Biscoff chocolate chip cookies use Biscoff cookie butter both inside and on top of the cookies. They are full of mini chocolate chips and once baked, topped with pools of gooey cookie butter. If you love Biscoff, you will love these delicious cookies!
The cookie dough from these cookies comes from my Small Batch Chocolate Chip Cookies. The cookies are gooey and ultra chewy. They seriously taste like you got them from a bakery!
I slightly adapted the cookie dough by adding Biscoff cookie butter and cookie crumbs into the dough. It adds such a rich cookie butter flavour! Personally this wasn’t enough, so I also added dollops on top once thee cookies were baked.
My favourite part about these cookies are the pools of cookie butter. Every bite has pockets of buttery Biscoff!
Why this recipe works
Small batch – This recipe makes 6 cookies total. You can even half it and make 3 if you’d like!
Biscoff cookie butter – The dough has Biscoff cookie butter and crushed up cookies in the dough. Once it’s baked, more is dolloped on top.
Easy to make – 30 minutes start to finish, with no chill time!
Ultra chewy cookies – These cookies are mega chewy and soft. Since they are baked large, they have a gooey centre but crisp edges.
Mini chocolate chips – Minis add small pockets of chocolate throughout the cookies, but they don’t overpower the cookie with chocolate flavour. The main focus of this cookie is cookie butter!
- Butter – Use unsalted butter. This will be melted.
- Brown sugar – I used light brown sugar.
- Biscoff cookie butter spread – For best results, use the creamy lotus cookie butter. Don’t use the crunchy cookie butter.
- Eggs – Pull these out 2 hours before baking. We will be using egg yolks!
- Mini chocolate chips – I strongly recommend using minis over regular chocolate chips. This way you have small pockets of chocolate, versus a lot more chocolate-y flavour.
Step by Step instructions
Step 1: Mix butter and sugars. Whisk the cooled melted butter, white sugar, and brown sugar in a large bowl.
Step 2: Add in cookie butter. Whisk in the cookie butter. Then whisk in the egg yolks and vanilla.
Step 2: Add in dry ingredients. Fold in flour, baking soda, and salt.
Step 3: Add in chocolate chips and crumbs. Next, add in the mini chocolate chips and Biscoff crumbs. Use a rubber spatula to fold them in.
Step 5: Bake the cookies. Bake the cookies for 13-16 minutes. Mine took 16 minutes exactly.
Step 6: Top the cookies. Top the baked cookies with extra mini chocolate chips and small 1/4 tsp Biscoff cookie butter dollops. Enjoy!
Expert Baking Tips
Here are a few baking tips from my kitchen to yours
Don’t over mix the dough once the dry ingredients are added. If you over mix, the dough will appear more dry and tough.
Make sure the flour is spooned and levelled properly. If you stick the measuring cup into the flour, this will compact it. A scale will give you the most accurate measurements.
If the cookies are not flattening after 8-10 minutes of baking, quickly remove them from the oven, gently press down with a flat surface, and continue baking for an additional 3-5 minutes.
Can I make smaller cookies?
Yes. They won’t be as chewy though. Making larger cookies helps create that super gooey centre and crisp edge. If you make them smaller, bake for 9-11 minutes.
Can I freeze the cookie dough balls?
Yes you can make them ahead of time! Freeze in an airtight container if planning on not baking them the same day. When you’re ready to bake, place them in the oven for 15-18 minutes. Be aware though that baking cookies from frozen dough balls will not allow them to spread as much.
My cookies spread way to much?
Was your butter warm? This is most often the reason. You also may of inaccurately measured the flour.
Do I have to add in cookie butter crumbs?
No! This is optional.
Where do I buy cookie butter?
I found mine at my local grocery store in the peanut butter aisle. You can also get it off Amazon.
Check out these recipes
- 4 Ingredient Banana Chocolate Chip Cookies
- 4 Ingredient Cookies & Cream Bars
- 5 ingredient Chocolate Chip Cookies
- 5 ingredient No Bake Biscoff Cheesecake Bars
Biscoff Butter Cookies
- Preheat oven to 325°F. Line a cookie sheet with parchment paper.
- Melt the butter and let cool for 15 minutes.1/2 cup butter
- In a large bowl, whisk melted butter, brown sugar, and sugar.2/3 cups light brown sugar, 2 tbsp white sugar
- Add in approximately 3 tbsp of cookie butter and whisk. Add in vanilla and egg. Whisk until smooth.2 egg yolks, 2 tbsp vanilla, 1/2 cup Biscoff cookie butter
- Add in flour, baking soda, and salt. Use a rubber spatula and fold the dough until just combined. Do not over mix! Add in mini chocolate chips and cookie crumbs and fold into the dough.1 1/3 cups all-purpose flour, 1/2 tsp baking soda, 1/2 tsp salt, 1/2 cup mini chocolate chips, 3 Biscoff cookies
- Scoop 6 cookie dough balls and place on the prepared cookie sheet.
- Bake for 13-16 minutes. Mine took 16 minutes. The cookies will be ready when the edges are a golden brown, but the inside will look very soft. Remove from oven. Top with 1/4 tsp dollops of cookie butter and mini chocolate chips if desired.
- Let the cookies cool on the hot pan for a few minutes before serving warm or cool completely and enjoy!