If you love the caramelized taste of cookie butter, you will love these Biscoff Chocolate Chip Cookies bursting with goodness in each bite.
About This Recipe
These soft and chewy cookies are packed with Lotus Biscoff flavor and melty chocolate chips. They are my favorite cookies! I baked them several times and each time they disappeared quickly. I can barely wait for them to cool completely and usually eat one or two of them when they are warm and fresh out of the oven. In addition to all of these, the recipe is straightforward and comes together quickly without much effort. That’s why this recipe is always on my list! If you are a Biscoff fan as I am, make sure to check out my Lotus Biscoff mug cake, Lotus Biscoff overnight oats, and Lotus Biscoff doughnuts.
Why You Will Love This Recipe
- Soft and chewy: This Biscoff chocolate chip cookie recipe creates soft and chewy cookies with crisp edges and tender centers. With a few simple techniques, you can guarantee your cookies will come out soft and chewy.
- Simple ingredients: The ingredients used in this recipe are not much different from other chocolate chip cookie recipes, except for cookie butter. You can find cookie butter at most local grocery stores near the nut butters and other spreads like Nutella.
- Biscoff flavor: This Biscoff chocolate chip cookie recipe is for those who love the taste of cookie butter. Biscoff spread adds a pleasant spicy touch and rich caramel flavor to the cookies.
What You Need to Make Biscoff Chocolate Chip Cookies
- Flour: Use all-purpose flour for these cookies. Do not scoop flour directly from the bag. First, fluff up the flour in the container. Then spoon the flour into the measuring cup. Use the back of a knife, to sweep away the excess flour.
- Butter: Use room temperature and unsalted butter for this recipe. If you use salted butter, you should reduce the amount of added salt.
- Egg: Adds moisture and acts as a binding agent in cookie recipes.
- Salt: Add salt to balance the sweetness.
- Vanilla extract: Adds flavor and taste.
- Brown sugar: Adds sweetness and moisture to the cookies.
- Baking soda: Baking soda helps leaven the cookie dough, creating a soft and fluffy texture.
- Chocolate chips: I prefer dark chocolate chips for these cookies, but semi-sweet and white chocolate chips work as well.
- Biscoff cookie spread: Any brand of cookie butter will work in this recipe but Biscoff is my favorite.
How to Make Biscoff Chocolate Chip Cookies
- Add softened butter, brown sugar, and cookie spread into a large bowl. Use an electric mixer to cream these together.
- Then add egg and vanilla extract and mix at low speed until well combined.
- In a medium bowl, whisk together flour, salt, and baking soda. Stir these together until combined.
- Add dry ingredients to the wet ingredients and stir with a spatula. When the cookie dough is smooth and well-combined add in chocolate chips. Mix until well combined.
- Cover cookie dough and chill for at least 1-2 hours. Preheat your oven to 350°F. Line large baking sheets with parchment paper. Scoop 2 tablespoon-sized balls of dough into the baking sheet placing about 2 inches apart on baking sheets.
- Press a few more chocolate chips on top of each cookie. Bake at 350°F for 11-14 minutes, or until lightly browned on the edges. Let the cookies cool and set them on the baking sheet for about 10 minutes then transfer them to a wire rack to cool completely.
Expert Tips
- For extra crunch, add some crushed Biscoff cookies to the cookie dough.
- Don’t overbake cookies! Bake them for 11-14 minutes or until they are golden brown on the edges. The centers may appear slightly underdone, but they will firm up as they cool.
- Measure flour correctly! Fluff the flour in the bag before measuring. Use a spoon to scoop the flour into the measuring cup and then with a back of a knife level off the top.
- If you want your cookies to not spread too much, chill the dough for about 1-2 hours before scooping.
FAQs
How to Store Biscoff Chocolate Chip Cookies?
Store Biscoff chocolate chip cookies in an airtight container at room temperature or in the refrigerator for up to 4-5 days.
Did you like the Biscoff chocolate chip cookies recipe? Try my Christmas butter cookies as well! Leave your comment below and If you make this recipe, be sure to tag your photos #yummynotes 
Looking for More Lotus Biscoff Recipes?
- Lotus Biscoff Muffins Recipe
- Homemade Lotus Biscoff Milkshake Recipe
- Lotus Biscoff Mug Cake Recipe
- 3-Ingredients Biscoff Truffles Recipe
- Lotus Biscoff Brownies Recipe
- No-Bake Biscoff Cheesecake
Ingredients
- 1½ cups all-purpose flour
- 1 large egg
- 2/3 cup light brown sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup Biscoff cookie spread, softened
- 1/2 cup butter, softened
- 1/2 cup dark or semi-sweet chocolate chips
Instructions
Step 1
Add softened butter, brown sugar, and cookie spread into a large bowl. Use an electric mixer to cream these together.
Step 2
Then add egg and vanilla extract and mix at low speed until well combined. In a medium bowl, whisk together flour, salt, and baking soda. Stir these together until combined.
Step 3
Add dry ingredients to the wet ingredients and stir with a spatula. When the cookie dough is smooth and well-combined add in chocolate chips. Mix until well combined.
Step 4
Cover cookie dough and chill for at least 1-2 hours. Preheat your oven to 350°F. Line large baking sheets with parchment paper. Scoop 2 tablespoon-sized balls of dough into the baking sheet placing about 2 inches apart on baking sheets.
Step 5
Press a few more chocolate chips on top of each cookie. Bake at 350°F for 11-14 minutes, or until lightly browned on the edges. Let the cookies cool and set them on the baking sheet for about 10 minutes then transfer them to a wire rack to cool completely.
