These Chocolate Chip Biscoff Cookies are a cookie lover’s dream! Soft, chewy, irresistibly tender – these cookies are the perfect balance of sweet and spiced flavors. Each bite is packed with sweet chocolate chips and crunchy Biscoff cookies – they’re a must-try for Biscoff fans!
Craving cookies? Here are more delicious cookies you’re going to love: Chewy Chocolate Chip Cookies, Snickerdoodles and these Chocolate Chip Banana Cookies!
Biscoff Cookies
When you combine the irresistible flavors of my chewy chocolate chip cookies with the sweet, spiced goodness of Biscoff cookies and cookie butter, you get something truly magical. These Biscoff Cookies are soft, chewy, and absolutely loaded with flavor. Chewy, decadent and tender, these cookies are glorious on their own but extra special with a drizzle of cookie butter and a sprinkle of crushed Biscoff cookies on top.
Perfect for holidays, cookie trays, or just a cozy afternoon treat, this Biscoff cookies recipe is a guaranteed crowd-pleaser. Each bite has the perfect mix of warm cinnamon spice, buttery sweetness, and indulgent chocolate. If you’re a Biscoff fan, these cookies are about to become a new favorite – they are just SO good!
Why You’ll Love These Cookies
Soft, chewy and bursting with amazing cookie butter flavor, these Biscoff Chocolate Chip Cookies take classic chocolate chip cookies to a whole new level. Here’s why they are on repeat at our house:
- Flavor Forward: Cookie butter, Biscoff cookies and chocolate chips come together for a cookie that’s sweet, spiced and ultra decadent.
- Soft and Chewy: The cream cheese and cornstarch in the dough ensure every bite is perfectly thick and tender. These cookies stay fresh for days when stored properly.
- Make Ahead: This dough has to be chilled anyways before baking so it’s a great recipe to make ahead of time. Chill the dough for even better flavor and bake when you’re ready – great for prepping ahead of time.
How To Make Chocolate Chip Biscoff Cookies
Packed with chocolate chips, cookie butter and crunchy Biscoff pieces, these cookies are a dream come true for Biscoff fans everywhere! Easy to make and even easier to eat, these cookies call for a few untraditional ingredients including cake flour, cream cheese and my favorite secret ingredient for extra tender cookies – cornstarch. Trust me, these extra ingredients make all the difference and are so worth a little extra effort.
Let’s take a quick look at how to make the recipe and as always, you can find the full printable recipe card at the end of this post.
- Whisk together the cake flour, all-purpose flour, cornstarch, cinnamon, baking powder, baking soda and salt.
- Cream together cream cheese, light brown sugar, cookie butter, unsalted butter and granulated sugar until light and creamy, 3 to 5 minutes.
- Add the egg, egg yolk and vanilla extract until well mixed.
- Gradually add the flour mixture mixing slowly just until combined.
- Add chocolate chips and coarsely chopped Biscoff cookies.
- Stir together until just blended. Avoid over-mixing.
- Divide into 14 to 16 dough balls (about 80-90 grams each). To get textured tops for your cookies, take a dough ball, make it round, then rip it in half, keeping the jagged sides upwards when pressing the two halves back together. (See picture.)
- Place 8 cookie balls on each baking sheet. Chill for about an hour.
- Bake cookies for 11 to 12 minutes at 375°F.
- Take a round cup (or something similar) and place it over each cookie.
- Move it in a circular motion to round out the edges of the cookies – great if they have spread while baking! Let sit for 5 minutes.
- Place cookies on a cooling rack until they cool. Optional: Drizzle the cookies with melted cookie butter and sprinkle crushed Biscoff cookie crumbs on top. Enjoy!
Storage Information
- Room Temperature: The best way to store the cookies is in an airtight container at room temperature for up to 4 days.
- Refrigerator: The cookies will keep for up to a week in an airtight container (keep in mind the Biscoff cookie pieces will soften).
- Freezer: Freeze baked cookies for up to 2 months in a freezer safe ziploc bag. To free dough balls, complete recipe up until the balls have been scooped and formed. Place on a parchment lined baking sheet and flash freeze for an hour or so until they are solid. Transfer to a freezer ziploc bag and freeze for up to 3 months. Bake straight from the freezer – add a few minutes to the baking time – or thaw overnight in the refrigerator before baking.
- Make Ahead: The dough can be made up to 2 days in advance. Just cover tightly and refrigerate until ready to use.
Variations To Try
- Swap milk chocolate chips for white chocolate, butterscotch, dark chocolate or semi-sweet chocolate chips.
- Fold in chopped pecans or walnuts to the cookie dough for added texture.
- Try using other spiced cookies (like gingersnaps) for a fun twist if Biscoff cookies aren’t available.
Why did my cookies spread?
The cookies could have spread because the dough balls were not chilled long enough. They should be quite cold when putting them into the oven.
What if I don’t have milk chocolate chips?
You can absolutely substitute with dark chocolate, semi-sweet chocolate, white chocolate, or butterscotch baking chips!
Is the chilling time necessary?
The chilling time is important to ensure that the cookies don’t spread too much while baking and it also improves the flavor.
Can I use all purpose flour instead of cake flour?
Sure but keep in mind that the cake flour keeps them soft and tender. You can also read here on how to substitute all purpose flour for cake flour. If you need to use all purpose flour, you can, this recipe has been tested with both. The cookies are a bit denser but you can combat that with an extra tablespoon of cornstarch and by removing two tablespoons of flour.
