Decadent Biscoff Chocolate Chip Cookies: Your New Favorite Chewy & Chunky Treat

Indulge in these incredibly easy Biscoff Chocolate Chip Cookies, bursting with the irresistible, caramelised flavour of Biscoff and rich, melty dark chocolate chunks. These decadent, chunky cookies are designed for maximum flavour and minimal fuss, making them the perfect homemade treat for any occasion. Get ready to bake a batch of pure joy that will have everyone reaching for more!

Close up on a biscoff cookie seen from above on white baking paper.

Why You’ll Adore These Biscoff Chocolate Chip Cookies

If you’re as obsessed with Cookie Butter (also known as Biscoff Spread or Speculoos Butter) as we are, and you have a soft spot for generously sized chocolate chunk cookies, then this recipe is about to become your new favourite. Hailing from Belgium, I grew up savouring the unique taste of Speculoos, and these cookies instantly transport me back home with every bite, evoking a sense of warm nostalgia and delicious comfort.

What makes these cookies truly special? They are incredibly fragrant and bursting with flavour, thanks to the double dose of Biscoff – both the creamy spread and the distinctive Speculoos Spices are incorporated directly into the dough. This creates a deeply caramelised, subtly spiced cookie base that perfectly complements the rich, molten chocolate. Beyond their amazing taste, they are incredibly simple to prepare, requiring just one bowl for mixing and minimal chilling time, making them accessible even for novice bakers. The result is a buttery, chunky cookie with a soft, fudgy centre and delightfully crispy edges. An utterly irresistible and easy-to-make treat that’s perfect for sharing (or keeping all to yourself)!

Discover More Chocolate Chip Cookie Recipes:

Oat Flour Chocolate Chip Cookies
Chocolate Chip Almond Cookies

Essential Ingredients for Irresistible Biscoff Cookies

Creating these heavenly Biscoff Chocolate Chip Cookies requires a few key components. Here’s a closer look at what goes into them and why each ingredient is important for achieving that perfect flavour and texture:

For precise measurements, please refer to the detailed recipe card below.

Unsalted Butter: Ensure it’s very soft, at room temperature, but not melted. Using unsalted butter gives you full control over the salt content in your cookies, allowing for a perfectly balanced flavour profile. While salted butter can be used, keep in mind that salt levels vary by brand, making it harder to achieve consistent results – you might need to omit the added salt in the recipe.
Sugars: A balanced blend of **Brown Sugar** and **White Granulated Sugar** is crucial. The higher ratio of brown sugar contributes to a wonderfully fudgy centre, chewiness, and enhances the deep caramel notes, which pair beautifully with Biscoff. White sugar, on the other hand, helps create those desirable slightly crispy edges and adds to the overall structure.
Egg: A single large egg, also at room temperature, acts as a vital binder, adding moisture and richness to the dough. Room temperature eggs emulsify better with the butter and sugar, resulting in a smoother, more uniform batter and a superior cookie texture.
Biscoff Spread: The undisputed star of the show! I prefer the smooth Biscoff cookie butter spread for a consistent texture throughout the cookie, but feel free to use the crunchy version if you desire extra texture and a slight bite. Any brand of Speculoos Cookie Butter can be used interchangeably in this recipe, so use your favourite!
Dry Ingredients: Flour, Baking Soda & Salt:
- Plain / All-Purpose Flour: Preferably sifted to ensure a smooth, lump-free dough. Accurate measurement, ideally by weight using a kitchen scale, is absolutely key to prevent dry or tough cookies.
- Baking Soda: This leavening agent provides a gentle rise, contributing to the cookies’ signature soft and chewy texture without making them overly cakey.
- Salt (Fine Sea Salt recommended): A small but essential amount of salt is vital to balance the sweetness of the sugars and Biscoff, enhancing all the other flavours and preventing the cookies from tasting one-dimensional.
Speculoos Spices: This is perhaps the most unique ingredient, directly infusing the authentic Belgian Speculoos flavour. The typical mix includes warming spices like ground Cinnamon, Coriander Seed, Nutmeg, Ginger, Caraway Seed, and Cloves. If you can’t find a pre-made Speculoos spice blend, a good quality Mixed Spice or Pumpkin Pie Spice blend can make an excellent substitute due to their similar warm, aromatic profiles.
Dark Chocolate Chunks: While optional, chocolate is a universally loved addition that pairs exquisitely with Biscoff. For impressive, gooey pools of melted chocolate in your baked cookies, I highly recommend finely chopping a bar of good quality dark cooking chocolate (around 50-70% cocoa solids) instead of using pre-made chocolate chips. The irregular shapes and higher cocoa butter content of chopped chocolate melt more beautifully. However, standard chocolate chips work perfectly fine if that’s what you have on hand. You can also experiment with milk or semi-sweet chocolate if you prefer a less intense chocolate flavour.

