Soft & Chewy Biscoff Chocolate Chip Cookies

If you’re anything like me, it’s hard to resist anything made with Biscoff. Add plenty of chocolate chips and a gooey cookie butter center, and you’ve got a cookie that’s guaranteed to disappear fast.

These cookies have everything I want in a homemade bake. They’re soft in the middle, lightly crisp around the edges, and the browned butter gives them an extra rich flavor that works so well with the spiced Biscoff spread. That hidden filling is the best surprise when you break one open while it’s still warm.

They’re perfect for sharing with family and friends, taking along to a bake sale, or just keeping in the cookie jar for a little afternoon treat. Just don’t be surprised if everyone comes back for a second one before they’ve even finished the first!

Make sure you also check out this Biscoff recipe too!

• Biscoff Brownies with Cookie Butter Swirl

Equipment

You don’t need any fancy baking equipment to make these cookies. Here’s what you’ll need:

• Large mixing bowl – For mixing together the cookie dough.

• Medium mixing bowl – To whisk together the dry ingredients before adding them to the wet mixture.

• Whisk – For combining the butter, sugars, eggs, and vanilla until smooth.

• Rubber spatula or wooden spoon – To fold the dry ingredients and chocolate chips into the dough.

• Measuring cups and measuring spoons – For accurate ingredient measurements.

• Cookie scoop or tablespoon – To portion the cookie dough into evenly sized cookies.

• Teaspoon or small cookie scoop – For scooping the Biscoff spread filling.

• Baking sheet – To bake the cookies.

• Parchment paper – Keeps the cookies from sticking and makes cleanup much easier.

• Wire cooling rack – So the cookies can cool evenly once they’re out of the oven.

Ingredients

• Unsalted butter – Browning the butter adds a rich, nutty flavor that makes these cookies taste even more indulgent.

• Biscoff spread – Mixed into the dough, this adds the signature caramelized, spiced flavor that Biscoff lovers can’t get enough of.

• Brown sugar – Gives the cookies their soft, chewy texture while adding a deep caramel sweetness.

• White granulated sugar – Helps create lightly crisp edges and balances the richness of the brown sugar.

• Large eggs – Bind everything together and help create a soft, tender cookie.

• Vanilla extract – Adds warmth and enhances all of the other flavors in the dough.

• All-purpose flour – Provides the structure needed for thick, bakery-style cookies.

• Baking soda – Helps the cookies rise slightly while keeping them soft and chewy.

• Salt – A little salt balances the sweetness and brings out the chocolate and Biscoff flavors.

• Chocolate chips – Add plenty of melty chocolate in every bite and pair perfectly with the cookie butter.

For the Filling

• Biscoff spread – Frozen into small balls before baking, it creates that irresistible gooey center when the cookies are warm.

For the Topping

• Lotus Biscoff biscuits – Pressed into the tops before baking, they add a little crunch and make the finished cookies look bakery-worthy.

Recipe Instructions

Full measurements and cooking times can be found in the recipe card at the bottom of this post.

Step 1: Line a baking sheet with parchment paper. Scoop the Biscoff spread into 12 small balls using a teaspoon or small cookie scoop. Place on the prepared baking sheet and freeze for 30 minutes, or until firm.

Step 2: In a large mixing bowl, whisk together the browned butter, ¼ cup Biscoff spread, brown sugar, and granulated sugar until smooth and glossy. Add the eggs and vanilla extract, mixing until fully combined.

Step 3: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually stir the dry ingredients into the wet mixture until a soft dough forms. Fold in the chocolate chips.

Step 4: Scoop a heaping tablespoon of dough and flatten it slightly in your hand. Place one frozen Biscoff ball in the center, then wrap the dough around it, sealing completely. Roll gently into a ball. Repeat with remaining dough.

Step 5: Place the stuffed cookie dough balls on the prepared baking sheet, spacing them a few inches apart. Gently press a piece of Lotus Biscoff biscuit into the top of each cookie, pressing just enough so it sticks but doesn’t flatten the dough.

Step 6: Chill the assembled cookies in the fridge for 15–20 minutes while the oven preheats to 350°F (175°C).

Step 7: Bake for 13–15 minutes, until the edges are golden and the centers are just set. The cookies will look slightly underbaked in the middle.

Step 8: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. Serve warm for a gooey Biscoff center, or let cool completely for a soft, chewy cookie.

What to Serve With Biscoff Chocolate Chip Cookies

• A cold glass of milk – You really can’t go wrong with this. The cold milk is perfect with the warm, gooey cookie center.

• A hot cup of coffee – The rich coffee balances the sweetness of the cookies beautifully, making them perfect for an afternoon pick-me-up.

