Biscoff Chocolate Chip Cookies

It’s cookie time friends! And these big, beautiful chocolate chip cookies are made even better with Biscoff swimming through them.

Biscoff Chocolate Chip Cookie

Everyone’s favorite cookie butter spread is incorporated into the cookie dough and an extra dollop is baked inside, too.

These cookies are easy to make and even easier to keep on eating. Okay, let’s get to it!

Biscoff Chocolate Chip Cookie Ingredients

We’ve got your basic cookie ingredients with the addition of some these giant semisweet chocolate baking wafers made by Guittard.

Biscoff Spread

And of course, the star of this show… 1/2 cup of Biscoff Cookie Spread mixed in the dough! 

Biscoff Spread

And then use the rest of the Biscoff spread to scoop small dollops onto a wax paper covered baking sheet to freeze.

Biscoff Chocolate Chip Cookie Dough

Scoop out chilled cookie dough onto a parchment paper lined baking sheet using a roughly 2-1/2 inch scoop for evenly-sized cookies.

Biscoff Chocolate Chip Cookie Dough

When the dollops of Biscoff waiting in the freezer are firm enough to handle, separate a jumbo cookie dough scoop into two halves and place a dollop of Biscoff inside.

Re-shape the dough around to conceal the Biscoff. You can also leave some areas exposed so that the Biscoff shows through when baking. Just place those areas facing up in the middle of the scoop when arranged on the baking sheet.

Biscoff Chocolate Chip Cookies

Umm… These were better than I had hoped. So delicious and now I’m adding more Biscoff to my grocery list right. Must make some more!

Melty Biscoff Chocolate Chip Cookies

Biscoff Chocolate Chip Cookies
Yield: 15 4-inch cookies

Biscoff Chocolate Chip Cookies

Prep Time 15 minutes
Cook Time 15 minutes
Additional Time 15 minutes
Total Time 45 minutes


  • 2-1/4 cups all purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1-1/2 sticks (or 3/4 cup) unsalted butter, room temperature
  • 1/2 cup Biscoff Cookie Butter, plus more for filling
  • 1 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 12 oz (or about 2 cups) Guittard semisweet chocolate baking wafers (66% cacao)


  1. Preheat oven to 375 degrees Fahrenheit and line a large baking sheet with parchment paper. 
  2. Sift dry ingredients: flour, baking powder, baking soda and salt together in a medium bowl using a wire whisk. Set aside.
  3. In the bowl of a stand mixer, cream butter, Biscoff and both sugars until completely incorporated. Add eggs and vanilla and mix until combined.
  4. Add dry ingredients to wet ingredients and mix until incorporated and the dough forms. Add about 2/3 cup of the chocolate wafers and mix on low until incorporated throughout. Chill dough in the fridge for about 20 minutes while you prepare remaining cookie butter.
  5. Use a small cookie scoop to place about 16 dollops of cookie butter onto wax paper. Place in freezer to firm up for handling.
  6. Scoop chilled cookie dough onto baking sheet using a roughly 2-1/2 inch scoop about three inches apart. Break scoops in half and place a dollop of firm cookie butter between the two halves. Reshape to conceal the cookie butter inside the dough. You can leave a few areas peeking through for the cookie butter to ooze out when baking if you like.
  7. Use remaining chocolate baking wafers to press onto the tops of each cookie.
  8. Bake in two batches for about 14-16 minutes or until the cookies are done. Remove from oven and let cool so the Biscoff and large chocolate wafers can set. Otherwise, the weight of the warm cookies will cause them to separate.


One 14 oz jar of Biscoff is enough cookie butter for the dough and dollops.

Bake cookies in two batches with dough about 3 inches apart. I used a light-colored stainless steel cookie sheet.

Biscoff Chocolate Chip Cookies

Hope you make some of these cookies to enjoy!

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7 comments on “Biscoff Chocolate Chip Cookies”

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  2. When you are baking tasty cookies, keep it in mind that for safe baking you need a oil with high smoke point. Always prefer ghee over butter no matter if you are lactose intolerant or not as ghee is healthier than butter. However, you need to buy authentic grass fed ghee only.

  3. Ooo these look amazing !! I’d love to make them, do you have the measurements in grams ? Cups aren’t really used in the UK.

  4. You always manage to hit all the notes. This looks phenomenal. I can’t wait to make it. I wonder what it would be like to add in small crumbles of the Biscoff cookies themselves. I might experiment.

  5. Where do you get the cookie butter?

  6. Hi these look lovely and I really want to try making them, but can you please provide measurements in grams? We don’t use cup/stick measurements in the UK.
    Many thanks!!

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