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These chocolate chip Biscoff cookies bring together everything you love about classic American cookies with the warm, caramelized spice of Belgian speculoos in one irresistible treat. The combination of creamy cookie butter folded into the dough, generous milk chocolate chips, and crunchy Biscoff cookie pieces creates layers of flavor and texture that make these cookies truly extraordinary. What sets these cookies apart is the secret addition of cream cheese in the dough, which creates that perfectly chewy center that stays soft for days. Every batch I make disappears within hours, and people always ask what makes them taste so special compared to regular chocolate chip cookies.
My teenage daughter brought a batch of these to her study group last month, and I received three text messages from other parents asking for the recipe before she even got home. One mom told me her son, who usually ignores homemade treats, ate four cookies and declared them better than anything from the fancy bakery downtown. Now these chocolate chip Biscoff cookies have become my go-to recipe whenever I need to impress.
Cookie Dough Essentials
- Cake flour: Creates a tender, delicate crumb. The lower protein content ensures softer results compared to using only all-purpose flour.
- Cookie butter: Brings signature Biscoff flavor directly into the dough. Choose creamy cookie butter for smooth incorporation.
- Cream cheese: The secret to a chewy texture. Use block-style, full-fat cream cheese at room temperature.
- Milk chocolate chips: Provide creamy sweetness that perfectly matches the caramelized notes of the speculoos.
- Crushed Biscoff cookies: Add crunchy texture contrast. Break them into coarse, uneven pieces rather than fine crumbs.
- Cornstarch: Works with the cake flour to inhibit gluten and prevent the cookies from spreading too thin.
- Ground cinnamon: Bridges the gap between the chocolate and the caramelized cookie butter.
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Baking Directions Detailed
- Preparing Baking Sheets:
- Line two pans with silicone mats or parchment paper. Make sure your sheets are completely flat to ensure even baking.
- Combining Dry Ingredients:
- Whisk cake flour, all-purpose flour, cornstarch, cinnamon, baking powder, baking soda, and sea salt in a medium bowl for 30 seconds to distribute leavening agents evenly.
- Creaming Butter Mixture:
- Beat softened cream cheese, cookie butter, unsalted butter, and sugars on medium speed for 3 to 5 minutes until light and fluffy. Scrape the bowl twice.
- Adding Eggs:
- Add the room temperature egg, egg yolk, and vanilla extract on low speed. Mix until smooth without visible streaks.
- Incorporating Flour:
- Gradually add the dry ingredients on the lowest speed. Stop mixing the moment the last streaks of flour disappear to avoid developing gluten.
- Folding Mix-Ins:
- Gently fold in the milk chocolate chips and crushed Biscoff cookies by hand with a spatula until evenly distributed.
- Shaping Cookie Balls:
- Portion dough into 80-90 gram balls. Tear each ball in half and press the pieces back together with the **rough, torn edges facing upward** for a craggy look.
- Chilling Dough:
- Refrigerate the shaped balls for at least one hour. This prevents excessive spreading and deepens the flavor profile.
- Baking To Perfection:
- Bake at 375 degrees Fahrenheit for 11 to 12 minutes. The edges should be golden but the centers should still look slightly puffy and underdone.
- Cooling and Finishing:
- Let cookies rest on the pan for 5 minutes. Transfer to a wire rack. For an extra touch, drizzle with melted cookie butter and sprinkle with more Biscoff crumbs.
While your cookies are still hot and pliable immediately after removing them from the oven, place a large round biscuit cutter over each cookie and swirl it in a circular motion. This technique pushes any irregular edges back toward the center and creates perfectly round cookies with a uniform, professional appearance.
Expert Baking Secrets
- Temperature Control: Let butter and cream cheese soften naturally at room temperature; microwaving them can create greasy spots and ruin the texture.
- Texture Trick: Tearing and reassembling the dough balls is what creates those high-end, bakery-style cracks on the surface.
- Scaling: Use a kitchen scale to ensure every cookie is the same size so they all reach perfect doneness at the same time.
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Keeping Cookies Fresh
Store at room temperature in an airtight container for up to five days. The cream cheese helps maintain moisture longer than standard recipes. For long-term storage, freeze unbaked dough balls and bake directly from the freezer, adding 1 to 2 minutes to the bake time.
Every time I pull a fresh batch from the oven and see those gorgeous crackly tops and smell that incredible cinnamon-spiced aroma, I remember exactly why baking from scratch brings such joy to my kitchen. These cookies have become a signature in my house, and I hope they become a favorite in yours too.
Frequently Asked Questions
- → What is cookie butter?
- Cookie butter (also called Biscoff spread or speculoos spread) is a creamy spread made from crushed Biscoff cookies. You can find it near the peanut butter at most grocery stores.
- → Why do I need to chill the dough?
- Chilling the dough for an hour helps the cookies keep their thick, bakery-style shape and prevents them from spreading too flat while baking.
- → What does splitting the dough balls do?
- Tearing each dough ball in half and pressing the jagged sides back together creates those beautiful craggy, textured tops that look like they came from a fancy bakery.
- → Can I use regular all-purpose flour instead of cake flour?
- You can! Just reduce the all-purpose flour by 2 tablespoons and add 1 extra tablespoon of cornstarch to get a similar tender texture.
- → Why use a biscuit cutter on hot cookies?
- Gently swirling a biscuit cutter around each hot cookie evens out the edges and creates perfect round shapes. It's a bakery trick for uniform cookies.
- → Can I freeze the dough?
- Yes! Shape the dough balls, freeze them on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding a minute or two to the baking time.