Chewy Biscoff Chocolate Chip Cookies packed with melted chocolate chunks and spiced cookie butter flavor. Easy recipe for ultra-rich, bakery-style cookies.

If you love Biscoff, try Biscoff Tiramisu or Biscoff Lava Cookies next.

Dark Chocolate Chips and Biscoff Butter together create this amazing gooey and melty structure and a distinct Biscoff center while the Biscoff dust acts like the edible glitter on top! These Biscoff cookies are impossible to eat just one at a time - so get ready to bake and eat.

This stuff is magic and when you make these you will truly own the phrase "Baking is Science for hungry people"!

Chewy Biscoff Chocolate Chip Cookies

Soft, chewy, and packed with melty chocolate chunks - these Biscoff Chocolate Chunks Cookies simply melt in your mouth! Made with creamy Biscoff spread and brown sugar, each bite is rich and indulgent, with tons of gooey chocolate. Super crunchy on the outside but moist and chewy on the outside - my favorite kind of cookie.

My goal in making these Biscoff Chocolate Chunk Cookies was to create flavorful, well-balanced, crispy, and chewy cookies with great caramel cookie flavor in each bite, similar to the one in Pumpkin Chocolate Chunk Cookies.

If you like Biscoff cookies in general, try Pumpkin Cheesecake with Biscoff Crust next.

Why Biscoff and Chocolate are a perfect match

Chocolate and Biscoff cookie butter are two flavors that work well together. The combination of two distinct types of sweetness (chocolate's earthy notes and Biscoff's cinnamon and ginger) creates a cookie that's truly special. The two elements don't unite in cookies often, but when they do, an ordinary chocolate chip cookie becomes exceptional.

Why You'll Love These Cookies

• Bakery Style Cookies: Each cookie is a mix of gooey centers, crisp edges, and tender texture, making them perfect for those who enjoy bakery-style cookies at home.
• Simple to make: No mixer required and just a couple of bowls. Really hard to not succeed.
• Versatile Cookies: Perfect for holidays, special occasions, or anytime you want a standout cookie to impress friends and family.

Biscoff Butter Cookies Ingredients

• Biscoff Cookies - Adding finely crushed cookies on top gives extra texture to the cookies.
• Dark Chocolate Chips - I always add more chocolate than called for. I like to use actual dark chocolate bars because it allows me to control the size of the chunks. I chop 50% of them small then leave the other 50% really big so that they get all gooey and overly dramatic.
• All-Purpose Flour - Gives structure and bulk to the cookies, creating that dense and chewy texture. Honestly it comes down to precision and exact measurement of flour. I used to always measure flour carefully by the cup the 'right' way. Anyway investing in a cheap kitchen scale has made all the difference in my cookies and other recipes.
• Baking soda and powder - Both help the Biscoff butter cookies rise slightly, making them soft and airy. Baking soda makes the cookies spread out.
• Unsalted Butter - Butter adds richness and moisture to the cookies while giving them a soft, chewy texture. If you are using salted butter please omit the salt in the recipe.
• Biscoff Cookie Butter - Biscoff cookie butter infuses the cookies with a creamy, caramelized flavor.
• Brown Sugar - Brown sugar adds sweetness and a hint of molasses, giving the cookies a deeper, caramel-like flavor and a chewy texture.
• White Sugar - Balances the sweetness and adds a bit of crispness to the edges.
• Egg - Eggs bind the ingredients together and add moisture, creating a soft, chewy texture.
• Vanilla Extract  - Pure Vanilla extract enhances the overall flavor of the cookies.
• Salt - Balances the sweetness of sugar and Biscoff butter.

1. Using an ice cream scoop or tablespoon, scoop dough portions onto the prepared baking sheet, spacing them evenly apart.
2. Press the reserved chocolate chips on top of each cookie and sprinkle with finely crushed Lotus Biscoff cookie dust.

How to make Biscoff Chocolate Chip Cookies

This is an overview of the step by step instructions with photos.

1. Mix dry ingredients with butter & sugar

1. Whisk together dry ingredients: the flour, baking soda, and salt in the first bowl.
2. Now cream the daylights out of your sugar and butter for a long time. Ten minutes if you have time and stand mixer. Then stop and scrape down the bowl every few minutes.

2. Add wet ingredients

Next add the egg and vanilla extract, and mix until fully combined.

3. Add Biscoff spread

Stir in the Biscoff spread and mix briefly until incorporated.

4. Combine everything

Gradually add the dry ingredients into the wet mixture, mixing until just combined. Don't overmix!

Avoid over mixing. The biscoff cookie dough should be sticky and not dry.

5. Fold in chocolate chips

Gently fold in the chopped chocolate, reserving a few pieces to press on top of the cookies before baking.

6. Add scoops of dough onto the baking sheet

7. Bake

Bake for 9-11 minutes, or until the edges are golden and the centers are just set.

Tips and tricks for cookie success

• Take the eggs out in advance. For the best texture, make sure the eggs and butter are at room temperature.
• Don't overmix! Once the dry ingredients are added, mixing lightly helps keep the cookies soft and tender.
• Don't overbake! The cookies will look slightly underbaked in the center when removed but they'll firm up as they cool.
• Use high-quality chocolate chunks for this recipe. Usually you can find dark chocolate bars right next to the chocolate chips or in a gourmet section. You could also use an equal amount of chocolate chips: dark chocolate, or semi-sweet chocolate all work well. If you'd like your cookies to look like the ones you see in my photos, press 2 or 3 larger chocolate chunks on top of each cookie right before you put the in the oven. You can also sprinkle them with Biscoff dust!
• Go slow at the end. Be sure to allow the cookies to cool on the baking sheet for a full 10 minutes before transferring them to a cooling rack. They need the 10 minutes to firm up so they don't fall apart as your transfer them.

