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Soft chocolate chip Biscoff cookies loaded with cookie butter and chocolate chunks
Bia

Chocolate Chip Biscoff Cookies

These Chocolate Chip Biscoff Cookies are soft, chewy, and full of rich caramelized cookie butter flavor combined with melty chocolate chips and crunchy Biscoff cookie pieces. They have crisp edges, a gooey center, and a bakery-style texture that makes them completely irresistible.
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Prep Time 10 minutes
Cook Time 12 minutes
Chill Time 1 hour
Total Time 1 hour 22 minutes
Servings: 16 Cookies
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 ½ cups cake flour 171 g
  • ¾ cup all-purpose flour 95 g
  • 1 tablespoon cornstarch
  • 1 teaspoon ground cinnamon
  • ¾ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • 2 ounces cream cheese softened (57 g)
  • ¾ cup light brown sugar 135 g, packed
  • ½ cup cookie butter 140 g
  • ½ cup unsalted butter 1 stick, softened
  • ⅓ cup granulated sugar 50 g
  • 1 large egg room temperature
  • 1 large egg yolk room temperature
  • 1 tablespoon vanilla extract
Mix-ins:
  • 2 cups milk chocolate chips 340 g
  • 15 Biscoff cookies coarsely crushed
Optional Toppings:
  • Melted cookie butter for drizzle
  • Crushed Biscoff cookies

Method
 

  1. Line 2 baking sheets with parchment paper or silicone mats.
  2. Whisk together cake flour, all-purpose flour, cornstarch, cinnamon, baking powder, baking soda, and salt. Set aside.
  3. In a stand mixer or large bowl, beat cream cheese, brown sugar, cookie butter, butter, and granulated sugar for 3–5 minutes until light and creamy.
  4. Add egg, egg yolk, and vanilla extract. Mix until combined.
  5. Gradually add dry ingredients and mix just until combined.
  6. Fold in chocolate chips and crushed Biscoff cookies.
  7. Scoop dough into 14–16 balls and place on tray. Chill for 1 hour.
  8. Preheat oven to 375°F (190°C).
  9. Bake for 11–12 minutes until edges are golden and centers are soft.
  10. Cool for 5 minutes on tray, then transfer to a wire rack.
  11. Optional: drizzle with melted cookie butter and sprinkle crushed Biscoff cookies on top.

Notes

  • Chilling the dough is very important as it helps the cookies hold their shape and develop a deeper, richer flavor.
  • Do not overbake the cookies; remove them when the edges are golden and the centers still look slightly soft for a chewy texture.
  • Make sure all ingredients, especially butter, cream cheese, and eggs, are at room temperature for smooth mixing.
  • Measure flour correctly using the spoon-and-level method to avoid dense or dry cookies.
  • For best results, let cookies cool on the baking tray for a few minutes before transferring to a rack.
  • You can freeze cookie dough balls and bake them fresh whenever needed for warm cookies anytime.