Biscoff Chocolate Chip Cookies
Let me tell you, the first time I made Biscoff chocolate chip cookies, it was one of those unplanned kitchen adventures (the ones where you open the pantry, sigh dramatically, and make something up out of a craving). My cousin Sam was coming over and she’s got this thing for all things Biscoff, so naturally… R&D time! I still remember scraping the last bit of cookie dough from the bowl (don’t worry, I washed the spoon… mostly). If I had a pound for every time someone’s asked for this recipe, I could probably buy a lifetime supply of chocolate chips. Or at least a very nice mug.
So Why Do I Keep Turning to This Recipe?
I make these whenever our house needs an instant mood lift or when the weather is just a bit too British grey. Honestly, my partner asks for these every birthday and when I don’t make them, he drops subtle (read: not subtle at all) hints by leaving empty Biscoff jars on the counter. The combo of caramelly Biscoff and melty chocolate is basically a hug in edible form (and who doesn’t need that?). One time I tried using only half the Biscoff and, well, let’s just say the cookies were swiftly renamed “They’re Just Okay Cookies”. Don’t skimp, trust me. Also, somehow these always disappear faster than any other batch – I blame the fridge gnomes.
Ingredients You’ll Need (and What I Sometimes Fudge)
- 115g (1/2 cup) unsalted butter, softened (or swap for salted, just ditch the extra pinch of salt later; don’t stress)
- 100g (roughly 1/2 cup) brown sugar (I use dark; light works in a pinch, my gran never noticed)
- 50g (1/4 cup) white sugar
- 1 large egg
- 150g (about 1/2 cup) Biscoff spread (sometimes I use crunchy if I’m feeling wild, but smooth gets along better with the dough)
- 1 tsp vanilla extract – the real stuff is lovely but I’ve been known to skimp with the imitation on off-weeks
- 200g (1 & 2/3 cups) plain flour
- 1/2 tsp baking soda
- 1/2 tsp salt (skip if you used salted butter or just add a wee pinch if you like that sweet-salty vibe, your call)
- 180g (1 heaping cup) chocolate chips (milk, dark, or honestly break up a bar if that’s all you have – Aldi, Cadbury, fancier stuff, whatever’s lurking in your cupboard)
- Optional: a handful of Biscoff biscuits, roughly broken (more crunch, more fun)
How I Throw These Together (The Real World Instructions)
- Start out by preheating your oven to 180°C/350°F. I always forget, then end up waiting… so maybe do that first. Line two baking trays with paper (or just grease ‘em if you’re out – I’ve done both).
- Beat your softened butter, brown sugar, and white sugar together until creamy and kinda fluffy. If the butter’s too hard, I’ve been known to give it a 10-second zap in the microwave (don’t melt, just soften). Then mix in the Biscoff spread until it’s all one big happy, sticky cloud. This is exactly when I sneak a taste; I have no shame.
- Crack in the egg and vanilla. Beat again, but not too aggressively – just until it’s sort of smooth and not streaky. Sometimes I get bored and skip a few stirs, but in the end, it works out.
- Sift (or just dump, honestly) in the flour, baking soda, and salt. Mix until combined – it should look like proper cookie dough. Don’t overdo this bit; just bring it together.
- Stir in the chocolate chips and those broken Biscoff biscuits if you’re using them. Use a spoon, use your hands – whatever. This bit is always a hands-on mess at my house.
- Scoop about two heaping tablespoons at a time onto the trays, leaving breathing room between each (they spread more than you think… I always forget and end up with one massive mega-cookie cluster now and then).
- Bake for 10-12 minutes. The moment the edges go golden but the middles still look a little mushy (they’ll firm as they cool), whip them out. If you like them extra gooey, err on the earlier side. Oh, and if you smell a toasty, caramel aroma – that’s your cue!
- Let them cool for a few minutes on the tray (or a cooling rack if you’ve got one, but honestly, the tray works fine), then try to resist eating them all right away. Spoiler: I never manage.
Random Notes I’ve Discovered
- I once used an electric mixer to blend everything and the dough got a bit too airy – hand mixing gives thicker, chewier cookies. Unless you love super puffy cookies, then, sure, use the mixer.
- Letting the dough sit in the fridge for an hour (or even overnight, if you’ve got the patience of a saint) makes the flavors pop. But sometimes I just dive right in. Life’s short, cookies can’t always wait.
- If your cookies flatten too much, your butter was probs too melty. Or, you know, it’s just physics. They still taste fab.
