Name: Chocolate Chip Biscoff Cookies Recipe
Prep time: 10 min
Cook time: 12 min
Total time: 1 h 22 min
Cuisine: American
Ingredients: 1 ½ cups cake flour (171 grams); ¾ cup all-purpose flour (95 grams); 1 tablespoon cornstarch; 1 teaspoon ground cinnamon; ¾ teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon fine sea salt; 2 ounces cream cheese (57 grams, softened); ¾ cup light brown sugar (135 grams, packed); ½ cup cookie butter (140 grams); ½ cup unsalted butter (1 stick, softened); ⅓ cup granulated sugar (50 grams); 1 large egg, room temperature; 1 large egg yolk, room temperature; 1 tablespoon vanilla extract; 2 cups milk chocolate chocolate chips (340 grams); 15 Biscoff cookies, coarsely crushed; cookie butter, melted; Biscoff cookies, coarsely crushed

Jump to Recipe· 4.9 from 17 reviews

Get ready to meet your new cookie obsession: Chocolate Chip Biscoff Cookies. These beauties take everything you love about classic chocolate chip cookies and give them a luxurious twist with creamy cookie butter, melty pools of chocolate, and crunchy pieces of Biscoff cookie. Each bite is packed with sweet, spiced, and buttery flavors that make these cookies absolutely irresistible. Whether you’re a certified Biscoff fanatic or just looking to shake up your cookie routine, these treats are guaranteed to become an instant favorite in your kitchen!

Chocolate Chip Biscoff Cookies Recipe - Recipe Image

Ingredients You’ll Need

The magic of Chocolate Chip Biscoff Cookies comes from a handful of well-chosen, essential ingredients. Each one brings a special something to the table, adding flavor depth, chewiness, or that pretty golden color. Here’s what you’ll need and why it matters:

Cake flour: Gives the cookies their soft, tender crumb for that perfect bakery-style bite.
All-purpose flour: Balances out the cake flour, creating just enough structure and chewiness.
Cornstarch: Helps keep the cookies extra soft and slightly thick.
Ground cinnamon: Adds a warm, gentle spice that enhances the cookie butter and Biscoff flavor.
Baking powder: Promotes just the right amount of rise for fluffy, thick centers.
Baking soda: Ensures a light texture and lovely golden color.
Fine sea salt: Brings all the flavors together and balances sweetness for a perfect bite.
Cream cheese (full fat, brick style): Keeps the cookies moist and adds a subtle tang that makes the flavor pop.
Light brown sugar: Lends beautiful caramel notes and chewy texture.
Cookie butter: This is the secret to that signature Biscoff richness and depth—don’t skimp!
Unsalted butter: Adds classic cookie flavor while keeping the dough luscious and rich.
Granulated sugar: Provides sweetness and supports crispy edges.
Large egg & egg yolk (room temperature): The whole egg gives structure while the extra yolk makes every bite extra tender and rich.
Vanilla extract: Rounds out all the flavors with its aromatic sweetness.
Milk chocolate chips: Brings that gooey, melty chocolate perfection to every cookie.
Biscoff cookies (coarsely crushed): Adds incredible crunch and doubles down on the signature spiced flavor.
Optional toppings – Melted cookie butter & extra crushed Biscoff cookies: For over-the-top garnish and extra wow-factor!

How to Make Chocolate Chip Biscoff Cookies

Step 1: Prep Your Trays and Preheat

Start by lining two baking sheets with silicone baking mats or parchment paper. This step ensures your Chocolate Chip Biscoff Cookies won’t stick and come off perfectly golden on the bottom. You’ll also want to grab your stand mixer (or hand mixer) and have all your ingredients measured and ready to go.

Step 2: Whisk Your Dry Ingredients

In a medium bowl, whisk together the cake flour, all-purpose flour, cornstarch, ground cinnamon, baking powder, baking soda, and fine sea salt. Mixing these dry ingredients first helps guarantee your cookies rise evenly and have a harmoniously spiced flavor in every bite.

Step 3: Cream the Fats and Sugars

In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl using a hand mixer), beat together the softened cream cheese, light brown sugar, cookie butter, unsalted butter, and granulated sugar. Mix on medium speed for 3 to 5 minutes, until the mixture is pale and fluffy—this step is what makes the cookies so tender and flavorful.

Step 4: Add Eggs and Vanilla

Beat in the large egg, extra yolk, and vanilla extract into your creamy mixture. Mix just until everything is smooth and completely combined, scraping down the sides as needed. The egg yolk is your secret weapon for ultra-rich, chewy cookies!

Step 5: Combine Wet and Dry

Gradually add the dry ingredient mixture to the wet mixture, mixing slowly. Keep going just until there are no visible streaks of flour. Over-mixing at this stage steals away that soft, tender cookie texture we’re after, so be gentle.

