Soft & Chewy Biscoff Chocolate Chip Cookies: The Ultimate Speculoos Dessert Recipe
Welcome to the world of extraordinary cookies! Get ready to bake a batch of Biscoff Chocolate Chip Cookies that are truly irresistible. These aren’t just any chocolate chip cookies; they’re a delightful twist on a classic, infused with the warm, spiced notes of Biscoff spread and a hint of cinnamon. If you love a cookie that’s perfectly soft, wonderfully chewy, and bursting with unique flavor, you’ve found your new favorite recipe.
Inspired by the overwhelming success and rave reviews of our Peanut Butter Chocolate Chip Cookies, known for their thick, super soft texture and rich flavor, we embarked on a mission to create an equally phenomenal cookie using another beloved spread: Biscoff. The result is a cookie that captures the comforting essence of speculoos in every single bite, making it a perfect treat for any occasion.
What Exactly is Biscoff Spread?
For those unfamiliar with this delightful ingredient, Biscoff spread (also widely known as cookie butter) is a creamy, spreadable treat made from crushed Biscoff cookies. These iconic, spiced shortcrust biscuits are famous for being served on flights, instantly recognizable by their distinct caramelized and slightly gingerbread-like flavor, complemented by a prominent cinnamon aroma. The spread boasts a consistency remarkably similar to peanut butter, making it incredibly versatile for baking and snacking.
You might recognize it by different names depending on where you are. Trader Joe’s offers a popular version called “Cookie Butter Spread,” while in many parts of Europe, it’s known as “Speculoos spread.” Regardless of the name, the core essence remains the same: a uniquely delicious, gingerbread-ish, and cinnamon-infused spread that elevates any dessert, especially these incredible chocolate chip cookies. Its rich, sweet, and slightly spicy profile adds an unparalleled depth of flavor that traditional chocolate chip cookies can’t offer.
Why You’ll Love This Biscoff Cookie Recipe
These Biscoff chocolate chip cookies are not just another cookie recipe; they’re an experience. Here’s why they’ll quickly become a staple in your baking repertoire:
- Unforgettable Flavor: The combination of rich Biscoff spread and warm cinnamon with classic milk chocolate chips creates a flavor profile that’s both familiar and excitingly new. It’s comforting, aromatic, and deeply satisfying.
- Perfect Texture: We’ve perfected the balance to ensure these cookies are wonderfully soft in the center with delightfully chewy edges. They hold their shape beautifully while maintaining that desirable melt-in-your-mouth quality.
- Easy to Make: Despite their gourmet taste, these cookies come together with surprising ease, following a method similar to your favorite classic chocolate chip cookies. Even novice bakers can achieve spectacular results.
- Crowd-Pleaser: Whether you’re baking for a family gathering, a party, or just a cozy night in, these Biscoff cookies are guaranteed to impress. Their unique flavor often sparks curiosity and delight.
- Versatile Treat: Enjoy them warm from the oven, dipped in milk, crumbled over ice cream, or packed in lunchboxes. They’re delicious in countless ways!
Essential Ingredients for Your Biscoff Cookies
Before you start baking, gather these key ingredients. A detailed printable recipe card with exact measurements is available at the bottom of the post.
- Unsalted Butter: Always opt for unsalted butter in baking. This gives you complete control over the salt content in your recipe, ensuring the perfect flavor balance. Make sure it’s at room temperature for optimal creaming.
- Biscoff Spread: The star of the show! This is where the unique flavor comes from. Any brand of cookie butter (Trader Joe’s Speculoos Cookie Butter, Lotus Biscoff Spread) will work beautifully.
- Brown Sugar & Granulated Sugar: The combination of both sugars is crucial for texture and flavor. Brown sugar contributes to the cookies’ chewiness and adds a rich, molasses-like depth, while granulated sugar helps with spread and crispness around the edges.
- Vanilla Extract: A staple in most cookie recipes, vanilla enhances all the other flavors and adds a warm, inviting aroma. Use good quality pure vanilla extract for the best results.
- Egg & Egg Yolk: A whole egg provides structure and moisture, while an extra egg yolk adds richness, tenderness, and chewiness, preventing the cookies from becoming dry or crumbly.
- All-Purpose Flour: The foundation of our cookie dough. Measure it correctly (preferably by weight or using the spoon-and-level method) to avoid dense or dry cookies.
- Cinnamon: This spice perfectly complements the Biscoff flavor, enhancing its warm, gingerbread notes and adding another layer of aromatic complexity.
- Baking Soda: Our leavening agent that helps the cookies rise and spread, contributing to their soft, chewy texture.
- Salt: Essential for balancing the sweetness and intensifying all the flavors in the cookie. Don’t skip it!
