Biscoff Chocolate Chip Cookies (2024)

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Soft brown butter cookie butter cookies, loaded with biscoff and pools of melty chocolate.

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If you’re wondering how to make the best cookie ever, it involves adding MORE cookies into them! We’re using a combination of biscoff cookies and biscoff cookie butter in these for the ultimate biscoff cookie flavor with a slight cinnamon hint. These cookies are also made with brown butter (because of course), giving them a delicious toasty note as well. They’re soft and chewy with crisp edges, loaded with flavor and loaded with pools of melty chocolate.

Just one thing – you WILL have to chill the dough, but just for 30 minutes! I promise it’s worth it. Letting the dough rest for 30 minutes is going to allow the ingredients to firm up so that they won’t spread as much in the oven, and is going to allow time for all those flavors to mend together, leaving you with a more flavorful cookie. So with that being said, let’s get into the recipe!

why you’ll love these biscoff cookies:

Brown butter. Brown butter belongs in most bakes, but it especially belongs in these cookies.
One bowl, no mixer required. The cookies come together in one bowl and there’s no need for a stand mixer or hand mixer – just another reason that melted butter > creamed butter in a ccc.
They’re loaded with biscoff. A combination of biscoff cookie butter & crushed biscoff cookies means you get that sweet, slightly cinnamon-y perfect flavor in every bite.

expert baking tips

Weigh your ingredients: My recipes are all written in grams because it is the most accurate way to bake. When you use a kitchen scale, you ensure that your baked goods turn out as close to the written recipe as possible. Plus, the cleanup is way easier when using a scale! I will provide standard cup measurements but please note that I have not tested the recipe using cup measurements and therefore can not guarantee your recipe will come out how mine did.Here is my favorite kitchen scale.

Mix the dough carefully: When adding in the flour, only fold the mixture just until no flour streaks remain. Over mixing the dough leads to more gluten formation, which can make the cookies thicker and more tough in texture.

Under bake for perfect cookies: Cookies continue baking after they have been taken out of the oven. Once the edges turn slightly golden brown, and the cookies look just a little wet on top still, they are ready to come out. Let the cookies rest on the baking sheet for an additional 5 minutes before transferring them to a wire rack to cool.

The secret to perfectly round cookies: Wanna know the secret to perfectly round cookies? It’s cookie scooting! Right when the cookies come out of the oven, take a bowl, cup, or biscuit cutter that is just slightly larger than your cookies and place it over one of the cookies. Gently swirl the bowl around the cookie to make the cookie perfectly round (and slightly thicker). And that’s all there is to it!

A note on oven temperature: Ovens vary and fluctuate in temperature and might not always actually be at the temperature they claim to be at. If you love to bake like I do, I highly recommend getting an oven thermometer. They are super helpful for letting you know when your oven might be lying to you! I use this one.

ingredients for biscoff chocolate chip cookies:

All purpose flour: for structure and chewiness.
Baking soda & baking powder: helps the cookies rise and the edges crisp up.
Salt: to help balance and bring out the sweetness of the cookies
Unsalted butter: for tenderness and flavor. You can use salted butter in place of the unsalted, just be sure to omit the extra salt from the cookies. We’ll also be browning the butter for some extra delicious toasty flavor. If you’re looking to make this dairy-free, Miyoko’s Creamery vegan butter has the ability to brown just like regular butter and works like a charm.
Granulated sugar & light brown sugar: a combination of both gives us cookies with crispy edges and soft and chewy centers.
Lotus biscoff cookie butter: it wouldn’t be a cookie butter cookie without some cookie butter! If you’re unable to find cookie butter, a creamy peanut butter would work perfectly here as well.
Egg: for binding and for moisture.
Chocolate: I used Valrhona feves which I love, but they are definitely on the pricier side and more of a treat-yourself item. If you’re not using feves, I recommend using a baking bar or guittard super cookie chips. You can also of course use chocolate chips here, just note that the cookies may end up a little thicker.
Lotus biscoff cookies: for crushing up and distributing within the cookies

how to make biscoff cookie butter cookies

Here are a few images going over the process of making these cookies. You can find the full recipe at the end of this blog post.

Brown the butter by cooking it on the stove until it turns amber in color and has little brown specks in it.
Immediately whisk in the cookie butter, then set the mixture in the freezer for 5 minutes.

cadbury egg cookies q&a

What is brown butter?

Brown butter is super simple to make so don’t worry! It’s just regular butter that is cooked on the stove until some of the moisture evaporates, allowing the milk solids in the butter to be toasted. The result is this butter with an amber hue and little speckles that has a toasted and slightly nutty aroma.

can I double this recipe?

