These Chocolate Chip Biscoff Cookies come together in under an hour and deliver a rich cookie-butter flavor in every bite. They bake with soft centers and smooth edges, studded with plenty of chocolate, making them an easy treat to prepare any time.
My daughter loves cookie butter and always hovers when she sees a jar on the counter, hoping we’ll bake something new. That pushed me to test recipes that showcase her favorite spread, and this cookie quickly earned a spot on our favorites list.
The dough mixes easily, requires a short chill, and bakes into cookies that smell amazing while they’re in the oven. A warm cookie-butter drizzle gives them a bakery-style finish and makes them extra special for sharing.
Why You Will Love These Chocolate Chip Cookie Butter Cookies
- Soft centers and plenty of chocolate make each cookie delightfully indulgent.
- The dough mixes easily by hand or with a stand mixer.
- A short chill time helps the cookies bake thicker and more evenly.
- A drizzle of warm cookie butter adds a bakery-style touch.
- The dough and baked cookies freeze well, and the recipe doubles easily.
Ingredients You Will Need
Everything you need to make Chocolate Chip Biscoff Cookies at home:
- All-purpose flour
- Baking soda — helps the cookies rise and brown.
- Salt — balances the sweetness.
- Biscoff cookie butter (or any speculoos cookie butter) — provides warm spiced caramel flavor.
- Unsalted butter, room temperature — creams smoothly with sugars and cookie butter.
- Brown sugar and granulated sugar — brown sugar adds moisture and depth; granulated sugar helps with spread and texture.
- One egg and one egg yolk, room temperature — keep centers tender and help bind the dough.
- Vanilla extract — adds warmth and depth.
- Semi-sweet chocolate chips or chunks — chunks make melty pockets of chocolate.
- Crushed Speculoos or Biscoff cookies (optional) — for garnish and texture.
How to Make Chocolate Chip Cookie Butter Cookies
- Prep the pans: Line two baking sheets with parchment paper to prevent sticking and to promote even browning.
- Combine dry ingredients: Whisk flour, baking soda, and salt in a medium bowl until evenly distributed.
- Cream the butter and cookie butter: In a large bowl, beat the room-temperature butter and 1/2 cup cookie butter until smooth. Add the brown and granulated sugars and beat 1–2 minutes, until pale and fluffy. Scrape the bowl as needed.
- Add eggs and vanilla: Mix in the egg, egg yolk, and vanilla until smooth and glossy.
- Incorporate dry ingredients: On low speed, add the flour mixture and mix only until the flour disappears. The dough should be soft and slightly sticky — avoid overmixing.
- Fold in the chocolate: Stir the chocolate chips or chunks in by hand so they’re evenly distributed.
- Scoop the dough: Use about 2 tablespoons per cookie to form smooth balls. If sticky, lightly flour your hands. Place the balls on the prepared sheets, spacing them about 2 inches apart.
- Chill: Refrigerate the scooped dough for at least 30 minutes. Chilling keeps the cookies from spreading too thin and helps them bake up thicker.
- Bake: Preheat the oven to 350°F (175°C). Bake 11–15 minutes, until the edges are lightly golden and the centers look set but still soft. They will firm as they cool.
- Cool: Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Optional finish: Warm the remaining 3 tablespoons of cookie butter for 15–20 seconds and drizzle over cooled cookies. Sprinkle crushed Biscoff crumbs on top, if desired.
For a festive touch, add a few drops of food coloring to the warmed cookie butter before drizzling. For brighter colors, melt white chocolate and add food coloring, then drizzle.
Expert Tips and Substitutions
- Use room-temperature butter: It creams more easily with the sugars for the best texture.
- Don’t skip chilling: It prevents overspreading and yields thicker cookies.
- For gooey chocolate bites: Use chocolate chunks instead of chips.
- Extra richness: Drizzle warm cookie butter over cooled cookies.
- Make ahead: Scoop and freeze dough balls to bake fresh cookies anytime; bake from frozen, adding 1–2 minutes to the bake time.
- Any speculoos brand works: Lotus, Trader Joe’s, or store-brand cookie butter are good substitutes.
Storing and Making Ahead
- Room temperature: Store cooled cookies in an airtight container for 3–4 days.
- Refrigerate dough: Keep scooped dough in the fridge up to 48 hours before baking.
- Freeze dough: Freeze unbaked dough balls on a tray, then transfer to a bag. Bake from frozen, adding a minute or two to baking time.
- Freeze baked cookies: Freeze baked cookies up to 2 months; thaw at room temperature or warm briefly in the oven before serving.
FAQs
Chill the dough and avoid overbaking. Using brown sugar and room-temperature butter helps maintain tender centers. Store completely cooled cookies in an airtight container.
Cookies spread if the dough is too warm or flour is under-measured. Chilling the scooped dough before baking prevents excessive spreading.
Yes. Trader Joe’s cookie butter and Lotus Biscoff have similar texture and flavor and can be used interchangeably.
Yes. Freeze scooped dough balls on a baking sheet until firm, then store in a freezer bag. Bake from frozen, adding 1–2 minutes to the time.
Semi-sweet chocolate chips are classic. Dark chocolate or chopped chocolate creates larger, melting pockets of chocolate in each cookie.
More Cookie Recipes You Will Love
If you enjoyed these, try other favorite cookie recipes loaded with chocolate, peanut butter, and fun flavors.
- Best Chewy Chocolate Chip Cookies
- Stuffed Peanut Butter Chocolate Cookies
- Jack Jack Num Num Cookies
- Chocolate and Vanilla Swirl Cookies
- Raspberry Cheesecake Cookies
- Easy 3-Ingredient Peanut Butter Cookies
Enjoyed these Chocolate Chip Cookie Butter Cookies? Leave a quick review and let us know how they turned out.
Chocolate Chip Cookie Butter Cookies
Equipment
- Stand mixer or hand mixer
- Cookie scoop
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 cup plus 3 tablespoons cookie butter, divided
- 1/2 cup unsalted butter, room temperature
- 2/3 cup packed brown sugar
- 1/4 cup granulated sugar
- 1 large egg, room temperature
- 1 egg yolk, room temperature
- 2 teaspoons vanilla extract
- 1 cup semi-sweet chocolate chips or chunks
- Biscoff or Speculoos cookies, crushed, for garnish (optional)
Instructions
- Line two baking sheets with parchment paper and set aside.
- Whisk together flour, baking soda, and salt in a medium bowl.
- In a large bowl, combine 1/2 cup cookie butter and softened butter; beat on medium until smooth. Add brown and granulated sugars and beat 2–3 minutes until pale and fluffy, scraping the bowl as needed.
- Add the egg, egg yolk, and vanilla; mix until combined.
- On low speed, add the flour mixture and mix until just combined. Fold in the chocolate chips with a spatula.
- Use a medium cookie scoop (about 2 tablespoons) to form dough balls and place them on the prepared baking sheet about 2 inches apart.
- Chill the baking sheets with dough for at least 30 minutes. Preheat oven to 350°F (175°C) when ready to bake.
- Bake 11–15 minutes, until edges are lightly brown and tops look set. Allow cookies to cool on the sheet for 5 minutes before transferring to a wire rack.
- Optional: Warm the remaining cookie butter 15–20 seconds and drizzle it over cooled cookies. Sprinkle with crushed cookies if desired.
Notes
- Storage: Keep cooled cookies in an airtight container for up to 4 days.
- Freezer: Freeze dough balls or baked cookies for up to 2 months.
- Reheating: Warm in a low oven to refresh texture.
Nutrition
Nutrition information is an approximation.