These Biscoff Chocolate Chip Cookies are the kind of cookie you make when you want something soft, warm, and completely irresistible. Each one is filled with dark chocolate chips that melt into little puddles as they bake, with a generous spoonful of Biscoff hidden inside for that gooey, spiced sweetness. The result is a soft, tender cookie with a centre that stays almost molten; comforting, indulgent, and full of flavour.
The dough comes together easily, and the cookies bake just long enough to set on the outside while staying beautifully soft throughout. The Biscoff melts into the warm cookie, creating pockets of caramelised crunch and gooey sweetness that balance perfectly with the richness of the dark chocolate. Every bite has that cosy mix of warm spices, creamy sweetness, and melty chocolate, making them feel like the ultimate comfort bake.
These cookies are best enjoyed warm, when the Biscoff is still soft, and the chocolate is just beginning to ooze. They’re perfect for an afternoon treat, a quick dessert, or for sharing straight from the tray, though they never seem to last long. Soft, gooey, and full of flavour, these Biscoff Chocolate Chip Cookies are a guaranteed favourite for anyone who loves that sweet-spiced caramel taste.
See also my Caramelised Almond Cookies or other Cookie Recipes
15
1 hour 15 minutes
12 minutes
1 hour 27 minutes

Ingredients

  • 1 cup butter, room temperature
  • 1 1/4 cups dark brown sugar
  • 1/4 cup caster sugar
  • One egg
  • One egg yolk
  • 2 tsp vanilla
  • 4 tsp crunchy biscoff spread
  • 2 1/2 cups flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 cups dark chocolate chips
  • 1-2 tbsp extra of crunchy biscoff spread for each cookie

Method

  1. Beat together the softened butter and the sugars until smooth and slightly lighter in colour. 2-3 minutes.
  2. Add in the egg and egg yolk and mix until well combined.
  3. Then mix in the vanilla and crunchy biscoff spread.
  4. Gently mix in the flour, baking powder, soda, and salt. When it’s almost come together, add the chocolate chips and mix until all combined. We don’t want to over-mix!
  5. Scoop into balls; I used a generous soup spoon scoop, slightly flatten, add the extra biscoff spread to the centre of each cookie, then shape back into balls, leaving the biscoff spread exposed (I prefer to make them taller than wider to get a chunkier cookie). Then place them on a baking tray lined with baking paper. (They can be placed relatively close together to chill)
  6. Chill in the fridge for an hour minimum or freezer for 20-30 minutes.
  7. Preheat the oven to 180 degrees about halfway through chilling time.
  8. Once the oven has preheated, bake 6-8 cookies at a time; depending on your tray size, you want them to have space to spread for 10-12 minutes.