Biscoff Chocolate Cookies
These Biscoff Chocolate Cookies are made with Biscoff cookie butter and filled with melty chocolate. They are deliciously soft, chewy cookies with crispy edges.
Servings: 17 cookies
Calories: 301kcal
Equipment
Ingredients
- 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 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
Avoid overmixing: Over mixing the cookie dough can result in flat cookies. Stop mixing as soon as the flour is incorporated. It’s best to stir in chocolate instead of using the mixer for this reason.
Chill: Chilling the dough gives the flour more time to absorb some of the moisture. The chilled cookies won't spread too much while baking. Chilling also gives the flavor time to develop.
Extra chocolate: Stick some pieces of chocolate in the cookie dough balls before baking or as soon as the cookies come out of the oven. This will give you shiny, delicious pools of chocolate!
Biscoff cookies: Break a few Biscoff cookies. Stick a few pieces of the cookies on the cookie dough balls before baking or on top of the freshly baked cookies.
Nutritional information. The nutritional information provided is an estimate per serving. Accuracy is not guaranteed.
Storage: Store cookies in an airtight container at room temperature for up to 1 week.
Nutrition
Serving: 1cookie | Calories: 301kcal | Carbohydrates: 37g | Protein: 4g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 41mg | Sodium: 146mg | Potassium: 77mg | Fiber: 1g | Sugar: 22g | Vitamin A: 277IU | Vitamin C: 0.001mg | Calcium: 20mg | Iron: 1mg
