Chocolate Chip Biscoff Cookies are soft, rich, and full of warm cookie butter flavor. This easy cookie butter cookie recipe combines creamy Biscoff spread, brown sugar, vanilla, and plenty of chocolate chips for a chewy cookie with tender centers and lightly golden edges. A quick chill helps the dough bake evenly, while a drizzle of melted cookie butter gives the finished cookies a beautiful bakery-style look.
If you love Biscoff cookies, speculoos, or cookie butter, these cookies are a simple way to turn that sweet spiced flavor into a homemade dessert. The dough comes together easily with basic baking ingredients, and the finished cookies have the perfect balance of chocolate, caramel-like cookie butter, and soft cookie texture.
This recipe is great for everyday baking, cookie trays, gifting, or making ahead for later. The cookie dough can be chilled or frozen, and the baked cookies store well, so you can enjoy them fresh whenever the craving hits. The optional cookie butter drizzle is simple, but it makes the cookies feel extra special without much effort.
Why You Will Love These Chocolate Chip Cookie Butter Cookies
- They bake with soft centers, smooth edges, and plenty of chocolate in every bite.
- The cookie butter adds a warm spiced flavor with sweet caramel notes.
- The dough is easy to mix with either a stand mixer or a hand mixer.
- A short chill time helps the cookies stay thick and bake evenly.
- The melted cookie butter drizzle gives the cookies a polished bakery-style finish.
- The dough and baked cookies both freeze well, making this a convenient make-ahead dessert.
Ingredients You Will Need
These Chocolate Chip Biscoff Cookies use familiar baking staples along with cookie butter for their signature flavor.
- Flour: Use all-purpose flour for the best structure and texture.
- Baking soda: Helps the cookies rise slightly and encourages lightly golden edges.
- Salt: Balances the sweetness and brings out the cookie butter and chocolate flavor.
- Biscoff cookie butter: Adds sweet spiced flavor and a smooth, rich texture. Lotus Biscoff, Trader Joe’s cookie butter, or another speculoos-style spread will work.
- Unsalted butter: Use room temperature butter so it creams smoothly with the sugars and cookie butter.
- Brown sugar: Adds moisture, chewiness, and deeper flavor.
- Granulated sugar: Helps the cookies spread just enough and bake evenly.
- Egg and egg yolk: Bind the dough and help keep the centers soft and tender.
- Vanilla extract: Adds warmth and rounds out the flavor.
- Chocolate chips or chunks: Semi-sweet chocolate chips are classic, while chopped chocolate or chunks create larger melted pockets.
- Biscoff or Speculoos cookies: Crushed cookies are optional, but they make a delicious garnish with the cookie butter drizzle.
How to Make Chocolate Chip Cookie Butter Cookies
- Prepare the baking sheets: Line two cookie sheets with parchment paper. This prevents sticking and helps the bottoms bake evenly.
- Whisk the dry ingredients: In a medium bowl, whisk together the flour, baking soda, and salt until evenly combined. This helps the baking soda distribute properly through the dough.
- Cream the butter mixture: Beat the softened butter and ½ cup cookie butter together until smooth and creamy. Add the brown sugar and granulated sugar, then beat for 2 to 3 minutes, scraping down the bowl as needed, until the mixture looks lighter and fluffy.
- Add the eggs and vanilla: Mix in the egg, egg yolk, and vanilla extract until the dough looks smooth and fully combined.
- Add the flour mixture: Mix the dry ingredients into the wet ingredients on low speed just until no dry streaks remain. Do not overmix, or the cookies may become tough.
- Fold in the chocolate: Use a spatula or wooden spoon to fold in the chocolate chips or chunks until evenly distributed.
- Scoop the dough: Scoop about 2 tablespoons of dough for each cookie and roll into smooth balls. Place the dough balls on the prepared baking sheets, leaving about 2 inches between each one.
- Chill the dough: Refrigerate the dough balls for at least 30 minutes. This step helps the cookies hold their shape and keeps them from spreading too much.
- Bake: Preheat the oven to 350F. Bake the cookies for 11 to 15 minutes, or until the edges are lightly golden and the tops look just set. The centers should still look soft.
- Cool: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
- Add the optional drizzle: Warm the remaining cookie butter in the microwave for 15 to 20 seconds. Drizzle it over the cooled cookies and sprinkle with crushed Biscoff or Speculoos cookies, if desired.
