Biscoff Cookie Butter Chocolate Chip Cookies Recipe (Soft & Chewy)
If you’re a fan of chewy chocolate chip cookies and the spiced caramel flavor of Biscoff, you’re going to fall in love with these Biscoff cookie butter chocolate chip cookies. They’re soft, gooey, and packed with warm cookie butter flavor, complete with melty chocolate in every bite. The best part? They’re quick and easy to whip up, and ready in under 25 minutes from start to finish.
IF YOU LOVE EASY COOKIES, TRY MY OTHER COOKIE RECIPES!
- Pumpkin And Cream Cheese Cookies
- Cake Mix Cookies
- Funfetti Cookies Crumbl Copycat
- Lemon Sugar Cookies
- Gooey Brown Butter Rice Krispie Marshmallow Cookies
What Makes These Biscoff Cookie Butter Chocolate Chip Cookies Special
- Easy to make – simple ingredients and no chilling required.
- Soft and chewy – perfectly golden edges with gooey centers.
- Unique flavor twist – cookie butter adds warm spiced caramel notes that make them irresistible. These aren’t your ordinary chocolate chip cookies!
- Customizable – choose semi-sweet, milk, or dark chocolate chips.
Ingredients You’ll Need To Make The Cookie Butter Cookies
Here’s everything you’ll need to make these bakery-style Biscoff cookies:
- ½ cup Biscoff Cookie Butter – the star ingredient that gives the cookies their spiced caramelized flavor.
- ½ cup unsalted butter, softened – adds richness and helps create a chewy texture.
- ½ cup sugar + ¼ cup brown sugar – the mix gives the perfect balance of sweetness and chewiness.
- 1 egg – binds everything together.
- 1 teaspoon vanilla extract – enhances the flavors.
- ¾ teaspoon baking soda – helps the cookies rise.
- ¾ teaspoon salt – balances sweetness.
- 1 ½ cups all-purpose flour – the base of the dough.
- ½ cup chocolate chips – use your favorite variety: semi-sweet, milk, or dark.
Step-by-Step Instructions For Making The Biscoff Chocolate Chip Cookies
Prep the oven – Preheat to 350°F. Line two baking sheets with parchment paper.
Mix the butters – In a stand mixer, combine the cookie butter and softened butter. Beat until smooth.
Cream the sugars – Add sugar and brown sugar, then cream until light and fluffy.
Add wet ingredients – Mix in the egg and vanilla, scraping down the sides of the bowl.
Combine dry ingredients – Add flour, baking soda, and salt. Mix until just combined.
Fold in chocolate chips – Stir gently so they’re evenly distributed.
Scoop the dough – Use an ice cream scoop or heaping tablespoon to portion dough onto baking sheets, leaving 2–3 inches between each cookie.
Bake – Bake for 10–12 minutes, until the edges are lightly golden and the centers are set. Let cool on the baking sheet for 5 minutes before transferring.
Tips For The Perfect Biscoff Chocolate Chip Cookies
- For thicker cookies – Chill the dough for 30 minutes before baking.
- Make them extra indulgent – Press extra chocolate chips or crushed Biscoff cookies on top before baking.
- Want gooey centers? – Pull them out right at 10 minutes; they’ll continue baking on the sheet as they cool.
Variations & Substitutions
- Swap the chocolate chips for white chocolate for a creamy, sweet contrast.
- Add chopped Biscoff cookies into the dough for extra crunch.
- Use dark chocolate chunks instead of chips for a more intense flavor.
Serving Suggestions
- Enjoy warm with a cold glass of milk.
- Sandwich two cookies around vanilla ice cream for the ultimate dessert.
- Add crumbled cookies over cheesecake or ice cream sundaes.
- Make them for your Christmas cookie exchange.
Biscoff Cookie Butter Chocolate Chip Cookies
Ingredients
- ½ cup Biscoff Cookie Butter
- ½ cup unsalted butter softened
- ½ cup sugar
- ¼ cup brown sugar
- 1 egg
- 1 teaspoon vanilla
- ¾ teaspoon baking soda
- ¾ teaspoon salt
- 1 ½ cups flour
- ½ cup chocolate chips
Instructions
- Preheat oven to 350°F. Line two baking sheets with parchment.
- In a stand mixer, combine cookie butter and softened butter; mix until smooth.
- Add sugars; cream until fluffy.
- Mix in egg and vanilla.
- Add flour, baking soda, and salt; mix until combined.
- Fold in chocolate chips.
- Scoop dough onto sheets, 2–3 inches apart.
- Bake 10–12 minutes until edges are golden. Cool 5 minutes before transferring.
Notes
FAQs
Can I freeze Biscoff cookie butter chocolate chip cookies?
Yes! You can freeze the baked cookies for up to 2 months in an airtight container, or freeze the unbaked dough balls and bake straight from the freezer (add 1–2 extra minutes).
Do I have to chill the dough?
Nope! These cookies bake beautifully without chilling. But if you want them thicker, chilling helps.
Can I use crunchy cookie butter instead of creamy?
Absolutely! Crunchy cookie butter will add a little extra texture.
Storing The Biscoff Cookie Butter Chocolate Chip Cookies
These cookies stay fresh in an airtight container at room temperature for up to 3 days. You can also refrigerate for up to a week or freeze for longer storage.
Save this recipe for later on Pinterest!