Step-by-Step Guide: Crafting Your Biscoff Chocolate Chip Cookies

Follow these simple, detailed instructions to create perfect, chunky Biscoff chocolate chip cookies every single time. Precision and patience are your best friends here!

Process Shot Collage: mixing the ingredients in a glass bowl.

Begin by preparing all your ingredients: ensure butter and egg are at proper room temperature. Gently melt the Biscoff spread until it’s fluid but not hot to the touch (a few seconds in the microwave or a quick stir over a double boiler usually suffices), and finely chop your dark chocolate into varied chunks for that perfect melt. Having everything ready beforehand makes the baking process smooth and enjoyable.

Step 1 (Photo 1): Combine Wet Ingredients
In a large mixing bowl (or the bowl of your stand mixer fitted with the paddle attachment), combine the very soft Unsalted Butter, packed Brown Sugar, and White Granulated Sugar. Mix them together with a hand mixer or the stand mixer on medium speed for just 1 to 2 minutes, or until they are well combined and appear light and fluffy. It’s important not to over-cream at this stage, as excessive air incorporated into the batter can cause the cookies to spread too much and become overly puffy or thin in the oven.
Step 2 (Photo 2): Add the Egg
Add the room temperature Large Egg to the mixture and mix until it is just combined. Be sure to scrape down the sides of the bowl with a spatula to ensure all ingredients are evenly incorporated and there are no pockets of unmixed batter. A smooth, cohesive base is key.
Step 3 (Photo 3): Introduce Biscoff Spread
Pour in the gently melted Cookie Butter (Biscoff Spread). Again, mix until just combined, ensuring the delicious Biscoff flavour is evenly distributed. Ensure the spread is just warm and fluid, not hot, as a hot spread could potentially scramble the egg. This is also the stage where you can optionally add 1 teaspoon of vanilla extract for an extra layer of aromatic flavour.
Step 4 (Photo 4): Incorporate Dry Ingredients
Sift all the dry ingredients – Plain/All-Purpose Flour, Baking Soda, Fine Sea Salt, and Speculoos Spice Mix – directly into the wet mixture. Sifting helps prevent lumps and ensures even distribution of the leavening and spices. Mix on the lowest speed until the dry ingredients are just incorporated. Over-mixing the dough at this point can develop the gluten in the flour, leading to tougher, less tender cookies, so mix only until no streaks of flour remain.

Process Shot Collage: adding the chocolate chunks and scooping the cookies on a baking tray.

