When Biscoff cookie butter started becoming popular, I knew I needed to find a way to put it into a cookie. That’s how these Biscoff Chocolate Chip Cookies came about, and I absolutely love how they taste.
If you love Biscoff the way I do, these cookies are for you.
I mix a full cup of cookie butter right into the dough, giving these Biscoff Chocolate Chip Cookies that unmistakable Biscoff flavor, then add plenty of milk chocolate chips. Before baking, I like to sprinkle chopped Biscoff cookies over the top. You can also drizzle the finished cookies with melted cookie butter if you really want to take that Biscoff flavor over the top.
And, of course, I make them big.
These are my giant bakery-style cookies, about 5 ounces each, with crisp edges and soft, chewy centers. You can make them smaller too, but there’s something pretty wonderful about pulling one of these giant Biscoff Chocolate Chip Cookies out of the oven while the chocolate is still warm and melty.
What Makes These Biscoff Chocolate Chip Cookies So Good?
There’s a lot of Biscoff going on in these cookies, which is exactly how I want them. The original Lotus Biscoff cookie has been around since 1932, but it was discovering Biscoff cookie butter that made me want to start experimenting with that flavor in my own cookies.
Instead of simply adding crushed cookies to chocolate chip cookie dough, I replace part of the fat in my cookie recipe with a full cup of cookie butter. That gives the Biscoff flavor a chance to run throughout the entire cookie.
Then there are the milk chocolate chips. I prefer milk chocolate here because I love the way its sweetness tastes with the warm, caramelized flavor of Biscoff.
Finally, chopped Biscoff cookies on top add a little crunch and make it very obvious what kind of cookie you’re about to eat.
If you want even more cookie butter flavor, warm a little cookie butter until it’s thin enough to drizzle and add it over the cooled cookies.
Biscoff Chocolate Chip Cookies Recipe
Ingredients
- 3 cups packed brown sugar
- 3/4 cup granulated sugar
- 1 cup melted butter
- 1 cup Biscoff cookie butter
- 5 large eggs
- 2 tablespoons vanilla extract
- 4 teaspoons baking soda
- 2 teaspoons salt
- 6–7 cups all-purpose flour, leveled (possibly more if needed)
- 3 cups milk chocolate chips
- Chopped Biscoff cookies, for topping
- Melted cookie butter, for drizzling (optional)
Instructions
- In a large mixing bowl, cream together the melted butter, cookie butter, brown sugar, and granulated sugar until smooth.
- Beat in the eggs and vanilla until everything is fully incorporated.
- Gradually add the baking soda, salt, and flour. I recommend starting with 6 cups of flour and adding more as needed. Mix until you have a soft cookie dough. If the dough seems too dry, add milk one tablespoon at a time just until the dough comes together. If the dough is too sticky, gradually add additional flour.
- Stir in the milk chocolate chips.
- For my extra-large cookies, use a large 4-tablespoon cookie scoop and portion out two scoops of dough. Combine them to make approximately a 5-ounce cookie dough ball.
- If desired, press a few extra milk chocolate chips into the top and sprinkle with chopped Biscoff cookies.
- Place the cookie dough balls on a baking sheet, leaving plenty of room between them.
- Preheat the oven to 350°F. If you’re baking at an elevation above 4,000 feet, try 325°F instead.
- Allow the cookies to cool for a few minutes on the baking sheet before moving them.
- Once cooled, drizzle with melted cookie butter if desired.
Yield: Approximately 2 dozen extra-large 5-ounce cookies or about 6 dozen regular-sized cookies.
My Tips for Getting the Cookies Just Right
Because this is a large batch of cookie dough and flour can vary, I don’t dump all 7 cups of flour into the bowl at once. I start with 6 cups and gradually add more until the dough feels right.
Bake One Biscoff Chocolate Chip Cookie First
Because this is a large batch of cookie dough and flour can vary, I don’t dump all 7 cups of flour into the bowl at once. I start with 6 cups and gradually add more until the dough feels right.
Before baking the entire batch, bake one test cookie.
If it spreads too much, add a little more flour to the remaining dough. If it barely spreads and the dough seems dry, you may need a tablespoon of milk.
If your test cookie has a lightly crisp outside with a thick, soft, chewy center, leave the dough alone.
That one cookie can tell you much more than a number in a recipe can. It’s much better to make an adjustment after one cookie than after you’ve baked an entire pan.
I live at an elevation of more than 4,000 feet, and I’ve found that 325°F works well for my giant cookies. At lower elevations, you may find that 350°F works better.
For smaller 2-ounce Biscoff Chocolate Chip Cookies, start checking them at about 12–14 minutes.
The goal is the texture I love in my cookies: a little crispness around the outside with a soft, chewy center.
Adding Biscoff Cookies and Cookie Butter on Top
I like pressing chopped Biscoff cookies into the tops before baking because they add a little crunch and make it obvious what’s inside the cookie.
If you want the Biscoff pieces to stay especially crisp, you can also save some and press them into the cookies immediately after they come out of the oven.
The cookie butter drizzle is completely optional. If I’m adding it, I warm a little cookie butter just until it’s thin enough to drizzle over the cooled cookies.
If you’re planning to freeze the cookies, I’d wait and add the drizzle after reheating. That keeps storage a little less messy and gives you that freshly finished look when you’re ready to serve them.
Weight Measurements
If you prefer weighing some of your ingredients, these are the measurements I use:
- Brown sugar: 789 grams
- Granulated sugar: 189 grams
- Eggs: 253 grams
- All-purpose flour: 1272–1412 grams
I don’t weigh the remaining ingredients because they’re easy enough for me to measure.
Storing and Freezing Biscoff Chocolate Chip Cookies
Once the cookies have cooled completely, store them in an airtight container at room temperature. I don’t refrigerate my cookies because I find that refrigeration dries them out much too quickly.
These Biscoff Chocolate Chip Cookies can also be frozen. Place the completely cooled cookies in a freezer-safe container or freezer bag, separating layers with parchment paper if necessary.
When I want to warm one of my giant frozen cookies, I put it directly into a cold oven, then turn the oven to 350°F. I let it warm for about 8–12 minutes, depending on the size of the cookie.
I don’t microwave my cookies. Warming them slowly in the oven gives me a much better texture, especially with a giant cookie.
If you’ve added the optional cookie butter drizzle, just keep in mind that it will soften and melt as the cookie warms.
More Tips for the Perfect Cookie
If you’re making one of my giant bakery-style cookies for the first time, my Tips for the Perfect Cookie guide has more of the things I’ve learned through years of baking cookies, including flour, baking times, altitude adjustments, and getting that lightly crisp outside with a soft, chewy center.
Looking for another giant cookie to try? Browse my Bakery-Style Cookie Recipes for more of the oversized cookies I’ve created through the years.
For the Biscoff Lovers
Some cookies don’t need to be complicated to be good. These Biscoff Chocolate Chip Cookies are really about taking a flavor I already loved and figuring out how to turn it into one of my big, soft, bakery-style cookies.
The combination of cookie butter, milk chocolate, and crunchy Biscoff pieces is just so good.
And if you’re the person who can eat Biscoff cookie butter straight from the jar, I think you’re going to understand exactly why I love these Biscoff Chocolate Chip Cookies so much.
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