Chewy, gooey, and full of that warm spiced cookie butter flavor, these Biscoff chocolate chip cookies bring something special to every bite.
They’re the kind of treat that tastes bakery-worthy but comes together quickly in your own kitchen.
Made with creamy Biscoff spread, semi-sweet chocolate chips, and just the right hint of cinnamon and ginger, these cookies have that soft center and crisp edge cookie lovers can’t get enough of.
If you’re into Biscoff cookies or cookie butter, you’re in good company, no judgment here. You’ll definitely want to check out these no bake Biscoff cheesecake and Biscoff blondies. They’re both easy to make and full of that cozy spiced flavor we all can’t get enough of.
What is Biscoff?
Biscoff is a type of speculoos cookie, a spiced caramel cookie from Belgium, known for its warm cinnamon flavor.
It also comes as a creamy cookie butter spread made from crushed Biscoff cookies. Both the cookies and the spread are great for baking or enjoying straight from the jar!
Recipe Highlights
- Quick and simple – One bowl, no chill time, and just 10 minutes of baking.
- Loaded with flavor – Cookie butter, warm spices, and melty chocolate in every bite.
- Freezer-friendly – Make a batch now, freeze the dough, and bake later when cravings hit.
- Soft and chewy texture – The combination of brown sugar and Biscoff gives these cookies a soft, chewy middle with lightly crisp edges.
Ingredients
- Biscoff Spread: This creamy cookie butter brings all the flavor. You’ll find it near the peanut butter at most grocery stores.
- Unsalted Butter: Softened to room temperature for smooth mixing.
- Brown and Granulated Sugar: Light brown sugar helps add moisture and chewiness, while granulated sugar balances the sweetness.
- Egg: At room temperature for best results.
- Vanilla Extract: Adds extra depth of flavor.
- All-Purpose Flour: Spoon and level or weigh for accuracy.
- Baking Soda: For lift and structure.
- Salt: A small amount helps balance the sweetness.
- Ground Cinnamon & Ginger: These spices complement the Biscoff perfectly.
- Chocolate Chips: Semi-sweet chips add a melty, rich contrast to the spiced cookie dough.
- Crushed Biscoff Cookies (optional) For extra texture and crunch.
Tools for this recipe
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- Baking sheet
- Cookie scoop
How to make biscoff chocolate chip cookies
Preheat the oven to 350°F. Mix the fry ingredients in a bowl and set aside Cream the butter, Biscoff spread, and sugars until light and fluffy.
Mix in the egg and vanilla extract until fully combined.
Add the dry ingredients (flour, baking soda, salt, cinnamon, and ginger) and mix until just combined.
Fold in the chocolate chips and crushed Biscoff cookies (if using).
Scoop the dough into balls and place on a parchment-lined baking sheet.
Bake for 10 minutes at 350°F, or until the edges are lightly golden and centers are soft.
Let them cool on the pan for a few minutes before transferring to a wire rack.
Variations
White Chocolate Chips: Swap out some or all of the chocolate chips for white chocolate.
Add Nuts: Pecans or walnuts add a nice crunch and balance out the sweetness.
Extra Drizzle: Melt a bit of Biscoff spread and drizzle over the cooled cookies.
Sea Salt Finish: Sprinkle flaky salt on top after baking for a sweet and salty contrast.
Storage tips
To store: Keep cookies in an airtight container at room temperature for up to 5 days.
To freeze baked cookies: Store in a freezer-safe bag or container for up to 3 months. Reheat briefly in the microwave to enjoy warm.
To freeze dough: Scoop into balls and freeze on a tray. Once firm, transfer to a zip-top bag. When ready to bake, let the dough sit at room temperature for 20 minutes, then bake as usual.
Helpful Tips
- Use room temperature ingredients so that helps everything mixes smoothly and evenly.
- Don’t over-bake, cookies will look slightly underdone when they come out but will firm up as they cool.
- Measure flour carefully, too much can make the cookies dry. Weigh it or spoon it into your measuring cup and level off.
- Cream the butter and sugar well. Take at least 3 minutes to cream for the best texture.
FAQs
They taste like caramelized brown sugar with warm notes of cinnamon and ginger, thanks to the Biscoff spread. The chocolate chips add a rich, sweet contrast.
Two common causes: butter that’s too soft or too little flour. Be sure to use room temp (not melted) butter, and measure your flour carefully by weight or spoon-and-level method.
Yes! Replace the egg with a flax egg by mixing 1 tablespoon ground flaxseed with 2 tablespoons water. Let it sit for a few minutes before adding.
Biscoff chocolate chip cookies are a delight.
These Biscoff chocolate chip cookies are warm, spiced, and full of melty chocolate in every bite. They’re quick to make, easy to freeze, and loved by both kids and adults.
Bake a batch to share or hide stash a few in the freeze for later, these are al always a good idea to have on hand especially during holidays like Thanksgiving and Christmas.
Happy baking!
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Easy Biscoff chocolate chip cookies
Ingredients
- 1 ½ Cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- 9 Tablespoons butter room temperature
- ¼ Cup Biscoff Spread or homemade cookie butter spread
- ¼ Cup granulated sugar
- ½ Cup light brown sugar
- 2 teaspoon vanilla extract
- 1 egg
- 13 biscoff biscuits (roughly chopped)
- ⅔ Cup chocolate chips
Instructions
- Preheat the oven to 350ºF and line a baking sheet with parchment paper.
- Combine the flour, baking soda, salt, cinnamon and ginger in a small bowl. Whisk together to mix well.
- Add the butter, Biscoff spread, sugar and brown sugar to a large mixing bowl. Beat until light and fluffy, about 3 minutes.
- Scrape down the sides of the bowl and add the egg and vanilla extract. Continue to mix.
- Add the dry ingredients to the bowl and mix until just combined.
- Fold in the biscoff biscuits and chocolate chips.
- Roll the dough into balls and bake for 10-12 minutes.
Notes
- Use room temperature ingredients: This helps everything mix smoothly and evenly.
- Don’t over bake: Cookies will look slightly underdone when they come out but will firm up as they cool.
- Measure flour carefully: Too much can make the cookies dry. Weigh it or spoon it into your measuring cup and level off.
- Cream the butter and sugar well: Take at least 3 minutes to cream for the best texture.
Nutrition
