies and the first time they were awesome as your photos! As I hadn’t large eggs I used small ones (1 whole and 1 egg yolk). I used my own biscoff spread which is more liquid because it is made with milk. I decided to make again this recipe and the second time I used the real biscoff spread and 2 small eggs like the first time. But they were dry, my dough was like crumble. Do you think my small eggs were not good for the real biscoff spread? Or is there a problem when I add my dry ingredients?

    And, the first time I made a mistake because instead of chill my dough I frozen it and after I chilled it because I realized my mistake. Do you think it’s because of cold my first dough was good?

    Thanks a lot from France!!!! I love your blog!

  17. I also noticed that I could really see the salt in my second dough, but I just put a bit more salt because the first time they were really sweet because I just put 1/4 teaspoon…

  18. Thanks for another amazing recipe Sally! Your recipes encourage and challenge my husband and I to try new things! You are the best! 

  19. Catherine Smith says:

    These are now my go-to chocolate chip cookie. Everyone wants to know what the secret ingredient is because they’re so different from their own cookies. These are legit the best cookies I’ve ever made….but your peppermint mocha cookies are a very close 2nd! 🙂

  20. Hi Sally

    I’m in love with cookies esp. the stuffed ones. I’ve made many sort of stuffed cookies like Biscoff, Nuttella, Kinder, triple chocolate etc.. It is time to try the Pistachio cream stuffed cookies. I found a good recipe for Pistachio butter but never tried it. it consists of the following:
    Ingredient: 60g ground almonds, 125g sugar, 35g of water, few drops of bitter almond and 3 tbsp sunflower oil.
    please let me know if you have any better creamy recipe to be stuffed in cookies.

    1. That sounds REALLY good. I don’t have any recipes or anything I’m working on at the moment like it, but I think it would be fun to try out. Would you stuff it into these biscoff chocolate chip cookies?

      1. Hi Sally, 

        I will try it this weekend and let you know the results. I will use your standard cookie recipe without chocolate chips and add to the dough little pistachio powder and green food coloring. 
        Hope it works!


  21. I did a simple riff on this, and used the Trader Joe’s Pumpkin Pie Spice cookie butter instead of Biscoff. They came out so well! I loved the cookie texture and the way cookie butter added so much flavor to the dough. I’ll have to try it again with regular cookie butter someday!

    Thanks for the recipe! And here is my write-up of the pumpkin experiment:

  22. I don’t know what I’m doing wrong. These aren’t settling they are staying in balls and not flattening out. 

  23. Hi Sally,
    Love your site – just a quick one, do you think I could bake this batter in a graham cracker pie crust? like giant choc chip pie…??

    Thanks so much!

    1. Oh absolutely! I’m unsure of the exact bake time though.

  24. Maureen Cathers says:

    Hi Sally! Love the taste of these cookies but unlike most reviewers, mine flattened and spread out too much! I chilled the dough for 24 hours before baking on parchment paper. Can you think of anything that would make them spread so much? I’m wondering if maybe I beat the butter, sugar, etc too much or too little. Thanks! 

    1. Hey Maureen! I don’t think beating is the culprit. It could be a variety of things. Did you alter the recipe at all? The best suggestion for next time is to add a little more flour to help soak up the fat. I suggest an extra 3 Tbsp. 🙂

  25. I baked these cookies and like other comments, found the batter hard to roll into balls (I really had to make the dough stick together). They were great flavor but on the drier side rather than a chewy
    soft consistency.

    I made them again but measured the ingredients using my kitchen scale. The 280gram flour was equivalent to just under 2 cups of flour. The cookies turned out just like the pictures. The consistency was a perfect chewy middle with a slight crunchy outside. The flavors were delectable and unique.

    Sally do you measure your ingredients using a scale or measuring cups? I always spoon in my flour into the measuring cups in my previous Sally recipes and always the recipes turn out. This was the only recipe that didn’t completely turn out as expected.

    1. Hi Darlene! I weigh ingredients when I test and write recipes, but when I make baked goods for the fun of it, I usually use cups. 2 and 1/4 cups flour usually measures out to about 280-290 grams for me. Sorry your first batch wasn’t all that wonderful, but I’m happy the 2nd batch was.

  26. 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.

    1. 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.

  27. Where did you get the blue plate that is pictured on the biscoff chocolate chip cookies.  I am looking for blue dishes and I loved that color and pattern.

    1. It’s from Pier 1 a couple years ago– thank you!

  28. Is it okay to remove the cinnamon from the recipe?

  29. Michelle Hiner says:

    Can I use a packaged cookie mix (Betty crocker or similar) and substitute cookie butter in for the butter? Should I add an extra egg yolk?

    1. I don’t suggest that. I would follow the recipe as instructed. They’re great is as!

  30. Shannon Mackey says:

    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!

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