Chocolate Chip Biscoff Cookies – Deliciously thick and chewy Biscoff cookies that are loaded with chocolate chips, and have a surprise Biscoff centre!
I looove Biscoff spread. It’s something I could definitely eat straight out the jar, but when I’m not doing that, I like to bake with it. So, today I’m bringing you these mouthwatering cookies – Chocolate Chip Biscoff Cookies!
These cookies are loaded with Biscoff in two ways. I’ve added the spread to the cookie dough, and if that wasn’t already delicious enough, I’ve stuffed them with a Biscoff centre! SO good. Add a load of chocolate chips, and these cookies become even more heavenly.
If you love Biscoff as much as I do, you are gonna love these cookies – trust me.
How to make Chocolate Chip Biscoff Cookies
Ingredients you’ll need:
- plain/all-purpose flour
- baking powder
- baking soda
- cornflour/cornstarch
- salt
- ground cinnamon
- unsalted butter
- light brown sugar
- caster/granulated sugar
- large egg
- vanilla extract
- Biscoff spread (or any other cookie butter)
- chocolate chips
To make these cookies, simply scoop out 22 – 24 half teaspoons of Biscoff, and place them on a baking tray lined with parchment paper or a silicone mat. Freeze until solid – about 1 – 2 hours.
Whisk together the flour, baking powder, baking soda, cornflour, cinnamon, and salt. Set aside.
In a separate bowl, whisk together the butter and sugars until combined. Add the egg, vanilla, and Biscoff, and mix until combined. Add the dry ingredients, and mix until just combined. Fold in the chocolate chips.
Roll the dough into 1.5oz balls, and flatten them out. Place the frozen Biscoff into the centres, then roll the dough back into balls. Place onto a baking tray lined with parchment paper or a silicne mat, and press extra chocolate chips on top if desired.
Bake for 10 – 12 minutes. Do not over-bake, they will firm up as they cool. Allow to cool for 5 – 10 minutes before transferring them to a wire rack to cool completely.
The printable recipe card with the full list of ingredients, their measurements, and instructions can be found at the bottom of this post.
NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements. Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.
These Chocolate Chip Biscoff Cookies are:
- super quick and easy to make
- deliciously thick and chewy
- loaded with a creamy Biscoff centre
- perfect for cookie butter lovers!
Did You Make This Recipe?
Leave a ⭐️ review! I’d love to see your take on it — snap a photo and tag me on Instagram or Facebook with #simplybakeblog!
More stuffed cookies to try!
- Cheesecake Stuffed Pumpkin Cookies
- Chocolate Chip Peanut Butter Cookies
- Cheesecake Stuffed Double Chocolate Cookies
- Nutella Stuffed Chocolate Chip Cookie Pies (MUST try!)
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Chocolate Chip Biscoff Cookies
Ingredients
- 2 cups (250g) plain/all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 2 teaspoons cornflour/cornstarch
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup (115g) unsalted butter, melted
- ½ cup (100g) light brown sugar
- ¼ cup (50g) caster/granulated sugar
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
- ½ cup (130g) Biscoff spread
- 1 cup (175g) chocolate chips, plus extra for topping
- 22 – 24 half teaspoons Biscoff spread
Instructions
- Scoop out 22 – 24 half teaspoons of Biscoff, and place them on a baking tray lined with parchment paper or a silicone mat. Freeze until solid – at least 1 – 2 hours.
- Preheat the oven to 180C/350F/Gas 4, and line a baking tray with parchment paper, or a silicone mat. Set aside.
- Whisk together the flour, baking powder, baking soda, cornflour, cinnamon, and salt. Set aside.
- Whisk together the butter and sugars until combined. Add the egg, vanilla, and Biscoff, and mix until combined. Add the dry ingredients, and mix until just combined. Fold in the chocolate chips.
- Roll the dough into 1.5oz balls, and flatten them out. Place the frozen Biscoff into the centres, then roll the dough back into balls. Place onto the prepared baking tray, and press the extra chocolate chips on top.
- Bake for 10 – 12 minutes. Do not over-bake, they will firm up as they cool. Allow to cool on the baking tray for 5 – 10 minutes before transferring to a wire rack to cool completely.
Recipe Notes
Nutrition Information:
Nutrition information is automatically calculated, so should only be used as an approximation.
Absolutely the best cookies I’ve ever made and I make a LOT of cookies. This surely will help me use up the 8kg bucket of Biscoff I received as a gift. To make them vegan, replace the egg with 1/4 cup unsweetened apple sauce and use vegan chocolate chips. The big bag of chocolate chips sold at Costco are vegan.
Hey is this entire recipe to be made with a hand whisk? Or electric?
Looks so delicious though.
Because these cookies call for melted butter, they can easily be made with just a hand whisk.
Marsha, I love the Biscoff, I have two different kinds in my pantry now, I will be trying these tonight thanks for sharing.
I hope you enjoy! 🙂
I didn’t think a chocolate chip cookie could get any better, but you just took it to a whole new level! Creamy cookie butter stuffed inside a delicious chocolate chip cookie? YUM!
Thanks, Lily! 🙂
Marsha, these cookies look fabulous! I’ve never tried biscoff spread before, but now you’ve got me intrigued! I’m a big fan of stuffed cookies, so these are right up my alley. Hope you’re having an awesome week so far. xoxo
You must try Biscoff spread, Demeter! 🙂 Hope you’re have an awesome week, too!