These biscoff chocolate chip cookies are large, bakery style cookies. The cookie dough is loaded with cookie butter spread, biscoff cookie pieces and chocolate chips. The easy recipe uses cold ingredients and needs no chill time. Meaning you will be sinking your teeth into the soft and thick cookies in about 30 minutes.
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Whether it's cookie bars, cake, cookies or caramel tart; biscoff is a well loved baking ingredient at my house!
With decades of cookie baking behind me, I am always in for simple cookie recipes, like these sprinkle cookies or white chocolate raspberry cookies. This is a no chill, uses cold ingredient cookie recipe, which makes them quick to make.
The texture of these biscoff chocolate chip cookies is the best! They have slightly crispy edges and a soft, chewy center and thanks to a little extra cinnamon, they have a rich flavor, much like my white chocolate coconut cookies. They look like they came out of a bakery, but are seriously easy to make!
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💬 what is biscoff and cookie butter?
Biscoff are a crisp, buttery, spiced shortbread-like cookie that originated in Europe and have gained a lot of popularity in the U.S. over the past several decades. The flavor is reminiscent of a subtle gingerbread with hints of cinnamon, nutmeg and not so much molasses.
Cookie butter is a spread with a consistency like peanut butter, but it is made with spice cookies, called Biscoff or Speculoos. You can use it as an alternative to nut butters or chocolate spreads. Cookie butter is also nut free, so it’s an option for those with nut allergies. It is usually found in the grocery market near the peanut butter although I sometimes see it in the bakery section.
🛒 ingredient notes for the best cookies
Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.
Biscoff or speculoos cookies ~ I have baked this easy cookie recipe with both Lotus biscoff cookies and Trader Joe’s speculoos cookies. Both work and are important for bringing the flavor to these biscoff chocolate chip cookies.
Cookie butter ~ also known as biscoff spread. Trader Joe's cookie butter and Lotus Biscoff Cookie Butter spread are the two brands that I regularly use. You can use either the creamy or crunchy version.
Sugar ~ dark brown sugar adds a greater depth of flavor and more chewiness to the drop cookies. You can use light brown sugar, if needed.
Chocolate chips ~ I went with semi-sweet chips, but you do you! Milk chocolate chips, dark chocolate chips or white chocolate chips are also delicious with cookie butter!
🥣 how to make in photos
Preheat oven to 350°F (177°C) and prepare two baking sheet pans with parchment paper or silicone baking mats. Set aside.
Take eight of the biscoff or speculoos cookies and crush them. You want some chunks about the size of blueberries and some crushed to crumbs. Break the remaining four cookies into eight pieces each. Set aside.
In a stand mixer with the paddle attachment beat the cold and cubed butter and kosher salt until softened. Scrape up and down the bowl.
Add the granulated sugar and brown sugar and beat on low until fully combined and a bit fluffy.
Now add the cookie butter spread and beat until combined and fluffy.
Then add the egg and vanilla and mix on medium for one minute. Now add the cinnamon, baking soda and baking powder and mix until combined.
Add the all-purpose flour and mix on low until some large bits of flour are still showing. Stop and scrape up and down the bowl.
Then add the eight biscoff cookies that you crushed and the chocolate chips and mix on low until the dough just comes together.
Using a little over 3 tablespoons of dough, scoop out cookie butter dough balls. Top each cookie dough ball with ¼ teaspoon of cookie butter and two or three pieces of the broken cookies. You can also press in a few extra chocolate chips, if desired.
Bake for 9-11 minutes, the cookies may still look a little underdone in the middle, but it will be wet with the melted cookie butter. The edges should be set.
👩🏻🍳 tips for the best biscoff cookies
Use a scale to measure your ingredients. I know I say this all the time, but weighing your ingredients is the most accurate and will give the best results. This is the kitchen scale I use in my kitchen and if your budget is tight, this Escali scale is also fantastic!
Do not grease your cookie pans, which can make your cookies spread more. Use parchment paper or silicone baking mats instead.
Don't over bake the cookies! You want to remove the biscoff chocolate chip cookies from the oven when the edges are set and the middle is still a little soft. They will continue to bake and set up as they cool.
Save aside some of the biscoff cookies and chocolate chips for pressing on the tops of the cookie dough balls before baking. This gives them that bakery worthy look.
Use the cookie scoot for perfectly round and thick cookies. Use a biscuit/round cookie cutter, glass or bowl that is slightly larger than the cookies and scoot them back into a thicker and perfectly round cookie. Do this when the cookies are still hot right out of the oven.