Step 5 (Photo 5, 6 & 7): Fold in Chocolate & Chill
Add the chopped Dark Chocolate to the dough. Using a sturdy spatula, gently fold the chocolate into the cookie dough until it’s evenly distributed throughout. A pro tip: reserve a handful of chocolate chunks to press onto the tops of the scooped cookies just before baking. This ensures beautiful, visible pools of melted chocolate on your finished cookies. Once the chocolate is incorporated, cover the bowl tightly with plastic wrap and place the dough in the fridge to chill for a minimum of 30 minutes. This chilling period is crucial as it allows the butter to re-solidify, which prevents the cookies from spreading too much in the oven, helping them maintain their desirable chunky texture. If you prefer thinner, crispier cookies, you can bake them immediately without chilling.
Step 6: Prepare for Baking
While the dough chills, preheat your oven to 180°C / 350°F (conventional oven setting). Line one or two large baking sheets (depending on your oven size and how many cookies you plan to bake at once) with a baking mat, baking paper, or parchment paper. This prevents sticking, promotes even baking, and makes for easier cleanup.
Step 7 (Photo 8): Scoop and Place Cookies
Once the dough is adequately chilled, scoop generous portions onto the prepared baking sheet. I find a 2.5 tablespoon cookie scoop works perfectly for consistently sized, medium-chunky cookies. Ensure you leave enough space between each cookie (about 2-3 inches or 5-7 cm) as they will expand during baking. If you reserved chocolate chunks, gently press a few onto the top of each scooped cookie dough ball for an artisanal finish.
Step 8: Bake & Cool to Perfection
Bake for approximately 12 minutes. The cookies will look slightly underdone and pale in the centre when you first remove them from the oven – this is normal and desirable for a soft, chewy interior. The edges should be lightly golden and set. Allow them to cool on the baking sheet for a crucial 10-15 minutes. This resting period allows them to set and continue baking slightly from residual heat, preventing them from falling apart. After this, carefully transfer them to a wire cooling rack to finish cooling completely. Optionally, for an extra burst of flavour and visual appeal, sprinkle a touch of flaky sea salt over the warm cookies just after they come out of the oven.

Cookies placed on a small cooling rack with baking paper.

Expert Tips for Biscoff Cookie Success

Measure Accurately, Especially Flour: To achieve the perfect soft and chewy texture, precise measurement of flour is critical. Too much flour will result in dry, crumbly cookies. I highly recommend using a kitchen scale to weigh all your ingredients, especially flour, for consistent and accurate results every time.
Room Temperature Ingredients are Key: Always ensure your butter and egg are at proper room temperature. This allows them to cream together smoothly and emulsify properly, creating a uniform dough that bakes evenly and results in a superior cookie texture.
Don’t Overmix the Dough: After adding the dry ingredients, mix only until they are just combined and no streaks of flour remain. Overmixing develops gluten in the flour, which can lead to tough, dense cookies instead of the desired tender and chewy texture.
Adjust Chill Time for Your Preferred Texture: You have control over your cookie’s final texture by adjusting the chilling time:
- For Chunky, Chewy Cookies (like pictured): Chill the dough for at least 30 minutes, or up to 2 hours. This solidifies the butter, preventing excessive spreading and ensuring thicker, chewier cookies with a fudgy center.
- For Thinner, Crispier Cookies: Bake the dough immediately without chilling. The warmer butter will cause the cookies to spread more, resulting in a flatter, crispier cookie.
Don’t Overbake for Softness: For that perfect gooey, soft centre, remove the cookies from the oven when their edges are set and lightly golden, but the centres still look slightly soft and underdone. They will continue to set as they cool on the hot baking sheet from residual heat, preventing them from becoming dry.
The Chocolate Chunk Secret: For those Instagram-worthy pools of melted chocolate, use good quality chopped dark chocolate (from a bar) rather than standard chocolate chips. The irregular pieces and higher cocoa butter content melt beautifully. As suggested in the instructions, save some chunks to press on top of the dough balls before baking for an extra visual appeal.
Enhance with Flaky Sea Salt: A sprinkle of flaky sea salt on the warm cookies just out of the oven elevates their flavour, providing a delicious contrast to the sweet Biscoff and chocolate and highlighting their complex notes.
Want Even More Biscoff Flavor? Add Biscoff Chips! For an even more intense Biscoff experience, try making your own Biscoff chips! Simply drop small dollops of Biscoff spread onto a parchment-lined baking tray and freeze until solid. Once frozen, fold these “chips” into your cookie dough along with the chocolate chunks.

Frequently Asked Questions About Biscoff Cookies

What is Speculoos Spice Mix?

Speculoos spice mix is a traditional blend of warming spices that gives Belgian Speculoos cookies their distinctive, aromatic flavour. While the exact blend can vary from region to region and brand to brand, it typically includes ground Cinnamon, Coriander Seed, Nutmeg, Ginger, Caraway Seed, and Cloves. These spices, when combined with brown sugar, create a delicious spicy caramel taste that is the hallmark of Speculoos. For substitutes, both a general Mixed Spice blend or Pumpkin Pie Spice are quite similar in their warm, sweet-spicy profiles and can be used if Speculoos spices are unavailable, though the flavour may vary slightly.

