Biscoff Chocolate Chip Cookies Recipe

I am absolutely smitten with this Biscoff Chocolate Chip Cookies Recipe because it brings together two of my favorite flavors in one soft, chewy cookie. The creamy Biscoff spread infuses each bite with that irresistible caramelized spice note, while the dark chocolate chips add gooey pockets of rich indulgence. To me, these cookies feel like a warm hug in dessert form, perfect for sharing or sneaking a few as a sweet treat any time of day.

Why You’ll Love This Biscoff Chocolate Chip Cookies Recipe

What truly makes this cookie recipe stand out for me is the beautiful balance of flavors and textures. The Biscoff spread offers a buttery, caramelized warmth that’s unlike any other cookie flavor I’ve tried. Paired with the bittersweet dark chocolate chips, the finished cookie becomes this soft, chewy morsel that’s slightly crisp on the edges yet melty and tender inside. It’s that perfect combination that keeps me coming back for ‘just one more’ no matter how many I’ve already had.

Another reason I love this Biscoff Chocolate Chip Cookies Recipe is how straightforward and forgiving it is. Even if you’re not super experienced in baking, the steps are clear and simple, making the process enjoyable rather than intimidating. Plus, it’s perfect for a wide range of occasions—whether you’re baking for a cozy night in, hosting a holiday gathering, or looking for a sweet gift to share. Every time I serve these cookies, they’re met with “Wow, what’s in these?” and I get to share my secret weapon: Biscoff spread!

Ingredients You’ll Need

These ingredients are surprisingly simple, yet each plays a crucial role in giving these cookies their irresistible flavor and chewy texture. From the richness of the butter and Biscoff spread to the melty impact of chopped dark chocolate, every component works together perfectly.

• All-purpose flour: Provides the structure, creating that perfect cookie chew without being dry or cakey.
• Baking powder and baking soda: These leavening agents help the cookies rise just enough for a soft, tender bite.
• Salt: Enhances all the flavors and balances the sweetness beautifully.
• Unsalted butter: Adds richness and moisture, keeping the cookies soft.
• Light brown sugar: Offers a deep, caramel flavor and contributes to the chewy texture.
• White sugar: Adds the right amount of sweetness and helps with browning.
• Egg: Binds the ingredients and keeps the cookie tender.
• Vanilla extract: Lifts the flavors and brings warmth to the cookie’s profile.
• Lotus Biscoff spread: The star ingredient—its creamy, spiced caramel flavor makes these cookies unique and utterly addictive.
• Chopped dark chocolate: Melts into pockets of gooey goodness scattered throughout.
• Finely crushed Lotus Biscoff cookies: Added on top for a crunchy, decorative touch that boosts the cookie flavor even more.

Directions

Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. It’s important to get the oven ready first so it’s at the right temperature once your dough is mixed.

Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Mixing these dry ingredients beforehand ensures even distribution and prevents clumps in your batter.

Step 3: In a large bowl, cream the softened butter with both the light brown sugar and white sugar using a hand or stand mixer. Beat for about 3-5 minutes until the mixture is light, fluffy, and creamy—this step really influences the texture of the cookie.

Step 4: Add the egg and vanilla extract, mixing until fully combined. Then, stir in the Biscoff spread until you see a smooth, even color in your batter.

Step 5: Gradually add the dry ingredient mix to the wet ingredients, mixing gently but thoroughly until it just comes together. Overmixing can toughen cookies, so stop as soon as there’s no more flour visible.

Step 6: Fold in most of the chopped dark chocolate chunks, reserving a few to place on top before baking. This will help give the cookie tops a gorgeous melty look and extra chocolatey bite.

Step 7: Use an ice cream scoop or tablespoon to scoop dough portions onto the parchment-lined baking sheet, spacing each cookie evenly to allow room for spreading.

Step 8: Press the leftover chocolate chunks on top of each cookie ball, then sprinkle the crushed Lotus Biscoff cookies over them for that signature crunch and added spice flavor.

Step 9: Bake for 9-11 minutes, keeping an eye on the edges until they turn golden and the centers appear just set. The cookies will look slightly soft in the middle but will firm up as they cool.

Step 10: Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. This resting time lets the cookies finish firming up without becoming hard.

Servings and Timing

This recipe yields about 14 deliciously soft and chewy cookies, perfect for sharing or indulging yourself over a few days. Preparation takes roughly 15 minutes, with a baking time of 10 minutes, making the total process just about 25 minutes. Don’t forget to allow an extra 5 minutes of cooling on the baking tray so you can handle them without losing that perfect soft texture.

How to Serve This Biscoff Chocolate Chip Cookies Recipe

Serving these cookies is such a joy because they work beautifully in so many ways. I love offering them warm with a scoop of vanilla ice cream for an extra special dessert experience. The way the cold ice cream meets the melty chocolate and spiced cookie is absolute magic. When I serve them at gatherings, I like to plate them alongside a small bowl of Biscoff spread for dipping—it’s a total crowd-pleaser.