• Hot chocolate – If you’re in the mood to really treat yourself, serve these cookies with a mug of creamy hot chocolate for a cozy treat.

• Vanilla ice cream – Pop a warm cookie alongside a scoop of vanilla ice cream and you’ll have a simple dessert that feels like something you’d order at a restaurant.

• Extra Biscoff spread – Warm a little cookie butter in the microwave for a few seconds and drizzle it over the cookies for even more Biscoff flavor.

• Whipped cream – A dollop of lightly sweetened whipped cream makes these cookies feel extra special if you’re serving them for dessert.

• Fresh berries – A handful of strawberries or raspberries adds a fresh contrast to the rich chocolate and cookie butter flavors.

• A cookie platter – These cookies look fantastic alongside brownies, blondies, shortbread, and other homemade treats if you’re putting together a dessert table for a party or holiday gathering.

Storing

Once the cookies have cooled completely, store them in an airtight container at room temperature for up to 4 days. They’ll stay soft and chewy, and a quick 10 to 15 seconds in the microwave will bring back that warm, gooey Biscoff center if you’d like them to taste freshly baked.

These cookies also freeze really well. Place them in a freezer-safe container or zip-top bag with a sheet of parchment paper between the layers to stop them sticking together. They’ll keep for up to 3 months. Let them thaw at room temperature, or warm one in the microwave for a few seconds whenever you’re craving a sweet treat.

Variations & Substitutions

• Try white chocolate chips. Swap some or all of the milk or semi-sweet chocolate chips for white chocolate chips for an even sweeter cookie.

• Add chopped nuts. A handful of chopped pecans or walnuts adds a lovely crunch and works really well with the caramel in the Biscoff spread.

• Use dark chocolate. If you prefer a richer flavor, dark chocolate chips balance the sweetness of the cookie butter beautifully.

• Skip the stuffed center. If you’re short on time, leave out the frozen Biscoff filling and simply mix the cookie butter into the dough. You’ll still end up with delicious Biscoff chocolate chip cookies.

• Make them extra chunky. Stir in some crushed Lotus Biscoff biscuits with the chocolate chips for even more crunch and cookie flavor throughout.

• Swap the topping. If you don’t have Lotus Biscoff biscuits, sprinkle the tops with a few extra chocolate chips or crushed cookies before baking instead.

• Use chunky chocolate. Roughly chopped chocolate bars melt into bigger pools of chocolate than standard chocolate chips, making these cookies feel even more bakery-style.

• Add a sprinkle of flaky sea salt. A little flaky salt on top straight from the oven helps balance the sweetness and really brings out the chocolate and Biscoff flavors.

FAQs

Can I make Biscoff chocolate chip cookies ahead of time?

Yes! You can make the cookie dough up to 48 hours in advance and keep it covered in the refrigerator. You can also freeze the stuffed cookie dough balls for up to 3 months and bake them straight from frozen, adding an extra 2 to 3 minutes to the baking time.

Why do I need to freeze the Biscoff filling?

Freezing the Biscoff spread helps it hold its shape while you wrap the cookie dough around it. This gives you that delicious gooey cookie butter center instead of the filling mixing into the dough during baking.

Can I freeze Biscoff chocolate chip cookies?

Absolutely. Once the cookies have cooled completely, place them in a freezer-safe container or freezer bag and freeze for up to 3 months. Let them thaw at room temperature or warm them in the microwave for a few seconds before serving.

Can I use crunchy Biscoff spread instead of smooth?

Yes, you can use either smooth or crunchy Biscoff spread. Crunchy Biscoff spread adds little biscuit pieces throughout the filling, giving the cookies a bit of extra texture.

Why are my cookies spreading too much?

If your cookies spread too much, the dough may have become too warm. Chilling the assembled cookies for 15 to 20 minutes before baking helps them keep their thick, bakery-style shape.

Can I use milk chocolate or dark chocolate chips?

Definitely. Milk chocolate chips will give you a sweeter cookie, while dark chocolate chips create a richer flavor that balances the sweetness of the Biscoff spread. You can even use a mixture of both.

How do I know when Biscoff chocolate chip cookies are done?

The cookies are ready when the edges are lightly golden but the centers still look slightly underbaked. They'll continue to set as they cool on the baking sheet, leaving you with soft, chewy cookies.

What is the best way to store Biscoff chocolate chip cookies?

Store the cookies in an airtight container at room temperature for up to 4 days. If you love a gooey center, warm a cookie in the microwave for 10 to 15 seconds before enjoying.

Can I make these cookies without stuffing them?

Yes. If you'd rather skip the stuffed center, simply leave out the frozen Biscoff filling and bake the cookies as regular Biscoff chocolate chip cookies. They'll still have plenty of cookie butter flavor thanks to the Biscoff spread mixed into the dough.