Soft brown butter biscoff chocolate chip cookies, loaded with biscoff cookie butter and pools of melty chocolate.
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biscoff cookie butter chocolate chip cookies
If you’re wondering how to make the best cookie ever, it involves adding MORE cookies into them! We’re using a combination of biscoff cookies and biscoff cookie butter in these for the ultimate biscoff cookie flavor with a slight cinnamon hint. These cookies are also made with brown butter (because of course), giving them a delicious toasty note as well. They’re soft and chewy with crisp edges, loaded with flavor and loaded with pools of melty chocolate.
Just one thing – you WILL have to chill the dough, but just for 30 minutes! I promise it’s worth it. Letting the dough rest for 30 minutes is going to allow the ingredients to firm up so that they won’t spread as much in the oven, and is going to allow time for all those flavors to mend together, leaving you with a more flavorful cookie. So with that being said, let’s get into the recipe!
why you’ll love these biscoff chocolate chip cookies:
- Brown butter. Brown butter belongs in most bakes, but it especially belongs in these cookies.
- One bowl, no mixer required. The cookies come together in one bowl and there’s no need for a stand mixer or hand mixer – just another reason that melted butter > creamed butter in a ccc.
- They’re loaded with biscoff. A combination of biscoff cookie butter & crushed biscoff cookies means you get that sweet, slightly cinnamon-y perfect flavor in every bite.
expert baking tips
Weigh your ingredients: My recipes are all written in grams because it is the most accurate way to bake. When you use a kitchen scale, you ensure that your baked goods turn out as close to the written recipe as possible. Plus, the cleanup is way easier when using a scale! I will provide standard cup measurements but please note that I have not tested the recipe using cup measurements and therefore can not guarantee your recipe will come out how mine did. Here is my favorite kitchen scale.
Mix the dough carefully: When adding in the flour, only fold the mixture just until no flour streaks remain. Over mixing the dough leads to more gluten formation, which can make the cookies thicker and more tough in texture.
Under bake for perfect cookies: Cookies continue baking after they have been taken out of the oven. Once the edges turn slightly golden brown, and the cookies look just a little wet on top still, they are ready to come out. Let the cookies rest on the baking sheet for an additional 5 minutes before transferring them to a wire rack to cool.
The secret to perfectly round cookies: Wanna know the secret to perfectly round cookies? It’s cookie scooting! Right when the cookies come out of the oven, take a bowl, cup, or biscuit cutter that is just slightly larger than your cookies and place it over one of the cookies. Gently swirl the bowl around the cookie to make the cookie perfectly round (and slightly thicker). And that’s all there is to it!
A note on oven temperature: Ovens vary and fluctuate in temperature and might not always actually be at the temperature they claim to be at. If you love to bake like I do, I highly recommend getting an oven thermometer. They are super helpful for letting you know when your oven might be lying to you! I use this one.
ingredients for biscoff chocolate chip cookies:
- All purpose flour: for structure and chewiness.
- Baking soda & baking powder: helps the cookies rise and the edges crisp up.
- Salt: to help balance and bring out the sweetness of the cookies
- Unsalted butter: for tenderness and flavor. You can use salted butter in place of the unsalted, just be sure to omit the extra salt from the cookies. We’ll also be browning the butter for some extra delicious toasty flavor. If you’re looking to make this dairy-free, Miyoko’s Creamery vegan butter has the ability to brown just like regular butter and works like a charm.
- Granulated sugar & light brown sugar: a combination of both gives us cookies with crispy edges and soft and chewy centers.
- Lotus biscoff cookie butter: it wouldn’t be a cookie butter cookie without some cookie butter! If you’re unable to find cookie butter, a creamy peanut butter would work perfectly here as well.
- Egg: for binding and for moisture.
- Chocolate: I used Valrhona feves which I love, but they are definitely on the pricier side and more of a treat-yourself item. If you’re not using feves, I recommend using a baking bar or guittard super cookie chips. You can also of course use chocolate chips here, just note that the cookies may end up a little thicker.
- Lotus biscoff cookies: for crushing up and distributing within the cookies
how to make biscoff cookie butter cookies
Here are a few images going over the process of making these cookies. You can find the full recipe at the end of this blog post.
- Brown the butter by cooking it on the stove until it turns amber in color and has little brown specks in it.
- Immediately whisk in the cookie butter, then set the mixture in the freezer for 5 minutes.
