Chocolate Chip Biscoff Cookies
Indulge in the best Chocolate Chip Biscoff Cookies, blending classic comfort with spiced cookie butter goodness.
Ingredients
Main Ingredients
- 1 cup unsalted butter, softened 2 sticks
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips 6 oz
- 1/2 cup Biscoff cookie butter spread, warmed slightly 4 oz
- 1/2 cup crushed Biscoff cookies about 8-10 cookies
Instructions
- Prepare Oven & Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat. Have all your ingredients at room temperature.
- Cream Butter & Sugars: In a large bowl, using an electric mixer, cream together the softened unsalted butter, light brown sugar, and granulated sugar until the mixture is light, fluffy, and pale in color, about 2-3 minutes. Scrape down the sides of the bowl as needed.
- Add Eggs & Vanilla: Beat in the eggs one at a time, mixing well after each addition until fully incorporated. Stir in the vanilla extract until just combined. Do not overmix.
- Whisk Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt. Ensure these dry ingredients are thoroughly combined to prevent clumps in the dough.
- Combine Wet & Dry: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough, as this can lead to tough cookies.
- Fold in Chocolate & Biscoff: Gently fold in the semi-sweet chocolate chips. Then, add the slightly warmed Biscoff cookie butter spread, swirling it sparingly into the dough a few times for beautiful ribbons. Finally, fold in the crushed Biscoff cookies, distributing them evenly.
- Chill Dough: Cover the cookie dough bowl with plastic wrap and chill in the refrigerator for at least 30 minutes. This step helps the flavors meld, prevents excessive spreading during baking, and results in a thicker, chewier cookie.
- Scoop & Bake: Scoop rounded tablespoons of dough onto the prepared baking sheet, leaving about 2 inches between cookies. Bake for 10-12 minutes, or until the edges are golden brown and the centers are just set. They might look slightly underbaked in the middle, which is perfect for chewiness.
- Cool & Serve: Remove the baking sheet from the oven and let the cookies cool on the sheet for 5-10 minutes before transferring them to a wire rack to cool completely. This prevents them from breaking. Enjoy your delicious Chocolate Chip Biscoff Cookies!
Notes
- For the best texture and flavor, ensure your butter and eggs are at room temperature before you begin.
- Do not overmix the dough once the flour is added; overmixing develops gluten, leading to tougher cookies.
- Chilling the dough for at least 30 minutes (or even overnight) significantly improves the cookie's flavor and prevents excessive spreading, resulting in a thicker, chewier cookie.
- For an extra bakery-style finish, press a few extra chocolate chips and crushed Biscoff cookie pieces onto the warm cookies immediately after removing them from the oven.