If you love that rich, caramelized taste of Biscoff cookies, you’re in for a delightful treat with these small-batch Chocolate Chip Biscoff Cookies. Combining crushed Biscoff cookies and creamy Biscoff spread with classic chocolate chips creates an indulgently cozy cookie that’s perfectly chewy, gently spiced, and deliciously chocolatey. T
The classic chocolate chip cookie is taken to another level with the luxurious caramel-cinnamon flavor of Biscoff. These cookies are easy to whip up whenever you’re craving a sweet treat without making dozens at a time.
Ingredients and Notes
- Biscoff Cookies: Adds crunch and a distinct caramelized flavor.
- Biscoff Spread: Gives the cookies a creamy, rich texture and deep flavor.
- Chocolate Chips: Its fine to use your favorite brand.
Tips for Perfect Cookies
- Room Temperature Ingredients: Always use room temperature eggs and butter. It ensures smooth blending and perfect texture.
- Crush Biscoff Cookies Finely: Pulse cookies in a food processor or place in a zip-lock bag and crush with a rolling pin to achieve even, fine crumbs.
- Don’t Overmix: Gently fold ingredients together until just combined to maintain tender, chewy cookies.
- Chill Your Dough: Even a brief chill of 30 minutes helps prevent cookies from spreading too much, resulting in thicker, softer cookies.
Baking Essentials
To make your baking experience seamless, gather:
- A quarter sheet pan (perfect for small batches)
- Parchment paper or silicone baking mat
- Mixing bowls and spatula
- A cookie scoop for even-sized cookies
Storing Your Cookies
- Room Temperature: Store cookies in an airtight container for up to 4 days to maintain freshness.
- Freezer-Friendly: Freeze baked cookies in an airtight container or zip-lock bag for up to 2 months. Thaw them at room temperature when ready to enjoy.
- Freeze Dough: Alternatively, portion dough balls, freeze on a tray until firm, then transfer to a freezer bag. Bake straight from frozen, adding an extra minute or two to baking time. This is one of my favorite things to do when making cookies, so convenient for that late night cookie craving!!
How to Mix the Cookie Dough
Numbers correspond to steps 1-6 in Chocolate Chip Biscoff Cookie recipe card below.
Assemble the Cookies for Baking
Numbers correspond to steps 7-9 in the recipe card below.
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Biscoff Chocolate Chip Cookies
Ingredients
Method
- Line a quarter size baking sheet with parchment paper. Scoop the Biscoff spread into 8 small balls using a teaspoon or small cookie scoop and place them on the lined sheet. Freeze for 30 minutes or until firm.
- In a large mixing bowl, combine the browned butter, Biscoff spread, brown sugar, and granulated sugar. Mix until smooth and glossy.
- Add the egg and vanilla extract and stir until fully incorporated.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring just until a soft dough forms.
- Fold in the chocolate chips.
- Scoop a heaping tablespoon of dough and flatten it slightly in your hand. Place one frozen Biscoff ball in the center and wrap the dough around it, sealing completely. Repeat with the remaining dough and filling.
- Place the stuffed cookie dough balls on the prepared baking sheet, spaced a few inches apart. Chill the assembled cookies in the fridge for another 15–20 minutes while the oven preheats to 350°F (175°C).
- Bake the cookies for 13–15 minutes, or until the edges are golden and the centers are just set. Let cool on the pan for 5 minutes before transferring to a wire rack. Top with half a biscoff cookie for presentation.