- Mix in both sugars.
- Then mix in the egg and vanilla
- Fold in the dry ingredients just until a few flour streaks remain.
- Fold in the chocolate and crushed biscoff cookies. Chill the dough for 30 minutes, then bake, serve and enjoy!
biscoff chocolate chip cookies q&a
What is brown butter?
Brown butter is super simple to make so don’t worry! It’s just regular butter that is cooked on the stove until some of the moisture evaporates, allowing the milk solids in the butter to be toasted. The result is this butter with an amber hue and little speckles that has a toasted and slightly nutty aroma.
can I double this recipe?
Definitely – I’ve tested this recipe up to quadrupling it with no problem. Please be sure to use grams for the best results.
can I make these cookies ahead of time?
Definitely – cookie dough really only gets better with time. You can keep the cookie dough tightly covered in the fridge for up to 2 days before baking. For longer term storage, you can also freeze the cookie dough balls. Just be sure to take the dough out of the fridge at least 30 minutes to 1 hour before you want to bake, so that it becomes soft enough to scoop again.
How to store biscoff cookies
Store these cookies in an airtight container at room temperature. They will keep for up to 5 days, but will taste the best 1-3 days after baking.
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did you make this recipe?
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Biscoff Chocolate Chip Cookies
Ingredients
- 100 g unsalted butter (7 tbsp.)
- 60 g cookie butter (¼ c.)
- 100 g light brown sugar (½ c.)
- 50 g granulated sugar (¼ c.)
- 1 egg room temperature
- ½ tsp. vanilla
- 150 g all purpose flour (1 ¼ c.)
- ½ tsp. baking soda
- ½ tsp. baking powder
- ½ tsp. salt
- 120 g semi-sweet chocolate* chopped (⅔ c.)
- 45 g biscoff cookies crushed (approx. 6 cookies)
Instructions
- Brown the butter: In a small saucepan set over medium heat, melt the butter. Stir the butter occasionally until it turns amber in color and develops little brown specks.
- Pour the brown butter into a medium sized mixing bowl. You should be left with at least 80g of brown butter (but not more than 85g.) If you have a little less than 80g, you can add in a few grams of water until you reach 80g.
- Immediately mix the cookie butter into the hot brown butter until the mixture is smooth, then set the mixture in the freezer for 5 minutes.
- In the meantime, chop up your chocolate bar (if using) or break your chocolate feves in half.
- Once the brown butter has chilled a little bit, whisk in the granulated and light brown sugar.
- Whisk in the egg and vanilla.
- Add in the flour, baking soda, baking powder and salt. Use a rubber spatula to fold the mixture together just until a few flour streaks remain.
- Add in the chocolate and crushed biscoff cookies and fold just until no flour streaks remain.
- Now the annoying but necessary part, chill your dough! Cover the bowl tightly with a lid or with plastic wrap, and set the dough to chill in the fridge for at least 30 minutes, and up to 2 days.**
- Preheat the oven to 350°F / 175°C. Line a cookie sheet with parchment paper or a silicone baking mat.
- Scoop out heaping 3 tbsp. scoops of dough***, placing the cookies spread apart to allow room for spreading.
- (Optional, but recommended!) Melt 2 tbsp. of cookie butter and use a spoon to spread some on top of each cookie. Top each cookie with additional chocolate and crushed biscoff cookies. Bake for 12-14 minutes, or until the edges of the cookies are golden brown.
- Immediately after taking the cookies out of the oven, take a bowl that is slightly larger than the cookies and swirl it around over the cookies to make them a little more uniform and circular.
- Allow the cookies to sit on the hot cookie sheet for 10 minutes before transferring to a wire rack to cool. Serve and enjoy!
Notes
Nutrition
Please note that the nutrition facts are only an estimate and may vary based on different brands of ingredients and any substitutions made.
I am a huge Biscoff lover, and these cookies are truly amazing! I would have never thought to put the two together, but you have outdone yourself! I love them.
Thank you so much Liz, I’m so happy you liked them! ☺︎
Just made these- amazing! Was wondering if you had ever made them in the air fryer and if so, how to change temp/cooking time for them? Thanks!
Hi, on your tiktok video making these it shows you adding two eggs but on here it says one egg. Should i add one egg or two?
