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Biscoff Chocolate Chip Cookies – a classic soft and chewy chocolate chip cookie with a cinnamon and Biscoff twist!
These Peanut Butter Chocolate Chip Cookies are one of my favorite and most popular recipes on this site. They are thick, super soft, loaded with peanut butter flavor and get rave reviews. Well I decided to adapt that recipe using my second favorite spread…..Biscoff Spread.
If you aren’t familiar with Biscoff spread it is the same consistency as peanut butter, but it is made with Biscoff cookies. You know those cookies you get on some flights.
Trader Joes has a version called Cookie Butter Spread. In Europe a lot of places call it Speculoos. But it is all pretty much the same. A gingerbread-ish, cinnamon-y flavored spread that is down right delicious!
What You’ll Need
Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.
- Butter – I always use unsalted butter in baking
- Biscoff Spread
- Brown Sugar
- Granulated Sugar
- Vanilla Extract
- Egg
- All-Purpose Flour
- Cinnamon
- Baking Soda
- Salt
- Milk Chocolate Chips
How To Make Biscoff Chocolate Chip Cookies
These come together in no time very similar to your classic chocolate chip cookies.
- Cream together butter with both sugars and your Biscoff spread. You want to beat for a couple minutes until it is light and fluffy.
- Beat in the egg and vanilla until it is really well incorporated. Make sure to scrape down the sides if your mixer if necessary.
- Add in the dry ingredients and mix until it just forms a dough. Mix in the chocolate chips.
- Scoop balls of dough onto a baking sheet and bake until lightly golden and set. Let them cool on the baking sheet for about 5 minutes before removing to a wire rack to cool completely.
Recipe Tips & Tricks
- Start with room temperature butter. It really is important that your butter and sugar fully cream together. Not just appear to be kind of mixed. The only way this happens is when your butter is at room temperature.
- Do not over bake. The best cookies and the ones that people always rave about are the ones that are slightly under baked. They are just a better texture, more flavor, not dry and delicious. You have to remember when you take them out of the oven they continue to cook. So if they are completely done in the oven, they will be over done by the time they are cool.
- The best way to know when cookies are done is the edges are completely set, and the tops appear dry. If you watch cookies bake you will see they look “wet” or glossy while baking. Once they are dry and mat looking, that is when you can take them out.
- I like to use a cookie scoop to make sure that my cookies are all about the same size and bake in the same amount of time.
- If you want “pretty” cookies after they have baked, top each ball of dough with a few chocolate chips before baking.
Storage
Cookie are great to freeze or just store at room temperature. They will last in an airtight container for about 4 days or you can freeze them for up to 3 months.
Freezing balls of dough is another great option. Scoop the balls of dough onto a lined baking sheet. Place that in the freezer for a couple of hours until the balls are completely frozen. Transfer to a food storage bag and freezer for up to 6 months. Then when you want cookies, you can just take out a couple and bake them fresh.
More Cookie Recipes
- Reese’s Peanut Butter Cookies
- Chick Fil A Cookies
- Cake Batter Cookies
- Crunchy Peanut Butter Cookies
- Cool Whip Cookies
Biscoff Chocolate Chip Cookies
Ingredients
- 1/2 cup butter, softened
- 3/4 cup Biscoff spread
- 1 cup light brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 egg yolk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 1/2 cups milk chocolate chips, divided
Instructions
- Preheat oven to 350º F.
- In the bowl of an electric mixer beat together butter, biscoff spread, sugar and brown sugar for 2 minutes, until fluffy.
- Add egg, egg yolk and vanilla, and mix until fully incorporated
- Add in the flour, baking soda, cinnamon and salt until it just comes together. Mix in 1 cup of chocolate chips.
- Scoop balls of dough onto a baking sheet. Use the remaining 1/2 cup of chocolate chips to press a few into the top of each ball of dough.
- Bake for 9-10 minutes until just set, and the edges are golden brown.
- Remove from the oven and let cool for a few minutes before transferring to a wire rack to cool completely.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Erin,
That’s the trouble with baking and giving away–none left for you! I usually have a bag of cookie dough in the freezer. Doing so has helped me out in a pinch ‘what, you said you’d bring a plate of cookies to the (insert name of school or work event here) and didn’t mention it until THIS MORNING’??
These cookies look delicious–I’ve enjoyed sharing #ChristmasWeek with you!
I love to bake fudge. I don’t know why we only make it one time of year, but it’s so easy and delicious!
These cookies look pretty darn good especially with the biscoff.
cookie butter in cookies, YES please! they look so soft and chewy
I so love Biscoff. These cookies look awesome and I think I might make them this weekend!
I sadly have not yet put biscoff into any cookies. I have made cinnamon rolls, granola bars, blondies, cheesecake, ice cream, and mousse. Definitely need to try.
I don’t think these would last long in my freezer either. They look so delicious!
My favorite thing to bake at the holidays are Christmas cookies, gingerbread, and Southern pecan pies.