---
title: "Biscoff Cookies with Chocolate"
url: https://stacklist.com/card/9e7b5144-c492-44fe-926a-18a394abdf4f
source_url: "https://siftwithkima.com/biscoff-chocolate-cookies/"
stack: https://stacklist.com/stack/00ae712c-6e59-4cd5-9593-e9f349f6172e
summary: "Biscoff Chocolate Cookies are soft, chewy cookies topped with melted Biscoff spread, chocolate, and crushed cookies, capturing the cozy caramelized spice flavor in cookie form. This easy-to-make recipe uses brown sugar for chewiness and can be completed in under an hour with common kitchen ingredients."
tags: "biscoff, cookie-recipe, chocolate, baking, dessert, cookie-butter, chewy"
key_entities: "Biscoff cookies (concept), cookie butter (concept), chocolate chips (concept), Kima (person), Fatiha (person), Lotus cookies (concept)"
classification: "tutorial"
content_hash: "sha256:3fa1f65d2a886b833b6cf4f76a94d1b945db781c35c9682efe38e9530b32648a"
acp_version: "0.2"
token_counts_approximate: 2726
visibility: public
agent_accessible: true
status: "final"
---

# Biscoff Cookies with Chocolate

Jump to Recipe Soft, chewy Cookie Butter Cookies topped with a layer of melted Biscoff spread, rich melted chocolate, and a sprinkle of crushed Biscoff cookies. Every bite is buttery, spiced, and perfectly sweet, like a Biscoff lover's dream come true. I first discovered Biscoff cookies on a flight years ago; that tiny red package with the warm, caramelized spice flavor instantly hooked me. When I later found out there was a spreadable version (aka cookie butter!), I knew I had to bake with it. These Chewy Biscoff Cookie Butter Cookies with Chocolate are my way of capturing that same cozy flavor, but in cookie form: soft, chewy, and layered with melted Biscoff, chocolate, and cookie crumbs. I first shared this recipe three years ago, back when I was still figuring out my rhythm as a baker and blogger. Since then, I've learned so much about how to build the perfect cookie texture: soft and chewy with just the right amount of structure. So I went back, retested, and gave these Biscoff Cookie Butter Cookies the glow-up they deserved. This Biscoff Cookie recipe was adapted from my Peanut Butter Chocolate Chip Cookie recipe. If you're a a fan of cookie butter, try my Biscoff Stuffed Cookies , Banana Biscoff Cake , or Biscoff Blondies . Jump to: ♥ Why You'll Love This Recipe 📝 Ingredient Notes 🍴Special Equipment ✨ Variations 𓎩 Step-by-Step Instructions 💬 FAQ 💡Pro Tips ❄ Storage 📖 Recipe Card 💬 Reviews "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" -Fatiha ♥ Why You'll Love This Recipe Chewy texture - The centers of these cookies are quite chewy, thanks to the cookie butter and brown sugar. Layers of flavor - You get the warm, cozy biscoff-flavored cookie, then we top it with a layer of melted cookie butter, followed by a layer of melted chocolate, and we finish with a sprinkle of crushed lotus cookies. Easy to make - From start to finish, it really doesn't take more than an hour, and this recipe uses ingredients you probably already have stored away in your kitchen! Holiday cookie - This will wow all your friends and family if you include this cookie in the holiday cookie box! 📝 Ingredient Notes A full list of ingredients, quantities, and instructions are located in the recipe card at the end of the post. Butter: Make sure your butter is softened to room temperature. In this recipe I use unsalted, but honestly, salted works too! Whatever you have on hand. Sugar: When I initially developed this recipe, I had more granulated sugar than brown sugar, but that resulted in a crisper cookie that spread a little more. After retesting this recipe, I've switched it up so that it's more brown sugar and less granulated sugar, which results in a chewier cookie, but also gives deeper caramelized flavor. Chocolate: From the topping I use semi-sweet chocolate chips, and I find that it works great. It's not too sweet or too bitter. You can use whatever you like. See recipe card for quantities. 🍴Special Equipment Kitchen Scale:  It's so important to use a  kitchen scale Baking Tray:  A large  half sheet baking pan  to bake the cookies. Mixing bowls:  I love using glass  Mixing Bowls  when making batters and doughs. ✨ Variations White chocolate - Instead of semi-sweet, you can top it with white chocolate, or fold in some white chocolate chips to the cookie dough. Mix-ins - Fold in any type of nuts, chocolate chips, or chunks of Lotus cookies for a little more depth and texture. Sea salt - sprinkle a little sea salt on the finished cookies! 𓎩 Step-by-Step Instructions A few instruction photos to help you nail this recipe every time. Step 1 In a stand mixer fitted with a paddle attachment (you can also use a regular hand mixer with the beater attachments), beat together the butter and the sugars until completely incorporated, and smooth, about 3 minutes. Add the Biscoff cookie butter and beat until completely combined, about 30 seconds to a minute. Then add the egg and vanilla extract and beat again until combined. Step 2 Add the dry ingredients and beat again until all is incorporated. Do not over mix. Step 3 Using a 3 tablespoon cookie scoop (you can also use a smaller scoop for more cookies), scoop the cookie dough onto a baking sheet, making sure to keep 2 enough space between the cookies. 