Hi Daniela! This recipe just calls for one egg – the egg in my video just happened to have a double yolk! ☺︎
Made this recipe twice now, this second batch came out absolutely perfect! I think weighing the ingredients is the way to go here, I added white chocolate chips (goes so well w Biscoff) and a touch of flaky sea salt at the end. I also ended up chilling the dough for around 3-4 hours. They came out nice and crispy on the outside, chewy and decadent on the inside! Huge hit in my household! Will def be keeping this one in my arsenal
Thank you so much! I’ll have to try these with white chocolate because that sounds absolutely delish! ☺︎
Holy cow, these might be the best cookies I’ve ever made 😍 I can’t wait to make more of the recipes on your blog!!!
Thank you so much Kat, that means the world to me! ☺︎
Love this recipe. I made em last night and I totally forgot to add the egg but the cookies came out a little crispier like Tate’s cookies but a little thicker. I’m gonna try to make it again and will remember to add the egg and I’ll see which one will be my fave. Thank you for this!
Hi There,
I am usually so successful with this recipe and done it soooo many times now! However I just tried to make a batch and it was too wet, I tried to had a little bit more flour to dry and get it more doughy. then proceeded to cook them in the oven but they expanded and wouldn’t cook. Do you have any ideas what could have caused this? I followed the recipe the same way I always do and something had clearly gone wrong 🙁
Hi Taylor, I’m sorry that happened this time! Are you using a scale for your measurements? If not, it’s possible that you didn’t brown the butter for long enough which would cause the dough to be more wet. Also, if you didn’t let the butter cool enough after browning it the dough would appear to be more wet, but would thicken up after the chill in the fridge (which is also important not to skip and could cause more spreading!) Also, it’s possible that your baking powder / baking soda is expired if you didn’t recently stock up on it. I hope this was a little helpful for your next batch!
when i put the cookies in the oven, as they were cooking, they immediately melted and combined together to make a huge pancake basically. i don’t know what went wrong. i did everything the instructions said. this happened too when i did the lemon and blueberry cookies. they still tasted fine but im a bit sad they don’t look like cookies.
Hi AJ, I’m sorry that happened. There’s a few things that might have gone wrong. Were you measuring by weight? If not, it’s possible you didn’t brown the butter for long enough so there was too much butter, which would result in flatter cookies. Also, if you didn’t recently get your baking powder/baking soda, it might be expired which would cause the cookies not to rise. Also – do you have an oven thermometer? If not, it’s possible that your oven wasn’t hot enough which would make the cookies spread out a lot more – some ovens claim they’re at the right temperature but they could be 25-50f off when it claims to be ready. I hope this is helpful!
What is cookie buttet please?
Hi! Cookie butter is a spread similar to peanut butter but the base of it is cookies! The more popular brand that carries it is Biscoff, but you can also find off-brand versions that might be called “speculoos butter”
Cookie butter is literally just any type of spread! In this recipe, they used biscoff spread! So biscoff spread is what they mean by cookie butter lol!
Made this for a birthday and everyone loved them! The only thing is im wondering if this could be made in a stand mixer? I have wrist problems so hand mixing dough with a spatula is a little painful and difficult for me.
Thank you so much, I’m so happy to hear these were a hit! 🙂 You can definitely make these in a stand mixer!
These might be the best cookies I’ve ever had. Super crunchy on the outside but moist and chewy on the outside — my favorite kind of cookie. My boyfriend and stepdad were both begging me to make more, lol! So I’m making my second batch right now.
OMG, I can’t even start to say how much I love this recipe, after browsing through all the internet options, this one is by far the most accurate, easy to follow, DELICIOUS! And wonderful explanation. Thank you deeply, my loved ones really enjoyed the cookies and I was going crazy looking for this again so I can bake them again! Good thing I never closed this page, thank you so so much! Blessings 🙏🏼🫶🏻
Absolutely delicious! Thank you for sharing the recipe. Made the dough last night and baked a couple today, froze the rest to be baked another time. I topped with flakey salt, and didn’t add the biscoff cookies on top but I bet that would’ve added a nice crunch. Pairs great with a strong espresso, and helps cut the bitterness. If I were to have the cookie only, I think it would be way too sweet.
Tried these and yessssssss!!! They came out so great! I did do vanilla bean paste instead of vanilla extract and absolutely love these! I’m submitting them for a cookie contest!
