This post may contain affiliate links. Please read our disclosure policy.
These Chocolate Chip Biscoff Cookies come together in just under an hour and deliver rich cookie butter flavor in every bite. They bake up soft in the center with smooth edges and plenty of chocolate chips, making them an easy treat to pull together anytime.
My daughter has a real weakness for cookie butter, and anytime she sees the jar on the counter she hovers nearby waiting to see if we are baking something new. It always encourages me to find more recipes that use her favorite spread, and these cookies quickly became one of the winners.
This batch mixes easily, has a short chill time, and bakes with soft centers and smooth edges. They smell amazing in the oven and feel special enough for sharing, especially with the simple cookie butter drizzle on top that gives them a bakery style finish.
Why You Will Love These Chocolate Chip Cookie Butter Cookies
- Soft centers and plenty of chocolate chips make these cookies perfectly delicious.
- The dough mixes easily with a stand mixer or hand mixer.
- The short chill time helps the cookies bake evenly.
- A simple drizzle of warm cookie butter creates a bakery style finish.
- The cookies freeze well and are easy to double.
Ingredients You Will Need
Here is everything you need to make Chocolate Chip Biscoff Cookies at home
- Flour: Use standard all-purpose flour.
- Baking soda: Creates lift and helps the cookies turn golden brown.
- Salt: Balances the sweetness.
- Biscoff cookie butter: Adds warm spice and caramel flavor. Lotus Biscoff or Trader Joe cookie butter both work well.
- Unsalted butter, room temperature: Creams smoothly with the sugar and cookie butter.
- Brown sugar and granulated sugar: Brown sugar adds moisture and depth. Granulated sugar helps the cookies spread and bake evenly.
- Egg and egg yolk, room temperature: Bind the dough and help keep the centers soft.
- Vanilla extract: Adds warm flavor.
- Chocolate chips or chocolate chunks: Use semi sweet chips or chopped dark chocolate for larger pools of chocolate.
- Speculoos cookies for garnish (optional): Crushed cookie crumbs add texture and extra flavor.
How to Make Chocolate Chip Cookie Butter Cookies
- Prep the pans: Line two cookie sheets with parchment paper. This keeps the cookies from sticking and helps the bottoms bake evenly.
- Mix the dry ingredients: Whisk the flour, baking soda, and salt in a large bowl until everything looks well combined. This makes sure the baking soda is evenly mixed so the cookies rise properly.
- Cream the butter mixture: Beat unsalted butter and cookie butter in a stand mixer with a paddle attachment until the mixture looks smooth and creamy. Add the brown sugar and granulated sugar and mix for 1 to 2 minutes until it looks lighter in color and fluffy. Scrape down the sides of the bowl so everything mixes evenly.
- Add the eggs and vanilla: Add the egg, egg yolk, and vanilla. Mix until the batter looks smooth and no streaks remain. The mixture should look slightly thicker and glossy.
- Add the dry ingredients: Add the dry ingredients on low speed. Mix only until the flour disappears. The dough should look soft and a little sticky but not wet. Overmixing can make the cookies tough.
- Fold in the chocolate: Fold in the chocolate chips using a spatula so they spread evenly through the dough.
- Scoop the dough: Scoop the dough into smooth balls using about 2 tablespoons of dough each. If the dough feels sticky, lightly flour your hands. Place the dough balls on a lined baking sheet, leaving at least 2 inches of space between them.
- Chill the dough: Chill the cookie dough balls for at least 30 minutes. This helps the cookies bake thicker and prevents them from spreading too thin.
- Bake the cookies: Bake at 350 degrees F for 11 to 15 minutes. The cookies are done when the edges look lightly golden and the tops look set but still soft in the center. They will finish firming up as they cool.
- Cool the cookies: Cool the cookies on the baking sheet for 5 minutes, then move them to a wire rack.
- Optional finishing touch: Microwave 2 tablespoons of cookie butter for 15 to 20 seconds, then drizzle it over the tops and add cookie crumbs if you want extra flavor and texture.
For a holiday touch, add a few drops of food coloring to the melted cookie butter before drizzling. For even brighter colors, melt white chocolate and stir in food coloring instead.
Expert Tips and Substitutions
- Start with the soft butter: Use room temperature butter for the best cookie texture.
