Chocolate Chip Biscoff Cookies: A Recipe That Will Make Your Mouth Water

The first day of spring was yesterday (aka Christopher's birthday!).

In our house, birthday weeks mean favorite meals and treats take center stage on the menu! When I asked Chris what he wanted for his birthday dessert this year, he chose these incredible Chocolate Chip Biscoff Cookies.

If Biscoff cookies aren't already on your radar, they're those crisp, cinnamon-spiced butter cookies you might recognize from airplane snacks. Even better, they make Biscoff cookie butter - a spreadable, creamy version that's a game-changer for quick treats.

This recipe combines classic chocolate chip cookies with Biscoff cookie butter and chunks of Biscoff cookies for a flavor that feels fancy but comes together fast.

I made a double batch this year and they are nearly gone!

The last Chocolate Chip Biscoff Cookies - happy I was able to snap a photo for this recipe before they disappeared!

Chocolate Chip Biscoff Cookie Recipe

Makes approximately 24 cookies

Ingredients

• 2 cups all-purpose flour

• 3 tbsp cornstarch

• 1/2 tsp baking soda

• 1/2 tsp baking powder

• 1/2 tsp salt

• 1/2 cup unsalted butter, cold, cut into cubes

• 1/2 cup creamy cookie butter (I used Lotus Biscoff)

• 3/4 cup brown sugar

• 1/4 cup sugar

• 1 large egg

• 1 large egg yolk

• 1 1/2 tbsp cookie butter emulsion (available on Amazon)

• 2 tsp vanilla extract

• 1 1/2 cups chocolate chips

• 10 Biscoff cookies, crushed (some chunks are fine!)

  
  

Instructions

1. Preheat the oven to 375°F. Line two baking sheets with parchment paper.

2. Whisk together flour, cornstarch, baking powder, baking soda and salt in a large bowl.

3. In a stand mixer with paddle attachment, cream the butter, cookie butter, and sugars on medium speed until combined (about 2-3 minutes).

4. Add egg, egg yolk, cookie butter emulsion and vanilla extract.

5. Gradually add dry ingredients, scraping sides and bottom of bowl for thorough mixing.

6. Stir in chocolate chips and crushed Biscoff cookies.

7. Time-saving tip: Unlike most cookie recipes, this dough bakes better warm - no chilling required!

8. Shape dough into balls using hands or a medium cookie scoop, placing 12 per sheet.

9. Bake 10-12 minutes until edges look slightly golden. They will look undercooked and won't spread very much in the oven - don't worry, this is how they are supposed to look!

10. Allow cookies to cool on tray or wire rack - they'll be very soft at first but will firm up.

11. Enjoy!

    
    

Fancy Upgrade

For special occasions (or when you need a moment of indulgence after the kids are in bed), drizzle with melted Biscoff spread and sprinkle with extra crushed cookies!

These cookies made our top 5 cookie recipes (yes, we keep a running list lol), and the double batch I made is nearly gone! They are perfect for tucking into lunchboxes or enjoying with your afternoon coffee during that precious quiet time.

Wishing you a happy (and flavorful) spring,