- Milk Chocolate Chips: While semi-sweet or dark chocolate chips can also be used, milk chocolate provides a creamy sweetness that pairs exceptionally well with the spiced Biscoff flavor, creating a harmonious and indulgent cookie.
Step-by-Step Guide: Making Your Biscoff Chocolate Chip Cookies
Creating these delightful cookies is a straightforward process, very similar to baking your favorite classic chocolate chip cookies. Follow these simple steps for perfectly baked Biscoff treats:
- Cream Wet Ingredients: In the bowl of an electric mixer (or using a hand mixer), combine the softened butter, Biscoff spread, brown sugar, and granulated sugar. Beat these ingredients together for at least 2-3 minutes on medium-high speed. The goal is to achieve a light, fluffy, and creamy mixture. This step is crucial for incorporating air, which results in a softer cookie.
- Incorporate Egg & Vanilla: Reduce the mixer speed to low, then add the large egg, the extra egg yolk, and the vanilla extract. Mix until they are thoroughly incorporated into the butter-sugar mixture. Be sure to scrape down the sides of your mixer bowl with a rubber spatula to ensure all ingredients are evenly combined.
- Add Dry Ingredients & Chocolate Chips: In a separate bowl, whisk together the all-purpose flour, cinnamon, baking soda, and salt. Gradually add these dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix the dough, as this can lead to tough cookies. Once the dough just forms, gently fold in the milk chocolate chips. Reserve a few chocolate chips for topping if you want a visually appealing cookie!
- Scoop & Bake: Using a cookie scoop (approximately 1.5 to 2 tablespoons), drop uniform balls of dough onto a baking sheet lined with parchment paper or a silicone baking mat. If desired, press a few of the reserved chocolate chips onto the top of each dough ball for that bakery-style finish. Bake in a preheated oven (usually 350°F / 175°C) for 9-11 minutes, or until the edges are lightly golden brown and the centers appear just set but still slightly soft.
- Cool: Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. This crucial resting period helps the cookies set properly and prevents them from breaking apart.
Expert Tips & Tricks for the Best Biscoff Cookies
Achieving cookie perfection often comes down to a few key techniques. Here are some invaluable tips to ensure your Biscoff Chocolate Chip Cookies turn out perfectly every time:
- Room Temperature Ingredients are Key: This cannot be stressed enough, especially for butter. Properly softened (but not melted!) butter creams thoroughly with the sugars and Biscoff spread, creating an airy base. This aeration is vital for the cookies’ soft texture. If your butter is too cold, it won’t cream properly, leading to dense cookies. If it’s too warm, your cookies might spread too much.
- Avoid Over-Baking: This is arguably the most common mistake in cookie baking. The secret to wonderfully soft, chewy, and flavorful cookies is to slightly under-bake them. They should be just set at the edges, with the tops appearing dry, but the very center should still look a little soft or “wet.” Remember, cookies continue to cook for several minutes after they are removed from the oven on a hot baking sheet. If they look perfectly done in the oven, they will likely be overdone and dry once cooled.
- Look for the “Dry Top” Cue: As your cookies bake, you’ll notice their tops look glossy or “wet.” Keep a close eye on them. Once the sheen disappears and the tops appear dry and matte, they are ready to come out. The edges should also be lightly golden brown.
- Chill Your Dough (Optional but Recommended): While not strictly necessary for this recipe, chilling your cookie dough for at least 30 minutes (or up to 24 hours) can significantly improve the texture and flavor. Chilled dough spreads less, resulting in thicker, chewier cookies, and allows the flavors to meld together more intensely.
- Use a Cookie Scoop for Uniformity: A cookie scoop ensures that all your cookies are roughly the same size. This leads to even baking, so all your cookies are perfectly cooked at the same time, without some being underdone and others overdone. Plus, it makes the process much quicker and cleaner.
- Achieve Bakery-Style Appearance: For those picture-perfect cookies, press a few extra chocolate chips onto the top of each scooped dough ball just before baking. As the cookies bake and spread, these surface chocolate chips will melt beautifully, creating an appealing, professional look.
- Don’t Overmix the Flour: Once you add the flour, mix until just combined. Overmixing develops the gluten in the flour, which can lead to tough, dry cookies. Stop mixing as soon as you no longer see streaks of dry flour.
How to Store Your Biscoff Chocolate Chip Cookies
Proper storage ensures your delicious Biscoff cookies remain fresh and enjoyable for longer. You have a couple of great options:
Room Temperature Storage: Once completely cooled, store your baked cookies in an airtight container at room temperature. They will maintain their freshness and soft, chewy texture for about 3-4 days. To keep them extra soft, you can place half a slice of bread or a tortilla in the container; the cookies will absorb moisture from it.