- Don’t skip the chill time: Chilling the dough balls to prevent overspreading.
- Want melty bites of chocolate: Use chocolate chunks for larger melted pockets.
- Boost the flavor: Drizzle warm cookie butter on the cooled cookies for extra richness.
- Bake now, save some for later: Make a double batch and freeze the dough to bake fresh cookies anytime.
- Any brand works: Lotus Biscoff, Trader Joe, or any speculoos brand will work.
Storing and Making Ahead
- Room temperature: Store in an airtight container for 3 to 4 days.
- Refrigerator: Refrigerate the dough for up to 48 hours before baking.
- Freezer (cookie dough): Freeze unbaked dough balls and bake from frozen by adding 1 to 2 minutes.
- Freezer (baked cookies): Freeze baked cookies for up to 2 months. Thaw at room temperature or warm briefly in the oven.
FAQs
Cookie butter cookies stay soft when the dough is chilled and the cookies are not overbaked. Using brown sugar and room temperature butter helps keep the centers tender. Store them in an airtight container once they are completely cool.
Cookies spread when the dough is too warm or the flour is mismeasured. Chilling the dough balls before baking helps them hold their shape and prevents them from spreading too thin.
Yes. Trader Joe cookie butter and Lotus Biscoff cookie butter have a similar texture and flavor, so either one works well in this recipe.
Yes. Scoop the dough into balls, freeze them on a baking sheet until firm, then transfer to a freezer bag. Bake from frozen by adding a minute or two.
Semi sweet chocolate chips are classic, but dark chocolate or chocolate chunks melt smoothly and create larger pockets of chocolate in each cookie.
More Cookie Recipes You Will Love
Looking for more treats to bake next? Here are a few reader favorites loaded with chocolate, peanut butter, and fun cookie flavors.
- Best Chewy Chocolate Chip Cookies
- Stuffed Peanut Butter Chocolate Cookies
- Jack Jack Num Num Cookies
- Chocolate and Vanilla Swirl Cookies
- Raspberry Cheesecake Cookies
- Easy 3-Ingredient Peanut Butter Cookies
Enjoyed these Chocolate Chip Cookie Butter Cookies? Leave a quick review and tell us how yours turned out.
Chocolate Chip Cookie Butter Cookies
Equipment
Ingredients
- 1 ½ cups all purpose flour
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ½ cup plus 3 tablespoons cookie butter, divided
- ½ cup unsalted butter, room temperature
- ⅔ cup brown sugar, packed
- ¼ cup granulated sugar
- 1 large egg, room temperature
- 1 egg yolk, room temperature
- 2 teaspoons vanilla extract
- 1 cup semi-sweet chocolate chips or chunks
- Biscoff or Speculoos cookies, crushed, for garnish (optional)
Instructions
- Line two baking sheets with parchment paper and set aside.
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In a large bowl, combine ½ cup cookie butter and softened butter; mix on medium speed until smooth. Add sugar and beat for 2-3 minutes, scraping down the sides of the bowl as needed, until pale and fluffy.
- Add the egg, yolk, and vanilla and mix until well combined.
- On low speed, add the flour mixture, mixing until just combined. Use a wooden spoon or spatula to fold in the chocolate chips.
- Use a medium cookie scoop to scoop 2 tablespoons of dough. Roll it into a ball and place it on the prepared baking sheet. Repeat with remaining dough, placing cookies about 2 inches apart.
- Chill the baking sheets in the refrigerator for at least 30 minutes. When ready to bake, preheat the oven to 350F.
- Remove the baking sheets for the refrigerator, place in the oven, and bake for 11-15 minutes, or until the edges are lightly brown and the tops look just set.
- Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely.
- (Optional) Place the remaining cookie butter in a microwave-safe bowl. Warm it in the microwave for 15-20 seconds. Use a spoon or piping bag to drizzle it on the cooled cookies, then sprinkle with crushed cookies, if desired.
Notes
- Storage: Keep in an airtight container for up to 4 days.
- Freezer: Freeze dough balls or baked cookies for up to 2 months.
- Reheating: Warm in a low oven to refresh the texture.
- More help: For detailed tips and step by step photos, scroll back up to the full post.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I could not stop snacking on these while testing the recipe. They are such a fun alternative to regular chocolate chip cookies and disappeared fast in our house. Hope you love them too.