If you’re looking to impress with presentation, sprinkling a few more crushed Lotus cookies on top just before serving makes them look both rustic and elegant. I also find these cookies pair wonderfully with a creamy latte or a cup of chai tea, emphasizing those warm, spiced notes from the Biscoff spread. For a festive touch, arrange them on a holiday platter with seasonal fruits and nuts.

These cookies are best enjoyed fresh and at room temperature or slightly warm, but they’re still lovely chilled if you want a firmer texture. I usually serve two or three per person for a sweet finish, but they’re so addictive that it’s tough not to double that. They fit perfectly into weeknight dessert routines, after-school snacks, or impressive treats for special occasions.

Variations

One of my favorite things to do with this Biscoff Chocolate Chip Cookies Recipe is to get creative with mix-ins and alternatives. For example, you can easily swap dark chocolate for milk chocolate or white chocolate chips to tailor the sweetness and flavor profile to your liking. Adding chopped nuts, like toasted pecans or walnuts, is also a great way to add a crunchy contrast that I enjoy.

If you need a gluten-free option, I’ve had great results using a 1-to-1 gluten-free flour blend as a simple swap for all-purpose flour. For those who prefer vegan treats, replacing the butter with coconut oil or a vegan butter substitute and using a flax egg instead of a regular egg works well, just expect a slightly different texture but equally delicious results. You can also infuse the dough with cinnamon or pumpkin pie spice for a seasonal twist that tastes like fall in every bite.

For a different cooking method, try forming the dough into smaller bite-sized balls and baking them for slightly less time, creating perfect cookie bites for parties or lunch boxes. Alternatively, if you want crispier edges, press the dough thinner before baking or extend baking time by a couple of minutes while watching carefully to avoid burning.

Storage and Reheating

Storing Leftovers

After baking, I store any leftover Biscoff Chocolate Chip Cookies in an airtight container at room temperature to keep them soft and fresh. Using a container with a tight seal prevents the cookies from drying out or becoming stale. They generally stay delicious for up to 4-5 days this way, making it easy to enjoy them over nearly a week without losing that fresh-baked quality.

Freezing

This recipe freezes wonderfully if you want to save some dough or baked cookies for later. For the dough, I scoop it into balls and freeze them on a tray separated by parchment paper, then transfer to a freezer bag once solid. The frozen dough balls keep for up to 3 months. If freezing baked cookies, layer them between parchment paper in an airtight container. When you’re ready, just thaw at room temperature or rewarm slightly for that fresh-baked feel.

Reheating

To bring your stored or frozen cookies back to life, I recommend warming them in a preheated oven at 300°F (150°C) for about 5 minutes. This revives their softness and melty chocolate centers without making them hard. Microwaving can be a quick fix, but it sometimes makes the cookies chewy or rubbery if heated too long, so use brief intervals if you go that route. Avoid reheating in the microwave if you want to maintain the best texture.

FAQs

Can I use crunchy Biscoff spread instead of creamy?

Absolutely! Crunchy Biscoff spread will add a delightful little crunch inside the cookies, giving each bite a bit of texture. Just keep in mind the dough might be slightly thicker, so you may want to soften the spread just a bit before mixing.

What type of chocolate works best for these cookies?

I usually recommend chopped dark chocolate because it melts beautifully and balances the sweetness of the Biscoff spread. However, milk chocolate or white chocolate are delicious alternatives if you prefer a sweeter twist. Using chunks instead of chips helps get those gooey pockets I love.

Can I make these cookies gluten-free?

Yes! Simply replace the all-purpose flour with a gluten-free flour blend that is meant for baking. Make sure the blend contains xanthan gum or another binding agent to keep the cookie’s texture intact. From my experience, the cookies turn out just as soft and tasty.

How should I store these cookies to keep them soft?

Store your cookies in an airtight container at room temperature and avoid refrigerating them, which can dry them out. Adding a slice of bread to the storage container helps keep them moist for longer, as the bread releases moisture that the cookies absorb.

Can I double this recipe to make a larger batch?

Definitely! This recipe scales up very nicely. Just make sure your mixing bowl is large enough and you adjust your baking sheets accordingly to leave enough space between dough balls. You might need to bake the cookies in batches, but the results will be just as scrumptious.

Conclusion

I hope you enjoy making and eating this Biscoff Chocolate Chip Cookies Recipe as much as I do. It’s one of those magical treats that never fails to bring smiles and happy sighs with every bite. Once you try it, you’ll understand why it’s such a beloved favorite of mine and maybe it will become yours too! Happy baking and even happier snacking!

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