What is the difference between Speculoos and Lotus Biscoff?

Historically, “Speculoos” is the traditional name for the spiced shortcrust biscuits originating from Belgium and the Netherlands, typically baked around St. Nicholas’ Day and Christmas. “Biscoff” is a brand name created by the Belgian company Lotus Bakeries when they began marketing their Speculoos cookies internationally, especially in the United States. Essentially, all Lotus Biscoff cookies are a type of Speculoos, but not all Speculoos cookies are necessarily from the Lotus Biscoff brand. Biscoff has become a very popular and recognizable name for these caramelised biscuits.

Are Biscoff Spread and Cookie Butter the same?

Yes, for all practical purposes in baking, Biscoff Spread and Cookie Butter refer to the same type of product. Both are typically made from finely crushed Speculoos cookie crumbs (often Lotus Biscoff cookies) mixed with fats, flour, and sugar to create a smooth (or sometimes crunchy) spreadable butter. While specific recipes and nuances might vary slightly between brands (much like different brands of peanut butter have unique qualities), you can generally use any type of Cookie Butter (such as Trader Joe’s brand, which is very popular) or Speculoos Spread interchangeably in this recipe to achieve similar delicious results.

Can I use chocolate chips instead of chunks?

Absolutely, you can use either chocolate chunks or chocolate chips in this recipe. The primary difference lies in how they melt and look in the final cookie. Chocolate chunks, especially if finely chopped from a bar of good quality dark chocolate, tend to create more appealing, irregular, and gooey “pools” of melted chocolate as they bake. Standard chocolate chips, which often contain stabilizers to help them hold their shape, may not create the same visibly melted, rich pools. However, both will provide a delicious chocolate flavour and texture, so use what you prefer or what you have conveniently on hand!

Cookie Stack with top cookie sliced in half.

Storing & Freezing Your Biscoff Chocolate Chip Cookies

These delightful cookie butter cookies are best enjoyed fresh within 2 to 3 days of baking. To maintain their deliciousness, soft texture, and prevent them from drying out, store them at room temperature in an airtight container. This method ensures they remain wonderfully chewy and flavorful.

Good news for meal prep enthusiasts and future craving moments: these cookies also freeze exceptionally well, offering a convenient option to bake a batch now and save the rest for later! To freeze unbaked cookie dough, scoop the chilled dough into individual portions (as if you were going to bake them) onto a parchment paper-lined baking tray. Freeze these dough balls until they are completely solid – this usually takes about 1-2 hours. Once frozen, transfer them to a freezer-safe bag or an airtight container. They can be stored in the freezer for up to 3 months.

When you’re ready to bake, you have two convenient options: you can bake the frozen cookie dough balls directly from the freezer. Just add an extra 2 to 3 minutes to the original baking time (note that frozen dough tends to spread less, often resulting in slightly thicker cookies). Alternatively, you can let the dough balls thaw at room temperature for about 30-60 minutes before baking according to the original instructions. Baked cookies can also be frozen for up to 1 month; simply arrange them in a single layer in a freezer-safe container or bag, and thaw at room temperature before serving.

More Biscoff Recipes to Satisfy Your Cravings

If you’re now utterly captivated by the wonderful world of Biscoff and its unique caramelised spice flavour, you’re in luck! Here are more deliciously Biscoff-infused recipes to explore, along with other fantastic cookie creations to keep your baking journey exciting:

Biscoff Truffles
Baked Biscoff Cheesecake
Biscoff Brownies
Mini Biscoff Cheesecakes
Speculoos Tiramisu
Biscoff Cupcakes
Easy Biscoff Donuts
Biscoff Muffins
No Bake Biscoff Cheesecake
12 Delicious Recipes with Biscoff Spread

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Full Recipe Card: Biscoff Chocolate Chip Cookies

Biscoff Chocolate Chip Cookies

These easy Biscoff Chocolate Chip Cookies are packed with Biscoff flavours and rich dark chocolate chunks. The decadent chunky cookies are super easy to prepare and make a great treat!