Variations I’ve Tried (One Went Hilariously Wrong)
- I once swapped out all-purpose flour for wholemeal. Friends, don’t. Unless you like dense, slightly gritty cookies. 10/10 do not recommend, but hey – fibre?
- Chunky peanut butter works as an interesting substitute for Biscoff if you run out. The flavor isn’t the same, but there’s a certain charm to it (my friend Dan swears it’s better, but he’s totally wrong).
- Try stuffing a dollop of Biscoff in the center of each ball of dough for a gooey surprise – a bit messy, but worth it if you like drama.
- Add a small splash of instant coffee powder to the mix – it perks up the chocolate. Learned this trick after reading Sally’s Baking Addiction, which is a great resource for all bakers!
- Oh, and once I tried coconut… just no. Let’s pretend that never happened.
What If I Don’t Have Fancy Kitchen Equipment?
I’m supposed to say a hand mixer is essential (and it does make things easier), but, well, I’ve used just a big wooden spoon and some elbow grease plenty of times when the power went out. Mixing bowls, a spoon, and a couple trays will do ya just fine. For measuring, if you don’t have scales, go with your best mug and eyeballs. Cookies are forgiving. (But if you’re curious, here’s a saucepan I love for melting butter: John Lewis saucepans.)
Keeping ‘Em Fresh (If They Even Last That Long)
Here’s the thing: these cookies technically keep 3–4 days in an airtight tin or Tupperware on the counter. But honestly, cookies in my house disappear in, oh, about 14 hours. Sometimes I freeze half the dough as pre-portioned balls, ready to bake when a craving hits out of nowhere (the temptation is real, mate).
How We Like to Serve ‘Em (Family Habits Die Hard)
Main tradition: still warm, sometimes with a scoop of vanilla ice cream if we’re feeling bold. My nephew once dipped his cookie in morning coffee – raised quite a few eyebrows, but actually? Not half bad. I sometimes sandwich two around marshmallow fluff for movie nights. Ridiculous, but it’s sort of got a cult following now.
The Lessons Pro Bakers Won’t Tell You (But I Will)
- I once rushed through mixing and didn’t scrape down the bowl properly – pockets of flour and chaos. Take the extra thirty seconds. Future you will thank you.
- If you bake them until they look completely done, they’re usually overbaked. The middle should still wobble a little. That’s the magic spot, even if you’re skeptical.
- Oh, and don’t stress about perfect cookie shapes – by the time they’re cool, no one remembers. It’s the taste. Every time.
Oh, I Keep Getting These Questions…
- Can I skip the Biscoff? Uh… sure, but then they’re just chocolate chip cookies (still good, though). There’s something about that spiced caramel vibe.
- Egg substitute? Got you. I’ve used 2 tbsp of apple sauce in a pinch, or even a flaxseed “egg” (1 tbsp flax, 3 tbsp water, let it sit til slimy…in the best way). Different texture, but still tasty.
- Why did my cookies spread so much? Happens! Probably your butter was too warm, or you added a bit less flour. Try chilling the dough a bit longer next time.
- Can I make these gluten free? Actually, yes—I swap in gluten-free plain flour blend now and then. You might want to add an extra tablespoon since gluten-free blends can run a tad lighter.
- Is freezing the dough okay? Absolutely. I do this a lot (because it’s incredibly handy). Bake straight form frozen, just add an extra minute or two in the oven.
- What if I don’t have chocolate chips? I’ve chopped up good old Dairy Milk bars, and once even threw in some crushed up Easter eggs. Chocolate is chocolate, right?
So, if you’re looking for a cookie that’s all chewy edges, gooey middles, and got that little extra something (thank you, Biscoff!), give this a whirl. And if you make a mess, well… join the club, mate.
Ingredients
- 1/2 cup (115g) unsalted butter, softened
- 1/2 cup (120g) Biscoff cookie butter spread
- 1/2 cup (100g) brown sugar, packed
- 1/4 cup (50g) granulated sugar
- 1 large egg
- 1 1/2 cups (190g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (180g) semi-sweet chocolate chips
Instructions
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1Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
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2In a large bowl, cream together the unsalted butter, Biscoff cookie butter, brown sugar, and granulated sugar until light and fluffy.
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3Beat in the egg until fully incorporated.
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4In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined.
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5Fold in the chocolate chips. Scoop tablespoonfuls of dough onto the prepared baking sheets, spacing them 2 inches apart.
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6Bake for 10–12 minutes or until edges are set and centers look slightly underbaked. Let cool on the baking sheets for a few minutes before transferring to a wire rack.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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