Chocolate Chip Biscoff Cookies

These Chocolate Chip Biscoff Cookies fill your kitchen with the most cozy aroma and deliver a sweet treat that is chewy packed with milk chocolate and loaded with those signature spiced cookie butter flavors. They are everything I crave in a cookie when only something rich and extra special will do

What Makes It Special

• Soft chewy centers and crisp golden edges for the perfect cookie texture
• Generous pockets of warm cookie butter and tender cream cheese for extra richness
• Chopped Biscoff cookies stirred right into the dough for that craveable crunch and spiced flavor
• Perfect for making ahead as the dough chills beautifully and the baked cookies freeze well
• Whenever I bake these for friends or family they disappear before I can even set them on the table Everyone always asks for the recipe especially the secret of that swirled cookie butter in every bite

What You’ll Need

• Cake flour: gives these cookies their signature soft tender crumb It is worth picking up a small bag to get that bakery style texture
• All purpose flour: balances structure for ideal chewiness
• Cornstarch: keeps the cookies airy and helps them remain soft for days
• Ground cinnamon: is the key for warmth and enhances the Biscoff flavor
• Baking powder and baking soda: ensure the perfect amount of lift and spread
• Softened cream cheese: brings moisture and a delightful melt in your mouth feel Always use full fat brick style for best results
• Light brown sugar: provides sweetness and extra chew while granulated sugar gives the cookies soft crisp edges
• Cookie butter: lends irresistible creamy spiced notes Use Lotus Biscoff brand for authentic taste
• Unsalted butter: adds richness Choose a high quality butter for the best flavor
• Room temperature egg and egg yolk: help with binding the dough and keeping cookies tender
• Vanilla extract: boosts overall flavor Aim for pure vanilla rather than imitation for the best results
• Milk chocolate chips: create those melty pools of chocolate inside your cookies Look for a good quality brand with a creamy finish
• Biscoff cookies chopped into pieces: offer crunch and a double hit of that signature spiced flavor in every bite
• For topping: a drizzle of melted cookie butter and more crushed Biscoff cookies is pure magic

Let’s Cook This Together

Prep Your Baking Sheets:

Start by lining two baking sheets with either parchment paper or silicone baking mats This keeps the cookies from sticking and ensures even browning

Mix the Dry Ingredients:

In a large mixing bowl combine cake flour all purpose flour cornstarch ground cinnamon baking powder baking soda and salt Whisk thoroughly to distribute everything evenly so there are no pockets of leavening or spice in the dough

Cream the Fats and Sugars:

In your stand mixer or a large mixing bowl with a hand mixer beat together cream cheese brown sugar cookie butter unsalted butter and granulated sugar Mix for three to five minutes until the mixture is creamy and lighter in color This step helps dissolve the sugars and aerates the mixture for softer cookies

Add Eggs and Vanilla:

Crack one large egg and one egg yolk into the bowl Add the vanilla extract Beat just until combined Scrape down the sides of the bowl as needed to ensure even mixing

Combine with Dry Ingredients:

Gradually add your whisked flour mixture to the wet ingredients Mixing at low speed stop as soon as the dough comes together to avoid overworking the gluten which would make your cookies tough

Fold in Chocolate and Biscoff:

Gently stir in the chocolate chips and coarsely chopped Biscoff cookies Use a spatula and turn the dough just until the chunky bits are evenly distributed Too much mixing will break up the cookie pieces or melt the chocolate

Shape the Dough:

Scoop the dough into portioned balls about 80 to 90 grams each For those signature craggy tops take each dough ball and split in half then stack the two halves with the jagged edges facing up Press together gently for a bumpy surface that bakes up beautifully

Chill the Dough:

Arrange the dough balls on the prepared sheets and cover Chill in the refrigerator for an hour This step develops flavor and stops overspreading in the oven

Bake:

Set your oven to 375 F Place the chilled cookie dough balls onto the baking sheets with space between Bake for eleven to twelve minutes Watch for golden brown edges and soft centers Remove the pan and if the cookies are a bit uneven use a large biscuit cutter or glass to swirl each one into a neat round while hot

Cool and Top:

Let the cookies cool for five minutes on the baking sheet then transfer to a wire rack If you like drizzle with melted cookie butter and sprinkle with more crushed Biscoff for the ultimate finish

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Good to Know

• Higher in fiber thanks to Biscoff cookies and whole eggs
• Freezes and stores well great for prepping ahead
• Each cookie packs a punch of flavor from both milk chocolate and spiced cookie butter
• My favorite part is breaking into a fresh cookie and seeing the melted chocolate pools surrounded by crunchy Biscoff bits These cookies turned a regular afternoon into a mini family celebration and now they have a permanent place in my cookie jar

Keeping It Fresh

Store the baked cookies in an airtight container at room temperature They will stay soft for about four days For longer storage refrigerate for up to a week or freeze for several months Always let them come to room temperature before serving for best texture The cookie dough balls can also be frozen unbaked Just bake straight from the freezer with a couple of extra minutes in the oven

Easy Ingredient Swaps

You can use all purpose flour instead of cake flour if you are out Just add an extra tablespoon of cornstarch and take away two tablespoons of the flour The texture will be slightly denser but still delicious For the chocolate try dark or semisweet if you want a less sweet cookie or add white chocolate for a twist Allergy to dairy Use a good vegan butter and plantbased cream cheese for a close match

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How to Serve It Right

These cookies are best enjoyed slightly warm about ten minutes after baking or reheated briefly in the microwave The melty chocolate and soft center are unbeatable Serve with a glass of cold milk or coffee For a special touch finish with a spoonful of warm cookie butter right before eating

Behind the Dish

Biscoff cookies and cookie butter are classic European treats originally made by Lotus in Belgium The cookies get their deep caramel spice from a blend of cinnamon and brown sugar When you put them into a classic American chocolate chip cookie the result is pure cookie bliss My family loves the tradition of opening a fresh pack of Biscoff and using half for baking and half for snacking

Recipe FAQs

→ How do I keep the cookies soft and chewy?

Using a combination of cake and all-purpose flours with cornstarch ensures softness. Adding cream cheese and chilling the dough also help maintain a chewy texture.

→ Can I use only all-purpose flour?

You can, but the texture may be slightly denser. To mimic cake flour, add an extra tablespoon of cornstarch and remove two tablespoons of flour from the total amount.

→ How do I achieve bakery-style thick cookies?

Scoop large dough balls, chill them thoroughly, and shape the tops with rough edges before baking. This creates a tall, textured appearance.

→ What’s the best way to store them?

Keep the cookies in an airtight container at room temperature for up to 4 days, or refrigerate for up to a week. Freeze for longer storage.

→ Can I make the dough ahead of time?

Yes, the dough can be prepared up to two days in advance. Simply cover tightly and refrigerate until ready to bake.