Servings:
15 cookies

Author:
Sylvie

Prep Time
20 minutes

Cook Time
12 minutes

Chill Time
30 minutes

Total Time
1 hour 2 minutes

Print Recipe

Ingredients

120 gr (1/2 cup) Unsalted Butter, very soft, at room temperature
100 gr (1/2 cup) Brown Sugar, firmly packed
60 gr (1/4 cup) White Granulated Sugar
1 Large Egg, at room temperature
150 gr (1/2 cup + 2 tbsp) Biscoff Spread, or any cookie butter, gently melted until fluid
225 gr (approx. 1 ¾ cups) Plain / All-Purpose Flour, sifted
1/2 teaspoon Baking Soda
1/3 teaspoon Fine Sea Salt
1/2 teaspoon Speculoos Spices, (or Pumpkin Pie Spice/Mixed Spice blend)
75 gr (2.5 oz) Dark Cooking Chocolate, finely chopped into chunks (or good quality chocolate chips)
Optional: 1 tsp Vanilla Extract
Optional: Flaky Sea Salt, for sprinkling on warm cookies

Instructions

1. Gather and prep your ingredients: Ensure butter and egg are at room temperature. Gently melt the Biscoff spread until it’s fluid (avoid making it hot). Finely chop your dark chocolate into varied chunks.
2. Cream butter and sugars: In a large mixing bowl (or stand mixer), combine the soft unsalted butter, brown sugar, and white sugar. Mix on medium speed for 1-2 minutes, just until combined and slightly lightened. Avoid over-creaming to prevent excessive cookie spreading.
3. Add egg and Biscoff: Mix in the room temperature egg until just combined. Scrape the sides of the bowl. Then, add the melted Biscoff spread and mix until fully incorporated. If using, add 1 tsp vanilla extract here.
4. Incorporate dry ingredients: Sift the plain flour, baking soda, salt, and Speculoos spice mix into the wet ingredients. Mix on low speed until just combined, being careful not to overmix.
5. Fold in chocolate & chill: Add the chopped dark chocolate chunks (reserving a few for topping if desired). Gently fold them into the dough with a spatula. Cover the bowl and chill the dough in the fridge for a minimum of 30 minutes. This helps prevent spreading.
6. Preheat oven & prepare trays: Preheat your oven to 180°C / 350°F. Line one or two large baking sheets with baking paper or a silicone baking mat.
7. Scoop cookies: Scoop generous portions of the chilled dough onto the prepared baking sheets, leaving about 2-3 inches between each cookie. If you saved chocolate chunks, press a few onto the top of each cookie dough ball.
8. Bake & cool: Bake for 12 minutes. The edges should be set and lightly golden, and the centres still slightly soft. Remove from the oven and let cool on the baking sheet for 10-15 minutes before transferring to a wire rack to cool completely.
9. Optional: Sprinkle flaky sea salt over the warm cookies immediately after baking for an extra burst of flavor.

Video Tutorial

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Notes

Speculoos Spice: This aromatic blend is crucial for authentic Biscoff flavour. It typically includes Cinnamon, Coriander Seed, Nutmeg, Ginger, Caraway Seed, and Cloves. If unavailable, a quality *Mixed Spice* or *Pumpkin Pie Spice* blend can serve as a good substitute.
Creaming Butter and Sugars: Mix for a short duration (1-2 minutes) just until combined, not until light and fluffy. Over-creaming incorporates too much air, which can cause cookies to spread excessively during baking.
Chocolate Chunks: For those irresistible melty chocolate pools, consider reserving a few chocolate chunks to press onto the top of each cookie dough ball before baking.
Baking Trays: Depending on the size of your oven and desired batch, you might need two baking trays to ensure adequate spacing between cookies for even baking and proper air circulation.
Cookie Size: A 2.5 tablespoon cookie scoop is ideal for consistently sized, medium-chunky cookies. Adjust baking time slightly for larger or smaller cookies.

Nutrition (per serving)