Definitely – I’ve tested this recipe up to quadrupling it with no problem. Please be sure to use grams for the best results.

can I make these cookies ahead of time?

Definitely – cookie dough really only gets better with time. You can keep the cookie dough tightly covered in the fridge for up to 2 days before baking. For longer term storage, you can also freeze the cookie dough balls. Just be sure to take the dough out of the fridge at least 30 minutes to 1 hour before you want to bake, so that it becomes soft enough to scoop again.

How to store biscoff cookies

Store these cookies in an airtight container at room temperature. They will keep for up to 5 days, but will taste the best 1-3 days after baking.

You can find all my favorite tools and ingredients that I use onmy Amazon Storefront page, here!

other recipes you might enjoy:

Small Batch Chocolate Chip Cookies
Carrot Cake Cookies
Lemon Curd Linzer Cookies
Mini Robin’s Egg Cake

did you make this recipe?

I’d love to see and know your thoughts! please leave a comment and review below, and tag me on instagram @freshbeanbakery. #freshbeanbakery

Biscoff Chocolate Chip Cookies

5 from 31 votes

Soft with crisp edges, loaded with cookie butter, biscoff cookies, and pools of melty chocolate!

Print Recipe Pin Recipe

Prep TimePrep Time 30 minutes minutes

Cook TimeCook Time 15 minutes minutes

Chilling Time 30 minutes minutes

Total TimeTotal Time 1 hour hour 15 minutes minutes

ServingsServings 8 cookies

CaloriesCalories 398 kcal

Ingredients

▢ 100 g unsalted butter (7 tbsp.)
▢ 60 g cookie butter (¼ c.)
▢ 100 g light brown sugar (½ c.)
▢ 50 g granulated sugar (¼ c.)
▢ 1 egg room temperature
▢ ½ tsp. vanilla
▢ 150 g all purpose flour (1 ¼ c.)
▢ ½ tsp. baking soda
▢ ½ tsp. baking powder
▢ ½ tsp. salt
▢ 120 g semi-sweet chocolate* chopped (⅔ c.)
▢ 45 g biscoff cookies crushed (approx. 6 cookies)

Instructions

Brown the butter: In a small saucepan set over medium heat, melt the butter. Stir the butter occasionally until it turns amber in color and develops little brown specks.
Pour the brown butter into a medium sized mixing bowl. You should be left with at least 80g of brown butter (but not more than 85g.) If you have a little less than 80g, you can add in a few grams of water until you reach 80g.
Immediately mix the cookie butter into the hot brown butter until the mixture is smooth, then set the mixture in the freezer for 5 minutes.
In the meantime, chop up your chocolate bar (if using) or break your chocolate feves in half.
Once the brown butter has chilled a little bit, whisk in the granulated and light brown sugar.
Whisk in the egg and vanilla.
Add in the flour, baking soda, baking powder and salt. Use a rubber spatula to fold the mixture together just until a few flour streaks remain.
Add in the chocolate and crushed biscoff cookies and fold just until no flour streaks remain.
Now the annoying but necessary part, chill your dough! Cover the bowl tightly with a lid or with plastic wrap, and set the dough to chill in the fridge for at least 30 minutes, and up to 2 days.**
Preheat the oven to 350°F / 175°C. Line a cookie sheet with parchment paper or a silicone baking mat.
Scoop out heaping 3 tbsp. scoops of dough***, placing the cookies spread apart to allow room for spreading.
(Optional, but recommended!) Melt 2 tbsp. of cookie butter and use a spoon to spread some on top of each cookie. Top each cookie with additional chocolate and crushed biscoff cookies. Bake for 12-14 minutes, or until the edges of the cookies are golden brown.
Immediately after taking the cookies out of the oven, take a bowl that is slightly larger than the cookies and swirl it around over the cookies to make them a little more uniform and circular.
Allow the cookies to sit on the hot cookie sheet for 10 minutes before transferring to a wire rack to cool. Serve and enjoy!

Notes

*I use Valrhona feves for those signature puddles! I’m also a big fan of guittard super cookie chips.

**If you are letting the dough chill for over 1 hour, you will want to bring it out to room temp for ~20-30 minutes, until it’s scoopable before baking.

***This recipe makes 8 decently big cookies. If you’d like to make 10 smaller cookies, only scoop out 3 tbsp. scoops (not heaping)

Nutrition

Serving: 1cookieCalories: 398kcalCarbohydrates: 45gProtein: 4gFat: 20gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.4gCholesterol: 48mgSodium: 251mgPotassium: 133mgFiber: 2gSugar: 26gVitamin A: 350IUCalcium: 47mgIron: 2mg