Why did my Biscoff cookies turn out dry or crumbly?

Cookies may turn dry or crumbly if the dough is overstirred, the flour is measured incorrectly, or the dough sits uncovered for a long time. For best results, use the scoop and level method for flour, keep your butter cold, and avoid overmixing once the dry ingredients are added.

If the dough becomes crumbly after storing, mix in 1-2 tablespoons of milk or a little more cookie butter to restore moisture.

How do I prevent cookies from spreading too much?

Excess spreading is often caused by using softened butter or not chilling the dough if your kitchen is warm. Always use cold, cubed butter directly from the fridge. If you continue to have issues, chill the shaped dough balls for 30 minutes before baking.

Why didn't my cookies stay thick and soft?

Using too little flour or butter that is too warm can make cookies thin and crisp. Ensure flour is measured by scoop and level, and stick with cold butter. Also, remove cookies from the oven when the edges are set but the centers still look a bit underbaked-the residual heat will finish setting them while keeping them soft.

Can I chill the cookie dough?

Chilling the dough for 20-30 minutes helps the cookies hold their shape better and enhances the flavor, especially if you're baking them later.

Chocolate chips or chocolate chunks?

It depends on what you want:

• Chocolate Chips: These hold their shape well during baking because they contain stabilizers. They create consistent, smaller pockets of chocolate in each bite and are ideal if you prefer evenly distributed chocolate with a predictable texture.
• Chocolate Chunks: Because they are chopped from chocolate bars, chunks melt more irregularly and provide larger, gooier pools of chocolate in the baked cookies.

Overall, chocolate chunks tend to give a more indulgent, melty, and gourmet feel, whereas chocolate chips provide uniformity and convenience.

So if you are going for a melty gooey treat - go ahead use chocolate chunks or dark chocolate; but if you are aiming for a classic cookie look - go for chocolate chips.

Can I add other mix-ins?

Of Course you can! Try adding white chocolate chips, chopped nuts, or a drizzle of melted Biscoff on top.

What's the difference between using Biscoff spread and crushed cookies?

Biscoff spread is a smooth, spreadable cookie butter created by finely crushing Lotus Biscoff cookies, similar to peanut butter but the base of it is cookies! The more popular brand that carries it is Biscoff, but you can also find off-brand versions that might be called "speculoos butter" while crushed cookies are individual crunchy pieces.

Substitutions and Ingredient Swaps

Use Peanut Butter: You can use peanut butter, almond butter or any other cookie butter instead.

Use Crunch Biscoff Butter: Yes, substituting crunchy for creamy Biscoff adds extra texture and works perfectly in this recipe.

To make them low on sugar: Reduce both the brown and granulated sugars slightly. However, do not reduce them too much, as lower sugar content will make cookies drier and more crumbly. If desired, omit the white chocolate chips for less sweetness.

To make them with different type of flour: Yes, you can use self-rising flour, but omit the baking powder and salt from the original recipe since those are already included in self-rising flour.

To make them egg free: Try egg substitutes like sweetened condensed milk or ground flaxseed mixed with water. However, texture and structure may change, so further testing is recommended for best results.

Variations to the Recipe

• Top the cookies with flakey salt instead of the Biscoff cookie dust.
• Do vanilla bean paste instead of vanilla extract.
• Melt cookie butter and drizzle it over the baked cookie and then sprinkle crushed Biscoff cookie on top.

Essential Equipment

• Mixing bowls: Thick Glass Mixing Bowls with Airtight Lids.
• Hand Mixer: 9-Speed Digital Hand Mixer Electric with Dough Hooks and a Whisk!!
• Ice cream scoop: Non stick Anti Freeze Aluminum Scoop.
• Restaurant Quality Cookie Sheet: Non-stick, commercial grade baking sheets with silicone handles.
• Spatula
• Measuring Cups and Spoons
• Parchment Paper
• Cooling Rack

Serving Suggestions

Biscoff chocolate chip cookie pairs great with a strong espresso because it helps cut the sweetness of the cookie.

Store/Make ahead/Freeze

• To store leftover cookie dough: Wrap the dough tightly with plastic wrap and store in the fridge for up to one week or in the freezer for up to 2 months. 
• To store baked cookies: Store the cookies in an airtight container at room temperature for up to 5 days, or freeze for up to 2 months.
• To make biscoff cookies ahead of time: Simply prepare the cookies according to the recipe directions (except for baking) and place them on the baking sheet into the freezer. Remove the baking sheet from the freezer and place them into a ziplock bag until ready to bake! The frozen cookie dough can also be baked straight from the freezer.
• To thaw chocolate chip biscoff cookies: Place them overnight in the fridge and then the next day bring the cookie dough balls to room temperature before baking. Just make sure to add about 2 - 3 more minutes to the baking time.

More delicious cookie recipes

• Lofthouse cookies
• Avalanche Cookies
• Monster Cookie Bars
• Oreo Chocolate Chip Cookies
• Pumpkin Chocolate Chunk Cookies