These one bowl small batch Biscoff chocolate chip cookies makes 5 large chewy cookies! It’s the perfect recipe to bake when you only need a few cookies and not an entire dozen. They are soft cookies with Biscoff, brown butter, and chocolate. No chilling required!
We're using a combination of biscoff spread and biscoff cookies in these cookies for the ultimate biscoff cookie taste!
These cookies also use brown butter, which enhances the nutty cinnamon taste that these cookies have.
My favourite part about these cookies is the combination of the cookie butter with the brown butter and chocolate. It is out of this world! They are my new all-time favourite cookie to bake.
For more cookie recipes, try Small Batch Peanut Butter Cookies, Banana Bread Chocolate Chip Cookies, and Butterscotch Chocolate Chip Cookies.
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Why this recipe works
- 5 large cookies – This recipe makes 5 large cookies! You can also divide them into smaller cookies, or double it and make more!
- Biscoff - If you love biscoff, you will love these cookies!
- Gooey centres – The inside of the cookies are super gooey.
- Chewy texture – The cookies are very chewy and have crisp edges.
- Easy to make – The cookies require one bowl and no chill time.
Ingredients Notes
- Butter – I always use unsalted for baking. We are going to be melting and browning this butter. See how to brown butter in the recipe card below.
- Brown sugar – I used light brown sugar. Dark brown sugar works as well.
- Egg – An egg yolk is used for richness.
- Salt – These cookies are balanced with salt and have extra sea salt sprinkled on top after baking for both looks and flavour.
- Biscoff - I used Biscoff spread and crushed cookies inside as well.
- Chocolate chips – Use a high quality chocolate chip brand for best results. I used a chopped up chocolate bar. You can also use semi-sweet chocolate chips.
Step by step instructions
Here is how to make and bake these small batch biscoff chocolate chip cookies. You will need one tray lined with parchment paper, a large mixing bowl, a spatula, a whisk, and a standard ice cream scoop.
Step 1 - Prep. Line a baking tray with parchment paper and brown your butter. As it cools back down to room temp, measure out the rest of your ingredients.
Step 2 - Mix butter and sugars. Whisk the cooled melted and browned butter and cookie butter. Then whisk in white sugar and brown sugar in a large bowl.
Step 3 - Add in egg and vanilla. Whisk in the egg yolk and vanilla until well combined.
Step 4 - Add in dry ingredients. Mix in the flour, baking soda, and salt until a soft cookie dough forms.
Step 5 - Toss in mix-ins. Add in the broken up Biscoff cookie pieces and chocolate. Mix in a few times.
Step 6 - Scoop and bake. Scoop 5 cookies onto your baking tray. Top off with extra mix-ins on top and a dollop of cookie butter. Bake for 13-16 minutes or until the edges are a slight golden brown colour and the inside is soft.
Remove from oven, cool, and enjoy!
Expert Baking Tips
Here are a few expert baking tips from my kitchen to yours
- Use a chopped up chocolate bar for extra gooey centres.
- Make 7 small cookies, instead of 5 larger ones. Bake them for 9-11 minutes.
- Don’t over mix the dough once the dry ingredients are added. If you over mix, the dough will appear more dry and tough.
- Adding a dash of sea salt on top not only helps balance the flavours, but it looks more bakery-style!
- 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.
FAQ
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 cookie butter?
No! If you plan to just make regular chocolate chip cookies, you can with this recipe by leaving out the cookie butter and cookie pieces.
Do I have to brown the butter?
No! But I highly recommend it. This is one of my number one baking hacks for the yummiest cookies! It truly brings out so much flavour and makes them much more gourmet.
Check out these recipes
- Brown Butter Chocolate Chip Cookie Cups
- Carrot Oatmeal Pecan Cookies
- Carrot Oatmeal Maple Cookies
- Coconut Butterscotch Cookies
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Biscoff Chocolate Chip Cookies
Ingredients
- 1/4 cup + 1 tbsp butter melted and browned
- 1 tbsp Biscoff cookie spread
- 1/3 cup brown sugar
- 1 tbsp white sugar
- 1 egg yolk room temperature
- 1 tbsp vanilla
- 2/3 cups all-purpose flour
- 1/4 tsp baking soda
- 1/4 tsp salt
- 6 Biscoff cookies crushed
- 1/4 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 325°F. Line a cookie sheet with parchment paper.
- Brown the butter: In a medium sized saucepan, add the butter and melt it on medium heat. Once it melts, it will crackle, then become foamy – continue mixing the butter while this happens to prevent burning. The butter will go from melted to golden brown quickly, and you'll know it's almost done when the aroma of browned butter arrives. The whole process should take about 5 minutes! Once golden, remove from heat and transfer to a glass bowl to cool for 20 minutes while you prep the rest of the ingredients.1/4 cup + 1 tbsp butter
- In a large bowl, whisk melted butter and Biscoff spread. Then add in white sugar and brown sugar. Whisk until smooth.1 tbsp Biscoff cookie spread, 1/3 cup brown sugar, 1 tbsp white sugar
- Add in vanilla and egg yolk and continue whisking.1 egg yolk, 1 tbsp vanilla
- Add in flour, baking soda, and salt. Use a rubber spatula and fold the dough until just combined. Do not over mix! Add in crushed Biscoff cookie pieces and semi-sweet chocolate chips and fold into dough.2/3 cups all-purpose flour, 1/4 tsp baking soda, 1/4 tsp salt, 6 Biscoff cookies, 1/4 cup semi-sweet chocolate chips
- Scoop 5 cookie dough balls and place on the prepared cookie sheet. Top off with extra mix-ins on top and a dollop of cookie butter (optional, but makes them look 'prettier' and more bakery-like).
- Bake for 13-16 minutes. Mine took 15 minutes. The cookies will be ready when the edges are a golden brown, but the inside will look very soft. Remove from oven and sprinkle a dash of sea salt if desired. Let the cookies cool on the hot pan for a few minutes before serving warm or cool completely and enjoy!
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