If you’re a cookie lover who enjoys rich chocolate with a hint of caramelized spice, you’re in for a treat. Biscoff Chocolate Cookies are the ultimate indulgence. They combine buttery cookie dough with melted chocolate chunks and creamy Biscoff spread, creating a chewy yet slightly crisp cookie that melts in your mouth.
In this guide, you’ll get everything you need to bake the perfect Biscoff Chocolate Cookies at home. We’ll cover the essential ingredients, a foolproof recipe, expert tips, creative variations, storage tricks, and even vegan-friendly swaps. And if you want to discover more indulgent treats, check out our Peanut Butter Cup Cookies for another flavor-packed bite.
What Makes Biscoff Chocolate Cookies Special?
The magic of Biscoff spread in baking
Biscoff spread is made from spiced Lotus Biscoff cookies, which have a caramelized, cinnamon-like flavor. When added to cookie dough, it adds richness, warmth, and a unique flavor that pairs perfectly with chocolate.
How chocolate enhances spiced cookies
Chocolate has a way of amplifying the flavors of spices. The smooth, slightly bitter richness of semi-sweet or dark chocolate balances the sweetness of the Biscoff spread and the caramel notes of the crushed cookies.
Why texture matters: chewy vs crunchy
The perfect cookie strikes a balance between crispy edges and a chewy, gooey center. Achieving this requires the right sugar ratio, proper baking time, and chilling the dough before baking.
Ingredients You’ll Need
Here’s everything you need to make Biscoff Chocolate Cookies.
Pantry staples for the dough
- All-purpose flour (1 ¼ cups): The base of the cookies.
- Baking soda (½ tsp): Helps cookies rise just enough.
- Salt (¼ tsp): Enhances all flavors.
Choosing the right chocolate
- Semi-sweet chocolate chunks (½ cup): For gooey pockets of chocolate.
- Dark chocolate chips or chopped bars (optional): For a deeper cocoa taste.
The star ingredients
- Biscoff spread (½ cup): Creamy, spiced spread that gives cookies their unique flavor.
- Crushed Biscoff cookies (¼ cup): Adds texture and extra flavor.
Wet ingredients for structure
- Unsalted butter (½ cup, softened): Creams with sugar for structure.
- Brown sugar (½ cup): Adds moisture and chewiness.
- Granulated sugar (¼ cup): Creates crisp edges.
- Egg (1 large): Binds everything together.
- Vanilla extract (1 tsp): Rounds out the flavors.
Step-by-Step Recipe for Biscoff Chocolate Cookies
Step 1: Cream the butter, Biscoff, and sugars
In a large mixing bowl, beat softened butter, Biscoff spread, brown sugar, and white sugar until light and fluffy. This step incorporates air and sets the foundation for chewy cookies.
Step 2: Add the egg and vanilla
Crack in one egg and add vanilla extract. Beat until well combined, scraping down the sides of the bowl.
Step 3: Mix the dry ingredients
In another bowl, whisk together flour, baking soda, and salt. Gradually add the dry mixture to the wet ingredients, mixing until just combined. Avoid overmixing to prevent dense cookies.
Step 4: Fold in chocolate and crushed Biscoff cookies
Using a spatula, gently fold in chocolate chunks and crushed Biscoff cookies. Every bite should have gooey chocolate and crunchy bits.
Step 5: Chill the dough
Cover the dough and chill for at least 30 minutes. This helps the cookies hold their shape and prevents spreading.
Step 6: Shape and bake
Preheat oven to 350°F (175°C). Scoop dough into 1 ½ tablespoon balls and place on a lined baking tray about 2 inches apart. Bake for 10–12 minutes, until the edges are golden but the centers look slightly underbaked.
Step 7: Cool and enjoy
Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. They will continue to firm up as they cool.
Baking Tips for Perfect Results
How long to chill the dough
Even a short 30-minute chill helps prevent spreading, but for extra flavor and chewiness, chill overnight.
Oven temperature and baking time
Bake at 350°F for 10–12 minutes. The centers should look soft—cookies continue baking on the hot tray after you take them out.
How to tell when cookies are done
Edges should be golden brown while the center looks slightly set but soft. Overbaking leads to dry cookies.
Variations and Creative Twists
Double chocolate Biscoff cookies
Add cocoa powder to the dough and use dark chocolate chunks for an extra chocolate punch.
Add-ins for texture
Chopped hazelnuts, pecans, or even dried cranberries add crunch and depth. Looking for inspiration? Try our Chocolate Pistachio Cream Thumbprints for another nutty chocolate idea.
Skillet cookie variation
Spread the dough in a cast-iron skillet, bake until golden, and serve warm with ice cream on top.
Storing and Freezing Biscoff Chocolate Cookies
Storing at room temperature
Keep in an airtight container for up to 4 days. Place parchment between layers to avoid sticking.
Freezing cookie dough balls
Scoop dough into balls, freeze on a tray, then store in a freezer bag for up to 3 months. Bake directly from frozen—just add 2 minutes to baking time.
Freezing baked cookies
Cool completely, then freeze in a sealed container. Thaw at room temperature or warm in the oven for a fresh-baked feel.
Pairing Ideas and Serving Suggestions
Best drinks to pair
- Hot coffee or espresso highlights the caramelized flavors.
- Cold milk balances the sweetness.
- Spiced chai pairs beautifully with the cinnamon notes.
Dessert platter ideas
Combine cookies with brownies, biscotti, and macarons for an indulgent dessert spread. Don’t miss our Biscoff Tiramisu if you want another creative Biscoff dessert for your table.
Holiday gifting
Pack cookies in glass jars or tins tied with ribbon for a thoughtful homemade gift.
Troubleshooting Common Baking Issues
Why did my cookies spread too much?
The dough wasn’t chilled long enough, or the butter was too soft. Always chill for at least 30 minutes.
Why are my cookies dry or cakey?
You may have added too much flour or overbaked them. Spoon and level flour when measuring, and pull cookies out while slightly underdone.
Why are the bottoms burnt?
Baking too close to the oven’s heating element can cause burning. Use the middle rack and parchment paper.
Healthier and Vegan-Friendly Alternatives
Plant-based butter
Swap dairy butter for vegan margarine or coconut oil.
Egg substitutes
Flax eggs (1 tbsp flaxseed meal + 3 tbsp water) or chia eggs work well.
Reducing sugar
Replace part of the sugar with coconut sugar or monk fruit sweetener for lower sweetness.
For more plant-based inspiration, check out our Vegan Pistachio Cake.
Conclusion
Biscoff Chocolate Cookies are the perfect marriage of spiced Biscoff spread and gooey chocolate. With a chewy center, crisp edges, and a flavor that’s both comforting and indulgent, they’re bound to become your new favorite cookie recipe.
If you enjoyed this recipe, don’t miss our Salted Caramel Chocolate Cookie for another rich chocolatey bake, or explore our Hazelnut Chocolate Protein Bars if you want a healthier chocolate snack.