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Biscoff Chocolate Chip Cookies Recipe

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4.2 from 15 reviews

Soft, chewy Biscoff Chocolate Chip Cookies made with creamy Lotus Biscoff spread and packed with melty dark chocolate chips. These cookies are rich and indulgent with a perfect balance of sweetness and a delightful crunch from crushed Lotus Biscoff cookies on top.

  • Total Time: 25 minutes
  • Yield: 14 cookies

Ingredients

Dry Ingredients

  • 1½ cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt

Wet Ingredients

  • ½ cup unsalted butter, softened
  • ½ cup light brown sugar, packed
  • ¼ cup white sugar
  • 1 egg, at room temperature
  • 2 teaspoons vanilla extract
  • ½ cup Lotus Biscoff spread

Add-ins and Topping

  • ⅔ cup chopped dark chocolate (4 ounce dark chocolate bar)
  • 2-4 finely crushed Lotus Biscoff cookies (for topping)

Instructions

  1. Preheat and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined. Set this mixture aside.
  3. Cream Butter and Sugars: In a large mixing bowl, use a hand mixer or stand mixer to cream the softened unsalted butter with the light brown sugar and white sugar. Mix on medium speed for about 3-5 minutes until the mixture becomes light and fluffy.
  4. Add Egg, Vanilla, and Biscoff Spread: Add the room temperature egg and vanilla extract to the creamed mixture and mix until fully combined. Then, stir in the Lotus Biscoff spread and mix briefly until incorporated evenly.
  5. Combine Wet and Dry Ingredients: Gradually add the dry flour mixture into the wet ingredients, mixing with a spatula or mixer on low speed just until combined. Avoid overmixing to keep the cookies soft.
  6. Fold in Chocolate Chips: Gently fold the chopped dark chocolate into the cookie dough, reserving a few pieces to place on top of the cookies before baking for an appealing look.
  7. Shape Cookies: Use an ice cream scoop or tablespoon to scoop portions of cookie dough onto the lined baking sheet, spacing them evenly apart to allow room for spreading.
  8. Add Toppings: Press the reserved chocolate chunks gently on top of each cookie dough ball and sprinkle with finely crushed Lotus Biscoff cookies for added texture and flavor.
  9. Bake Cookies: Bake in the preheated oven for 9-11 minutes, or until the edges are golden and the centers are just set but still soft.
  10. Cool and Serve: Let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely. Enjoy warm or at room temperature for the best texture and flavor.

Notes

  • Use room temperature egg and butter for better texture and easier mixing.
  • Do not overmix dough after adding flour to prevent tough cookies.
  • Feel free to substitute dark chocolate with semi-sweet chocolate chips if preferred.
  • Crushing Lotus Biscoff cookies for topping adds extra crunch and flavor but can be omitted if unavailable.
  • Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://iamstarved.com/biscoff-chocolate-chip-cookies-recipe/