If you love a soft, chewy chocolate chip cookie, these biscoff butter chocolate chip cookies take it to a whole new level. The addition of Biscoff cookie butter brings a warm, spiced richness that blends right into the dough and gives every bite that deep caramelized flavor.
These cookies bake up thick, golden, and just slightly crisp around the edges, while the centers stay soft and loaded with melty chocolate. In other words, they’re everything you want in a bakery-style cookie—but easy enough to make right at home.
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And once you try them, you’ll see why these are quickly becoming a favorite.
Table of contents
Why You’ll Love These Biscoff Butter Chocolate Chip Cookies
- Soft, thick, and chewy texture
- Rich cookie butter flavor in every bite
- Perfect balance of sweet and slightly spiced
- Easy, no mixer required
- Stays soft for days
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Ingredients You’ll Need
- 1/2 cup (1 stick) salted butter, melted
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 cup Biscoff cookie butter
- 1 large egg
- 1 egg yolk
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chips
- Optional: 1/2 cup crushed Biscoff cookies
How to Make Biscoff Chocolate Chip Cookies
Mix the Wet Ingredients
In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth. Then add the Biscoff cookie butter, egg, egg yolk, and vanilla extract. Mix until the batter looks glossy and fully combined.
Add the Dry Ingredients
Stir in the flour, baking soda, and salt. Mix just until everything comes together. Avoid overmixing so the cookies stay soft.
Fold in the Chocolate Chips
Gently fold in the chocolate chips and, if using, the crushed Biscoff cookies for extra texture and flavor.
Chill the Dough
Cover and chill the dough for 30 to 45 minutes. This step helps control spreading and gives you thicker cookies with better flavor.
Scoop and Bake
Preheat your oven to 350°F. Scoop the dough into large balls, about 2 to 3 tablespoons each, and place on a lined baking sheet.
Bake for 15 to 18 minutes, until the edges are set and the centers are still soft.
Finish and Cool
Right out of the oven, press a few extra chocolate chips on top and sprinkle lightly with flaky salt if you like. Let the cookies cool slightly before serving.
Tips for the Best Biscoff Cookies
- Use melted butter for a chewy texture
- Don’t skip the extra egg yolk—it adds richness
- Slightly underbake for soft centers
- Chill the dough for thicker cookies
- Add a small swirl of Biscoff on top before baking for extra flavor
Easy Variations
- Stuffed Biscoff Cookies: Add a spoonful of Biscoff in the center of each dough ball
- White Chocolate Version: Swap in white chocolate chips
- Brown Butter Upgrade: Brown the butter before mixing for deeper flavor
- Extra Crunch: Add chopped Biscoff cookies
How to Store
Store your biscoff butter chocolate chip cookies in an airtight container at room temperature for up to 4 days.
To freeze:
- Freeze baked cookies for up to 2 months
- Or freeze dough balls and bake as needed (add 1–2 minutes to bake time)
FAQ
Can I use butter instead of shortening?
Yes, and butter is actually preferred in this recipe for flavor and texture.
Do I have to chill the dough?
Chilling is recommended for thicker, chewier cookies, but you can bake right away if needed.
What kind of chocolate works best?
Semi-sweet chocolate chips balance the sweetness of the cookie butter perfectly.
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Biscoff Butter Chocolate Chip Cookies (Soft & Chewy)
Equipment
- cookie scoop or ice cream scoop for extra large cookies
Ingredients
- 1/2 cup butter melted
- 3/4 cup brown sugar packed
- 1/4 cup granulated sugar
- 1/2 cup Biscoff cookie butter
- 1 large egg
- 1 egg yolk
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup chocolate chips
- 1/2 cup crushed Biscoff cookies optional
Instructions
- In a bowl, whisk together melted butter, brown sugar, and granulated sugar.
- Add Biscoff cookie butter, egg, egg yolk, and vanilla. Mix until smooth.
- Stir in flour, baking soda, and salt until just combined.
- Fold in chocolate chips and crushed cookies if using.
- Chill dough for 30–45 minutes.
- Preheat oven to 350°F.
- Scoop dough into large balls using an ice cream scoop or large cookie scoop and place on a lined baking sheet.
- Bake for 15-18 minutes until edges are set and centers are soft.
- Cool slightly before serving.