Step 6: Add the Fun Stuff—Chocolate Chips & Biscoff Crunch

Now toss in your milk chocolate chips and coarsely crushed Biscoff cookies. Fold everything together gently—you want those mix-ins to be evenly distributed without breaking them up too much. Every ball of dough should be studded with chocolate and bits of crunchy Biscoff!

Step 7: Shape & Chill

Divide the dough into 14 to 16 large balls (about 80–90 grams each). For that signature craggy look, split each ball in half and rejoin the pieces with the rough sides facing up. Place them on your prepared baking sheets and pop the trays in the fridge to chill for at least an hour. Chilling is the secret for thick, chewy Chocolate Chip Biscoff Cookies that don’t spread too much.

Step 8: Bake to Golden Perfection

While the dough chills, preheat your oven to 375°F. Once ready, bake the cookies for 11 to 12 minutes, until the edges are golden and centers look just set. For perfectly round cookies, gently swirl a large biscuit cutter or glass around each cookie as soon as they come out (this works while they’re hot and soft!). Let cookies cool on the baking sheet for 5 minutes before moving to a rack.

Step 9: Garnish and Enjoy!

Once the cookies are cool, drizzle with melted cookie butter and sprinkle over extra crushed Biscoff cookies if you really want to wow. Grab a glass of milk (or coffee) and dig in—you’re in for a treat!

How to Serve Chocolate Chip Biscoff Cookies

Garnishes

For a truly drool-worthy presentation, drizzle your Chocolate Chip Biscoff Cookies generously with melted cookie butter right after they cool. Sprinkle with extra crushed Biscoff cookie crumbs for added texture and a beautiful finish—seriously, it makes every bite extra special and looks stunning on a dessert tray.

Side Dishes

These cookies go deliciously with a cold glass of milk or a hot mug of coffee. For a fancy dessert table, set them next to a bowl of vanilla ice cream, or even try sandwiching a scoop between two cookies for a next-level ice cream sandwich. The flavors pair wonderfully with fresh berries, too!

Creative Ways to Present

Stack your Chocolate Chip Biscoff Cookies on a rustic cake stand for a dramatic cookie tower, or wrap a few in wax paper and twine for a sweet homemade gift. If you’re making them for a party, arrange the cookies on a platter with little bowls of melted chocolate, cookie butter, and extra Biscoff crumbs so everyone can decorate their own!

Make Ahead and Storage

Storing Leftovers

Leftover Chocolate Chip Biscoff Cookies keep best in an airtight container at room temperature for up to 4 days. They stay soft and chewy, and the flavors just seem to deepen with each passing day. If you prefer a slightly firmer texture, you can also stash them in the fridge for up to a week (just note that the Biscoff cookie pieces will soften over time).

Freezing

These cookies freeze like a dream! Once baked, let them cool completely before popping them into a freezer-safe bag or airtight container. They’ll keep their flavor and texture for up to 2 months. You can also freeze tightly wrapped dough balls—just bake from frozen, adding a couple of extra minutes to the baking time for fresh-from-the-oven cookies anytime.

Reheating

For that fresh-baked taste, warm your cookies in a 300°F oven for 3-5 minutes, or pop one in the microwave for 10-15 seconds. The chocolate gets melty all over again and the centers turn perfectly gooey, making them taste just like the day you baked them!

FAQs

Can I use all-purpose flour instead of cake flour?

Absolutely—you can use all-purpose flour if that’s what you have on hand. Keep in mind, though, that cake flour lends these Chocolate Chip Biscoff Cookies their signature softness. You can adjust by adding a tablespoon more cornstarch and removing two tablespoons of all-purpose flour for best results.

Why do I need to chill the dough?

Chilling the dough gives the cookies a thicker, chewier texture and prevents them from spreading too much in the oven. It also gives all those incredible flavors a chance to meld, making every bite of your Chocolate Chip Biscoff Cookies even more delicious.

What’s the trick to perfectly round cookies?

As soon as the cookies come out of the oven, use a biscuit cutter or the rim of a large glass to gently swirl around them. This shapes the hot, pliable cookies into picture-perfect circles—a little bakery trick that makes your Chocolate Chip Biscoff Cookies look as good as they taste!

Can I make the dough ahead of time?

Yes! You can make the cookie dough up to two days in advance. Just keep it tightly covered in the fridge until you’re ready to scoop and bake. This not only makes life easier but actually improves the depth of flavor in your cookies.

Are there any nut-free alternatives to cookie butter?

Biscoff cookie butter is already nut-free, since it’s made from cookies, not nuts! You can enjoy Chocolate Chip Biscoff Cookies even if you have a peanut or nut allergy—just be sure to check the labels of your other ingredients for safety.

Final Thoughts

If you’ve been on the hunt for a cookie that’ll wow your friends and totally satisfy your sweet tooth, look no further than these Chocolate Chip Biscoff Cookies. They’re bursting with chocolate, Biscoff spice, and buttery goodness in every bite. Give them a try—you might find yourself making a double batch next time!