These Biscoff chocolate chip cookies combine the deep, nutty flavors of browned butter and cookie butter with the richness of semi-sweet chocolate and the crunch of crushed Biscoff cookies. The result is a cookie that’s indulgent, flavorful, and has a perfect balance of textures. With a soft center and crispy edges, these cookies are sure to become your new favorite treat.
Why You’ll Love This: You’ll love these cookies for their rich, caramel-like flavor from the browned butter and cookie butter. The addition of semi-sweet chocolate and crushed Biscoff cookies gives them a unique and delicious twist on classic chocolate chip cookies. The dough can be made ahead of time, making it easy to prepare fresh-baked cookies whenever you need them.
Perfect Occasion: These cookies are perfect for any occasion—whether it’s a cozy afternoon snack, a dessert for a gathering, or simply a treat to enjoy with your favorite cup of coffee or tea. Their unique flavor makes them a standout at parties, and they also make great gifts when packed in a tin or box.
Decoration Tips: For an extra indulgent touch, drizzle melted cookie butter over the top of the baked cookies and sprinkle with more crushed Biscoff cookies and a few chocolate chunks. This will give the cookies a beautiful, gourmet finish.
Ingredients:
- 100g unsalted butter (7 tbsp)
- 60g cookie butter (¼ cup)
- 100g light brown sugar (½ cup)
- 50g granulated sugar (¼ cup)
- 1 egg (room temperature)
- ½ tsp vanilla extract
- 150g all-purpose flour (1¼ cup)
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 120g semi-sweet chocolate, chopped (⅔ cup)
- 45g Biscoff cookies, crushed (approx. 6 cookies)
Instructions:
- Brown the butter: In a small saucepan over medium heat, melt the butter, stirring occasionally. Continue cooking until the butter turns amber in color and you see little brown specks (about 5-7 minutes). This is browned butter and adds a nutty flavor to the cookies.
- Mix the cookie butter: Pour the browned butter into a medium mixing bowl (you should have about 80-85g of browned butter). Immediately mix in the cookie butter while the browned butter is still hot, stirring until smooth. Place the mixture in the freezer for about 5 minutes to cool slightly.
- Prepare the chocolate: While the butter is cooling, chop the chocolate or break chocolate feves into smaller pieces. Set aside.
- Combine the sugars: Remove the cooled butter mixture from the freezer. Whisk in the granulated sugar and light brown sugar until smooth.
- Add wet ingredients: Whisk in the egg and vanilla extract until fully combined.
- Mix the dry ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Add this dry mixture to the wet ingredients, and fold together with a rubber spatula until just a few streaks of flour remain.
- Add the chocolate and Biscoff crumbs: Gently fold in the chopped chocolate and crushed Biscoff cookies until no flour streaks remain.
- Chill the dough: Cover the dough tightly with plastic wrap or a lid and chill in the refrigerator for at least 30 minutes (or up to 2 days).
- Preheat the oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
- Shape the cookies: Scoop out heaping 3-tablespoon portions of dough and place them on the baking sheet, leaving enough space for spreading.
- Optional topping: Melt 2 tablespoons of cookie butter and spread a little on top of each cookie dough ball. Sprinkle additional chocolate pieces and crushed Biscoff cookies on top.
- Bake: Bake the cookies for 12-14 minutes, or until the edges are golden brown but the centers are still soft. Remove from the oven and let them cool on the baking sheet for a few minutes before transferring them to a cooling rack.
Enjoy your rich, flavorful Biscoff chocolate chip cookies with a cup of coffee or your favorite warm drink!
