These Biscoff Chocolate Chip Cookies is all about really leaning into the popularity of cookie butter and adding chocolate chunks to compliment this spiced spread. Have you added cookie butter to baking before? Iโd love to hear how you have used it in your kitchen!
Table of Contents
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. As is the case with browned butter, you will need 160 grams / 5.6 ounces to create 130 grams / 4.6 ounces brown butter with the loss of moisture.
- 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.
How to make Biscoff Chocolate Chip Cookies:
Step 1: Whip it: Beat the butter and sugars until pale and fluffy.
Step 2: Egg it: Add in the vanilla extract and egg and beat until well combined and fluffy.
Step 3: Biscoff: Add in the cookie butter and whip until combined.
Step 4: Chunks: Stir in ? of the chunks until just combined.
Step 5: Roll and press: Roll the cookie dough into balls and press an indent into the center filling with more cookie butter.
Step 6: Bake: Place evenly on your baking tray and bake.
Step 7: Cool it: Remove and allow to cool fully.
Step 8: Serve: Grab one and enjoy!
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.
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Biscoff Chocolate Chip Cookies
Ingredients
- 130 grams / 4.58 ounces browned butter room temperature
- 200 grams / 1 cup brown sugar
- 55 grams / 1 large egg room temperature
- 100 grams / ยฝ cup biscoff spread
- 214 grams / 1 โ cups plain flour
- 4 grams / 1 teaspoon baking powder
- 3 grams / ยฝ teaspoon baking soda
- ยผ teaspoon sea or kosher salt
- 120 grams / 4.2 ounces chocolate roughly cut
- 60 grams / ยฝ cup biscoff cookies crumbled
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 โ 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 โ 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 ยฝ 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
- Quantity of butter for your brown butter: As is the case with browned butter, you will need 160 grams / 5.6 ounces to create 130 grams / 4.6 ounces brown butter with the loss of moisture.
- 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.
- 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.
- Ice Cream Scoop: The scoop used here creates large cookies with a diameter of 6 centimeters / 2.36 inches.
Nutrition
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