Chocolate chip Biscoff cookies are thick bakery-style cookies flavored with creamy speculoos cookie butter, cinnamon, milk chocolate, and pieces of caramelized spice cookies. Cream cheese and a blend of cake flour and all-purpose flour give the centers a tender chew while the outside bakes golden.
The dough makes 14 to 16 large cookies. Although active preparation is short, a one-hour chill is essential for controlled spreading and deep flavor. Weighing the flour and dough portions gives the most consistent result.
Ingredients for Cookie Butter Chocolate Chip Cookies
Whisk together 1 1/2 cups or 171 grams cake flour, 3/4 cup or 95 grams all-purpose flour, 1 tablespoon cornstarch, 1 teaspoon cinnamon, 3/4 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon fine sea salt.
The wet ingredients are 2 ounces or 57 grams softened cream cheese, 3/4 cup or 135 grams packed light brown sugar, 1/2 cup or 140 grams creamy cookie butter, 1/2 cup softened unsalted butter, 1/3 cup or 50 grams granulated sugar, 1 room-temperature egg, 1 room-temperature egg yolk, and 1 tablespoon vanilla. Fold in 2 cups or 340 grams milk chocolate chips and 15 coarsely crushed caramelized spice cookies. Extra melted cookie butter and crumbs are optional.
If you enjoy this recipe, you may also like Halloween Eyeball Cupcakes.
How to Make Chocolate Chip Biscoff Cookies
- Prepare. Line two baking sheets with parchment or silicone mats.
- Mix dry ingredients. Whisk both flours, cornstarch, cinnamon, baking powder, baking soda, and salt.
- Cream. Beat cream cheese, brown sugar, cookie butter, butter, and granulated sugar for three to five minutes.
- Add eggs. Mix in the egg, yolk, and vanilla.
- Finish dough. Add dry ingredients on low just until combined, then fold in chocolate chips and cookie pieces.
- Portion and chill. Make 14 to 16 balls of 80 to 90 grams and chill one hour.
- Bake. Bake at 375°F for 11 to 12 minutes. Rest five minutes on the sheets before moving to racks.
For storage details after serving, the USDA leftovers and food safety guidance.
Measure Flour by Weight
A kitchen scale is especially useful for these thick cookies. Too much flour prevents spreading and makes the centers dry, while too little creates flat, greasy rounds. Use 171 grams cake flour and 95 grams all-purpose flour.
If measuring by cups, spoon flour loosely into the cup and level it without packing. Whisk the dry mixture thoroughly so the cornstarch, leaveners, cinnamon, and salt are evenly distributed.
If you enjoy this recipe, you may also like Southern Peach Cobbler.
Bring Ingredients to Cool Room Temperature
Butter and block-style cream cheese should yield to light finger pressure but should not look shiny or melted. The egg and yolk should lose their refrigerator chill. Similar temperatures help the mixture emulsify instead of curdling.
Do not microwave the butter until liquid. If it becomes overly soft, the dough may spread despite chilling. Cut cold butter and cream cheese into pieces and let them soften naturally.
Cream for a Light Base
Beat cream cheese, cookie butter, softened butter, and both sugars with a paddle attachment for three to five minutes. Stop twice to scrape the bottom and sides. The mixture should become uniform and slightly lighter.
Add the whole egg, extra yolk, and vanilla on low speed. The extra yolk enriches the center without adding as much water as another whole egg.
Mix Only Until Combined
Add the flour mixture gradually on the lowest mixer speed. Stop while a few streaks remain and finish folding by hand. Prolonged mixing develops gluten and breaks the crushed cookies into fine dust.
Fold in milk chocolate chips and coarse spice-cookie pieces with a sturdy spatula. Reserve a small handful of each to press into the shaped tops if a more visible bakery finish is desired.
Shape Craggy Bakery Tops
Divide the dough into portions weighing 80 to 90 grams. For a textured surface, split one portion in half and press the smooth sides together so the torn faces point upward. Do not compress the pieces into a tight ball again.
Place no more than eight portions on each sheet, leaving room for spreading. Press reserved chocolate and crumbs gently into the top rather than flattening the dough.
Bake While the Centers Look Soft
Heat the oven fully to 375°F. Bake one sheet at a time on the center rack for 11 to 12 minutes. The edges should be golden and set, while the centers remain puffed and slightly underdone.
Carryover heat finishes the middle during the five-minute rest on the baking sheet. Waiting until the centers look completely dry produces hard cookies after cooling.
Round Cookies After Baking
For uniform circles, place a round cutter slightly larger than a hot cookie around it and move the cutter in a gentle circular motion. The soft edge nudges inward without flattening the top.
Work immediately because the cookies firm within minutes. This optional step improves shape but does not affect taste or texture.
Decorate Without Making Them Too Sweet
The cookies are rich enough without decoration. For a finished look, warm a small amount of cookie butter until fluid and drizzle thin lines over cooled cookies. Add a restrained sprinkle of coarse cookie crumbs before the drizzle sets.
A heavy coating can overwhelm the chocolate and cinnamon. Keep the added layer thin and allow it to set before stacking.
Storage and Freezing
Store cooled cookies airtight at room temperature for up to five days. A sheet of parchment between layers protects the tops. Do not refrigerate baked cookies unless the room is unusually warm, since refrigeration firms the crumb.
Freeze shaped dough balls until solid, then bag for up to two months. Bake from frozen at 375°F, adding one or two minutes. Baked cookies also freeze well and should thaw while covered.
Troubleshooting
- Cookies spread flat: Cool the butter, weigh flour, and chill dough fully.
- Cookies stay too tall: Check flour weight and oven temperature.
- Dry centers: Remove them while the middle still looks soft.
- Uneven baking: Weigh portions and bake one centered sheet at a time.
- Gritty dough: Cream the butter mixture longer before adding eggs.
Conclusion
Cream butter, cream cheese, cookie butter, and sugars until light, then add egg, yolk, and vanilla. Mix in the dry ingredients briefly and fold in milk chocolate and crushed spice cookies. Portion, chill one hour, and bake at 375°F for 11 to 12 minutes.
Frequently Asked Questions
- → Why does cookie dough need to chill?
Chilling firms the fat and hydrates the flour, helping large cookies stay thick instead of spreading flat.
- → Can I replace cake flour with all-purpose flour?
Yes, but the texture changes. For a closer substitute, replace 2 tablespoons from each cup of all-purpose flour with cornstarch and sift well.
- → How do I know when the cookies are done?
The edges should be golden and set while the centers still look soft and puffed. They finish cooking on the hot sheet.
- → Can I freeze cookie butter cookie dough?
Yes. Freeze shaped portions for up to two months and bake from frozen, adding one or two minutes.