These Biscoff Chocolate Cookies are made with warm spiced Biscoff spread and mixed chocolate chunks. They have perfectly crispy edges and chewy middles. You will love these bakery style, pantry friendly cookies!
These cookies have warm Biscoff spread mixed into the cookie dough. They are studded with chopped milk and dark chocolate and topped with flaky sea salt! They are chewy and irresistibly delicious.
For another recipe made with Biscoff cookie butter, try this super delicious Biscoff Cookie Dough!
YOU’LL LOVE THIS RECIPE BECAUSE:
- Biscoff cookie butter: This recipe has Biscoff cookie butter in the dough. It works in the same way as peanut butter. It gives the cookies a warm, delicious flavor!
- Pantry ingredients: You can make this recipe using basic pantry ingredients.
- Amazing texture: They have chewy middles and perfectly crispy edges.
- Easy to make: This is a basic cookie recipe. It’s super easy to make!
- Mixed chopped chocolate: They are made with both milk and dark chocolate!
- Flaky sea salt: Sea salt brings out the flavor of the chocolate!
Below are some informative notes about some of the ingredients. Please see the recipe card for the full list of ingredients and their measurements.
- Creamy Biscoff cookie butter: Cookie butter is a delicious spread made from is made from finely ground Lotus Biscoff cookies. I use the creamy cookie butter as opposed to crunchy. Use either the Lotus Biscoff or Trader Joe’s (Speculoos). You’ll need a little less than one jar.
- Dark and milk chopped chocolate- I use a combination of dark and milk chocolate. Dark chocolate melts into the best chocolate pools. Milk chocolate adds additional sweetness! For the dark chocolate, I recommend using anything from 55% to 77% dark.
- Brown sugar: Brown sugar makes these cookies moist and chewy. I like to use dark brown sugar here for its deeper molasses flavor.
- Dark chocolate: You could substitute the milk chocolate for more dark chocolate. Chocolate chips can be used, but they will not melt and spread like the dark chocolate.
- Cookie butter: If you can’t find cookie butter, peanut butter can be used instead. They obviously will taste different, but will still be delicious.
- Creamy cookie butter: I have only made these cookies with the creamy cookie butter, so that’s what I recommend. That said, crunchy cookie butter could also be used.
- Brown sugar: Light brown sugar can also be used.
STEP BY STEP INSTRUCTIONS
Step One: Combine dry ingredients. Whisk to combine the dry ingredients. Set aside.
Step Two: Cream butter and cookie butter. Using an electric mixer, cream the butter and cookie butter til smooth. Add the granulated sugar and brown sugar. Beat til combined, 1-2 minutes.
Step Three: Add eggs and vanilla. With the mixer on low speed, add the eggs one at a time. Add the vanilla extract.
Step Four: Mix dry ingredients into wet. With the mixer on low speed, beat in the dry ingredients gradually.
Step Five: Add the chopped chocolate. Use a spatula to stir in the chopped chocolate. Keep some chocolate aside to add after baking.
Step Six: Form and chill cookies. Use an ice cream scoop to measure and shape cookie dough. Place balls on a baking sheet. Cover sheet with plastic wrap. Chill in fridge for at least 2 hours or up to 24 hours.
Step Seven: Bake cookies. Place cookie dough balls at least two inches apart on a parchment paper lined baking sheet. Bake at 350 degrees for 13-15 minutes. Add a little extra chocolate on top of cookies as soon as they come out of the oven. Sprinkle with sea salt.
Frequently asked questions
Cookie butter looks a bit like peanut butter, but it doesn’t taste like it. Cookie butter is made from finely ground spiced cookies. Peanut butter is made from ground roasted peanuts.
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.
EXPERT TIPS FOR MAKING
- DO NOT OVER MIX DOUGH: Over mixing the cookie dough can result in flat cookies. It’s best to stir in chocolate instead of using the mixer for this reason.
- SCRAPE THE SIDES OF THE BOWL: Use a spatula to scrape the sides of the mixing bowl as you make the filling. This will make sure all the ingredients are incorporated.
- CHILL THE DOUGH: Chilling the dough gives the flour more time to absorb some of the moisture. As a result, the dough won’t be as sticky and won’t spread too much while baking.
- TOP COOKIES WITH EXTRA CHOCOLATE: Add extra chocolate to the tops of the cookies before baking. This will give you shiny, delicious pools of chocolate! You can also top them with extra chocolate as soon as they come out of the oven.
HOW TO STORE THESE COOKIES
Store leftover cookies in an airtight container and store in the refrigerator for up to 4 days.Print
These Biscoff Chocolate Cookies are made with Biscoff cookie butter and mixed chocolate chunks. They have crispy edges and chewy middles.
- 12 tablespoons unsalted butter, room temperature
- 3/4 cup Biscoff Cookie Butter Spread
- 2 1/4 teaspoons vanilla extract
- 2 large eggs, room temperature
- 2 1/4 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon
- 3/4 cups dark brown sugar, packed
- 1/2 cup granulated sugar
- 60 grams milk chocolate, chopped
- 60 grams dark chocolate, chopped
- flaky sea salt
- 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 13-15 minutes, until edges are light golden brown. Once out of the oven, top cookies with extra chocolate chunks and flaky sea salt, if desired.
- Leave cookies on the baking sheet 5 minutes then transfer to a baking rack to cool completely.
Keywords: cookies, biscoff, cookie butter, dark chocolate, milk chocolate, chocolate chips