Ah thank you so much Brooke, I hope you win the cookie contest! 🙂
PHENOMENAL! I tripled this recipe and so glad I did because I wanted to share these with everyone!
I will 1000% be making these again.. and again.. and again
Left in the fridge for not longer than 30 mins, not sure if was too long or I’d over-browned the butter but the dough came out a bit dry; as such I reduced the baking time by a couple of minutes and they came out beautifully – nicely chewy very rich. They are delightfully nutty (while not tasting too overpowering) – highly recommend the recipe!
hi, can i use this recipe and omit the biscoff spread and biscuits to get regular choc chip cookies? or will i need to adjust the other ingredients if i do that (particularly cause i’m omitting the spread)?
i’ve made this recipe in a loaf tin before (and put a layer of biscoff in the middle – so delicious) but i want to make plain choc chip cookie bars and i noticed that your choc chip cookie recipe has slightly different measurements so wasn’t sure if it would turn out as yummy as these as i’ve never made them before at all. thanks
Hi! I definitely recommend using my small batch chocolate chip cookie recipe instead as these biscoff ccc’s are just a modified version of those made to include the biscoff but still yield a similar result. If you just omitted the biscoff here you’d end up with a more dry cookie. Thank you for making these and I’m so happy to hear that you like them! 🙂
Hi Erin!! Loved loved the recipe! Gonna make a second batch now. The only thing is I felt it was a bit too sweet. If I reduce the brown sugar to 60gms instead of 100gms,, will the texture of the cookie change?
Hi Deepa, thank you so much! Reducing the brown sugar would result the cookies being slightly thicker, slightly less moist, and a little less flavorful so I would just keep that in mind when making them! 🙂
Can I know the weight of the cookies in grams in this recipe?
Hi! Each cookie is about 80g before baking – I haven’t weighed them after baking but they would weigh slightly less than that.
Hi, do we have to brown the sugar? Can’t we use ready brown sugar?
Hi, you’ll brown the butter for these – no need to make your own brown sugar! 🙂
These coookies are the best.. however they do not flatten out… I do 125 grams ball overnight in fridge…. Leave them out for an hour… when cooking they just burn on top… I must flatten them out with a spatula while baking as to cook properly .. I am a baker by trade do my measurements are spot on.
Hi Marc, I’m so happy you like the cookies! 125g balls are about double the size of the scoops I use in the recipe. If the cookies are larger they will not spread out as much, and if they are chilled for longer they will bake up thicker even if they are left out because moisture gets soaked up into the flour as they chill. Also I recommend using an oven thermometer to ensure that your oven is at 350F because it may be hotter than it claims to be, which would also cause the cookies to not spread out as much and to burn on the tops. I hope this helps!
Made these and put them in the fridge for 3 hours. Eventually came to room temp and was very crumbly while scooping. I baked them and they didn’t turn out good had to leave them longer in the oven.
Advice don’t put it in the fridge for more than 20 to 30 mins in fridge.
Hi! If the cookie dough was crumbly it sounds like you may have added in too much flour or browned the butter for too long. I always recommend a scale for the best results because it’s far too easy to accidentally add in too much flour by using cups!
So so yummy Erin! Made these for my brothers birthday and we loved them. 🫶🏼 thank you!
Thank you Karla, I’m so happy you both liked them! 🙂
I love making brown butter cookies. They are so easy to make, I honestly would not make cookies any other way. So I made a double batch to take to work and everyone was going crazy over it. I used a combination of milk and dark chocolate chips/chunks/buttons. And used biscoff biscuits with a chocolate cream filling. They were absolutely divine. I have now stalked your insta page and will be making the brownie cookie chocolate chip. Thanks for sharing your recipes!
Ah thank you so much Dona, I’m so happy you and your coworkers liked the recipe! 🙂
They are simply delicious!! Definitely will bake them again <3 i mixed dark and white chocolate!
Thank you so much Shelly! A dark and white chocolate combo in these sounds DELISH! 🙂
How finely do you crush the biscoff cookies that you mix into the dough at the beginning?
This recipe was amazing. I baked this recipe but used semi chocolate chips. I also melted cookie butter and drizzled over the baked cookie and sprinkled crushed biscoff cookie on top. I plan on freezing the baked cookie. It’s freezable right?
I am sending you a pic of the finished product via IG message
Thank you so much! You can definitely freeze them after baking! 🙂