🫙 how to store
Store biscoff chocolate chip cookies in an airtight container at room temperature for 4 - 5 days.
The cookies also freeze well for up to three months; allow them to cool completely, then store in an airtight container or zip-top bag. This is by far my favorite way to store cookies for freshness. The cookies will thaw at room temperature in about 20-30 minutes.
Remember to snap a picture and tag me on Instagram if you make these Bakery Style Biscoff Chocolate Chip Cookies. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!
If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating. I read every comment, and I LOVE hearing from you!
📖 recipe
Bakery Style Biscoff Chocolate Chip Cookies
Large bakery style biscoff chocolate chip cookies packed with cookie butter, biscoff pieces and chocolate chips. Easy, no chill recipe ready in about 30 minutes.
I highly recommend using weight {metric} measurements when available for more accuracy and the best results.
Ingredients
- 12 biscoff or speculoos cookies, divided (~108g)
- ½ cup unsalted butter, cold and cubed (113g)
- ½ teaspoon kosher salt
- ½ cup granulated sugar (100g)
- ¾ cup packed dark brown sugar (150g)
- ½ cup cookie butter (120g) + 1 tablespoon (15g), divided
- 1 large egg
- 2 teaspoons pure vanilla extract
- ½ teaspoon ground cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- 1 ¼ cups all-purpose flour (156g)
- ¾ cup chocolate chips (135g)
Instructions
- Preheat oven to 350°F (177°C) and prepare two baking sheets with parchment paper or silicone baking mats. Set aside.
- Take eight of the biscoff/speculoos cookies and crush them. You want some chunks about the size of blueberries and some crushed to crumbs. Break the remaining four cookies into eight pieces each. Set aside.
- In a stand mixer with the paddle attachment beat the cold and cubed butter (½ cup/113g) and kosher salt on medium-high (speed 6 on KitchenAid) until softened, about 1-2 minutes. Scrape up and down the bowl.
- Add the granulated sugar (½ cup/100g) and brown sugar (packed ¾ cup/150g) and beat on low until combined, then increase to medium-high and beat until fully combined and a bit fluffy, 2-3 minutes. Scrape up and down the bowl.
- Now add the cookie butter (½ cup/120g) and beat on medium (speed 4 on KitchenAid) until combined and fluffy, about 30 seconds. Scrape up and down the bowl.
- Then add the egg (1 large) and vanilla (2 teaspoons) and mix on medium for one minute.
- Now add the cinnamon (½ teaspoon), baking soda (½ teaspoon) and baking powder (¼ teaspoon) and mix on medium until combined, about 30 seconds.
- Add the all-purpose flour (1 ¼ cups/156g) and mix on low (stir on KitchenAid) until some large bits of flour are still showing. Stop and scrape up and down the bowl. Then add the eight biscoff cookies that you crushed and the chocolate chips (¾ cup/135g) and mix on low until the dough just comes together.
- Using a little over 3 tablespoons of dough, scoop out 13 cookie butter dough balls and place six dough balls one prepared pan and seven on the other. If weighing the dough balls, it's about 65g of dough per cookie. Give the cookies some room as they will spread a little when baking.
- Top each cookie dough ball with ¼ teaspoon of cookie butter and two or three pieces of the broken cookies. You can also press in a few extra chocolate chips, if desired.
- Bake for 9-11 minutes, the cookies may still look a little underdone in the middle, but it will be wet with the melted cookie butter. The edges should be set. If desired, use a large biscuit cutter/cup/bowl to "scoot" the cookies back into perfectly round shapes.
- Allow the cookies to cool on the pan for 5-10 minutes before removing to a wire cooling rack to cool completely.
Notes
If you have salted butter, omit the kosher salt. If you use table salt, use half the amount.
I used smooth cookie butter, but the crunchy version also works.
Light brown sugar can be used, if needed.
Semi-sweet, milk, dark or white chocolate chips can be used.
Biscoff chocolate chip cookies can be stored in an airtight container at room temperature for 4-5 days. They also freeze well in an airtight container for up to 3 months. Allow to defrost at room temperature for 20-30 minutes or so before serving.
Nutrition Information:
Yield:
13Serving Size:
1Amount Per Serving: Calories: 493Total Fat: 27gSaturated Fat: 15gUnsaturated Fat: 12gCholesterol: 59mgSodium: 380mgCarbohydrates: 58gFiber: 1gSugar: 41gProtein: 4g
The nutrition information is based on third-party calculations, is an estimate only and may not be entirely accurate. Actual nutritional values will vary based on brands used and portion sizes.
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