There’s something magical about the scent of warm cinnamon, melted chocolate, and buttery cookie dough wafting through the kitchen on a chilly afternoon. The kind of aroma that makes you pause, close your eyes, and instantly feel at home. That’s exactly what these Chocolate Chip Biscoff Cookies deliver—an irresistible blend of creamy cookie butter swirls, rich milk chocolate morsels, and crunchy Biscoff cookie pieces folded into a perfectly chewy cookie base. They’re the kind of cookie that makes you want to grab a blanket, pour a glass of milk, and savor every last gooey bite.
Whether you’re baking for the holidays, prepping a cozy weekend treat, or simply craving something that tastes like pure cookie heaven, these Biscoff-loaded chocolate chip cookies check every box: flavor, texture, nostalgia, and that bakery-style look everyone loves.
Chocolate Chip Biscoff Cookies
Ingredients
- 1 ½ cups cake flour for soft texture
- ¾ cup all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon ground cinnamon
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- 2 oz cream cheese softened
- ¾ cup light brown sugar packed
- ½ cup cookie butter like Biscoff
- ½ cup unsalted butter softened
- ⅓ cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 1 tablespoon vanilla extract
- 2 cups milk chocolate chips
- 15 Biscoff cookies coarsely crushed
- melted cookie butter optional drizzle
- extra Biscoff cookie crumbles optional topping
Instructions
- Line baking sheets with parchment paper or silicone mats.
- In a medium bowl, whisk together cake flour, all-purpose flour, cornstarch, baking powder, baking soda, cinnamon, and salt.
- In a stand mixer, cream together cream cheese, cookie butter, unsalted butter, brown sugar, and granulated sugar for 3–5 minutes until light and fluffy.
- Add egg, egg yolk, and vanilla extract. Mix until fully incorporated.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Fold in milk chocolate chips and crushed Biscoff cookies by hand.
- Form dough into 14–16 large balls and chill in the refrigerator for at least 1 hour.
- Preheat oven to 375°F (190°C).
- Place chilled dough balls on prepared baking sheets and bake for 11–12 minutes, or until edges are golden.
- Optional: Drizzle with melted cookie butter and sprinkle extra Biscoff cookie crumbles on top while warm.
Notes
Nutrition
Why You’ll Love These Chocolate Chip Biscoff Cookies
1. A Flavor Explosion in Every Bite
Chocolate chip cookies are already iconic—but when you add cookie butter and crumbled Biscoff biscuits into the mix, you unlock a deeper hint of caramel, warm spice, and toasty sweetness that turns a simple cookie into an unforgettable treat.
2. Bakery-Style Texture
Soft and thick on the inside, slightly crisp on the edges, with chips and cookie pieces throughout—the texture is perfection. The cream cheese in the dough creates a tender crumb and guarantees your cookies stay moist for days.
3. Easy to Customize
Prefer dark chocolate? Want to add white chocolate chunks or drizzle melted cookie butter over the top? This recipe is super adaptable for personalizing to your taste or for seasonal variations.
4. Biscoff is Trending
From TikTok to Pinterest, Biscoff desserts are exploding in popularity right now. This recipe taps directly into that trend, making it a perfect post for viral engagement and Google Discover visibility.
Ingredients & Variations
Here’s what you’ll need to create the perfect cookie dough base:
Dry Ingredients
- 1½ cups cake flour – Creates a soft, delicate texture.
- ¾ cup all-purpose flour – Adds structure and chew.
- 1 tablespoon cornstarch – Helps keep cookies thick and soft.
- 1 teaspoon ground cinnamon – Enhances that classic Biscoff spice.
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
Substitution Tip: You can use only all-purpose flour if needed (replace cake flour with equal weight AP flour), but texture will be slightly less tender.
Wet Ingredients
- 2 oz cream cheese – Secret moisture booster.
- ¾ cup light brown sugar – Adds chewiness and caramel notes.
- ½ cup cookie butter – The star ingredient for that signature flavor.
- ½ cup unsalted butter – Softened for perfect creaming.
- ⅓ cup granulated sugar
- 1 large egg + 1 yolk – Extra yolk adds richness.
