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biscoff chocolate chip cookies - thecookiegallery.blog
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Biscoff Chocolate Chip Cookies – Bakery Style

Bakery style Biscoff chocolate chip cookies with cookie butter, crunchy Biscoff chunks, and a smooth drizzle. Made with semi-sweet and milk chocolate chips for layered flavor. Chewy, soft, and absolutely irresistible.
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Prep Time 18 minutes
Cook Time 12 minutes
Chill Time 1 hour
Total Time 1 hour 30 minutes
Servings: 12 large cookies
Calories: 220
Ingredients Method Notes

Ingredients
  

For the Cookies:
  • 90 g unsalted butter 6 Tbsp, melted or browned
  • 80 g Biscoff spread smooth, ⅓ cup
  • 100 g light brown sugar ½ cup, packed
  • 50 g granulated sugar, ¼ cup
  • 1 large egg
  • 2 tsp vanilla extract
  • 200 g all-purpose flour, 1⅔ cups
  • ½ tsp baking soda
  • ½ tsp fine sea salt
  • 75 g semi-sweet chocolate chips, ½ cup
  • 75 g milk chocolate chips, ½ cup
  • 100 g Biscoff cookies crushed (8-9 cookies, about 1 cup crushed)
For Topping & Drizzle:
  • 30 g Biscoff cookies crushed for topping (2-3 cookies, about ¼ cup)
  • 40 g Biscoff spread melted for drizzle (2-3 Tbsp)

Method
 

  1. Crush cookies: Place 100g Biscoff cookies in sealed bag. Crush with rolling pin until fine crumbs + small chunks. Crush 30g separately for topping.
  2. Melt butter: Melt 90g butter in pan or microwave. If browning, cook until golden with brown specks. Pour into large bowl. Cool 5 minutes.
  3. Mix wet: Add 80g Biscoff spread to warm butter. Whisk until smooth. Add brown sugar and granulated sugar. Whisk 1 minute. Add egg and vanilla. Whisk another minute until glossy and slightly thick.
  4. Add dry: Add flour, baking soda, and salt. Stir with spatula until just combined. Few flour streaks fine.
  5. Fold: Add semi-sweet chocolate chips, milk chocolate chips, and 100g crushed Biscoff cookies. Fold until evenly distributed.
  6. Chill: Cover bowl. Refrigerate minimum 1 hour (up to 24 hours).
  7. Preheat and prep: When ready, preheat oven to 175°C (350°F). Line baking sheet with parchment.
  8. Scoop and bake: Scoop 35g dough balls (1.5 Tbsp). Place 5cm apart. Bake 10-12 minutes until edges golden, centers soft.
  9. Add topping: Remove from oven. Immediately press reserved 30g crushed Biscoff onto warm cookies. Rest on sheet 5 minutes, then transfer to wire rack.
  10. Drizzle: Melt 40g Biscoff spread in microwave 20-30 seconds. Drizzle over fully cooled cookies. Let set 20 minutes.

Notes

  • Reduce butter to 90g, Biscoff spread adds its own fat.
  • Use both semi-sweet and milk chocolate chips for layered flavor.
  • Crush cookies to mix of crumbs and chunks, not powder.
  • Chill dough minimum 1 hour. Overnight gives deeper flavor and chewier texture.
  • Press topping onto warm cookies immediately after baking.
  • Drizzle only after cookies are fully cooled.
  • Store in airtight container at room temperature up to 5 days.
  • Refresh day-old cookies in microwave for 8-10 seconds.