Freezing Baked Cookies: These cookies freeze beautifully! After they are completely cooled, place them in a single layer on a baking sheet and freeze for about an hour until solid. Then, transfer the frozen cookies to a freezer-safe airtight container or heavy-duty freezer bag. They can be stored in the freezer for up to 3 months. When you’re ready to enjoy, simply thaw them at room temperature or warm them slightly in the microwave for a fresh-baked feel.
Freezing Cookie Dough Balls: This is an excellent option for having fresh cookies on demand! Scoop the raw cookie dough into individual balls using a cookie scoop and place them on a parchment-lined baking sheet. Freeze for 1-2 hours, or until the dough balls are completely solid. Once frozen, transfer them to a freezer-safe bag or container and store for up to 6 months. When the craving strikes, simply remove as many dough balls as you like from the freezer, place them on a baking sheet, and bake according to the recipe instructions (you might need to add an extra minute or two to the baking time). Enjoy warm, fresh-baked cookies anytime!
Serving Suggestions and Variations
These Biscoff Chocolate Chip Cookies are fantastic on their own, but here are some ideas to elevate your cookie experience:
- Warm with Ice Cream: Serve a warm cookie with a scoop of vanilla bean ice cream for an indulgent dessert.
- Cookie Sandwiches: Sandwich a dollop of Biscoff spread or a scoop of ice cream between two cookies.
- With Coffee or Milk: The spiced flavor pairs perfectly with a hot cup of coffee, tea, or a cold glass of milk.
- Drizzle with Extra Biscoff: Melt a tablespoon or two of Biscoff spread and drizzle over the baked cookies for an extra boost of flavor and a beautiful finish.
- Add White Chocolate Chips: For a sweeter, creamier contrast, substitute half of the milk chocolate chips with white chocolate chips.
- Nutty Crunch: Fold in a handful of chopped pecans or walnuts for added texture and a nutty flavor that complements the cinnamon and Biscoff.
- Sea Salt Sprinkle: A light sprinkle of flaky sea salt on top of the warm cookies after baking will enhance the flavors and add a gourmet touch.
Frequently Asked Questions (FAQ)
Here are some common questions you might have about making Biscoff Chocolate Chip Cookies:
- Can I use crunchy Biscoff spread? Yes, absolutely! Using crunchy Biscoff spread will add a delightful texture with tiny cookie bits throughout your cookies.
- My cookies are spreading too much. What did I do wrong? This could be due to several factors: your butter was too warm, your oven temperature isn’t accurate (it might be running too low), or your flour wasn’t measured correctly. Try chilling the dough for at least 30 minutes before baking to help them hold their shape.
- Can I make this dough ahead of time? Yes, cookie dough can be made up to 2-3 days in advance and stored in the refrigerator. Just ensure it’s tightly wrapped to prevent it from drying out. You might need to let it sit at room temperature for 10-15 minutes before scooping.
- What kind of chocolate chips are best? Milk chocolate chips pair wonderfully with the spiced Biscoff flavor. However, feel free to use semi-sweet chocolate chips, dark chocolate chunks, or a mix of different chocolates based on your preference.
- How do I ensure my cookies are soft? The key to soft cookies is using room temperature butter, adding an extra egg yolk, and most importantly, not overbaking them. Take them out when the edges are set but the centers still look slightly soft.
Explore More Delicious Cookie Recipes
If you loved these Biscoff Chocolate Chip Cookies, be sure to check out some of our other fantastic cookie creations:
- Reese’s Peanut Butter Cookies
- Chick Fil A Cookies
- Cake Batter Cookies
- Crunchy Peanut Butter Cookies
- Cool Whip Cookies
Biscoff Chocolate Chip Cookies
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Ingredients
- 1/2 cup unsalted butter, softened
- 3/4 cup Biscoff spread (cookie butter)
- 1 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 1 large egg
- 1 egg yolk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 1/2 cups milk chocolate chips, divided
Instructions
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Preheat oven to 350º F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
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In the bowl of an electric mixer, beat together the softened butter, Biscoff spread, granulated sugar, and light brown sugar for 2-3 minutes until the mixture is light, fluffy, and well combined.
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Add the large egg, egg yolk, and vanilla extract. Beat on low speed until fully incorporated, scraping down the sides of the bowl as needed.
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In a separate medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined and no dry streaks of flour remain. Fold in 1 cup of the milk chocolate chips.
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Scoop balls of dough (approximately 1.5-2 tablespoons each) onto the prepared baking sheet, leaving some space between them. Use the remaining 1/2 cup of chocolate chips to press a few onto the top of each dough ball for a beautiful finish.
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Bake for 9-11 minutes, or until the edges are lightly golden brown and the centers appear just set but still slightly soft. Do not overbake for soft, chewy cookies.
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Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes before carefully transferring them to a wire rack to cool completely.
Notes
Nutrition
Nutrition information is automatically calculated and should only be used as an approximation. It can vary based on specific brands and ingredient measurements.
Additional Info
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