- 1 tablespoon vanilla extract
Mix-Ins
- 2 cups milk chocolate chips
- 15 Biscoff cookies, coarsely crushed
Optional Toppings: Melted cookie butter drizzle, extra Biscoff cookie crumbles.
How to Make Chocolate Chip Biscoff Cookies
1. Prep the Pans
Line baking sheets with parchment paper or silicone mats.
2. Combine Dry Ingredients
In a medium bowl, whisk together the flours, cornstarch, baking powder, baking soda, cinnamon, and salt. Set aside.
3. Cream the Butter & Sugars
In a stand mixer, beat cream cheese, cookie butter, butter, brown sugar, and granulated sugar for 3–5 minutes until fluffy.
4. Add Eggs & Vanilla
Mix in the egg, egg yolk, and vanilla extract until fully incorporated.
5. Add the Dry Ingredients
Gradually mix in the dry ingredients until just combined—don’t overmix.
6. Fold in the Good Stuff
Add chocolate chips and crushed Biscoff cookies, folding gently into the dough.
7. Shape & Chill
Form dough into 14–16 large balls. Chill for at least 1 hour for thick, chewy cookies.
8. Bake
Bake at 375°F (190°C) for 11–12 minutes until golden.
9. Decorate
Drizzle with melted cookie butter and add Biscoff crumbs if desired.
Serve These Chocolate Chip Biscoff Cookies With :
These cookies are best enjoyed slightly warm with:
Serve These Cookies With
A glass of cold milk
A scoop of vanilla ice cream
A drizzle of warm cookie butter
They also make an incredible edible gift for holidays, birthdays, or cookie exchanges.
Storage & Freezing Tips
Storage & Make-Ahead
Room Temperature: Store up to 4 days in an airtight container.
Refrigerator: Keeps fresh for up to 1 week.
Freeze Dough Balls: Freeze for up to 3 months and bake directly from frozen (add 1–2 minutes to the bake time).
Variations for Every Mood
Biscoff Cookie Variations
White Chocolate Biscoff Cookies
Swap part (or all) of the milk chocolate chips for creamy white chocolate. The vanilla-caramel notes pair perfectly with Biscoff spice.
Sweet & CreamyDark Chocolate Espresso Biscoff Cookies
Use dark chocolate chips and stir in 1–2 tsp instant espresso. The coffee amplifies the caramelized Biscoff flavor for a café-style cookie.
Bold & MochaBiscoff S’mores Cookies
Fold in mini marshmallows and chopped milk chocolate, then top with extra Biscoff crumbs. Toasty, gooey, and campfire-approved.
Gooey TreatHoliday Edition: Add Red & Green M&M’s
Stir in festive red and green M&M’s with the chocolate chips. Finish warm cookies with a light cookie butter drizzle for party-ready sparkle.
FestiveFrequently Asked Questions
Chocolate Chip Biscoff Cookies — FAQs
1) Can I use only all-purpose flour instead of cake flour?
Yes, you can substitute cake flour with all-purpose flour in equal weight, but the cookies may be slightly denser. Cake flour adds tenderness and helps achieve that soft, bakery-style texture. If you swap, avoid overmixing the dough. Weighing your flour (instead of scooping) will give you the best results.
2) Why do I need to chill the dough?
Chilling the dough solidifies the fats, which keeps the cookies from spreading too much in the oven. It also allows the flour to fully hydrate, concentrating flavor and improving texture. Even a quick 30–60 minutes makes a noticeable difference in thickness and chew.
3) Can I make these cookies ahead of time?
Absolutely. Shape the dough into balls and freeze on a tray until firm, then store in a freezer bag for up to 3 months. Bake straight from frozen and add 1–2 minutes to the bake time. You can also refrigerate shaped dough up to 48 hours before baking for maximum flavor development.
4) What type of cookie butter works best?
Lotus Biscoff cookie butter is ideal for signature flavor and smooth texture, but any smooth cookie butter works. Avoid crunchy varieties in the dough to keep the crumb tender. Save crunch for toppings with crushed Biscoff. For a stronger spice note, add an extra pinch of cinnamon to the batter.
More Sweet Treats to Love
Continue your baking journey with these irresistible recipes: