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These Chocolate Chip Biscoff Cookies bring together all my cookie cravings in one decadent treat. Soft and chewy inside with crisp edges they fill every bite with pools of melted chocolate sweet cinnamon spiced cookie butter and even more bites of crunchy Biscoff cookies. If you love cookies that are over the top with both flavor and texture this recipe will be a new favorite for your list.
When I first baked these cookies my kitchen smelled so good my kids came running in before the timer even beeped. Now they ask if it is Biscoff Cookie Night as soon as the cookie jar runs low.
Ingredients
- Cake flour: gives these cookies a super soft plush texture Look for unbleached cake flour at the store or use a trusted brand for the best results
- All purpose flour: adds extra structure to balance the tenderness Organic or unbleached AP flour is ideal
- Cornstarch: ensures extra thickness and a truly chewy bite Go for a fresh box for best results
- Ground cinnamon: delivers warm spice the essential Biscoff note Use high quality cinnamon for bold flavor
- Baking powder and baking soda: help the cookies puff and spread evenly Always check that your leaveners are fresh
- Fine sea salt: balances the sweetness A true flavor enhancer
- Cream cheese: makes every bite rich and helps cookies stay soft Be sure to use full fat brick style for best results
- Light brown sugar: brings deep caramel notes The molasses adds moisture and chewiness
- Cookie butter: gives signature Biscoff spiced flavor Smooth and creamy cookie butter works best
- Unsalted butter: keeps things rich and lets you control salt Use room temperature for easy mixing
- Granulated sugar: helps create those irresistible crisp edges
- One large egg and one egg yolk: give a moist crumb and sumptuous texture Use room temperature eggs for even mixing
- Vanilla extract: adds a rounded flavor Choose real vanilla for the best taste
- Milk chocolate chips: melt into gooey pockets Choose good quality baking chips
- Biscoff cookies: create a crisp contrast Crush just before using so they stay fresh and crunchy
Step-by-Step Instructions
- Mix Dry Ingredients:
- In a large bowl whisk together cake flour all purpose flour cornstarch cinnamon baking powder baking soda and salt until evenly combined This step gives an even rise and flavor
- Cream the Butter and Sugars:
- In a stand mixer or large bowl beat cream cheese light brown sugar cookie butter unsalted butter and granulated sugar on medium speed for three to five minutes Mixture should lighten in color and be ultra creamy This is the base of your moist chewy cookie
- Add Eggs and Vanilla:
- Mix in the egg egg yolk and vanilla extract Blend until just combined for tender cookies without overworking
- Incorporate Dry Ingredients:
- On low speed slowly add the flour mixture It is important to mix until just blended so your cookies stay soft
- Fold in Chocolate and Biscoff:
- Gently fold in chocolate chips and coarsely chopped Biscoff cookies This keeps the texture chunky and fun
- Shape and Chill:
- Portion dough into 14 to 16 balls Each ball should be about 80 to 90 grams For bakery style tops tear each ball in half press jagged sides up and form back together Arrange balls on prepared baking sheets eight per sheet Chill in the fridge for at least one hour Chilling is key to a thick chewy cookie
- Bake:
- While the dough chills preheat oven to 375°F Bake cookies for 11 to 12 minutes until golden around the edges Hot from oven use a round cutter or glass to gently swirl and perfect the shape Let cookies cool on the tray for five minutes then transfer to a rack to cool completely
- Finish and Serve:
- Drizzle with melted cookie butter and sprinkle extra crushed Biscoff if desired Enjoy warm for maximum gooey chocolate
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I always look forward to folding in the Biscoff cookies at the end because they add that surprise crunch in every bite My youngest calls these her special happy day cookies and they never last long at any gathering
Storage Tips
Keep your cookies in an airtight container at room temperature and they will be fresh for up to four days If you want them to last longer refrigerate for up to one week The texture is slightly more dense refrigerated but just as delicious For longer storage freeze baked cookies in a zip top bag for two months For cookie emergencies you can also freeze the unbaked dough balls and bake them straight from the freezer adding a minute or two to the bake time
Ingredient Substitutions
If you do not have cake flour substitute by measuring out one and a half cups all purpose flour removing three tablespoons and adding three tablespoons cornstarch This keeps cookies soft and tender For the cookie butter you can try homemade or another spiced cookie spread but flavor may shift slightly Dark chocolate chips instead of milk chocolate add richness and an extra decadent touch
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Serving Suggestions
Serve these cookies warm for the ultimate gooey chocolate experience Add a big scoop of vanilla ice cream and a drizzle of cookie butter on top for an over the top dessert Perfect for potlucks gifts or a cozy movie night These fine cookies need nothing more but a cup of tea or cold milk to be the star of any snack break
Cultural Context
Biscoff cookies started as a European coffee accompaniment but their spiced caramel flavor has become the star in American baking Biscoff spread or cookie butter was a revelation in my baking adventures and these cookies are a fun twist on both classic chocolate chip and modern cookie innovations
Recipe FAQs
- → What makes these cookies soft and chewy?
The combination of cake flour, cream cheese, and cookie butter keeps the cookies tender and moist, while a blend of sugars contributes to their chewy texture.
- → Can I substitute all-purpose flour for cake flour?
Yes, but the texture will be slightly denser. Add a bit more cornstarch and reduce the overall flour slightly for best results.
- → How do I achieve round, bakery-style cookies?
Shape chilled dough balls, split and stack with jagged sides up, and swirl with a biscuit cutter after baking for a uniform shape.
- → How should these cookies be stored?
Store them in an airtight container at room temperature for up to four days, or refrigerate for longer freshness. They also freeze well.
- → Can the dough be made ahead of time?
Yes, prepare the dough up to two days ahead and refrigerate until ready to bake for convenience and enhanced flavor.
- → Is it necessary to chill the dough?
Chilling helps prevent spreading and ensures thick, chewy cookies. It also allows flavors to meld for an even richer taste.