🎩 Trick: To achieve a round cookie, immediately after removing from the oven, use a cookie cutter to form round cookies, or my favorite way is to just use a spoon to push the edges into a round circle. Step 4 Bake for 10 to 12 minutes. Cookies will spread while they bake. Don't over bake these cookies, otherwise they'll be too crispy. Add a small amount of melted cookie butter and spread it on top of the cookies. Step 5 Lastly, spread melted chocolate on top, then add cookie crumbs on top  💬 FAQ Can I use a different brand of cookie butter? Yes! I usually buy the Biscoff brand from the grocery store, but sometimes I'll buy the Trader Joe's brand, too. Use whatever you have on hand! How do I get the cookies to be extra chewy? Using brown sugar, and under baking the cookies does the trick in this recipe! Make sure not to bake for too long. Start checking at 10 minutes. Can I skip the topping? Absolutely! You can just make Cookie Butter Cookies, which will taste amazing! Or, you can add in some mix-ins to the dough, like nuts or chocolate! 💡Pro Tips Measure Flour Correctly - As always, with any recipe, use a kitchen scale , as it is the best form of measuring your ingredients. If you don't have a kitchen scale, fluff your flour, scoop flour with a spoon into a measuring cup and level off. Room temperature ingredients - This recipe calls for room temperature butter and egg. Make sure they're at room temperature so that the ingredients incorporate. Under bake slightly - The cookies should look slightly underdone in the center when you pull them from the oven. They'll continue to set as they cool, giving a soft, chewy texture. Round cookies:  To achieve a round cookie, immediately after removing from the oven, use a cookie cutter to form round cookies, or my favorite way is to just use a spoon to push the edges into a round circle. ❄ Storage Store these cookies in an airtight container at room temperature for 3-5 days. Did you make this recipe or any other recipe on my website? I'd love to hear about it! Please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Don't forget to Tag me on Instag ram or Facebook when you recreate a recipe! The feedback helps both me and the readers! Also, be sure to add us as a trusted site on Google so that our recipes show up more in your searches! Add us as a trusted site on Google 📖 Recipe Card Cookie Butter Cookies Hakima Soft, chewy Cookie Butter Cookies topped with a layer of melted Biscoff spread, rich melted chocolate, and a sprinkle of crushed Biscoff cookies. Every bite is buttery, spiced, and perfectly sweet, like a Biscoff lover's dream come true. 5 from 9 votes Print Recipe Pin Recipe Save Recipe Saved! Prep Time 10 minutes mins Cook Time 11 minutes mins Total Time 21 minutes mins Course Dessert Cuisine American Servings 11 Calories 377 kcal Cook Mode Prevent your screen from going dark Ingredients   1x 2x 3x ▢ 1½   cup   ( 180 g ) all purpose flour ▢ ½   teaspoon   baking soda ▢ ½   teaspoon   baking powder ▢ ½   teaspoon   salt ▢ ½   cup   ( 113 g ) unsalted butter   softened to room temperature ▢ ½   cup   ( 100 g ) brown sugar ▢ ¼   cup   ( 50 g ) granulated sugar ▢ ⅓   cup   ( 90 g ) Biscoff Cookie Butter ▢ 1   large egg   room temperature ▢ 1   tsp   vanilla extract Topping ▢ ½-¾   cup   Biscoff Cookie Butter   melted ▢ ¾   cup   semi-sweet chocolate chips   melted ▢ 1   teaspoon   Coconut oil   (for chocolate chips) ▢ Biscoff crumbs Instructions   Preheat the oven to 350℉ and Line a baking sheet with parchment paper and set aside. In a bowl, combine flour, baking soda, baking powder, and salt, whisk and set aside. 1½ cup ( 180 g ) all purpose flour, ½ tsp baking soda, ½ tsp baking powder, ½ tsp salt In a stand mixer fitted with a paddle attachment (you can also use a regular hand mixer with the beater attachments), beat together the butter and the sugars until completely incorporated, and smooth, about 3 minutes. ½ cup ( 113 g ) unsalted butter, ½ cup ( 100 g ) brown sugar, ¼ cup ( 50 g ) granulated sugar Add the Biscoff cookie butter and beat until completely combined, about 30 seconds to a minute. Then add the egg and vanilla extract and beat again until combined. ⅓ cup ( 90 g ) Biscoff Cookie Butter, 1 large egg, 1 tsp vanilla extract Lastly, add the dry ingredients and beat again until all is incorporated. Do not over mix. Using a 3 tablespoon cookie scoop (you can also use a smaller scoop for more cookies), scoop the cookie dough onto a baking sheet, making sure to keep 2 enough space between the cookies. Bake for 10 to 12 minutes. The cookies will look "under baked" on top, but don't worry; they're baked. As they cool, they'll set. Let cool in pan for about 5 to 7 minutes and then transfer to cooling rack Topping In a microwave safe bowl, add Biscoff spread and microwave for 15-20 seconds, until the cookie butter is melted. Set aside. In another microwave safe bowl, combine chocolate and coconut oil, melt in 15-30 second increments, making sure to stir after each 15-30 second increment. Don't over heat, otherwise the chocolate could seize. The coconut oil helps thin the chocolate, but it also helps it from getting hard once the chocolate sets. 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! Biscoff crumbs Alternatively If you don't want to add the melted biscoff or chocolate on top, you can add chopped chocolate and chopped biscoff cookies directly to the cookie dough. Notes This recipe has been updated in 2025 to create a thicker, chewier cookie. Nutrition Calories: 377 kcal Carbohydrates: 43 g Protein: 4 g Fat: 21 g Saturated Fat: 10 g Polyunsaturated Fat: 1 g Monounsaturated Fat: 4 g Trans Fat: 0.4 g Cholesterol: 38 mg Sodium: 186 mg Potassium: 110 mg Fiber: 1 g Sugar: 25 g Vitamin A: 286 IU Calcium: 34 mg Iron: 2 mg Keyword biscoff cookies, cookie butter cookies, cookies Tried this recipe? Mention @siftwithkima or tag #SiftwithKima on Instagram! More Cookies Small Batch Brown Butter Chocolate Chip Cookies Peanut Butter and Jelly Cookies Brown Butter Peanut Butter Cookies Chocolate Stuffed Cookies