These brown butter biscoff chocolate chip cookies are a chewy biscoff cookie loaded with brown butter, lots of biscoff cookies, melty chocolate and topped with extra biscoff spread and flaked salt. They've got a crispy edge, chewy center and so much flavor in every bite.
Biscoff chocolate chip cookies are filled with biscoff spread, cinnamon, chocolate and crushed up biscoff cookies. They're sure to become a favorite for any biscoff lover!
For more biscoff recipes, try my biscoff blondies, my biscoff cookie butter filled cookies or my biscoff brownies.
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Why You Will Love This Recipe
- Chewy: These are a chewy cookie with the perfect crisp edge.
- Cookie Bits & Chocolate: Loaded with crispy cookie bits and melty chocolate in every bite.
- Sweet and Salty: We all know I love salt on my cookies, but I swear it's the extra perfect balance on these cookies.
Ingredient Notes
Full ingredient measurements and instructions can be found in the recipe card below.
- Cookie Butter: I have used Biscoff cookie butter and trader joes speculoos butter and they both work great.
- Butter: I always love using salted butter, but feel free to use unsalted if you prefer.
- Sugars: You will use a mix of both granulated and brown sugar to help get the perfect texture.
- Biscoff Cookies: These help to add a crunchy to the cookies.
- Chocolate: I have made these with chocolate chips and chopped chocolate and love them either way.
- Salt: The flaked salt really helps balance the sweetness in these cookies.
Step by Step Instructions
- Step 1: Start by browning the butter. You'll take 1 stick of butter and melt in a medium saucepan over low-medium heat, continuing to cook past the point of boiling. After it boils it will start to foam, underneath turning a nice golden brown, and will smell almost nutty. Make sure you are stirring and watching it, because it will turn the perfect light golden brown to burnt fairly quickly. Once finished browning, pour into a cup or bowl and add 1 tablespoon of butter and ⅓ cup of biscoff spread and stir until melted. Place the butter into the fridge or freezer to cool completely for about 15-20 minutes.
- Step 2: Place the cooled brown butter/biscoff and both sugars in a large bowl and mix well. Add in egg and vanilla and mix again.
- Step 3: Slowly mix in dry ingredients, being careful not to over mix. I usually stop when I still have some flour remnants around the bowl. Fold in chocolate.
- Step 4: Fold in the chocolate and crushed cookies.
- Step 5: Using a large cookie scoop, (I use a 3 TBSP) scoop dough into balls and place 6-7 on a large cookie sheet. Top the cookies balls with a little extra chocolate and crushed cookie pieces and drizzle with a little biscoff spread.
- Step 6: Bake for 10-12 minutes, or until edges are slightly golden brown. Sprinkle with flaked salt after they're done baking and let them cool on the cookie sheet for 5-10 minutes to help the center finish setting.
Expert Baking Tips
- These cookies are great with milk chocolate, semi-sweet or white chocolate.
- If your cookies don't come out in a perfect circle you can take a spatula and run around the edges of the cookie right when they come out of the oven and shape them.
- I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don’t have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.
FAQ
Do I have to brown the butter?
No, if you want to skip this part, don't add the extra 1 tablespoon of butter.
Can I make these gluten free?
No, Unfortunately I am not aware of any gluten free biscoff cookies.
Why didn't my cookies spread?
The usual reason cookies don't spread very much is because too much flour was added to the dough. I always suggest using a scale for precise baking.
Storing & Freezing
These biscoff chocolate chip cookies will remain fresh for 2-3 days if kept in an airtight container.
You can freeze these cookies in an airtight container as well. I would suggest allowing them to come to room temperature again before enjoying.
Other Popular Recipes to Try
For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment if you make them and love them as much as I do!
Biscoff Chocolate Chip Cookies
These brown butter biscoff chocolate chip cookies are a chewy biscoff cookie loaded with brown butter, lots of biscoff cookies, melty chocolate and topped with extra biscoff spread and flaked salt. They've got a crispy edge, chewy center and so much flavor in every bite.
Ingredients
- ½ cup (113.5 g) salted butter browned
- 1 tablespoon salted butter
- ⅓ cup (78.86 g) biscoff spread
- ¾ cup (165 g) brown sugar
- ¼ cup (50 g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla
- ½ teaspoon (0.5 teaspoon) salt
- ½ teaspoon (0.5 teaspoon) baking soda
- ¼ teaspoon (0.25 teaspoon) salt
- 1¼ cups (175 g) all-purpose flour
- ¾ cup (135 g) chocolate chips or chopped chocolate
- 5 biscoff cookies crushed into pieces
- 1-2 tablespoons (1 tablespoons) biscoff spread melted in the microwave for 10-20 seconds
- flaked salt for topping
Instructions
- Start by browning the butter. You'll take 1 stick of butter and melt in a medium saucepan over low-medium heat, continuing to cook past the point of boiling. After it boils it will start to foam, underneath turning a nice golden brown, and will smell almost nutty. Make sure you are stirring and watching it, because it will turn the perfect light golden brown to burnt fairly quickly. Once finished browning, pour into a cup or bowl and add 1 tablespoon of butter and ⅓ cup of biscoff spread and stir until melted. Place the butter into the fridge or freezer to cool completely for about 15-20 minutes.
- Preheat oven to 350 F. Line two cookie sheets with parchement paper.
- Place the cooled brown butter/biscoff and both sugars in a large bowl and mix well. Add in egg and vanilla and mix again.
- Slowly mix in dry ingredients, being careful not to over mix. I usually stop when I still have some flour remnants around the bowl. Fold in chocolate.
- Fold in the chocolate and crushed cookies.
- Using a large cookie scoop, (I use a 3 TBSP) scoop dough into balls and place 6-7 on a large cookie sheet. Top the cookies balls with a little extra chocolate and crushed cookie pieces and drizzle with a little biscoff spread.
- Bake for 10-12 minutes, or until edges are slightly golden brown. Sprinkle with flaked salt after they're done baking and let them cool on the cookie sheet for 5-10 minutes to help the center finish setting.
Video
Notes
These cookies are great with milk chocolate, semi-sweet or white chocolate.
I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don’t have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.
Nutrition
Calories: 277kcalCarbohydrates: 36gProtein: 2gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 33mgSodium: 243mgPotassium: 66mgFiber: 0.3gSugar: 24gVitamin A: 250IUCalcium: 23mgIron: 1mg
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