These crispy on the outside, chewy on the inside Biscoff Chocolate Cookies are loaded with Biscoff spread and chunks of Biscoff cookies, then topped with biscoff and dark chocolate.
I remember one of the first times I ever ate a Biscoff cookie, and that memory has been imprinted in my mind. My sister and I were flying to Chicago and I used my miles to upgrade our seats to First Class. They offered us Biscoff cookies as our snack, and my sister dubbed them "sky cookies", and from then on, to me (in my mind), they're known as "sky cookies". I know I've had Biscoff cookies before that flight, but it wasn't as memorable, so I honestly don't know when it could have been. But back then (2014), it wasn't as popular as it is now. Biscoff, also known as Lotus, cookies are everywhere. They've been made into desserts all over the Internet, and you really can't go anywhere without coming across it.
These Biscoff Chocolate Cookies were born because I had Biscoff spread leftover from my Banana Cupcakes with Biscoff Cream Cheese Frosting recipe and because my coworkers had no idea what Biscoff was, so I had to introduce them to the cookie that has taken the Internet by storm.
In This Post...
What are Biscoff Cookies?
Biscoff cookies are crunchy cookies with deep caramel flavors that can be enjoyed on their own, or eaten with coffee or tea. It's the base of many desserts, and in certain dishes can be substituted for graham crackers or digestive cookies.
What You Need to Make This Recipe
Ingredients
- Flour
- Baking Soda
- Baking Powder
- Salt
- Butter
- Granulated Sugar
- Brown Sugar
- Biscoff Spread
- Egg
- Biscoff Cookies
- Melted Biscoff spread
- Melted Chocolate
How to Make This Recipe
Steps to Make Biscoff Chocolate Cookies
- Sift dry ingredients in a bowl and set aside
- Cream together the butter and sugars for about 3 minutes until smooth, then add the slightly melted biscoff spread and mix until combined
- Add egg and mix until combined, then add dry ingredients and mix until just incorporated. Add the chopped biscoff cookies and fold until just combined. You don’t want to over mix
- Using a cookie scoop, form small dough balls and place them on the baking sheet, making sure there's enough space between them.
- Bake for 10 to 12 minutes. Cookies will spread while they bake. Don't overbake these cookies, otherwise they'll be too crispy.
- Let cool in pan for about 5 to 7 minutes and then transfer to cooling rack
How to Make the Topping
- Melt the dark chocolate and biscoff spread (separately)
- Add a small amount of biscoff and spread it on top of the cookies, then spread melted chocolate on top. Add cookie crumbs on top and enjoy!
Alternative Option for Biscoff Chocolate Cookies
If you don't want to add the melted biscoff or chocolate on top, you can add chopped chocolate directly to the cookie dough before baking to form a Biscoff Chocolate Chip (or chunk) cookie.
Tips To Make The Best Biscoff Chocolate Cookies
- Measure your ingredients properly using a kitchen scale. If you’re not using a scale, fluff your flour before spooning and leveling so that you’re not over measuring.
- Don’t overmix your cookie dough.
- If you'd like softer cookies, make them larger and under bake them slightly.
Other Recipes to Try:
📖 Recipe Card
Biscoff Chocolate Cookies
Ingredients
- 1¼ cup (150g) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter
- ½ cup (100g) granulated sugar
- ¼ cup (50g) brown sugar
- ⅓ cup (90g) Biscoff Spread
- 1 large egg
- 7 Biscoff Cookies chopped
Topping
- ½-¾ cup Biscoff Spread melted
- ¾ cup semi-sweet chocolate chips melted
- Biscoff crumbs
Instructions
- Preheat oven to 350 degrees Fahrenheit
- Line a baking sheet with parchment paper
- Sift dry ingredients in a bowl and set aside
- Cream together the butter and sugars for about 3 minutes until smooth, then add the slightly melted biscoff spread and mix until combined
- Add egg and mix until combined, then add dry ingredients and mix until just incorporated. Add the chopped biscoff cookies and fold until just combined. You don’t want to over mix
- Using a cookie scoop, form small dough balls and place them on the baking sheet, making sure there's enough space between them.
- Bake for 10 to 12 minutes. Cookies will spread while they bake. Don't overbake these cookies, otherwise they'll be too crispy.
- Let cool in pan for about 5 to 7 minutes and then transfer to cooling rack
Topping
- Melt the dark chocolate and biscoff spread (separately)
- Add a small amount of biscoff and spread it on top of the cookies, then spread melted chocolate on top. Add cookie crumbs on top and enjoy!
Alternatively
- If you don't want to add the melted biscoff or chocolate on top, you can add chopped chocolate directly to the cookie dough.
Fatiha says
I made it for my kids and they fell in love with, is easy really easy so yummy and delicious, now I have to make it once a week, I definitely going to try other of Kima's recipes. Thank you