Chocolate Chip Biscoff Cookies

These Chocolate Chip Biscoff Cookies are for true cookie fanatics craving something next level with layers of chocolate and the unforgettable caramel-spiced crunch of Biscoff cookies. With creamy cookie butter and pools of melty chocolate tucked inside each bite, these make rainy days brighter and cookie jars happier for all ages.

I first made these cookies for a family game night and the whole batch vanished before the first hand of cards. Now my friends always ask if I am bringing “those Biscoff cookies” to every get-together.

Ingredients

• Cake flour: gives the cookies a pillowy soft crumb look for a fine textured flour in the baking section
• All-purpose flour: helps balance structure with tenderness choose unbleached for best results
• Cornstarch: makes for that extra soft bite go for the freshest you have
• Ground cinnamon: adds a warming bakery spice use a high quality ground cinnamon for bolder flavor
• Baking powder and baking soda: provide lift and the perfect spread always check expiration dates
• Fine sea salt: balances all the sweetness pick a salt with clean flavor
• Cream cheese: brings moisture and a little tang use full fat brick style softened
• Light brown sugar: boosts caramel flavor and helps cookies stay moist look for soft and clump free sugar
• Cookie butter: is the star ingredient for that deep Biscoff flavor stir well before scooping
• Unsalted butter: gives a rich base let it come to room temperature for easy creaming
• Granulated sugar: aids in cookie spread use pure cane sugar for best taste
• Egg and egg yolk: keep cookies chewy and rich bring to room temperature for better blending
• Vanilla extract: adds warmth and aroma real vanilla gives the best taste
• Milk chocolate chips: for gooey pockets of chocolate choose a bar you love and chop for larger pools
• Biscoff cookies: bring the signature crunch coarsely crush for texture in every bite

Step-by-Step Instructions

Prepare Baking Sheets:

Line two baking sheets with parchment paper or silicone mats to prevent sticking and set aside

Mix Dry Ingredients:

In a medium bowl whisk together cake flour all purpose flour cornstarch ground cinnamon baking powder baking soda and fine sea salt until evenly blended

Cream Wet Ingredients:

Place cream cheese light brown sugar cookie butter unsalted butter and granulated sugar into a mixer bowl Mix on medium speed for three to five minutes until the mixture looks fluffy and creamy Stop and scrape the sides a few times to prevent lumps

Add Eggs and Vanilla:

Add the egg egg yolk and vanilla extract directly to your creamy mixture Beat on low just until the mixture looks smooth and there are no streaks

Incorporate Dry Ingredients:

With mixer on low gradually add the flour mixture Stir only until no dry streaks remain in the bowl Do not overmix or cookies may get tough

Fold in Mix Ins:

Use a spatula to gently fold in chocolate chips and crushed Biscoff cookies Mix until just combined for the best texture

Shape and Chill Dough:

Divide dough into sixteen portions about the size of a golf ball For textured cookie tops split each dough ball in half and rejoin the halves with the craggy sides facing up Place eight dough balls on each prepared baking sheet and chill in the refrigerator for one hour This prevents spreading and creates thick cookies

Preheat Oven:

While dough chills preheat oven to three hundred seventy five degrees Fahrenheit for even baking

Bake Cookies:

Bake cookies for eleven to twelve minutes until the edges look set and the tops are golden brown For a perfectly round look gently swirl a round glass or biscuit cutter around each hot cookie as soon as they come out of the oven

Cool and Finish:

Let cookies rest on the pan for five minutes to firm up before transferring to a wire rack If you like drizzle melted cookie butter on top and sprinkle with extra crushed Biscoff cookies

Pin it

For me the real magic is how the Biscoff crumbs keep their crunch in the soft dough Each year at holiday time my sister and I bake a double batch set out two trays and create a cookie decorating station for the kids They eat little more than sprinkles but everyone claims at least three cookies before bedtime

Storage Tips

These cookies keep best in an airtight container at room temperature for up to four days For longer storage you can refrigerate them for up to a week though the Biscoff pieces will soften a little To freeze place baked cookies in a freezer bag and store up to two months You can also freeze dough balls for fresh baked cookies any time

Ingredient Substitutions

If you do not have cake flour swap it out with an equal amount of all purpose flour but pull out two tablespoons of flour and add an extra tablespoon of cornstarch Use any chocolate you enjoy such as semisweet or dark instead of milk chocolate For dairy free try a plant based butter and vegan cream cheese

Serving Suggestions

Serve these cookies alongside a cold glass of milk or crumble them over vanilla ice cream Warm them gently before serving for the ultimate gooey chocolate moment If you want to go even bigger sandwich a scoop of ice cream between two cookies for homemade ice cream sandwiches

Cultural and Historical Context

Biscoff spread also called cookie butter is based on Belgian speculoos cookies which have been popular at European coffee shops for decades Blending these classic spiced cookies with the American love for chocolate chip cookies makes a one of a kind treat My family loves discovering new ways to use Biscoff and this mashup never disappoints

Frequently Asked Questions

→ What makes these cookies extra soft?

The blend of cake and all-purpose flour, along with cream cheese in the dough, gives each cookie a soft, tender texture.

→ Can I use just all-purpose flour?

Yes, you can, though cake flour makes the cookies softer. If you substitute, add some extra cornstarch for a similar lightness.

→ How do I keep the cookies fresh?

Store in an airtight container at room temperature for up to four days, or refrigerate for up to one week. They also freeze well.

→ Can unbaked dough be prepared in advance?

Absolutely. The dough can be made up to two days early and kept tightly covered in the fridge until you’re ready to bake.

→ Are there optional toppings?

For extra flavor, drizzle with melted cookie butter and sprinkle with crushed Biscoff cookies after baking.

→ Why chill the dough before baking?

Chilling helps prevent excessive spreading and encourages thicker, chewier cookies with a tender center.