Biscoff Chocolate Chip Cookies Recipe

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Chris
Chris February 22, 2021
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How To Make Biscoff Chocolate Chip Cookies

Baked with Biscoff spread and spiced with cinnamon, these chocolate chip cookies give a delightful twist to the classic treats.

Preparation: 15 minutes
Cooking: 10 minutes
Chill Time: 3 hours
Total: 3 hours 25 minutes
Serves:

Ingredients

  • ½cupunsalted butter,softened to room temperature
  • ½cupgranulated sugar
  • ½cuplight or dark brown sugar,packed
  • 1large egg,at room temperature
  • 1large egg yolk,at room temperature
  • 2tsppure vanilla extract
  • ½cupBiscoff spread,or Trader Joe’s Speculoos cookie butter
  • cupsall purpose flour,spoon & leveled
  • 1tspbaking soda
  • 1tspcornstarch
  • ½tspground cinnamon
  • ½tspsalt
  • cupssemi sweet chocolate chips

Instructions

  1. In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy.

  2. Add the granulated sugar and brown sugar and beat on medium-high speed until fluffy and light in color. Beat in egg, egg yolk, and vanilla extract at high speed.

  3. Scrape down the sides and bottom of the bowl as needed. At high speed, beat in the Biscoff spread until completely combined.

  4. In a separate bowl, whisk the flour, baking soda, cornstarch, cinnamon, and salt together until combined. At low speed, slowly mix into the wet ingredients until combined.

  5. Switch to high speed and beat in the chocolate chips. The cookie dough will be a little sticky.

  6. Cover dough tightly with aluminum foil or plastic wrap and chill for at least 3 hours and up to 3 days. Chilling is mandatory for this cookie dough.

  7. Remove cookie dough from the refrigerator and allow to sit at room temperature for 20 minutes. If the cookie dough chilled longer than 3 hours, let it sit at room temperature for about 30 minutes. This makes the cookie dough easier to scoop and roll.

  8. Preheat oven to 350 degrees F. Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.

  9. Scoop and roll balls of dough, about 1.5 tablespoons of dough each, into balls and place on the baking sheets.

  10. Bake the cookies for 9 to 10 minutes. Be sure to rotate the pan once or twice during bake time. The baked cookies will look extremely soft in the centers when removed from the oven; they will continue to “set” as they cool.

  11. Allow to cool for 5 minutes on the cookie sheet. Transfer to a cooling rack to cool completely.

Nutrition

  • Calories: 185.09kcal
  • Fat: 8.45g
  • Saturated Fat: 5.02g
  • Trans Fat: 0.19g
  • Monounsaturated Fat: 2.47g
  • Polyunsaturated Fat: 0.42g
  • Carbohydrates: 26.47g
  • Fiber: 1.05g
  • Sugar: 14.51g
  • Protein: 2.41g
  • Cholesterol: 30.72mg
  • Sodium: 100.86mg
  • Calcium: 13.21mg
  • Potassium: 66.08mg
  • Iron: 1.09mg
  • Vitamin A: 46.07µg
  • Vitamin C: 0.00mg
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