Chocolate Chip Biscoff Cookies
These Chocolate Chip Biscoff Cookies are a cookie lover’s dream! Each bite is packed with melty chocolate chips, crunchy Biscoff cookie pieces, and a swirl of creamy cookie butter for the perfect balance of sweet and spiced flavor. Soft, chewy, and irresistible, they’re a must-try for Biscoff fans!
Servings 16
Calories 352kcal
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
Storage Information
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.
- 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.
Nutrition
Calories: 352kcal | Carbohydrates: 47g | Protein: 3g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 42mg | Sodium: 127mg | Potassium: 129mg | Fiber: 1g | Sugar: 30g | Vitamin A: 258IU | Vitamin C: 0.01mg | Calcium: 45mg | Iron: 1mg
