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Biscoff Chocolate Chip Cookies Recipe

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4 from 3 reviews

Delight in these irresistible Biscoff Chocolate Chip Cookies featuring browned butter, rich biscoff spread, and crunchy chocolate chips combined for a perfect balance of nutty, sweet, and salty flavors. These cookies are soft-centered with slightly crisp edges and a drizzle of melted biscoff and a sprinkle of flaked salt for an extra tasty finish.

Ingredients

Butter & Spread

  • ½ cup salted butter (browned)
  • 1 tablespoon salted butter
  • ⅓ cup biscoff spread

Sugars

  • ¾ cup brown sugar
  • ¼ cup granulated sugar

Wet Ingredients

  • 1 large egg
  • 1 teaspoon vanilla flavoring

Dry Ingredients

  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1¼ cups all-purpose flour

Add-ins & Toppings

  • ¾ cup chocolate chips or chopped chocolate
  • 5 biscoff cookies (crushed into pieces)
  • 1-2 tablespoons biscoff spread (melted in the microwave for 10-20 seconds)
  • Flaked salt for topping

Instructions

  1. Brown Butter: Begin by browning ½ cup of salted butter in a medium saucepan over low to medium heat. Stir constantly and watch for when the butter foams, the color turns a light golden brown, and it emits a nutty aroma. Pour the browned butter into a bowl, add 1 tablespoon of salted butter and ⅓ cup of biscoff spread, stirring until melted. Chill this mixture in the fridge or freezer for 15-20 minutes until completely cool.
  2. Preheat Oven: Preheat your oven to 350°F (175°C). Line two cookie sheets with parchment paper to prepare for baking.
  3. Mix Wet Ingredients: In a large mixing bowl, combine the cooled browned butter and biscoff mixture with the brown sugar and granulated sugar. Mix thoroughly. Then add the egg and vanilla flavoring, mixing again until fully incorporated.
  4. Add Dry Ingredients: Slowly add in the flour, baking soda, and salts to the wet mixture. Mix gently and avoid overmixing; it’s okay if some flour clumps remain. This will help keep the cookies tender.
  5. Fold in Chocolate and Biscoff Cookies: Fold in the chocolate chips or chopped chocolate along with the crushed biscoff cookies, evenly distributing them throughout the dough.
  6. Scoop Dough: Using a large cookie scoop (about 3 tablespoons), scoop dough balls and place 6-7 on each prepared cookie sheet. Top each ball with extra chocolate, crushed biscoff pieces, and drizzle melted biscoff spread over them for added sweetness and texture.
  7. Bake: Bake in the preheated oven for 10-12 minutes or until the cookie edges turn slightly golden brown. They should still be soft in the center.
  8. Cool and Finish: Remove from oven and immediately sprinkle with flaked salt. Let the cookies cool on the baking sheet for 5-10 minutes to allow the centers to set properly before transferring to a wire rack or serving.

Notes

  • Browning the butter adds a richer, nutty flavor important to these cookies.
  • Chilling the butter mixture helps prevent spreading and allows better control of cookie shape.
  • Don’t overmix the dough; slight flour patches are fine to keep cookies tender.
  • Use parchment paper to prevent sticking and facilitate easy cleanup.
  • The flaked salt topping balances the sweetness and intensifies flavor.
  • For softer cookies, bake closer to 10 minutes; for crunchier ones, bake up to 12 minutes.

Find it online: https://yumntasty.com/biscoff-chocolate-chip-cookies-recipe/