Trish’s Tips for the Best Biscoff Cookies
- Use a silicone baking mat. Silicone baking mats help the cookies keep their shape and resist spreading. If you don’t have a silicone baking mat you can of course use parchment but the cookies will spread a bit more.
- Don’t forget to decorate. I like to add a few additional chocolate chips to the top of the cookie dough balls either before freezing, before baking, or after baking. Any of these three methods will work. I like the little pop of color on top and it makes the cookies look even more appealing.
- Don’t over bake. The cookies are done when the edges are golden. The center may appear very slightly under baked but the cookies will continue baking on the cooking sheet. This keeps the cookies incredibly soft!
- Measure the flour correctly. Use a kitchen scale if you have one – you’ll get the best results. If you don’t have one, give the flour a good stir in your canister and then spoon the flour into your measuring cup. Use a flat edge, like a knife, to scrape away any excess flour from the top of your measuring cup.
- Picture perfect finish. To get picture-perfect round cookies, use a round cutter or glass to gently swirl them immediately after baking.
- Finishing touches. For extra indulgence, top with a drizzle of melted cookie butter and a sprinkle of crushed Biscoff cookies.
More Must Try Cookies
- Cinnamon Roll Cookies
- Pistachio Pudding Cookies
- Almond Joy Cookies
- Lemon Cookies
- Cranberry Orange Shortbread Cookies
Chocolate Chip Biscoff Cookies
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 (full fat, brick style)
- 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 regular size (not XL airplane size) coarsely crushed
Optional Toppings
- cookie butter melted
- Biscoff cookies coarsely crushed
Instructions
- Line 2 baking sheets with a silicone baking mat or parchment paper.
- Whisk together the cake flour, all-purpose flour, cornstarch, cinnamon, baking powder, baking soda and salt. Set aside.1 ½ cups cake flour, ¾ cup all-purpose flour, 1 tablespoon cornstarch, 1 teaspoon ground cinnamon, ¾ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon fine sea salt
- In a stand mixer with a paddle attachment (or large mixing bowl with a hand mixer), mix the cream cheese, light brown sugar, cookie butter, unsalted butter, and granulated sugar until light and creamy, 3 to 5 minutes.2 ounces cream cheese, ¾ cup light brown sugar, ½ cup cookie butter, ½ cup unsalted butter, ⅓ cup granulated sugar
- Next, add the egg, egg yolk, and vanilla extract until well mixed. Gradually add the flour mixture mixing slowly just until combined.1 large egg, 1 large egg yolk, 1 tablespoon vanilla extract
- Add chocolate chips and coarsely chopped Biscoff cookies until just blended. Avoid over-mixing.2 cups milk chocolate chocolate chips, 15 Biscoff cookies
- Divide the dough into 14 to 16 dough balls (about 80-90 grams each). To get textured tops for your cookies, take a dough ball, make it round, then rip it in half, keeping the jagged sides upwards when pressing the two halves back together. (See picture.)
- Place 8 cookie dough balls on each prepared baking sheet. Chill in the fridge for about an hour.
- While the cookies are chilling, preheat the oven to 375°F.
- Bake cookies for 11 to 12 minutes, or until golden brown. To make your cookies perfectly round you can set a a large biscuit cutter or large mouthed glass over each cookie and gently swirl it around to even out all of the sides. This will help the cookies have a round shape after they have spread when baking. Be sure to do this step when the cookies are hot and pliable! Let rest for 5 minutes on baking sheet and then place cookies on a cooling rack until they cool.
- Optional: Drizzle the cookies with melted cookie butter and sprinkle crushed Biscoff cookie crumbs on top. Enjoy!cookie butter, Biscoff cookies
Notes
- Room Temperature: The best way to store the cookies is in an airtight container at room temperature for up to 4 days.
- Refrigerator: The cookies will keep for up to a week in an airtight container (keep in mind the Biscoff cookie pieces will soften).
- Freezer: Freeze baked cookies for up to 2 months in a freezer safe ziploc bag. To free dough balls, complete recipe up until the balls have been scooped and formed. Place on a parchment lined baking sheet and flash freeze for an hour or so until they are solid. Transfer to a freezer ziploc bag and freeze for up to 3 months. Bake straight from the freezer – add a few minutes to the baking time – or thaw overnight in the refrigerator before baking.
- Make Ahead: The dough can be made up to 2 days in advance. Just cover tightly and refrigerate until ready to use.
Tools and Equipment (affiliate links): Half Sheet Baking Sheet | Parchment Sheets | Silicone Baking Mat | Electric Mixer (Hand Mixer or Stand Mixer) | 3 Tablespoon Cookie Scoop | Large Biscuit Cutter | Kitchen Scale
Measure the flour correctly. Use a kitchen scale if you have one – you’ll get the best results. If you don’t have one, give the flour a good stir in your canister and then spoon the flour into your measuring cup. Use a flat edge, like a knife, to scrape away any excess flour from the top of your measuring cup.
Can I use all purpose flour instead of cake flour? Sure but keep in mind that the cake flour keeps them soft and tender. You can also read here on how to substitute all purpose flour for cake flour. If you need to use all purpose flour, you can, this recipe has been tested with both. The cookies are a bit denser but you can combat that with an extra tablespoon of cornstarch and by removing two tablespoons of flour.
Please see post above for more information, recipe tips and frequently asked questions.
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