For a holiday version, you can add a small amount of food coloring to the melted cookie butter before drizzling. For brighter color, use melted white chocolate with food coloring instead.
Expert Tips and Substitutions
- Use softened butter: Room temperature butter creams more evenly and creates a better cookie texture.
- Measure flour carefully: Too much flour can make cookies dry, while too little can cause excess spreading.
- Do not skip the chill time: Chilling the dough helps the cookies bake thicker with soft centers.
- Choose your chocolate: Semi-sweet chips are classic, but chocolate chunks or chopped dark chocolate create bigger melted pockets.
- Add extra cookie butter flavor: Drizzle warm cookie butter over the cooled cookies for a richer finish.
- Make them ahead: Freeze the scooped dough balls and bake from frozen when you want fresh cookies.
- Use your favorite brand: Lotus Biscoff, Trader Joe’s cookie butter, or another speculoos cookie butter can be used in this recipe.
Storing and Making Ahead
- Room temperature: Store baked cookies in an airtight container for 3 to 4 days.
- Refrigerator: Refrigerate the unbaked dough for up to 48 hours before baking.
- Freezer, cookie dough: Freeze unbaked dough balls until firm, then transfer them to a freezer-safe bag or container. Bake from frozen, adding 1 to 2 minutes to the baking time.
- Freezer, baked cookies: Freeze baked cookies for up to 2 months. Thaw at room temperature or warm briefly in a low oven.
FAQs
Chill the dough before baking and remove the cookies from the oven when the edges are set but the centers still look soft. Brown sugar and room temperature butter also help create a tender texture. Once the cookies are completely cool, store them in an airtight container.
Cookies can spread too much if the dough is too warm or if the flour is not measured correctly. Chilling the dough balls before baking gives the cookies a better shape and helps prevent thin, flat cookies.
Yes. Trader Joe’s cookie butter and Lotus Biscoff cookie butter have a similar texture and flavor, so either one can be used in this recipe.
Yes. Scoop the dough into balls, freeze them on a baking sheet until firm, and then move them to a freezer-safe bag or container. Bake from frozen and add a minute or two to the baking time.
Semi-sweet chocolate chips are a reliable choice, but dark chocolate or chocolate chunks melt beautifully and create larger pockets of chocolate in each cookie.
More Cookie Recipes You Will Love
If you enjoy baking cookies, try more classic and creative cookie ideas with chocolate, peanut butter, cheesecake-inspired flavors, and simple homemade doughs.
- 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 share how your batch turned out.
Chocolate Chip Cookie Butter Cookies
Equipment
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Stand mixer or hand mixer
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Cookie scoop
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Baking sheets
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Parchment paper
Ingredients
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ½ cup plus 3 tablespoons cookie butter, divided
- ½ cup unsalted butter, room temperature
- ⅔ cup brown sugar, packed
- ¼ 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
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Line two baking sheets with parchment paper and set them aside.
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In a medium bowl, whisk together the flour, baking soda, and salt.
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In a large bowl, beat ½ cup cookie butter with the softened butter on medium speed until smooth. Add the brown sugar and granulated sugar, then beat for 2 to 3 minutes, scraping the bowl as needed, until pale and fluffy.
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Add the egg, egg yolk, and vanilla extract. Mix until fully combined.
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Add the flour mixture on low speed and mix just until combined. Fold in the chocolate chips or chunks with a spatula.
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Scoop about 2 tablespoons of dough for each cookie. Roll into balls and place on the prepared baking sheets, spacing them about 2 inches apart.
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Chill the dough balls in the refrigerator for at least 30 minutes. When ready to bake, preheat the oven to 350F.
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Bake for 11 to 15 minutes, or until the edges are lightly browned and the tops look just set.
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Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
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For the optional topping, warm the remaining cookie butter in a microwave-safe bowl for 15 to 20 seconds. Drizzle over the cooled cookies and sprinkle with crushed cookies, if desired.
Notes
- Storage: Keep baked cookies in an airtight container for up to 4 days.
- Freezer: Freeze dough balls or baked cookies for up to 2 months.
- Reheating: Warm baked cookies briefly in a low oven to refresh the texture.
- Best texture: Do not overbake. The centers should look soft when the cookies come out of the oven.
Nutrition
Carbohydrates: 29g,
Protein: 3g,
Fat: 13g,
Saturated Fat: 7g,
Cholesterol: 34mg,
Sodium: 103mg,
Sugar: 17g
Nutrition information is automatically calculated and should be used as an approximation.