Chocolate Chip Biscoff Cookies (Print Format)
Chewy cookies with chocolate chips, crunchy Biscoff, and luscious cookie butter, delivering rich, spiced sweetness.
# Ingredients:
→ Dry Ingredients
01 -
1 ½ cups cake flour (171 grams)
02 -
¾ cup all-purpose flour (95 grams)
03 -
1 tablespoon cornstarch
04 -
1 teaspoon ground cinnamon
05 -
¾ teaspoon baking powder
06 -
½ teaspoon baking soda
07 -
½ teaspoon fine sea salt
→ Wet Ingredients
08 -
2 ounces cream cheese (57 grams), softened
09 -
¾ cup light brown sugar (135 grams), packed
10 -
½ cup cookie butter (140 grams)
11 -
½ cup unsalted butter (1 stick), softened
12 -
⅓ cup granulated sugar (50 grams)
13 -
1 large egg, room temperature
14 -
1 large egg yolk, room temperature
15 -
1 tablespoon vanilla extract
→ Mix-ins
16 -
2 cups milk chocolate chips (340 grams)
17 -
15 Biscoff cookies, coarsely crushed
→ Optional Toppings
18 -
Melted cookie butter
19 -
Coarsely crushed Biscoff cookies
# Steps:
01 -
Line two baking sheets with silicone baking mats or parchment paper.
02 -
Whisk together cake flour, all-purpose flour, cornstarch, cinnamon, baking powder, baking soda, and salt. Set aside.
03 -
In a stand mixer with a paddle attachment, mix cream cheese, light brown sugar, cookie butter, unsalted butter, and granulated sugar until light and creamy, approximately 3 to 5 minutes.
04 -
Blend in the egg, egg yolk, and vanilla extract until combined.
05 -
Gradually add the dry ingredients to the wet mixture, mixing slowly just until combined.
06 -
Gently fold in chocolate chips and crushed Biscoff cookies. Avoid over-mixing.
07 -
Divide the dough into 14 to 16 balls, approximately 80–90 grams each. To create textured tops, split each dough ball, then press the jagged sides upwards together.
08 -
Place 8 cookie dough balls on each prepared baking sheet. Chill in the fridge for approximately 1 hour.
09 -
Preheat the oven to 375°F. Bake the cookies for 11 to 12 minutes or until golden brown.
10 -
While cookies are hot and pliable, place a large biscuit cutter over each to swirl and even out the edges.
11 -
Let cookies rest on the baking sheet for 5 minutes, then transfer to a cooling rack. Optionally, drizzle with melted cookie butter and sprinkle crushed Biscoff crumbs before serving.
# Tips:
01 -
For best results, measure the flour using a kitchen scale.
02 -
Dough can be refrigerated up to 2 days in advance.
03 -
If substituting all-purpose flour for cake flour, add 1 extra tablespoon of cornstarch and reduce all-purpose flour by 2 tablespoons.