These Biscoff Chocolate Cookies are made with warmly spiced cookie butter and both dark and milk chocolate. They have perfectly crispy edges and soft, chewy middles. The recipe’s super easy and delicious!
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These Biscoff chocolate chip cookies have delicious Lotus Biscoff cookie butter mixed into the cookie dough. They are filled with chopped milk and dark chocolate.
For another recipe made with Biscoff cookie butter, try this super delicious Biscoff Cookie Dough!
If you love chocolate cookies, try my Birthday Cake Cookies, Reese’s Peanut Butter Chip Cookies, and these Peanut Butter Marshmallow Cookies.
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Why We Love This Recipe
- Biscoff cookie butter gives these chocolate Biscoff cookies a warm, delicious flavor! For another warmly flavored cookie, try my cinnamon chocolate chip pecan cookies.
- You can make this Biscoff cookie recipe recipe using basic pantry ingredients.
- They have chewy middles and perfectly crispy edges.
- Chocolate fans will love these biscoff cookies with chocolate. They’re filled with both both milk and dark chocolate!
Ingredients
Below are useful notes about some of the ingredients.
- Unsalted butter: Use room temperature unsalted butter.
- Biscoff cookie butter: Cookie butter is a delicious spread made from finely ground Lotus Biscoff cookies. You’ll need a little less than one jar of either Lotus Biscoff or Trader Joe’s (Speculoos). If you’re a big biscoff fan, be sure to try my biscoff cookie cake! For another unique chocolate chip cookie, try my tahini chocolate chip cookies.
- Dark and milk chopped chocolate- I use a combination of dark and milk chocolate. For the dark chocolate, I recommend using anything from 55% to 77% dark. Dark chocolate also makes these chocolate pear cookies super yummy!
- Brown sugar: Brown sugar makes these cookies moist and chewy. Use light or dark brown sugar. I prefer dark brown sugar here for its deeper molasses flavor. It tastes so good with the warm, cinnamony taste of the cookie butter!
- Biscoff cookies: Since cookie butter is made from ground Biscoff cookies, I love adding some in these cookies! They’re not pictured in the ingredients, but I recommend adding a few bits of Biscoff cookies to each cookie dough ball before you bake them. You only need about 4-5 Biscoff cookies.
Please see the recipe card below for the full list of ingredients and their measurements.
Substitutions & Variations
- You could substitute the milk chocolate for more dark chocolate.
- Swap in white chocolate.
- Chocolate chips can be used, but they will not melt and spread like the dark chocolate.
- If you can’t find cookie butter, use peanut butter. They will taste different, but will still be delicious. For some yummy peanut butter cookie recipes, try my peanut butter brownie cookies.
How to Make Biscoff Chocolate Chip Cookie
Quick Video Recap
Step by Step Instructions
Step 1: Using an electric mixer, beat the butter and cookie butter til smooth.
Step 2: Add the granulated sugar and brown sugar. Beat til combined.
Step 3: Mix in the eggs and vanilla extract. With the mixer on low speed, beat in the dry ingredients until just combined.
Step 4: Use a spatula to stir in the chopped chocolate. Keep some chocolate aside to add after baking.
Step 5: Use an ice cream scoop to measure and shape cookie dough. Place balls on a baking sheet and cover with plastic wrap. Chill for at least 2 hours or up to 24 hours.
Step 6: Bake two inches apart on a parchment paper lined baking sheet. Bake at 350 degrees for 12-14 minutes. Add a little extra chocolate on top before or after baking and sprinkle with flaky sea salt as soon as they come out of the oven.
Recipe FAQs
Chilling cookie dough helps the flavor develop. It also reduces how much cookies spread. This gives you thicker cookies. Check out this article all about chilling cookie dough from Taste of Home.
Biscoff cookie butter can be found in most grocery stores. Speculoos is sold at Trader Joe’s. You can buy both brands online.
Store leftover cookies in an airtight container at room temperature for up to 1 week.
Expert Tips
- Don’t overmix the cookie dough. Over mixing can result in flat cookies. Stir in chocolate instead of using the mixer for this reason.
- Scrape the sides and bottom of the bowl. This will make sure all the ingredients are incorporated.
- Chilling the dough gives the flour time to absorb some moisture so they won’t spread too much while baking.
- Add chocolate to the tops of the cookies. This will give you delicious pools of chocolate!
More Cookie Recipes You Will Love
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Biscoff Chocolate Cookies
Equipment
Ingredients
- 12 tablespoons (168 g) unsalted butter room temperature
- 3/4 cup (177.44 g) Biscoff Cookie Butter Spread
- 2 1/4 teaspoons (2 1/4 teaspoons) vanilla extract
- 2 (2) large eggs room temperature
- 2 1/4 cups (281.25 g) all purpose flour
- 1 teaspoon (1 teaspoon) baking soda
- 1/2 teaspoon (1/2 teaspoon) salt
- 1/4 teaspoon (1/4 teaspoon) cinnamon
- 3/4 cups (165 g) dark brown sugar packed
- 1/2 cup (100 g) granulated sugar
- 60 grams (60 grams) milk chocolate chopped
- 60 grams (60 grams) dark chocolate chopped
- flaky sea salt optional, for topping
- 4 Biscoff cookies broken up, optional, for topping
Instructions
- In a medium sized bowl, whisk to combine the flour, baking soda, cinnamon and salt.
- In the bowl of a hand held or stand mixer, cream the butter and cookie butter until combined. Add the sugars one at a time until well combined, 1-2 minutes. Turn mixer to low and beat in the eggs one at a time followed by the vanilla. Scrape down the sides of the bowl.
- With the mixer on low, gradually mix in the dry ingredients. Use a spatula or wooden spoon to stir in the chopped chocolate until they are incorporated into the dough.
- Use an ice cream scoop to scoop dough into domes and place them on a small baking sheet to chill. Cover with plastic wrap. Chill for at least 2 hours or up to 24 hours.
- Bake at 350 F. Place cookie dough balls at least 2 inches apart. Bake for 12-14 minutes, until edges are light golden brown. Immediately after taking cookies out of the oven or right before baking, top cookies with extra chocolate chunks, a few pieces of broken up Biscoff cookies and flaky sea salt, if desired.
- Leave cookies on the baking sheet 5 minutes then transfer to a baking rack to cool completely.
Video
Notes
Nutrition
Please note that nutritional values are created by an online calculator and should only be used as an estimate.
Robin
Hey, I am dying to try these just am dairy free at the moment and was wondering if you have a suggestion for a butter replacement?
Natalie Ward
Hi Robin, ahh I so wish I had a butter replacement suggestion for you! I’ve only tested them with butter though, so unfortunately I can’t say for sure what to swap in. I’m sorry I couldn’t be more helpful and please let me know if you have any other questions! If you’re up for considering trying a different cookie, I do have these olive oil chocolate chip cookies
Kath
I made these last week! only put black chocolate and no optional. They came out perfect 👌 If you are craving something sweet you will love these.
Natalie
Hi Kath, Thanks for making these cookies and for your comment! So thrilled you enjoyed them!!