Cookie butter is having a moment, so these Biscoff Chocolate Chip Cookies is all about really leaning into it and adding chocolate chunks to compliment this spiced spread and adding in cookie crumbs along the way. Have you added cookie butter to baking before? I’d love to hear how you have used it in your kitchen!

Meanwhile, these rather large cookies come together quick thanks to the no chill required meaning a tray of these can be on your kitchen counter cooling in less than an hour.

Speculoos cookies were often found in my home growing up because they are a regular feature of European households, I imagine, most frequently in the holiday season thanks to their spices.

However, in the Southern hemisphere many thousands of miles from European shores these became a popular feature tucked inside our pantry so these cookies are a way to pair two classic cookies into one.

Why you’ll love these

Spiced cookie dough

The cookie butter and lightly crushed biscoff cookies add a layer of spice throughout the cookies that make these easy to eat.

Chocolate chunks

Regular chocolate cut into chunks has a higher quality than baking chocolate which means the chunks are nice and rich in these.

Large cookies

Okay so one batch makes 10 large cookies, by large you can see my smaller than average hand next to one meaning you can definitely feed more, if you want to make smaller servings of these.

Ingredients and substitutions for Biscoff Chocolate Chip Cookies

Butter: Unsalted butter is used for the cookie, but if all you have on hand is salted, that works as a fine substitute, just leave out any salt suggested in the recipe. See FAQ’s for the amount of butter you’ll need for the browned butter.
Sugar: The brown sugar helps to make the cookies chewy, however, you could substitute or even do a 50/50 mixture of superfine or caster sugar alongside the brown sugar.
Eggs: The egg binds and adds structure to our cookies resulting in that soft interior that compliments the sugar and butter.
Flour: Plain or all purpose flour is best for a nice light cookie crumb.
Baking powder: This helps our cookies rise so they are not stodgy.
Baking soda: This helps our cookies rise alongside the baking powder avoiding a heavy dense cookie.
Chocolate: 56% dark chocolate block was used here because it is less sweet and higher quality than baking chocolate and controls the level of sweetness in the cookies better.
Biscoff spread: The spiced cookie butter adds gives our cookies a lightly spiced undertone that is further intensified with the Biscoff crumbs. You could substitute with peanut butter, if you do not have biscoff spread on hand, though this will change the flavor profile.
Biscoff biscuits: Add crushed biscoff biscuits to the cookie dough alongside the spread intensifies the overall flavor that is complimentary to our chocolate chunks.

See recipe card for quantities.

Variations

You can definitely change up the cookies by changing the following:

Other sandwich biscuits: You can crush and add any other biscuits you have available.

Oreo chocolate chip cookies: You could make a batch like these here with chocolate chunks and Oreos.

Instant coffee: Add a teaspoon or two of instant coffee and omit the crused biscuits to give these a coffee twist.

Double chocolate: Add cocoa powder to the dough to make these extra chocolatey.

Equipment needed to make a batch

Mixing bowl: You’ll need a medium mixing bowl to make the cookie dough.

Greaseproof paper: Lining your baking tray will make getting the soft cookies off easy.

Hand or stand mixer: To whip the dough, this is best done with a mixer to get as much air as possible into the moist ingredients.

Ice Cream Scoop: The scoop used here creates large cookies with a diameter of 6 centimeters / 2.36 inches.

FAQ’s for the best Biscoff Chocolate Chip Cookies

How much butter is needed to create brown butter for the cookies?

As is the case with browned butter, you will need 160 grams / 5.65 ounces to create 130 grams / 4.6 ounces brown butter with the loss of moisture.

More cookie recipes you'll love

Afghan Biscuits

Tahini Oatmeal Cookies

S’more Cookies

How to make:

Preheat the oven to 180C/350F and line a baking tray with greaseproof paper.

Place the butter and sugar into a bowl and beat on medium until pale and fluffy, approximately 3 minutes with an electric mixer.

Add the egg and continue to beat until well combined, beating for a further minute.

Add in the cookie butter and beat until combined.

Toss in the flour, baking powder and baking soda and combine until no dry portions remain in your bowl.

Add ⅔ of the chocolate chunks and crushed biscuits and stir until combined and strewn through your cookie dough.

Scoop a piece of dough and roll the the top of your cookie dough into the remaining ⅓ of chocolate chunks, flattening slightly as you place it on the tray.

Continue scooping and rolling into the chocolate pieces, pressing lightly when you place onto the tray, ensuring there is 1 ½ inches between each cookie.

Press a scoop into the center of your cookies and top with a tablespoon of cookie butter and some of the remaining crushed biscuits.

Bake for 12 minutes or until golden at the edges.

Allow to sit on your baking tray for 3 minutes before placing on a cooling rack.

Serve with a glass of milk.

Enjoy!

Biscoff Chocolate Chip Cookies

Author: Sylvie Taylor
Prep Time: 15 minutes
Cook Time: 12 minutes per batch
Total Time: 1 hour
Yield: 12 large cookies 1x
Category: Cookies

Print Recipe

Description

Chewy and crispy edge spiced biscoff cookies with strewn chocolate chunks throughout for a large cookie treat.

Ingredients

Scale

130 grams / 4.58 ounces butter, chilled and cubed
200 grams / 1 cup brown sugar
1 large egg, room temperature
100 grams / ½ cup biscoff spread
214 grams / 1 ⅓ cups plain flour
4 grams / 1 teaspoon baking powder
3 grams / ½ teaspoon baking soda
¼ teaspoon sea or kosher salt
120 grams / 4.2 ounces chocolate, roughly cut
60 grams / ½ cup biscoff cookies, crumbled

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Instructions

Preheat the oven to 180C/350F and line a baking tray with greaseproof paper.
Place the butter and sugar into a bowl and beat on medium until pale and fluffy, approximately 3 minutes with an electric mixer.
Add the egg and continue to beat until well combined, beating for a further minute.
Add in the cookie butter and beat until combined.
Toss in the flour, baking powder and baking soda and combine until no dry portions remain in your bowl.
Add ⅔ of the chocolate chunks and crushed biscuits and stir until combined and strewn through your cookie dough.
Scoop a piece of dough and roll the the top of your cookie dough into the remaining ⅓ of chocolate chunks, flattening slightly as you place it on the tray.
Continue scooping and rolling into the chocolate pieces, pressing lightly when you place onto the tray, ensuring there is 1 ½ inches between each cookie.
Press a scoop into the center of your cookies and top with a tablespoon of cookie butter and some of the remaining crushed biscuits.
Bake for 12 minutes or until golden at the edges.
Allow to sit on your baking tray for 3 minutes before placing on a cooling rack.
Serve with a glass of milk.
Enjoy!

Notes

Recipe by Roamingtaste

Nutrition

Serving Size: 1 large cookie
Calories: 331 grams per serve